Abstract: Compound venison sausages with balanced nutrition and unique flavor were processed using venison meat and pork meat differing in price, nutrients, flavor and processing characteristics as the main materials with the additions of nutritional supplements such as fruits and vegetables, dietary fiber and isomaltooligosaccharide. An investigation to probe the effects of soybean protein, potato starch, isomaltooligosaccharide, dietary fiber and fruits and vegetables, the mixing ratio of venison meat and pork meat on texture properties of compound venison sausages was carried out by single factor experiments. The formulation of some of the above ingredients was optimized by orthogonal array design based on texture properties and sensory evaluation. Soybean protein and potato starch had large effect on texture properties of compound venison sausages, which was little affected by isomaltooligosaccharide. The optimum amounts of added soybean protein and potato starch were 6% and 5%, respectively. Apple peel was the best dietary fiber for compound venison sausages, and shiitake mushroom was the best vegetable. Based on the results from orthogonal array design, factor analysis and range analysis were conducted to determine the following formula for compound venison sausages (calculated on the basis of weight): the mixing ratio of venison meat and pork meat 4:6, shiitake mushroom 15%, apple peel 5%, and isomaltooligosaccharide 4%. Compound venison sausages processed following the optimized formula met the national standards for similar products in terms of both physicochemical and microbiological indicators.

Key words: fruits and vegetables, compound venison sausage, formulation optimization, texture properties