Assessing Taiwan-style sausages preparation and quality properties in processing mode system
| Autor: | Shi-Wei Chen, 陳世偉 |
|---|---|
| Rok vydání: | 2017 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 105 "Taiwan sausage" is meat products which Chinese people love very much. The sausage’s shaping property, appearance, color, texture and related factors are very important on the quality of the product. However, Taiwanese sausages are not consistent in quality. Some of them are added soy protein to replace lean meat. Cured or emulsified sausages are not traditional Taiwan style, either. Besides, none of the related literature mentioned the optimal parameters of sausage procession or the definition of Taiwan-style sausage. Hence in this study, domestic pork was used as raw material to experiment on the processing parameters such as different fat/lean ratios, salt levels, ingredients mixing time, drying temperatures and drying time. In this way we could explore and analyze the quality index, colors, total texture analysis, scanning electron microscopic profile, sensory properties, and consumers’ acceptance. Incorporating the optimal conditions in processing-mode system, we can define the properties of “Taiwan style” sausages. The experiment results showed that the sausages with stable and popular qualities were made under the following parameters: fat and lean ratio 30/70, ingredients mixing time 5 minutes, amount of salt added 1.0 %, drying temperature 55℃ and drying time 4 hours. Consumers also think sausages manufactured under these parameters can be branded as orthodox Taiwan-style. The sausages properties popular with Taiwan consumers include: in appearance they have pink or meat color, luster, fine texture, and tidy section; in terms of taste, they are sweetish, fresh, meat juicy, porky, sweet after-taste, delicate, juicy, and resilient in mouthfeel. The commercial brands of Taiwan- style sausages were evaluated by the 9-hedonic test and check all that apply method (CATA), to investigate them which have high consumers’ acceptance and purchasing intention. The results show that the highest consumers’ acceptance of sensory preference is SBB brand, high consumers’ acceptance of internal preference mapping are SBB, SND, ST brand s. High consumers’ acceptance of selected suitable items by correspondence analysis are SBB, SND, SUN brands. High consumers’ acceptances of purchase intention by correspondence analysis are SBB and SUN brands. The correspondence analysis of sensory descriptions with significant differences are firm, rubbery, chiffon, pink, appropriate fat ratio, fresh and juicy. During the 90-day preservation test in vacuum and nitrogen-filled packages, the amount of indicating microorganisms complied with the regulation, and the sausage quality was in good shape. Hopefully the findings of this research could be used as reference for manufacturing Taiwan-style sausages and defining the optimal conditions in processing-mode system. Thus Taiwan-style sausages can be promoted in terms of their quality and consumer acceptance. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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