| Summary: | 碩士 === 國立屏東科技大學 === 畜產系所 === 96 === The purpose of this study was to evaluate goose bone soup manufactured with conventional cooking (CC), high pressure autoclave cooking (AC, 121°C 1.2 kg/cm2), or high pressure autoclave cooking then vacuum concentration (ACVC), and qualities of samples stored at 4°C or -20°C. For the experiment 1, the optimal processing and sensory evaluation conditions, including sampling temperature preference, water adding level, heating duration, and salt adding levels were determined. Goose bone soup samples which were from fours parts (back, breast, rib and leg bones) and manufactured with either CC, AC, or ACVC were evaluated in the experiments 2, 3 and 4, respectively. Samples were then evaluated for sensory characteristics in experiment 5. In exp 1 the results showed that sample serving at 70°C with goose 3 times of water added, either conventional cooking at 95°C for 12 hrs or high pressure cooking for 3 hrs, with 0.75% salt added were the most acceptable. In exp 2, the pH values of CC samples increased initially then decreased when stored at 4°C. Rib bone group had the highest L value at day
28 where back bone and breast bones had the highest a values and rib bone had the highest b value. The VBN and TBA values increased significantly from the 28th day when stored at 4°C. Leg bone group had the highest VBN and TBA value at day 28 at 4°C. In exp 3, the pH values of AC samples increased significantly from day 28 and 24th week when stored at 4 and -20°C, respectively. Back bone group had the highest pH value at day 28 at 4°C where breast and leg bone groups had the highest pH values at week 24 at -20°C. Breast bone samples had the highest L value at day 28 where rib bone one had the lowest one when stored at -20°C. Rib bone one had the highest a values and breast bone one had the highest b values. TBA values increased significantly from day 28 when stored at 4°C, and increased initially then decreased from week 24 when stored at -20°C. Leg bone group had the highest TBA value at day 28 at 4°C where breast bone groups had the highest TBA values at week 24 at -20°C. The VBN values increased significantly from day 28 and week 24 when stored at 4 and -20°C, respectively. Back bone group had the highest VBN value at day 28 at 4°C where breast and rib bone groups had the highest VBN values at week 24 at -20°C. In exp 4, the pH values of ACVC samples increased significantly from the 28th day when stored at 4°C and -20°C, respectively. Breast bone group had the highest pH value at day 28 at 4°C and -20°C. Breast bone group had the highest L values. Samples’ a values decreased when storage time increase. The TBA values increased initially then decreased from the 28th day when stored at 4°C, and increased significantly at day 28 when stored at -20°C, breast and leg bone groups had the highest TBA value at day 28 at 4°C where leg bone groups had the highest TBA values at day 28 at -20°C. The VBN values increased significantly from the day 28 when stored at 4°C and -20°C, respectively. The VBN values increased significantly at day 28 when stored at 4°C and -20°C, respectively. Back and breast bone groups had the highest VBN value at day 28 at 4°C where breast and leg bone groups had the highest VBN values at day 28 at -20°C. In exp 5, for the CC method, back bone group had the highest color score and leg bone group had the highest rancidity score. Back and breast bone groups had the highest overall acceptability. For the AC method, leg bone group had the highest color score where leg bone, breast bone, and leg bone groups had the highest overall acceptability. For the ACVC method, leg bone group had the highest color and rancidity scores where back and breast bone groups had the highest overall acceptability. In conclusion, goose bone soup made from back and breast bones and with autoclaving at 121°C for 3 hours were recommended based on sensory and storage qualities.
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