| Summary: | 碩士 === 東海大學 === 畜產學系 === 92 === This study was conducted to investigate the effect of NaCl additions on the quality of pork patties with different fat contents. Pork ham and fat was ground through a 3.5mm plate. Patties were make into 10cm in diameter, 1.5cm in width and 90g in weight, and NaCl was added in to patties with different level (0, 0.25, 0.50 and 0.75%) respectively. Patties were wrapped in PE film with PS tray and stored in 4℃. Samples were taken for analysis of proximate composition, functional properties, myoglobin variation and sensory evaluation at 0, 2, 4 and 6 days of storage.
Results indicated that patties with different fat contents had different water, crude fat and crude protein content (p<0.05). Ash content were increased with the increase of NaCl level (p<0.05). The total plate count (TPC) were not change with the increase of NaCl level (p>0.05). Patties with 10% fat content had higher water, protein content and higher TPC than patties with 25% fat added (p<0.05). TPC of patties with different fat contents increased during storage (p<0.05). Patties with 25% fat content had higher pH value (p<0.05). Patties had lower pH value above 0.50% NaCl additions (p<0.05). Patties with 0.75% NaCl additions had significantly higher TBA values (p<0.05) than patties with 0.50% and below NaCl additions. The water holding capacity increased in patties as NaCl additions increased (p<0.05). The Myoglobin (Mb) contents of patties were increased with the increase of NaCl level (p<0.05). The Mb contents of patties with 10% fat content were significantly higher for treatments above 0.50% NaCl additions (p<0.05). Patties with 25% fat content with 0.25 and 0.50% NaCl addition had the highest Mb contents (p<0.05). The Metmyoglobin% (MetMb%) of patties increased with the increase of NaCl level duing 0 to 4 days of storage (p<0.05). However, the Mb contents of patties increased with the increase of NaCl level during 0 to 2 days of storage (p<0.05). The MetMb% was not significantly affected in “a” values during the initial storage times. The sensory evaluation of juiciness, saltiness and overall acceptability had significantly increased with the increase of NaCl level (p<0.05).
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