| Summary: | 碩士 === 國立宜蘭大學 === 動物科技學系碩士班 === 100 === Nata is a Philippines indigenous dessert produced by Acetobacter xylinum through fermentation of coconut water. Nata is a fiber-rich food product with high cellulose, low fat and no cholesterol therefore the addition of nata could be used to produce a low fat Chinese sausage. The object of study is to evaluate the quality characteristics of low fat Chinese sausages enriched with nata. This trial consisted with 2 experiments. In the experiment I, Chinese sausages were formulated by different combinations of fat and nata ratio including 30% fat without nata (C30), 20 % fat with 10% nata (N10), 10 % fat with 20 % nata (N20) and 30% nata without fat (N30). The sausage was dried in an oven for 10 hours and stored in a freezer under -18℃ for 45 days. In experiment II, low fat Chinese sausages were formulated to contain 20% fat without nata (C20), 20% fat with 10% nata (N10), 10% fat with 20% nata (N20) and 30% nata without fat (N30), respectively. The sausage was dried in an oven for 5 hours and stored at 4℃ in a refrigerator for 4 weeks. Results indicated that the cooking yield and moisture content of N20 and N30 were significantly higher than C30 and C20;P< 0.05). The shear force value of N20 and N30 were significantly higher than C30 (P<0.05). In addition, the color of N30 was also significantly darker (P<0.05) than C30 when stored in a freezer under -18℃ for 1 day. After being frozen for 45 days, the color of N30 was significantly lighter than C30 (P<0.05).The addition of nata (N10, N20 and N30) was not different from C30 on all sensory traits except appearance and color. After 45 days, appearance, color and tenderness score of N30 were significantly lower than C30 (P<0.05).In experiment II, N10, N20 and N30 had significantly lower shear force value than C20 when stored at 4℃ after 1 week (P<0.05). However, the color of N10,N20 and N30 were significantly lighter than C20 (P<0.05). The differences of IV shear force and color values might be a result of storage temperature, storage time and drying process time. However, the pH values of N30 was significantly lower than C20 at week 4 (P<0.05). The sensory evaluation showed that the tenderness, texture, juiciness and overall acceptability of N10, N20 and N30 were not significantly different from C20 (P>0.05). N30 had a less attractive appearance and color than C20 (P<0.001). Finally, the study results suggest that nata could be added by as much as 20% without negative effects on sensory quality of low fat Chinese sausage.
|
|---|
