| Breakfast sausage in current market can not meet the nutritional needs of people.This study aimed to developing a kind of sausage which nutrition and energy applies to breakfast standard,and optimized the formulation further in order to improve the quality by adding carrots,oats and sunflower oil instead of animal fats,thus developed a nutritionally balanced,high quality breakfast sausage.As the excellent characteristics of the breakfast sausage,the product has the potential of large-scale production,which can bring huge economic benefits for producers and provide consumers with healthy products,make up the blank of the the nutritious breakfast sausage on the market,The specific content and the results are as follows:1.Design basic formula of breakfast sausageBased on the concept of nutritious breakfast,designed nutritious breakfast recipes,projected nutrition standard of intaking meat at breakfast by calculation,including energy,quality of protein,fat and carbohydrates should provided by 100 g meat product.Using the protein content,fat content,carbohydrate content,energy,texture,pressurized water loss rate and color as the evaluation index,we reduced the back fat content of control group from 20%to 7%,increased the isolated soy protein content from 1.5%to 5%and modified starch content from 10%to 11%.The results showed that,the protein and fat content standard rate of 100%in this sausage,and the energy standard rate was 97.1%,the carbohydrate content standard rate was 74%.Compared with the control group C,the nutritional characteristics of sausage improved greatly,and this formula is basically suitable for eating at breakfast;but the quality of the product was not ideal,the hardness,chewiness and springness of the sausage was higher than control group(p<0.05),and the pressurized dehydration rate,L*-value,a+*-value and b*-value were lower(p<0.05),product quality needed to be improved.2.Optimization the basic formula of breakfast sausageUsing texture,pressurized water loss rate,color,beta-carotene content,fatty acid composition and cholesterol content as the evaluation index,compared with group C,single factor experiment showed that adding 10%carrots,oats 1%and sunflower oil replace 50%pig back fat,improved the textural characteristics,water-holding characteristics,color and sensory characteristics of the basic fomular,and enhanced the nutritional characteristics of the product;in order to optimize the formulation further,conducted the two factors(carrot,vegetable oil)and three level completely random experiment based on the single factor experiment,the results showed that,the sample which adding 12.5%carrots,1%oats and 45%sunflower oil instead of animal fats was the best formula.The breakfast sausage produced by it,the textural properties reverted to before,the flexibility and sensory quality were better;the new formulation was more satisfied with breakfast standard,the rate of UFA and SFA reached 3.43,the content of cholesterol was only 28.11 mg and the content of beta-carotene up to 3185.12 ?g per 100 g.3.Research the shelf life of breakfast sausageUsing the total bacterial count,coliform group,sensory quality,texture,color difference and fat oxidation as indicators,explored the shelf life of vacuum packaging and secondary sterilization breakfast sausage.The research results showed that the shelf life of product which storaged in 25? was about three days,after that,the total number of colonies exceeded and the sensory quality of the product decreased significantly(p<0.05);the shelf life of product which storaged at 0 to 4? was about 35 days,then the total number of colonies had not yet excessive and the fat did not show significant oxidation,but the product was slightly faded,the hardness,chewiness increased.In summary,the breakfast sausage should be storaged and transported at 0 to 4?,the shelf life is about 35 days,it is recommended to taste in 30 days to get the best quality. |
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