Investigation on Flavor Improvement of Sauce-Stewed Pork with Pickled Plum by Sensory Evaluation Analysis

• Main Authors: Yu-Hsiang Liao, 廖昱翔
• Other Authors: Yi-Ling Lee
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/61360386635884012968

碩士 === 朝陽科技大學 === 休閒事業管理系 === 102 === Nowadays, there are lots of creative methods which are used to to produce a good cuisine and people are caring more about their health. This research is about the sauce stewed pork production with an innovative ingredient. Pickled perilla plums from Nantou County were added to the sauce stewed pork with different portions. Chemical reactions happened in the cooking process due to the acid component of natural picked plums. These chemical reactions can help stop the fat and cholesterol to become and also have its activity of antioxidative. Moreover, the reactions upgrade whole quality and flavor for this cuisine obviously. To comfirm the effects from plum reactions, this research is not only including standard process, also with training tasters and normal consumers to do Sensory Analyses. There are two main parts of proceeding plum pork, those are making perilla plums and adjusting the sauce of plum pork. At the second step of sensory analyses, we devided it into two parts which are the training with select for sensory analysts and the favorite test of consumers. The results of experience depend on adding perilla plums. We will add different percentage of the perilla to make this cuisine. We will also add four different dosage percent (0%, 1.5%, 3%, 4.5%) of pickled plums separately in traditional Taiwanese sauce stewed pig knuckle, in order to produce plum sauce stewed pig knuckle. According to Kramer’s Rank Totals and scoring preference test evaluation to do the sensory evaluation, and analyze the difference from T-certificate performed The outcome of Kramer's Rank Totals shows, they think 10 percent of Perilla dosage is proper concentrate. In the scoring preference test, compared 10% of the added amount of Perilla stewed pig with Taiwanese traditional plum sauce stewed pig, the 10 trainers and 127 useful consumers to do the favorite survey of eight senses and also analyze by T-Certificate. We found that except the color of plum sauce stewed pork has no significant change, the rest of senses such as: aroma, acidity, sweet taste, salty, greasy feeling, flavor and general satisfactions etc are obviously more than traditional sauce stewed pork. It shows that the 3% plum sauce stewed pig in sensory analysis score is higher than the traditional stewed pork. It is acceptable for the consumers and has possibilities to produce. Finally, with the empirical evidence of this study, the researcher hopes Nantou plums can be used into Taiwanese Sauce Stewed Pork production to create a unique local cuisine with more attractive flavor and healthy consideration.