Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage

Poultry sausage is a low-fat, protein-friendly product, and the research on poultry has gradually become hot field of meat product research. The baking process can promote decomposition protein fat, Maillard reaction occurs, thereby increasing color improving flavor sausage. Baking time affects cooking loss, color, pH, TPA, moisture distribution sensory evaluation results cooked products, therefore, very important. In this study, four treatment experiments 40, 60, 80 100 min were set up, temperature was 60 °С. 60min group had smallest brightness value L, highest redness a, best color. water content 40 highest, followed by group, pH other also lowest. terms TPA distribution, hardness relaxation times (T2) corresponding to hydrated water, fixed free 0.1‑9.3 ms, 10‑91 175‑900 respectively, with most semi-bound worked best. evaluation, flavor, texture, overall acceptability 60‑80 groups not significantly different. result groups. Based above quality, optimal in study min. This provide quality data technical support for development duck pork compound sausages.