Abstract:

Compound oat flour sausages were prepared by adding oat flour as the substitute for starch at various amounts such as 0, 8%, 11%, 14%, 17% and 20% (m/m, calculated on the basis of 100 of total sum of pork plus oat flour), respectively. The tenderness and texture of compound oat flour sausages was determined using tenderometer and texture analyzer, respectively. The correlation analyses between tenderness and texture parameters were conducted. Results indicated that the tenderness of compound oat flour sausages exhibited an increase with increasing addition amount of oat flour and the optimal addition amount of oat flour was 14%. Meanwhile, texture analysis results suggested that hardness of compound sausages with 14% addition amount of oat flour exhibited a significant difference with the control sausages (P＜0.05). Moreover, the hardness of compound sausages with 17% or 20% oat flour exhibited a exceedingly significant difference with the control sausages (P ＜ 0.01). Furthermore, the increasing amount of oat flour resulted in the increased chewiness. The chewiness of compound sausages with 14% or 17% oat flour revealed a significant difference with that of control sausages (P＜0.05) and a highly significant difference at the evel of 20% oat flour (P＜ 0.01). Therefore, the tenderness of compound sausages is significantly correlated with hardness and chewiness (r＝0.980, 0.984, respectively), but not correlated with elasticity and cohesiveness (r＝－0.479, －0.700, respectively).

Key words: oat, compound sausage, tenderness, texture profile analysis (TPA), correlation