Effects of various types and higher supplementary levels of disaccharides on quality charactarics of Chinese-style pork jerky

• Main Authors: Hsien-Tang Lin, 林憲堂
• Other Authors: Chen, Chih-Ming
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/cht256

碩士 === 國立屏東科技大學 === 動物科學與畜產系所 === 105 === Abstract Student ID: N10226008 Title of Thesis: Effects of various types and higher supplementary levels of disaccharides on quality charactarics of Chinese - style pork jerky Total Page: 70 Name of Institute: Department of Animal Science Graduate Data: January, 2016 Degree Conferred: Master Name of Student: Hsien-Tang Lin Adviser: Chih-Ming Chen, Ph. D The objectives of study were to estimate the effect of different types and various high additional levels of sugars on color and sensory attributes of Chinese-style pork jerky. The Chinese-style pork jerky (CPJ) was prepared by marinating sliced pork ham (4 mm) with different sugar types (sucrose, lactose and maltose) and various additional levels (15, 18, 21 and 24%) as well as other ingredients by meat weight. The mixture mentioned above underwent drying (50℃ / 2 hrs) and roasting (200℃ / 7 and 8 mins for each side), respectively. The moisture contents, color (L*, a*, b* values) and sensory attributes of samples are analyzed. Samples prepared with sucrose (L* value 37.21-43.56) showed that lighter brown color than those of maltose treatment samples (L* value 37.04-39.46) and darker brown color than those of lactose treatment samples (L* value 45.28-47.45), which are corresponded to the higher sensory scores in overall acceptability, color and other sensory attributes (aroma, hardness, sweetness, texture and flavor). It was found that lactose treatment samples with 24% level had L* value (lightest) than that of samples with other additional levels, which had no significant difference for each other. And, there is no significant difference of L* values among treatments added with maltose at various levels. The 7-scale hedonic scores of overall acceptance (4.76-5.70) and color (4.86-5.55) are increasing with increasing sucrose levels (15-24%), which those scores are higher than samples treated with maltose and lactose. The color scores of maltose group are similar to those of sucrose group; otherwise, the scores from lactose group had the adverse tendency with increasing levels. The results of this study showed that CPJ (21-24% sucrose) seems to had greater overall acceptability (including color) by the panelists and other sensory attributes (4.13-5.72). Keywords: Chinese-style porkjerky, lactose, maltose, quality charactarics, sucrose