Development of Nutritional Sausage with Goose Bone Paste and Analysis of Nutrients

Nutritionally fortified sausages with goose bone paste were developed from main raw materials including fresh pork,carrot and goose bone paste.Based on sensory evaluation,shear force and water-holding capacity,an L9(34) orthogonal array design was employed to optimize the addition levels of the raw materials.Besides,the nutrient composition of the type of sausage was analyzed.The optimal addition levels of the raw materials were found to be 4% goose bone paste,4:1 fat/lean meat ratio,and 10% carrot(calculated on the basis of pork mass).The sensory score,shear force and water-holding capacity of the sausage obtained were 12,0.38 N and 96.83%,respectively,and the contents of protein,fat,calcium,phosphorus,vitamin A and beta-carotene 20.26%,21.77%,0.4%,0.26%,450 mg/kg and 48 mg/kg.Seventeen amino acids were found in the sausages,including 7 essential amino acids.Among them,aspartic and leucine amino acids were predominant and exhibited a content of 1.625 g/100 g and 1.610 g/100 g,respectively.These results suggest that the sausage developed is a type of high protein,mineral-rich,high vitamin meat product containing a full range of amino acids.