| Summary: | 碩士 === 中國文化大學 === 生活應用科學研究所 === 88 === Emulsion style product pork meet ball is one of the most popular processed pork product in Chinese communities. The study use different level of fat contain (0, 10, 20, 30%), protein (whey, egg , pigskin) and gum (Curdlan, Konjac). The fat level 0 and 10% is more acceptable with whey protein and Curdlan gum (5%). As to store experiment, sterilization with high temperature and pressure makes pH, L value on the downside while the a and b value is on the rise.
The total bacterial count remains nothing in 37℃, 63days. The breading intension and hardness of TPA is also on increasing with the storage. All samples under 37℃and 63days. Storage are still acceptable by sensory evaluation with high temperature can extend shelf life longer for the emulsion style product.
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