Evaluation of Acid Phosphatase Activity and Quality Characteristics of Cooked Ham Formulated with Soy Protein Isolate and Potato Starch

• Main Authors: Chi-Chin Tung, 董其瑾
• Other Authors: Kou-Joong Lin
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/73951020272583105429

碩士 === 國立嘉義大學 === 動物科學系研究所 === 100 === The objective of this study was to evaluate the acid phosphatase activity and quality characteristics of cooked ham formulated with soy protein isolate and potato starch. Experimental treatments were: control (C); added 1%, 3%, and 5% soy protein isolate (SPI) (P1, P3, and P5); added 1%, 3%, and 5% potato starch (S1, S3, and S5); added respectively 1%, 3% , and 5% soy protein isolate and potato starch and mixed together (M1, M3, and M5). Acid phosphatase activity of ham with internal temperature reached to 68℃, 69℃, 70℃, 71℃, 72℃ and the batter was measured among all treatments. Cooked hams stored at 0-4 ℃ for 6 weeks after vacuum-packaged. Moisture, crude protein, crude fat, yield, pH value, color, nitrite residue, total plate count (TPC), 2-thiobarbituric acid reactive substance (TBARS) value, purge loss, and sensory evaluation were measured. The results showed that acid phosphatase activity of batter M1 was the highest (281.79 U/kg). There was no significantly (P>0.05) difference in acid phosphatase activity among all cooked hams in different internal temperatures. Moisture/protein (M/P) ratio of P5 and M5 were lower than other groups. There was no significantly (P>0.05) difference in crude fat content among all treatments. Yield were increased with the increased of SPI or potato starch. pH values of all the treatments were increased until 2nd week, then decreased and there were no significantly (P>0.05) difference at 6th week. L* and a* value were not significantly (P>0.05) difference, but b* value of P5 and M5 were significantly (P<0.05) higher than the others. Nitrite residue was decreased with the increased of storage time. But TPC was increased with the increased of storage time. TBARS value of M5 at 3rd and 4th weeks were significantly (P<0.01) higher than others. Purge loss of M5 was significantly (P<0.01) lower than the other groups. Shear force value was not significantly (P>0.05) difference. The flavor and odor test of M5 were significantly (P<0.01) lower than others at 2nd week. Overall acceptance of M5 was significantly (P<0.05) lower than other groups from 1st to 4th week.