Wheat bran is rich in dietary fiber, hence can be applied to meat mince products like ham sausage to reduce the fat content and improve the nutritional value. But the addition of wheat bran also deteriorates the taste, flavor and texture of the product. To solve this problem, fermented bran and bran pre-emulsified with soybean oil were prepared and added to ham, respectively. Effects of different kinds of bran on sensory, color, texture and fatty acid composition of ham were compared. The results showed that after adding fermented bran to the ham, the color and taste of the product were worse, the sensory score decreased, and the maximum added amount of bran was 6%. Comparatively, the color, sensory and texture characteristics of the ham were significantly improved after the fermented bran was pre-emulsified, and the maximum added amount increased to 8%. The unsaturated fatty acids increased significantly while the saturated fatty acids decreased significantly. Therefore, pre-emulsification of fermented bran with soybean oil can significantly improve the sensory and texture characteristics of the ham and improve the nutritional value of the product.
ZHANG Jun
,
LEI Ji
,
LIU Jiang
,
HU Ling
. Effect of fermented wheat bran on the quality of ham sausage[J]. Food and Fermentation Industries, 2019
, 45(22)
: 165
-170
.
DOI: 10.13995/j.cnki.11-1802/ts.021670
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