| Summary: | 碩士 === 中國文化大學 === 生活應用科學系 === 100 === This study was divided two parts, the first study is added different ratio (2%, 4%, 6%) of Hi-maize 260 resistant starch (RS) and oat powder (OT) substituting the pork backfat for the emulsified meatball. The second study is added different ratio garlic powder ( G ; 0.5%,1.0%,1.5%) and incinerated oyster shell powder ( OY ; 0.5,1.0%) to the emulsified meatball. Meat composition of both parts’ study for control group(C25) is 75 lean to 25% pork fat. The purpose of this study is to compare the previous treatments and control group (conventional meat ball) on the quality, sensory characteristics, functional and nutritional value. The results of two studies are shown as follow.
I. Substituting fat study: The result of calories concerns was shown that the OT group was significant lower (p<0.05) than control group. All added OT and RS groups was indicated significant higher (p<0.05) water binding than C25 group. Significant decreasing of increasing of pH value (p<0.05) were found with added substituting amount. In addition, the texture quality of hardness, gumminess, chewiness were also shown significant increasing with substituting amount. However, the cohesiveness was significant decreasing (p<0.05) for the oat powder group. The pH value of shown between 6.4~6.7 is found increasing during the 4 ºC storage up to 14 days. No significant different of TBARS and total microbial count were found among all treatments with C25 group. At 15 days of -20 ºC frozen storage, the group of OT6 and RS6 were shown significant increasing (p<0.05) on L* value but no significant (p>0.05) on a* and b* value compared C25 group. The cohesiveness of texture was found significant reducing with time. Regarding to the total microbial count, the group of OT4 and RS6 were lower than all other substituting groups, but all of them were no significant (p>0.05) difference with C25 group.
II. Extra addition of garlic and incinerated oyster shell powder.
There are no significant difference (p>0.05) between all garlic and C25 group on the quality tracts. However, the OY group was revealed improving the quality of meat ball resulted from higher water binding and lower cooking loss. At 14 days of 4ºC chilled storage, both groups of garlic and OY were shown significant lower TBARS value (p<0.05). In the meantime, all garlic and OY 1% groups were found that the total microbial count was significant decreasing (p<0.05) than C25 group. At 45 days of -20ºC frozen storage, all treatments were shown the total bacterial count between 2.11 and 5.36. The number is far below the CNS and CAS standard of the chilled and frozen processed meat product. All treatments were also reveals no significant difference at hardness, but garlic did show significant higher color and flavor evaluation than C25 group. Overall acceptance was higher for garlic and RS 2% groups but no significant difference with C25 group. The result was indicated that garlic and OY1% function were not only on taste and quality, but also prolong the shelf life.
|
|---|
