Use of kluai Nam Wa banana puree in partially substitution of pork in Chinese sausage
2002
Yaowalak Suraphanthaphisit(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry)
Chemical compositions of banana (Kluai Nam Wa) at different ripening periods from step 1 (up-ripen) to 8 (ripen) were analyzed according to the dry basis. The bananas contained 59.68-66.18 percent moisture content, 1.0-15.3 deg Brix of total soluble solid, 2.82-9.98 percent of reducing sugar, 0.15-1.12 percent of total titable acidity (as malice acid) and pH ranged from 6.82 to 4.30. Use of banana puree with the ripening period of step 8 for partially substitution of pork at 30 percent by weight in Chinese sausage resulted in the higher moisture content (24.50 percent) and the lower Aw (0.704) compared to that of the control sausage (18.78 percent moisture content and Aw=0.727). The cooked banana-substituted Chinese sausage showed similar sensory qualities interns of appearance, flavor and texture quality compared to the control sausage.
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