Abstract
Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositions, water activities, textures, colors, water holding capacities (WHC), and amino acid compositions were investigated. The results showed that the protein, ash and moisture content, lightness, redness, and WHC of pork sausages were increased (p < 0.05), and textural profile analysis (TPA) and sensory quality of the sausage were improved (p < 0.05). In addition, the content of essential amino acids (lysine and isoleucine) and the non-essential amino acids (proline and tyrosine) of sausages were increased (p < 0.05). The sausage had the best sensory performance when the replacement ratio of tremella was 75%. These results indicated that replacing fat with tremella could be a valid way to obtain nutritional and healthy sausage.
Highlights
Sausages are favored all over the world for their high nutritional value and delicious taste [1], and have important economic significance for the meat-packing industry
It could be seen that the protein content of the sausage in the control was 12.65%, which was similar to the protein content of the konjac gel with vegetable powders sausage and pork-skin gelatin powder sausage produced by Kim et al [17] and Lee, Chang, and Hoon [26], respectively
This study showed thatsubstitution the substitution with tremella in theforsausage
Summary
Sausages are favored all over the world for their high nutritional value and delicious taste [1], and have important economic significance for the meat-packing industry. The main ingredients of sausages are pork lean meat, pork fat, isolated soy protein, and starch. The world health organization (WHO) recommends reducing fat intake [2], since excessive fat intake could lead to coronary heart disease, cardiovascular disease, hypertension, and other diseases [3,4,5]. Due to the popularity of sausages by consumers, it is necessary to develop low-fat sausages to reduce health problems. Some meat technicians used plant additives (soy protein isolate and cellulose nanofiber complex gels) as fat substitutes to produce low-fat meat products [6], but consumers often shun these plant additives which were obtained through chemical or transgenic pathways
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