The Development of Nitrite-Free Low Fat Ready-To-Eat Sausage

• Main Authors: Yi-Hsiang Wang, 王奕翔
• Other Authors: Tasi-Fuh Tseng
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/58043599083646288165

碩士 === 國立嘉義大學 === 動物科學系研究所 === 99 === The purpose of this study was to investigate the effect of different vegetables and ice contents on the quality of nitrite-free low fat ready-to-eat sausage. There are four experimental treatments: Control group (C) is 65% meat+35% fat; Treatment I (T1) is 65% meat+30% vegetables (9% tomato+5% carrot+5% radish+5% bamboo shoot+5% sweet potato+1% ginger)+5% ice; Treatment II (T2) is 65% meat+25% vegetables (7.5% tomato+4.17% carrot+4.17% radish+4.17% bamboo shoot+4.17% sweet potato+0.82% ginger)+10% ice; Treatment III (T3) is 65% meat+20% vegetables (6% tomato+3.33% carrot+3.33% radish+3.33% bamboo shoot+3.33% sweet potato+0.68% ginger)+15% ice. Each of the treatment products was packed in a plastic container, and was randomly sampled for determination in day 0, 5, 10, 15, and 20 during 4℃ storage. The results showed that treatments with added vegetables and ice had higher moisture and ash content, dietary fiber, a value (redness) and b value (yellowness), but lower fat content and yield than C group (P<0.05). After day 15 at 4℃ storage, C group had lower pH value, and higher total plate count and TBA value. During refrigeration, C group had higher texture scores, and that treatments with added vegetables and ice had significantly higher appearance, flavor scores and overall acceptability (P<0.05).