In the present study, the formulation of Chinese sausage using dietary fiber (BSDF), fat and starch from bamboo shoots as ingredients was optimized using a combination of one-factor-at-a-time method and response surface methodology with Box-Behnken design. Overall quality in terms of sensory attributes (color, structure, flavor and taste) and texture profile analysis (TPA) parameters (hardness, springiness, adhesiveness and chewiness) was considered as response variable. The quality characteristics of the sausage prepared using the optimized formulation were compared with those of traditional sausage (with 20% fat). The results showed that the optimal combination for the best overall quality was 4.2% BSDF, 15.2% fat and 3.2% starch. The new product contained 4.8% less fat and had improved nutritional value and quality characteristics than the traditional one. The findings of this study led us to conclude that BSDF has potential applications as a fat substitute,filler and nutritional supplement in foods.%为确定竹笋膳食纤维(bamboo shoots dietary ifber,BSDF)、脂肪和淀粉添加量对香肠品质特性的影响和最优配比,在单因素试验基础上,通过Box-Behnken试验,以感官(色泽、组织状态、外观、风味和口感)和质构指标(硬度、弹性、黏性和咀嚼性)的综合得分为响应值,对BSDF、脂肪和淀粉的添加量进行优化,并将采用最优配方生产的低脂香肠的品质特性与传统香肠(脂肪添加量20%)进行对比.结果表明:生产低脂香肠的最佳工艺条件为BSDF添加量4.2%、脂肪添加量15.2%、淀粉添加量3.2%,在此条件下香肠的综合品质最佳;相较于传统香肠,低脂香肠的脂肪含量降低了4.8%,且营养价值和质量特性得到改善,BSDF具有用作食品中脂肪替代物、填充剂和营养添加剂的潜力.
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