以紅蘿蔔和洋蔥取代豬脂對中式香腸品質之影響

Effect of Replacing Pork Lard with Carrot and Onion on the Quality of Chinese Style Sausage

張君菁(Chun-Ching Chang) ； 楊正護(Jeng-Huh Yang) ； 周仲光(Chun-Kuang Chou) ； 曾再富(Tasi-Fuh Tseng)

《台灣農學會報》 11卷4期 (2010/08) Pp. 374-386

https://doi.org/10.6730/JAAT.201008_11(4).0005

摘要

The purpose of this study was to investigate the qualities of Chinese style sausage in which part of the added fat was substituted with different percentages of carrots and onions (equal weight) during refrigeration and frozen storage. Four treatments of Chinese style sausage were made by the traditional method but some of the added pork backfat was replaced with 0, 10, 20 or 30 % Carrot+onion, which was coded as V0, V10, V20 or V30, respectively. After the products were made, they were vacuum-packaged and were randomly sampled for determination in week 0, 1, 2, 3, 4, 5 and 6 during 4℃ storage or in month 0, 1, 2, 3 and 4 during-18℃ storage. The results showed that samples with more carrot and onion added had lower crude fat, crude protein and L value (lightness) of the products and higher dietary fiber, drying loss, moisture content, TBA value, total plate counts, a value (redness) and b value (yellowness). The pH value in week 4 and 5 of refrigerated storage in V30 and V20 treatments were decreased. V10 treatment showed the highest shear value in week 1 of refrigerated storage (P＜0.05). On sensory evaluation, the appearance, color and flavor scores were increased with that more carrot and onion added during refrigerated storage; both of texture and juiciness scores were higher in V20 treatment during frozen storage and overall acceptability were better in V10 and V20 treatments.

關鍵字

中式香腸 ； 紅蘿蔔 ； 洋蔥 ； 冷藏 ； 凍藏

並列摘要

The purpose of this study was to investigate the qualities of Chinese style sausage in which part of the added fat was substituted with different percentages of carrots and onions (equal weight) during refrigeration and frozen storage. Four treatments of Chinese style sausage were made by the traditional method but some of the added pork backfat was replaced with 0, 10, 20 or 30 % Carrot+onion, which was coded as V0, V10, V20 or V30, respectively. After the products were made, they were vacuum-packaged and were randomly sampled for determination in week 0, 1, 2, 3, 4, 5 and 6 during 4℃ storage or in month 0, 1, 2, 3 and 4 during-18℃ storage. The results showed that samples with more carrot and onion added had lower crude fat, crude protein and L value (lightness) of the products and higher dietary fiber, drying loss, moisture content, TBA value, total plate counts, a value (redness) and b value (yellowness). The pH value in week 4 and 5 of refrigerated storage in V30 and V20 treatments were decreased. V10 treatment showed the highest shear value in week 1 of refrigerated storage (P＜0.05). On sensory evaluation, the appearance, color and flavor scores were increased with that more carrot and onion added during refrigerated storage; both of texture and juiciness scores were higher in V20 treatment during frozen storage and overall acceptability were better in V10 and V20 treatments.

並列關鍵字

Chinese style sausage ； carrot ； onion ； refrigerated storage ； frozen storage