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Опубліковано: Середа, 22 грудня 2021, 11:40

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1. EFFECTS OF DIFFERENT DUCK MEAT AND WHEAT BRAN CONTENTS ON THE QUALITY CHARACTERISTICS OF SAUSAGES
https://doi.org/10.31073/foodresources2021-17-01
Shang Feife, Tetiana Kryzhska, Svitlana Danylenko, Duan Zhenhua
Pages: 6-13

Abstract
The purpose. Wheat bran is rich in dietary fiber (31,4%) and protein (18%), and fat is only 0,6%. This is data from a Chinese laboratory. Wheat bran is an excellent ingredient that can balance the nutrients in food. The protein composition of duck meat is also very different from that of pork. Therefore, an emulsified sausage is made with duck meat, pork, bran, and corn starch as the main raw materials. Research methods. First determine the proportion of duck meat instead of pork (0, 10%, 20%, 30%, 40%), and then add wheat bran to the mixed meat emulsion at 0,6%, 1,2%, 1,8%, and 2,4%. By analyzing the cooking loss, emulsification stability, color, pH, texture characteristics, sensory evaluation and other parameters of sausage, the best formula composition for sausage manufacturing is determined. Research result. The effect of different proportions of lean pork and duck breast on the quality characteristics of sausages, 40% of duck meat instead of pork can achieve good water retention, while cooking loss and moisture loss are reduced. The addition of bran increased the viscosity, chewiness, hardness, elasticity, cohesion and recovery of sausages. Among them, the viscosity of the Y2 group with 1,2% bran (6g bran/without 500g raw meat) was increased. The chewiness and hardness are the greatest, and the sensory evaluation is also the best. Conclusion. 40% duck breast is substituted for pork and 1,2% bran is added. The sausage produced is well evaluated, and it does not significantly change the physical properties of the sausage. The research results provide a reference for the development of new Ukrainian sausage products.
Keywords: Duck and Pork Compound Sausage, wheat bran, Sausage processing, cooking loss, sensory evaluation

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