| Modern medicine has proved that dietary intake of too much fat,endangering human health,easily leads to cardiovascular and cerebrovascular diseases,obesity and other chronic diseases,not meeting the concept of modern healthy consumer diet.Meat and meat products have already been important resource of diet consumption and energy intake in human beings.China is a large country of meats production and meats consumption among world.The development of low-fat meat products is an important direction for the future development of meat products,with broad market prospects.Rabbit is defined by the characteristics of riching in nutrient value,edible value,protein content and lowing in fat content which meets the concept of low-fat meat products.Although China is the largest country of rabbit meat production and consumption among the world,its rabbit meat industry,poor developed,is still in the development stage.The development of rabbit meat industry is keyly limited by low processing ratio of rabbit meat and poor in deep processing of rabbit products.In this study,rabbit meat was used as raw material and fat substitutes were used to replace fat of sausage.Based on the quality and characteristics of high-fat sausage,a functional low-fat rabbit meat product has been exploited which is aimed to provide a theoretical basis for the development and application of compound fat substitutes in low-fat meat products and the development of deep processing rabbit products.And the main study contents and main conclusions were as follows:1.The combination of Plackett-Burman design and mixture design trial was used to select and optimize the best ratio of compound colloids which improve the gel quality of low-fat sausage.Results showed that the addition of konjac gum and guar gum can significantly improve the springiness of low-fat sausage,and the addition of konjac gum can significantly improve the gel strength of low-fat sausage,and the addition of sodium alginate can significantly improve the water holding capacity of low-fat sausage,and the optimum ratio of konjac gum,sodium alginate and guar gum was that konjac gum: sodium alginate: guar gum = 73.28%: 8.08%: 18.64%.Under this condition parameter,the springiness of low-fat rabbit sausage was(4.62 ± 0.05)mm,the gel strength was(3248 ± 92)g×mm and the water holding capacity was(88.15 ± 0.87)%.The addition of colloid can significantly improve the quality of low-fat sausage.2.The effects of fat substitute(modified starch,soybean protein isolate and compound colloid)on the rheological properties and gel properties of low fat rabbit meat were studied,and the effects of fat substitute on the changes of low-fat sausage quality indexes with the increase of addition amount of fat substitute were also discussed.Results showed that:2.1 With increase of addition amount of modified starch,the storage modulus G’,hardness,gumminess,chewiness,gel strength,shear force and water holding capacity of low fat rabbit sausage were increased,and slice property and springiness increased first and then decreased,while cooking loss,expressible moisture,lightness value L*,red value a* and yellow value b* showed a decreasing trend,and the difference of cohesiveness was not significant level(p>0.05).2.2 With increase of soy protein isolate,the storage modulus G’ of low-fat rabbit sausage,hardness,springiness,gumminess,chewiness,slice property,gel strength,shear force,water holding capacity,yellow value b* showed an increasing trend,while cooking loss,expressible moisture,lightness value L*and red value a* decreased,and the difference of cohesiveness was not at significant level(p>0.05).2.3 The storage modulus G’,hardness,springiness,gumminess,chewiness,slice property,gel strength,shear force and water holding capacity of the low-fat rabbit sausage were increased firstly and then decreased increase of compound colloids addition amount,while decrease of the lightness value L*and red value a*,and increase of the yellow value b*,and cooking loss,expressible moisture increased first and then decreased,and the difference of cohesiveness was not at significant level(p>0.05).The study shows that excess addition amount of compound hydrophilic colloids has a negative effect on the quality of low fat sausage.3.According to response surface methodology design,addition amount of compound fat substitute was optimized.Results showed that the optimum technological parameters of compound fat subsitutes were as follows: modified starch 9.37%,soy protein isolate 6.56% and compound colloids 0.88%.Under this condition parameter,the springiness value of low-fat sausage was(4.81 ± 0.03)mm,gel strength(5438 ± 87)g × mm,and water holding capacity(93.65 ± 0.69)% of low-fat sausage.The addition of compound fat substitutes further improves the quality of low-fat rabbit sausage.Low-fat rabbit meat sausage significantly reduced calorie and fat content,increased protein content of sausage,but its lacking of flavor substances.4.The changes of physicochemical properties and microbiological quality of low-fat sausage were studied under three different storage methods(4、10、20℃).Results showed that:4.1 Changes of storage characteristics of low-fat sausage showed that during the whole storage period,with the prolonging of storage time,the hardness,springiness,lightness value L * and pH were decreased gradually,while T-VBN value were increased firstly and then decreased and yellow value b* were gradually increased,but the difference of TBARS value was not at significant level(p>0.05).The total number of colonies showed four stages that were slow rise-sharply increased-stabilized-gradually decreased.4.2 The changes of the storage characteristics of low-fat sausage(except TBARS values)were affected by storage temperature.The difference of changes of storage characteristics of low-fat sausage showed at significantly level(p<0.05)under different storage temperature.The deterioration rate of storage characteristics indexes of low-fat sausage which kept in storaging at 4℃ were delayed and its shelf life of low-fat sausage was extended.The total number of colonies as evaluation index of shelf life of low-fat sausage,when low-fat sausage was kept in storaging at 4℃,the shelf life low-fat sausage was about 30 days,when at 10℃,the shelf life low-fat sausage was about 20 days,when at 20℃,the shelf life of low-fat sausage was about 10 days.The storage temperature has a significant effect on product quality and shelf life of low-fat sausage. |
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