| Traditional Cantonese sausage has high production cost and single flavor.Chicken breast and duck breast have stable and low price and high yield,and it is rich in protein and free fatty acids.There are few reports of making chicken and duck breast into Cantonese sausages or as one of the raw meat for traditional sausages.To explore the chicken breast,duck breast and pork mixed for wide sausage processing on the influence of sausage quality,inexpensive development of mixed meat sausage,on the basis of the single factor test mixing test,screening out of the three kinds of meat optimization group,and contrast optimization group and control wide type sausage baking time,protein content,qualitative structure,sensory quality and flavor composition,and in the process of storage of physical and chemical index and the change of the total number of colonies.The specific study contents and conclusions are as follows:1、 Nitrite coloring testDue to the obvious difference in the color of the three kinds of meat,in order to make the lean color of mixed meat sausage as far as possible,make the Cantonese sausage with pig hind leg,chicken breast,and add different doses of nitrite(0,25 mg / kg,20 mg / kg,50 mg / kg,75 mg / kg,100 mg / kg,125 mg / kg,150 mg / kg)to the sausage,with a * value as the main index,the most suitable amount of nitrite.The results showed that the a * value of sausages in pork and duck groups was similar,and the a * value of sausages in the chicken group was significantly lower than that in pork and duck groups,with the maximum value of nitrite was 75 mg / kg and 100 mg / kg,and then gradually decreased when the nitrite was 75 mg / kg,the a * value of the three groups of sausages could be significantly increased,and the a* value of the three groups was closest.2.The range screening of chicken breast and duck breast instead of pig lean meat volumeChicken breast and duck breast were added to Cantonese sausage according to different amounts(0%,10%,20%,30%,40%,50%)to replace the same amount of lean pork lean meat.The baking time,color and sensory score of sausage were determined,and the best chicken breast and duck breast was selected.The results show that adding chicken breast and duck breast can effectively reduce the baking time of sausage,The baking time of chicken breast and duck breast was 30%～50% and 10%～30% was significantly less than that of the control group(p <0.05);The a * value of sausage gradually decreased with the amount of chicken breast addition,Was not significant when the addition range was 10%-40%,With the increase of duck breast addition and first increased and then decreased,But they were all close to the control group;The overall sensory acceptance of sausage was highest in the chicken breast addition range of 30% to 40%,However,the overall sensory acceptance of sausages in the duck breast group was not significantly different.When the sausage has the shortest baking time,the highest a * value,and the overall sensory acceptance is the highest,the optimal addition range of chicken breast and duck breast is30% to 40% and 10% to 30%.3.Mix design selection to optimize the optimal proportion of raw lean meatAccording to the addition range of chicken breast and duck breast 30%～40% and10%～30%,and the addition range of pig hind leg 30%～60%,the ratio of the three lean meat is optimized by D-optimal mix design,and the addition ratio of chicken breast,duck breast and pig hind leg is 30%,18% and 52%,and the highest expected value is 0.944.On this basis,the price of the raw lean meat of the optimized group and the traditional control group sausage was compared,and the raw lean meat per kilogram of the optimized group sausage saved 6.78 yuan compared with the traditional control group.The mixed meat Cantonese sausage made in this ratio not only has high a * value,short baking time,high sensory score and good taste,but also has a lower production cost than that of traditional Cantonese sausage.4.Quality comparison of optimized group and control group and change of each indicator during the storage processThere was no significant difference between the sensory and texture parameters of the optimized group and the control group,and the optimized group was acceptable and the protein content of the control group(p <0.05);the volatile flavor substances in the control group and optimized group were determined by GC-IMS.The results showed that 44 kinds of volatile flavor substances were detected in the two groups of sausages,including 2 acids,19 esters,11 aldehyde,7 ketones,4 alcohol and 1 other substances(α-solene).After comparison,the content of ketones in the control group was significantly higher than that in the optimized group(p <0.05),while the esters and alcohols in the optimized group were significantly higher than those in the control group(p <0.05).During storage,the L * value,nitrite residue,TVB-N,TBA and base content of the optimized group were higher than those of the control group,and the a * value,p H and peroxide values were lower than those of the optimized group.With the increase of storage time,protein oxidation,fat oxidation and total number of colonies increased significantly(p <0.05),and each index of sausage in the optimized group and control group showed similar changes.The above results show that after the selection of hair color and raw material of lean meat,the best ratio of mixed meat Cantonese sausage,its red color and good taste,popular,high protein content,rich in esters and acid volatile flavor substances,developed a delicious,cheap and nutritious Cantonese sausage. |
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