The Effect Of Nata Replacement On Sensory Quality Of Low Fat Chinese Sausage
| Autor: | Jarunan Chainam, 趙心蘭 |
|---|---|
| Rok vydání: | 2012 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 100 Nata is a Philippines indigenous dessert produced by Acetobacter xylinum through fermentation of coconut water. Nata is a fiber-rich food product with high cellulose, low fat and no cholesterol therefore the addition of nata could be used to produce a low fat Chinese sausage. The object of study is to evaluate the quality characteristics of low fat Chinese sausages enriched with nata. This trial consisted with 2 experiments. In the experiment I, Chinese sausages were formulated by different combinations of fat and nata ratio including 30% fat without nata (C30), 20 % fat with 10% nata (N10), 10 % fat with 20 % nata (N20) and 30% nata without fat (N30). The sausage was dried in an oven for 10 hours and stored in a freezer under -18℃ for 45 days. In experiment II, low fat Chinese sausages were formulated to contain 20% fat without nata (C20), 20% fat with 10% nata (N10), 10% fat with 20% nata (N20) and 30% nata without fat (N30), respectively. The sausage was dried in an oven for 5 hours and stored at 4℃ in a refrigerator for 4 weeks. Results indicated that the cooking yield and moisture content of N20 and N30 were significantly higher than C30 and C20;P< 0.05). The shear force value of N20 and N30 were significantly higher than C30 (P0.05). N30 had a less attractive appearance and color than C20 (P |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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