Phon khong protein kaset lae watthu kan sia to khunnaphap khong saikrok frankfurter.
1985
Jerasak Vangvevat
In this study, different levels of texturized vegetable protein (TVP) were added to substitute meat in frankfurter sausages and four type of food preservatives were used. Sausages with 0 percent TVP were prepared by adding praque powder (PP)500 ppm. Addition of TVP were made by substituted meat with TVP (TVP 1 part: water 3 parts) in four levels: 6 12 18 and 24 percent by weight of meat. The following food preservatives (1) PP 500 ppm, (2) PP 500 ppm + potassium sorbate (KS) 1,000 ppm, (3) PP 500 ppm + ascorbic acid (VC) 2,000 ppm, (4) PP 500 ppm + KS 1,000 ppm + VC 2,000 ppm, were used separately in each levels of TVP added sausages. The organoleptic test indicated that TVP can be added at certain level in frankfurter sausage. The proximate analysis of the frankfurter showed that moisture, protein and ash content of all samples had no significant differences. It was found that the higher the levels of TVP substituted in sausages the lower the number of total bacteria and yeast, however the number of lactic acid bacteria was similar in all levels of TVP substituted sausages. Using different type of preservatives had no significant effect on visual appearance, color and juiciness of sausages.
显示更多 [+] 显示较少 [-]