Effects of different duck meat and wheat bran contents on the quality characteristics of sausages

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^{1Sumy National Agrarian University}

²Department of Food and Bioengineering, Hezhou University, China

³ Institute of Food Resources of NAAS

⁴Pereyaslav-Khmelnytsky State Pedagogical University GS Skovoroda

Effects of different duck meat and wheat bran contents on the quality characteristics of sausages

Shang Feifei1,2, Postgraduate, Department of Technology and Food Safety

Tetiana Kryzhska1, PhD, Technics, Senior Lecturer, Department of Technology and Food Safety,

Svitlana Danylenko3, D-r of Sciences, Technics, Senior Research Head of Department of Biotechnology,

Nina Usatenko4, PhD, Technics, Senior Lecturer of the Department of Vocational Education (Food Technology)

Duan Zhenhua2, PhD, Technics, Professor Department of Food and Biological Engineering

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

Вплив різного вмісту м'яса качки та пшеничних висівок на якісні характеристики ковбас

Мета. Пшеничні висівки багаті харчовими волокнами (31,4%) і білком (18%), а жирів - лише 0,6%. Це дані китайської лабораторії. Пшеничні висівки є інгредієнтом, який може збалансувати поживні речовини в їжі. Білковий склад м'яса качки також сильно відрізняється від свинини. Саме м'ясо качки, свинини, висівки, кукурудзяний крохмаль було взято як основну сировини для виготовлення емульгованої ковбаси.

Методи дослідження. Спочатку визначали частку качиного м'яса замість свинини (0, 10%, 20%, 30%, 40%), а потім додавали пшеничні висівки до м'ясної емульсії 0,6%, 1,2%, 1,8% і 2,4%. Аналізували втрати від кулінарної обробки, стабільність емульгування, колір, pH, характеристики текстури, визначали сенсорну оцінку та інші параметри ковбаси, визначили оптимальну рецептуру для виробництва ковбас.

Результат дослідження. Досліджено вплив різних пропорцій нежирної свинини та качиної грудки на якісні характеристики ковбас. Показано, що 40% качиного м'яса замість свинини дозволяє досягти необхідного утримання води, при цьому зменшити втрати при варінні та втрати вологи. Додавання висівок підвищило в'язкість, жувальну здатність, твердість, еластичність, зчеплення та відновлення ковбас. Серед них підвищена в'язкість групи Y2 з висівками 1,2% (6г висівок/ 500г сирого м'яса). Жувальність і твердість є найбільшою, а сенсорна оцінка - найкраща.

Висновок. Оптимальним є заміна свинини на 40% качиної грудки та додати 1,2% висівок. Саме це не істотно змінює фізичні властивості ковбаси. Вироблена ковбаса має високу сенсорну оцінку. Результати дослідження є орієнтиром для розробки нових українських ковбасних виробів.

Ключові слова: качино-свиняча складова, ковбаса, висівки пшеничні, переробка ковбаси, втрати за кулінарної оброки, сенсорна оцінка

Introduction

Sausage is one of the most popular meat products in the world. Ukrainian poached smoked cooked sausages, Harbin red sausages in China, Sichuan spicy sausages, Frankfurt sausages, hot dogs and other world-famous ones. Poultry meat is a kind of high-protein and low-fat meat food. Duck meat has high nutritional value, with protein as high as 16%~25%, which is the highest protein content in livestock food. The protein in duck meat is mainly sarcoplasmic protein and myosin. There are also some interstitial proteins, which contain water-soluble collagen and elastin, in addition to a little gelatin, and the rest are nitrogen-containing compounds. Food experts believe that the more nitrogen-containing compounds leached from food, the better the taste. The fat content of duck meat is lower than that of pork, and it is evenly distributed in the tissues. It contains a large amount of unsaturated fatty acids, which enter the human body and are easy to digest. The ratio of protein to fat is high, and it is a high-quality meat for weight control people, elderly people who limit fat intake, and patients with vascular sclerosis tendency [1].

Different raw materials have significant effects on the quality characteristics and flavor of sausages. Most of the sausages are made with pork as the main raw material, but with the development at home and abroad, sausages made with chicken, duck, mutton and rabbit meat as raw materials have also appeared. In recent years, the duck industry in various places has risen rapidly, and a large number of them have been exported to Japan, South Korea, Europe and other places, providing a direction for the development of duck meat products [2]. Therefore, it is also a way to make duck meat into sausage as a popular food.

Wheat bran is an important by-product in the process of making flour. Data from Chinese laboratories show that wheat bran is rich in dietary cellulose (31.4%) and protein (18%), and fat is only 0.6%. Wheat bran is an excellent ingredient that can balance the nutrients in food. The addition of wheat bran dietary fiber to sausages allows people to supplement the lack of dietary fiber while ingesting meat, improving nutrition and health. Research by Jing Y S et al. showed that adding different concentrations of dietary fiber suspension to Frankfurt sausages increased the viscosity of the sausages but decreased the pH, without affecting the cooking loss, protein and collagen content and sensory evaluation of the sausages [3]. Gao Xiaoguang et al. studied the effect of purified wheat bran dietary fiber on the quality of emulsified sausages and showed that sausages made with 6% wheat bran dietary fiber added to pork (fat to lean ratio 1:9) have good taste and excellent color and other parameters. The sensory properties and nutritional properties are improved.[4]

Materials and Methods

Chinese teal's duck meat and lean pork meat, corn starch, spices, pepper, salt, Guilin Sanhua rice wine, red yeast rice powder, compound phosphate, and natural pig casings were purchased at the Hezhou city agricultural product market in China. Beet red comes from the Food Engineering Research Institute of Hezhou University. The Wheat bran was got from Henan Jinyuan Grain & Oil Company of Zhengzhou city, and the Wheat bran was crushed and sifted (part below 80 mesh).

Processing of sausage: Duck breast meat and pork were chopped and mixed, and the ingredients (Corn starch, spices, ice water, wheat bran, pigment) were mixed with minced meat, and the raw materials were put into the sausage casing with filling equipment and divided into sections with cotton thread for use. The product formula was shown in Table 1 and 2.

Table 1 Sausage treatment scheme with different proportions of lean pork and duck breast