Research and Development of New Flavor in Salt Pork and its Consuming Intention

• Main Authors: Hui-Chun Huang, 黃惠君
• Other Authors: Kaui-Hwang Chen
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/91637557038393244723

碩士 === 靜宜大學 === 觀光事業學系研究所 === 98 === The purpose of this study is to investigate the research and development of new flavor in salt pork and its consuming intention. First, sensory evaluation is applied to develop the formula of new flavor in salt pork, then, statistics of lipid oxidation, microorganism, and sensory evaluation are used to analyze the qualities changes of salt pork, the consuming intention on salt pork is investigated via questionnaire as well. The expert sensory evaluation shows that the new formula on original flavor of salt pork, which is adding 2.5% of dry garlic semolina, gets higher sensory satisfaction score than the old formula, which is adding fresh garlic. The new formula on spicy salt pork, which is adding 2.5% of chili powder, has better satisfaction than the traditional spicy salt pork. About the storage test, the salt pork was vacuum-packed separately in refrigerator at 7℃ and -18℃. The result shows both natural flavor and spicy flavor of salt pork have better preserved quality under the condition of being refrigerated within 8 weeks, and both products can be preserved in frozen storage for at least six months. Also, both flavors of the vacuum-packed salt pork can be maintained longer and have better quality in frozen storage than in refrigerated storage. The other is about and the study of the relationship between the consumer’s choice of test toward the new flavors salt pork and their intentions of consuming behavior. Since this is a business study plan, marketing has to be considered. A judgment sampling questionnaire survey was conducted to test the consumer’s sensory evaluation, their choice of the salt pork flavors, and their relationship. The survey was done in Taichung from March 23, 2009 to April 16, 2009. Among 224 copies, 186 copies were effective, effective recovery rate is 83.04%. The study found that style of consumers’ population property on the new flavor of salt pork sensory evaluation affects consumers’ behavior intention. The consumers with lower property show, better interest in the favorite choice of salt pork, and the consumers’ food lifestyle affects significantly on the different level of evaluation.