Effects of Poultry, Rabbit Meat and Fish Addition on Quality Attributes of Sichuan Sausages

Abstract

To balance the nutrition and improve quality of sausages. This research investigated quality improvements of Sichuan sausages by 41.5% poultry, rabbit meat and fish addition. The moisture, crude fat, crude protein contents, pH, Aw, colour, texture, TBARS, protein carbonyl, free thiol groups, fatty acids composition and sensory attributes of pork, poultry, rabbit meat and fish mixture group sausages were evaluated. The results showed that the hardness of pork and rabbit meat mixture group sausages (76.37, 68.01 kg) was significant (P<0.05) higher than that of other 2 groups. The TBARS values in poultry meat and fish mixture group sausages (0.60, 0.63 mg MDA/kg) were significant (P<0.05) higher than that of rabbit meat mixture group. Only EPA and DHA were detected in fish mixture sausages. The ∑poly unsaturated fatty acids (19.96%) and ∑n-6:∑n-3 (22) in poultry meat mixture group sausages were significant (P<0.05) higher than that of other 3 groups. The overall quality scores of poultry and rabbit meat mixture group sausages (7.33, 7.05 points) were significant (P<0.05) higher than those of fish mixture groups. The results of this study indicated that the rabbit meat mixture group sausages had improved quality attributes, the yield rate management and application of liquid fat (vegetable and fish oil) addition could improve nutrition value of Sichuan sausages in the future work. The fish mixture group sausages had better fatty acids composition, and a slightly higher fat oxidation level, thus the application of antioxidates and de-fishy substances could be added in fish-based sausages to control fat oxidation and improve whole sausage quality and sensory attributes.

Keywords

• sichuan sausages
• poultry meat
• rabbit meat
• fish
• quality