Zhu Yuxia, Zhang Yawei, Peng Zengqi
National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China.
Foods. 2021 Apr 1;10(4):743. doi: 10.3390/foods10040743.
In this study, we investigated the effects of soybean oil, water, and 1, 2, and 3% eggplant powder (EP) as substitutes for pork back fat (a decrease from 30% to 15%) on the proximate composition, water- and fat-binding properties, colour, water distribution, texture, and sensory properties of pork sausages. The replacement of fat with soybean oil in sausages decreased the fat and cholesterol proportions and increased the moisture content, but the water- and fat-binding properties, texture properties, and sensory properties became worse. By adding EP, sausages displayed remarkably better water- and fat-binding properties, texture properties, and sensory properties. Moreover, EP addition significantly accelerated T relaxation time, increased the immobilised water content, and decreased the free water content of sausages. Sausages with 2% EP had the highest flavour, mouthfeel, and overall acceptability. This work provides theoretical and data support for the preparation of sausages with EP rich in unsaturated fatty acids (UFAs) and dietary fibre.
在本研究中，我们研究了用大豆油、水以及1%、2%和3%的茄子粉（EP）替代猪背膘（从30%降至15%）对猪肉香肠的近似成分、水和脂肪结合特性、颜色、水分分布、质地和感官特性的影响。用大豆油替代香肠中的脂肪降低了脂肪和胆固醇比例，增加了水分含量，但水和脂肪结合特性、质地特性和感官特性变差。通过添加EP，香肠表现出明显更好的水和脂肪结合特性、质地特性和感官特性。此外，添加EP显著加快了香肠的T2弛豫时间，增加了固定水含量，降低了自由水含量。添加2%EP的香肠具有最高的风味、口感和总体可接受性。这项工作为制备富含不饱和脂肪酸（UFA）和膳食纤维的EP香肠提供了理论和数据支持。
