Effects of Coconut Oil, Soybean Oil, Salt and Phosphates on Qualities of Low-fat Emulsified Meatballs

椰子油、黃豆油、食鹽和磷酸鹽對低脂貢丸品質之影響

許順堯(Shun-Yao Hsu) ； 游世勳(Shih-Sung Yu) ； 駱秋英(Chu-Ying Lou Chyr)

《臺灣農業化學與食品科學》 45卷6期 (2007/12) Pp. 300-309

https://doi.org/10.6578/TJACFS.2007.034

摘要

本論文採用四因子面心中央混成設計，探討椰子油(3-7%)、黃豆油(3-7%)食鹽(1.5-3.5%)和磷酸鹽(0.1-0.3%)等對低脂貢丸品質的影響。結果顯示，除了產品直徑、顏色、附著性之外的其他組織性質，和味覺之外的其他官能品評性質等皆不受此四種添加物之影響。水煮收率隨椰子油、食鹽和磷酸鹽添加量之增加而上升。總體而言，添加2.0-2.5%食鹽，5-7%椰子油，5-7%黃豆油和0.3%磷酸鹽之貢丸，品質較好。

關鍵字

椰子油 ； 黃豆油 ； 低脂 ； 貢丸

並列摘要

A four-factor face-centered central composite design was adopted for studying the effects of coconut oil (3-7%), soybean oil (3-7%), salt (1.5-3.5%) and phosphates (0.1-0.3%) on qualities of low fat emulsified meatballs. Results indicated that the diameter, color, texture indices except cohesiveness, and the organoleptic test indices except taste of meatballs were not significantly affected by these four ingredients. Cooking yield of meatballs increased with increasing in the amounts of coconut oil, salt and phosphates. Meatballs made with the additions of 2.0-2.5% salt, 5-7% coconut oil, 5-7% soybean oil, and 0.3% phosphates had better overall qualities.

並列關鍵字

Coconut oil ； Soybean oil ； Low fat ； Emulsified meatball