Improvement of production of reduced fat minced and preserved pork and chicken with konjac flour
1999
Adisak Akesowan (University of the Thai Chamber of Commerce, Bangkok (Thailand). Faculty of Science. Dept. of Food Science)
Improvement of chopping condition for producing reduced fat minced and preserved pork and chicken (Moo Yo and Kai Yo) were increased batter viscosity but did not affect on cooking loss and thermal emulsion stability. Sensory evaluation and physical characteristics indicated that chopping or reduced fat Moo Yo and Kai Yo up to 2 and 1 cycles (1 cycle = chopping for 5 min and keep at -18 deg C) respectively had affected to improve the texture of products. Moo Yo with 73.00 percent fat replacement involving 2 cycles of chopping consisted of 17.16 percent protein 6.23 percent fat and 71.92 percent moisture content; whereas, Kai Yo with 56.00 percent fat replacement involving 1 cycle of chopping consisted of 16.00 percent protein 10.15 percent fat and 70.35 percent moisture content. The sensory both of products were accepted by the panelists. After stored at 4 deg C for 6 weekss, these reduced fat content of Moo Yo and Kai Yo were packed in polypropylene both of cutting force and lightness or L* were decreased whwewas microbial counts were increased. Moreover, the thiobarbituric acid (TBA) formation was higher in control products than reduced fat products.
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