Effect of steamed pumpkin on Vienna sausage quality | ผลของการใช้เนื้อฟักทองนึ่งสุกต่อคุณภาพของไส้กรอกเวียนนา
2008
Pradit Kamnongphai(Rajamangala University of Technology Thanyaburi, Pathum Thani (Thailand). Faculty of Agricultural Technology. Division of Food Science and Technology)
Objective of the study was to investigate the optimum level of steamed pumpkin for replacing pork back fat in Vienna sausage formulation and consumer acceptability. Pork back fat was replaced by steamed pumpkin at the level of 0 (contained only pork back fat), 20, 40 and 60 percent by weight, respectively. The result showed that fat content decreased with an increasing of steamed pumpkin level, but the redness and yellowness increased. The textural properties of Vienna sausage namely hardness and springiness of Vienna sausage replaced with 20 and 40 percent streamed pumpkin were similar to those containing only pork back fat. Moreover, sensory evaluation by panelists showed that Vienna sausage replaced with 20 and 40 percent steamed pumpkin had the highest hedonic score in terms of color, aroma, taste, texture and overall liking.
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