STUDY ON THE PROPERTIES OF CAROTENOIDS IN THE VEGETABLE COMPOUND HAM SAUSAGE

摘要

IntroductionMeat and vegetable are necessary foods in people's daily life and they can't displace each other in flavor, taste and nutrient content. Generally speaking, meat can provide superior protein; while vegetables can provide considerable vitamins (especially carotenoids, VA, Vc, VBi and VB2), mineral substances, dietary fiber and organic acid, etc.(Zhou et al., 2002; Liu, 1991); what's more, the carotenoids and VA that have multiple physiological functions (Britton et al., 1995). By organically mixing them with scientific processing method, the meat and vegetable can compensate each other in nutrient content and flavor; meanwhile, the fat content of the product and production cost can be reduced; as an original product, it can improve and enrich existing meat products, and it adapts to the people's consumption concept that advocates natural green health care food and accords with the development trend of modern food processing (Wang, 2001). Developed countries in Europe and America have developed some vegetable compound meat products; for example, they make muddy flesh and canned meat paste as the auxiliary food for babies (Pearson and Gillett, 2004).