The research on the application of citrus fiber in low-fat meat products

In this study,low fat sausage was made by citrus fiber as fat substituting using traditional high fat sausage process.The fat content,protein content,pH value,water-holding capacity,texture profile analysis,sensory evaluation of sausage were determined.The fat of sausage was substituted by different content(2%,3%,4%)of citrus fiber.Then,when the substituting amount was 2%,the fat content was reduced and the protein content was increased,there was not significant difference(P0.05)between the low fat sausage and tradition high fat sausage in pH value,water-holding capacity,the value of QTS(hardness,chewiness,springiness,cohesiveness)and sensory evaluation.The conclusion showed that the best substituting amount of citrus fiber was 2% in the tradition high fat sausage.