Improvement of Qualities and Sensory Characteristics of the Pork Cubes with Polyols
| Autor: | Yan-Zhu Chen, 陳彥竹 |
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| Rok vydání: | 2005 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 93 The purpose of this study was to examine the effects of polyols (such as sorbitol, glycerol and propylene glycol)on the quality and sensory characteristics of the pork cubes. Experimentation 1 was to compare the qualities of different brand pork cubes. Different brand pork cubes of A, B( no CAS authentication brand) and C, D( CAS authentication brand) were purchased from the traditional markets and supermarkets, respectively. The pH value, moisture content, color, non-enzymatic browning, protein solubility, TBA value, water activity and shear value were measured. The results showed that the pH value of the A and B brand pork cubes was the lowest and highest (P |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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