This study was carried out to develop sausage that was added with pine needle powder as functional ingredients.
Low fat sausages were made with the following composition.
The basic ingredients were included pork meat 60%, olive oil 20%, ice water 20% and pine needle powder (0%, 0.5%, 1.0%, 1...
This study was carried out to develop sausage that was added with pine needle powder as functional ingredients.
Low fat sausages were made with the following composition.
The basic ingredients were included pork meat 60%, olive oil 20%, ice water 20% and pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%).
Characterizations (texture, color , sensory evaluations, quality properties and off-flavor) of sausage that they were analyzed by sensory test and by color meter, texturometer.
The results of this thesis were as follows;
1. The result of textural characteristics had significant difference between samples partially.
Hardness and gumminess of sausage had a high score, in pine needle powder 1.0% and 1.5%. Springness and chewiness of sausage had no significant difference.
2. The result of color properties were indicated that the more pine needle powder had low L-value(lightness) and a-value(redness) in
sausage, b-value(yellowness) of pine needle powder sausage was higher.
3. The results of preference test were appeared that the taste, texture, overall preference were most perferable in S4(1.5%), and S6(2.5%) had the lowest score.
4. The result of sensory evaluation for descriptive analysis were showed that the color intensity, pine needle flavor, and an astringent taste were reasonable in pine needle powder 1.5%.
However the unpleasant smell of meat had a highest score in pine needle powder 0%, 0.5%. and it was decreased when the pine needle powder was added.
5. The result of sensory evaluation for off-flavor test of sausage added with pine needle powder(0%, 1.5%, 2.0%) were followed that the off-flavor was harder 0%, 1.5% than 2.0% after using time, during storage.
In conclusion, sausage was added in 1.5% and 2.0% pine needle powder showed the most suitable condition for making functional sausage by pine needle powder.
This study was carried out to develop sausage that was added with pine needle powder as functional ingredients.
Low fat sausages were made with the following composition.
The basic ingredients were included pork meat 60%, olive oil 20%, ice water 20% and pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%).
Characterizations (texture, color , sensory evaluations, quality properties and off-flavor) of sausage that they were analyzed by sensory test and by color meter, texturometer.
The results of this thesis were as follows;
1. The result of textural characteristics had significant difference between samples partially.
Hardness and gumminess of sausage had a high score, in pine needle powder 1.0% and 1.5%. Springness and chewiness of sausage had no significant difference.
2. The result of color properties were indicated that the more pine needle powder had low L-value(lightness) and a-value(redness) in
sausage, b-value(yellowness) of pine needle powder sausage was higher.
3. The results of preference test were appeared that the taste, texture, overall preference were most perferable in S4(1.5%), and S6(2.5%) had the lowest score.
4. The result of sensory evaluation for descriptive analysis were showed that the color intensity, pine needle flavor, and an astringent taste were reasonable in pine needle powder 1.5%.
However the unpleasant smell of meat had a highest score in pine needle powder 0%, 0.5%. and it was decreased when the pine needle powder was added.
5. The result of sensory evaluation for off-flavor test of sausage added with pine needle powder(0%, 1.5%, 2.0%) were followed that the off-flavor was harder 0%, 1.5% than 2.0% after using time, during storage.
In conclusion, sausage was added in 1.5% and 2.0% pine needle powder showed the most suitable condition for making functional sausage by pine needle powder.
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