Effects of Partial Replacement of Pork Surimi with Radish Peel on Physicochemical and Sensory Characteristics of Kung-wan

蘿蔔皮部分取代豬肉糜對貢丸物化特性與感官品評的影響

蕭烟淨(Yen-Ching Hsiao) ； 翁義銘(Yih-Ming Weng) ； 劉華珊(Hua-Shan Liu) ； 王璧娟(Be-Jen Wang)

《臺灣農業化學與食品科學》 57卷4期 (2019/08) Pp. 181-188

https://doi.org/10.6578/TJACFS.201908_57(4).0003

摘要

This study investigated the effects of substitution meat and fat with radish peel on the physicochemical characteristics of pork kung-wan. Kung-wan, made of 90% lean pork meat and 10% pork back fat, were partially substituted with radish peels powder, particle size (＜ 74, 74-270 and 271-700 μm), at the levels of 5, 10 and 20% pork surimi. Compared with kung-wan without substitution, color characteristics, including L*, a* and b* values and sensory acceptance were correlated to the contents of radish peel for all particle size. L* and a* values decreased and b* increased with the amounts of radish peel increased. Kung-wan with 20% substitution of coarse powder (271-700 μm) exerted the highest hardness and chewiness; while kung-wan without substitution exerted the strongest springiness, burst strength, burst distance, gel strength and firmness. Sensory evaluation revealed that kung-wan with 5% substitution of fine peel powder (＜ 74 μm) exerted non-significant difference with the control in all of sensory attributes (appearance, color, flavor, taste and overall acceptance) and substitution levels and particle sizes of radish peel were negatively correlated to consumer's attraction. In conclusion, our results shown that low incorporation levels of radish peel may provide an alternative choice for surimi without losing sensory property.

關鍵字

Radish peel ； Kung-wan ； Physicochemical property ； Sensory evaluation ； Dietary fiber

並列摘要

以不同粒徑的蘿蔔皮粉末（＜ 74, 74－270及271－700 μm）部分取代豬肉糜（5, 10與20%）製成貢丸，探討蘿蔔皮對貢丸物化特性與感官品質之影響。結果顯示，蘿蔔皮添加影響貢丸之外觀顏色，L*與a*值隨添加量增加而遞減，但b*值則隨之增高。以20%粗顆粒蘿蔔皮取代之貢丸硬度及咀嚼性皆最高，至於不含蘿蔔皮之貢丸則有最高的彈性度、破裂強度、破裂距離、膠強度及緊實度。官能品評結果顯示5%細顆粒蘿蔔皮取代之貢丸與對照組在所有感官項目上，均無顯著性差異。但取代量及顆粒大小與整體接受度呈負相關。低劑量蘿蔔皮可作為不影響貢丸感官特性之豬肉糜取代物。

並列關鍵字

蘿蔔皮 ； 貢丸 ； 物化特性 ； 官能品評 ； 膳食纖維