Study on Formula and Process Optimization of TGase-Mediated Compound Emulsified Sausage with Lotus Root and Duck Meat
With lotus root whole powder and duck meat as the raw materials,compound emulsified sausage with balanced nutrition is developed.With sensory score as the main response index,combined with the quality characteristics such as water holding capacity,color and texture,based on single factor test,Box-Behnken response surface test is used to optimize the formula and process conditions of compound emulsified sausage with lotus root and duck meat.The results show that under the mediation of 0.4％TGase,lotus root whole powder addition amount,salt addition amount and their interaction have significant effect on the sensory score of compound emulsified sausage with lotus root and duck meat(P＜0.05).After optimization,the optimal formula and process conditions are as follows:lotus root whole powder addition amount is 5.5％,salt addition content is 1.6％,soybean protein isolate addition amount is 3.1％,chopping time is 106 s.The emulsified sausage prepared under such formula process conditions is bright red in color,smooth and compact in section,rich in duck meat odor and good in taste,with the sensory score of 84.8 points,which is close to the theoretical value of the model.This study can provide references for the intensive processing and development of lotus root whole powder and duck meat.
万方数据
维普
