Application of Sugary Kefir Grains to Frankfurter Sausage.
| Autor: | CHOU, JEN-JU, 周珍如 |
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| Rok vydání: | 2016 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 104 Sugary kefir is a lactic acid-fermented beverage. Fermentation process produces a colloidal particulate matter known as kefir grains which contain natural microbes, namely the lactic acid bacteria, acetic acid bacteria, and yeast. This study was initiated to partially replace fat by the addition of different ratios of kefir grains to reduced-fat frankfurter (18% fat) that produced acceptable texture. Kefir grains (5%、10%) were added to reduce-fat frankfurters and the impacts on the water-holding capacity, emulsifying properties, textural and shear properties and storage stability were investigated. Results showed increasing trends in 2-thiobarbituric acid-reactive substances (TBARS), total volatile basic nitrogen (VBN), and total plate counts (TPC) during 12-week refrigerated storage. TPC among treatments did not exceed 105CFU /g indicating good storage stability during refrigerated storage. Addition of kefir grains did not affect the emulsion stability and water retention of reduced-fat frankfurter. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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