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Author อดิศักดิ์ เอกโสวรรณ
Alternative TitleUtilization of Konjac flour for producing reduced-fat pork sausage
Call# IFRPD T960195

CALL # Volume Number Month Year Barcode Status

JournalJour Thai Chamber of Commerce Univ
Abstractanthan gum = 75:25)were compared to ground pork fat. The 1.5% konjac gel had cutting force the same as ground pork fat. Consequently, it was used to substitute fat in pork sausage formula at the level of 13, 15, 17 and 19% by total weight. Sensory properties of pork sausage;firmness, juiciness and cohesiveness, were affected by fat substitute (p<0.05). The sensory determination was highest for the sausage with 15% fat substitute and it had 11% cooking loss. The sausage with 15% fat substitute in nylon/polyethylene vacuum packaging at chilled temperature (4 deg C)and freezing temperature (20 deg C)for 4 weeks indicated that the sausage had overall acceptability and increased in cutting force. In addition the "L" value of sausage was slightly decreased. The sausage had no microbial number at chilled and freezing temperature for 2 and 4 weeks ; respectively.
Descriptv16 n2 ; น.23-35