酒粕添加對乳化肉製品性質之影響

MUIR > Graduate Institute of Health Care > Department of Food Science and Nutrition > Research Projects > Item 987654321/3989

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Title:	酒粕添加對乳化肉製品性質之影響
Authors:	周清富
Contributors:	健康暨護理學院
Keywords:	sorghum distillers grain emulsification pork sausage quality color
Date:	2020-12
Issue Date:	2021-03-31T03:36:54Z (UTC)
Abstract:	This study examined how the quality of emulsified pork sausages is affected by the amount of sorghum distillers grains (SDG) the sausages contain. Sausages containing SDG instead of potato flour had significantly higher levels of hardness, gumminess, and chewiness; however, the SDG addition ratio (percentage of potato flour replaced with SDG) had no significant effect on springiness or cohesiveness. The sausage pH ranged between 6.21 and 6.43 and decreased significantly as the SDG addition ratio increased. The cooking loss rate decreased significantly at high SDG addition ratios (80% and 100%). Regarding sausage emulsification stability, water and fat loss rates were significantly lower at high SDG addition ratios, but no significant difference in water-holding capacity compared with the control group was observed. The control sausages had the highest L, a, and b; these values decreased significantly as the SDG addition ratio increased.
Appears in Collections:	[Department of Food Science and Nutrition] Research Projects

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