Abstract:

In order to explore the effect of addition of oat flour on quality properties of pork sausages, the textural attributes of pork sausages containing oat flour were assessed by sensory evaluation and instrumental determination (texture profile analysis, TPA), and correlation analysis was conducted among the assessment results by the two approaches. Meanwhile, the water-holding capacity (WHC) of compound sausages was also determined. Results indicate that the compound sausages had an excellent texture and overall acceptability when oat flour was at 14% addition level. Hardness obtained from TPA was significantly (P ＜ 0.05) correlated with sensory hardness (r = 0.898) and cohesiveness obtained from TPA significantly (P ＜ 0.05) correlated with sensory hardness or springiness (r = －0.863, －0.825). WHC of compound sausages was slowly increasing with increasing level of added oat flour, ranged from 94.33% to 94.83%. However, WHC did not increase obviously when the addition level was beyond 17%. It was nferred that oat flour added to sausages may help improve WHC of compound sausages. Therefore, compound oat flour sausages with good acceptability, texture and WHC could be made from meat added with oat flour in an appropriate proportion.

Key words: oat, compound sausage, sensory evaluation, texture, water-holding capacity (WHC)