Study On The Plant-based Fat Substitute And Its Application In Red Sausage

Fat is an indispensable nutrient for human beings,which can provide daily energy for human body,and it is one of the main influencing factors of food color,texture and flavor.With the improvement of people's living standards,consumption patterns and consumption concepts have changed,and meat products are no longer only based on quantity satisfaction,but gradually changed to "quality" requirements.Excessive intake of fat will cause people to suffer from obesity,"three highs",cardiovascular and cerebrovascular diseases and even cancer.Consumers consider their own health and daily needs comprehensively,reducing the consumption of high-fat foods,resulting in increasing consumption of low-fat foods.In order to comply with the development trend of food industry,the development of fat substitutes in food industry is extremely rapid.Developing low-energy fat substitutes which are very similar to fat in taste,texture and flavor has become a research hotspot.Its application scope in food has gradually expanded,and more and more low-fat products have been put into the market.In this paper,sodium alginate,light calcium carbonate and konjac gum were used as the main raw materials to make fat substitutes.By comparing and analyzing the edible quality,the best ingredients and technology were determined,and they were applied to the red sausage products.The sensory,nutritional quality and flavor substances were detected and analyzed,which provided reference for the development of fat substitutes and the influence of fat substitutes on flavor substances in food.The main contents and research results are as follows:(1)Development of plant-based block fat substituteThrough single factor and orthogonal test,the best ratio of plant-based block fat substitute was determined as follows: sodium alginate added 5.0 g/100 m L,light calcium carbonate added 2.5 g/100 m L,konjac gum added 3.5 g/100 m L.The compound product of the three was a heat irreversible fat substitute,and its composition and color difference were compared with those of pig back fat particles added in traditional red sausage,the bulk fat substitute has high water content and extremely low fat content;However,they are similar in color difference,and substitutes can bring better visual perception of fat particles in the process of replacing fat.Sensorily,fat substitute can reach the recognition level of simulated fat,and its calorie is far lower than that of pig back fat.(2)Study on the application of lump fat substitute in red sausageThe cooking loss,fat content,sensory quality and fatty acid composition of red sausage with different substitution ratios of lump fat substitutes(0,20%,40%,60%,80%,100%)were studied,and the flavor components of red sausage with six substitution ratios were separated by gas chromatography-mass spectrometry(GC-MS)The results showed that with the increase of substitution ratio,the cooking loss of red sausage increased gradually and the crude fat content decreased significantly(P<0.05).The relative content of saturated fatty acids in red sausage decreased gradually with the increase of substitute ratio(P<0.05).The acceptability of sausage is the best when the proportion of lump fat replacement is 40%.The content of volatile flavor compounds in red sausage increased significantly with the increase of substitution ratio(P<0.05).According to odor activity value,hexanal,nonanal,heptanal,D-limonene,1-octene-3-ol,linalool,diallyl sulfide and anethole were the key flavor compounds in fat substitution of red sausage.