Formulation and process development of fabricated sausage
1997
Pairoj Wiriyacharee(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology | Lakkana RujanakraikarnChiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology | Wiwat WatthanatchariyaChiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology | Israpong PongsirikulChiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology)
After final testing major ingredients, the conclusion of formula used were 800 g of gluten, 200 g of isolated soy protein, 20 g of shortening, 30 g of corn starch, 20 g of salt and 6.4 ml of 1 percent red colour solution. The composition of minor ingredients were modified starch (30 g), refined sugar (30 g), sodium tripolyphosphate (5 g), artificial pork flavour (1.5 ml), artificial smoke flavour (0.6 ml), and spices being combination of white pepper (5 g), ground bay leave (0.5 g), ground mace (0.2 g), spanish paprika (0.5 g), ground coriander (0.2 g) and ground cumin (0.1 g). It was found that cooking time and temperature were 40 minutes and 100 deg C respectively. Additionally, the optimum baking time for the sausage were at 60 deg C for 60 minutes. Finally, the sausage had sensory quality in terms of mean ideal ratio score in each attribute as follows: colour (1.02+-0.05), smoke odour (0.97+-0.11), strangth flavour (0.65+-0.17), spice odour (0.70+-0.24), saltiness (0.84+-0.19), smoothness (0.82+-0.12), toughness (0.99+-0.22), juiciness (0.72+-0.11), firmness (1.02+-0.15) and overall acceptability (0.61+-0.15). The physical and chemical properties of the sausage were L (57.62+-0.26), a* (23.41+-0.07), b* (16.71+-0.46), compression force (104.11+-2.16 newtons), shear force (9.74+-0.73 newtons), moisture content (57.00+-0.02 percent), protein (25.64+-0.21 percent), oil (4.57+-0.01 percent) and pH (6.70+-0.01).
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