The effect of different additives to the quality of meat ball food under sterilization

• Main Authors: Ming-Ju Tsai, 蔡明儒
• Other Authors: Hwei — Shen Lin
• Format: Others
• Language: zh-TW
• Published: 2000
• Online Access: http://ndltd.ncl.edu.tw/handle/44382856763460847922

碩士 === 中國文化大學 === 生活應用科學研究所 === 88 === Emulsion style product pork meet ball is one of the most popular processed pork product in Chinese communities. The study use different level of fat contain (0, 10, 20, 30%), protein (whey, egg , pigskin) and gum (Curdlan, Konjac). The fat level 0 and 10% is more acceptable with whey protein and Curdlan gum (5%). As to store experiment, sterilization with high temperature and pressure makes pH, L value on the downside while the a and b value is on the rise. The total bacterial count remains nothing in 37℃, 63days. The breading intension and hardness of TPA is also on increasing with the storage. All samples under 37℃and 63days. Storage are still acceptable by sensory evaluation with high temperature can extend shelf life longer for the emulsion style product.