Effects of taro paste on physicochemical properties and nutritional components of bran pork sausage
The research of adding plant materials to sausage is more popular. Taro paste is the plant raw material obtained by mashing taro after cooking. It contains rich small granules of starch, dietary fiber, and sweetened drinks are widely added. The natural flavor and the quality of glutinous taro paste are its unique characteristics. In this study, different proportions of taro paste were added to the pork sausage containing bran instead of starch, and the substitution amount was 0 %, 20 %, 40 %, 60 %, 80 %, and 100 % respectively. It is expected to improve the tissue structure, sensory quality, and nutritional composition of the sausage. This study analyzed cooking loss, emulsion stability, color, texture characteristics, moisture, sensory changes, and nutrient composition. The results showed that compared with the control group, the cooking loss, water loss and fat loss decreased significantly, and the brightness (L * value) of sausage increases, the yellowness (b * value) shows an unsTable fluctuation of decreasing and increasing, and the redness (a * value) has no obvious change; The hardness and viscosity of the sausages were significantly reduced, but the elasticity and resilience were not significantly altered; The relaxation time is shortened, and the internal semi bound moisture content is increased; Sensory evaluation results showed that all treatment groups achieved the best scores in terms of overall accepTable levels, especially for sausages with taro instead of 40 % starch; Protein, ash, water content and pH also gradually increased, while fat content decreased. By comprehensive comparison, the quality of the sausages is best when the amount of taro paste is 40 %
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