Effect of Sodium Lactate, Sodium Nitrite, and Sodium Chloride on the Quality of Cooked Ham Using Response Surface Methodology

• Main Authors: Yu-Yun Wei, 魏玉雲
• Other Authors: Yun-Chu Wu
• Format: Others
• Language: zh-TW
• Published: 1994
• Online Access: http://ndltd.ncl.edu.tw/handle/79782462849812858804

碩士 === 東海大學 === 畜牧學系 === 82 === Response surface methodology was used to study the effect of sodium lactate, sodium nitrite, and sodium chloride on the quality of cooking ham. A three-variable central composition desigh method was adopted. Microbial quality indices of products were represented by measuring the total plate counts, Lactobacillus count, and the detection time of Malthus 2000system. Phystical and Chemical characters indices of cooking ham were repersentedby measuring the cooking yield, Lab value,and so on. Sensory evaluation indices of products was represented by measuring the acceptability score. Combinations of 1.5%NaCl, 2% sodium lactate decreased microbial growth during 4 weeks storage and L value and increased cooking yield and a value;100ppm sodium nitrite decreased microbial growth, but the effect less than 2% sodium lactate. Increase in nitrite increased a value and acceptability score.