ชื่อโครงการ
9
การพัฒนาผลิตภัณฑ์ผงหมักเนื้อทางธรรมชาติจากสับปะรด
บทคัดย่อ ( Abstract )
This project aimed to develop the tenderizer made from pineapple core powder for application in pork products. Firstly, the study for suitable condition used convection oven was found that the usage of 55 Degrees Celsius for 6 hours make the pineapple core powder result in the optimum quality in color (L*, a*, b*) values and lower moisture content (<13%) compared to that of pineapple core powder dried at 65 Degrees Celsius for 3 hours. The experiments in application of pineapple core powder dried at 55 Degrees Celsius for 6 hours to pork were divided into 5 groups of marination treatments; 1. untreated formula, 2. seasoning formula, 3. tenderizer powder formula1, 4. tenderizer powder formula2 and 5. tenderizer powder formula3. The 3 treatments of tenderizer powder formulations1, 2 and 3 contained pineapple core powder at the ratio of 0.7, 1.3 and 2.0 g/100g of pork, respectively. The physical and chemical qualities of the difference pork samples were determined. Decreases in firmness and toughness were observed in all tenderizer powder formulas-treated pork, especially for the tenderizer powder formula3 (2.0 g pineapple core powder/100g of pork). The sensory quality evaluation on all tenderizer powder formulas-treated pork with liking scores showed flavor, taste, juiciness, tenderness and overall acceptance scores was higher than control (untreated sample) (p<0.05). Moreover, the pork samples treated with tenderizer powder formula3 (2.0 g pineapple core powder/100g of pork) also showed increasing in sensory scores when the level of pineapple core powder was increased (p>0.05). Thus, this project demonstrated that the use of a tenderizer contained pineapple core powder at ratio of 2.0g to 100g of pork tended to improve the quality of pork.
เอกสารโครงการ( Paper )
ผู้เขียน ( Authors )
- สวรักษ์ จันทรเทพธิมากุล
- นฤมล จอมมาก
ข้อมูลโครงการวิจัย
วันที่อัพเดตข้อมูลล่าสุด
2023-06-26 08:14:29