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- Title
Discussion on Development of Pumpkin Sausage.
- Authors
Qingmei JIAN
- Abstract
[Objective] This study aimed to develop pumpkin sausage. [Method] The single-factor design and orthogonal design were adopted. In the traditional sausage, fresh pumpkin was added. Based on the results of sensory test and physical and chemical indexes determination, the optimum recipe for pumpkin sausage was determined. [Result] The optimum recipe for pumpkin sausage was as follows: 100% of pork (fat to lean ratio of 2:8), 45% of pumpkin particles, 6% of soy protein, 7% of sugar, 3.5% of salt, 1% of spice and 0.5% of monascus red pigment. [Conclusion] The successful preparation of pumpkin sausage will provide consumers with nutrition, health and snack meat product with comprehensive nutrition and unique flavor.
- Subjects
PUMPKINS; SAUSAGES -- Processing; COOKING with pork; SOY proteins; MONASCUS; COOKING
- Publication
Agricultural Science & Technology, 2015, Vol 16, Issue 5, p1069
- ISSN
1009-4229
- Publication type
Article