รายละเอียดวารสารวิชาการ

  • สวรักษ์ จันทรเทพธิมากุล
  • SAVARAK CHANTARATHEPTIMAKUL
  • สาขา เทคโนโลยีและการจัดการความปลอดภัยของอาหาร
  • -
  • savarak.c@rmutk.ac.th

ชื่องานวิจัย ( Article Name)

Effect of phosphates substitution with carboxymethyl cellulose and konjac glucomannan on quality characteristics of low-fat emulsion sausage

บทคัดย่อ ( Abstract )

This research studied on replacement of phosphates by carboxymethyl cellulose (CMC) and konjac glucomannan (KGM) at 0%, 50%, and 100% of phosphates in low-fat chicken emulsion sausage. By substitution with KGM at 50% of phosphates or 0.15 PP/0.15 KGM, the sample showed the lowest expressible fluid and fat released, indicated better emulsion stability, and decreased cooking loss (p < .05). All treated sausages had a low level of fat (10.70%–11.76%) with no difference in moisture content, except 0.3 CMC sample that had the highest moisture content. Whereas the substitution reduced the hardness, cohesiveness, and chewiness of the sausages (p < .05). The 0.15 PP/0.15 CMC and 0.15 PP/0.15 KGM samples, containing high emulsion stability and less cooking loss, were evaluated for the sensory quality. It was found that their sensory attributes did not differ from 0.3 PP sample. The result suggested both CMC and KGM had the most effective when used up to 50% of phosphates or 0.15% by weight.

เอกสารวิจัย ( Paper )

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ผู้เขียน ( Authors )

  • Naruemon Jommark
  • Savarak Chantarathepthimakul
  • Pattama Ratana-Arporn