Development and Study of Storage of Pork Balls Mixed withShiitake Mushrooms

Journal
University of the Thai Chamber of Commerce Journal
Publisher(s)
Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Date Issued
2009
Author(s)
Other Contributor(s)
University of the Thai Chamber of Commerce. Journal Editorial Office
Abstract
Investigation into the development and quality of pork balls with varied proportions ofbarley flour and tapioca flour from 0:100 to 100:0, and amounts of pepper between0.8, 1.0 and 1.2 percentage revealed that the pork balls prepared with barley flour andtapioca flour at 25:75 percentage, and 1.2 percentage pepper were the mostacceptable. The study of shiitake mushroom used for pork substitute of between0:100 to 25:75 percentages showed that a 15:85 formulation was the most acceptable.In storage, sensory acceptance and pH tended to decrease, but microbiologicalcounts increased in control and selected pork ball formulations after storage at 4 oCfor 4 weeks.
Subject(s)
ISSN
0125-2437
Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder(s)
University of the Thai Chamber of Commerce
Bibliographic Citation
Supang Ruangchai (2009) Development and Study of Storage of Pork Balls Mixed withShiitake Mushrooms. University of the Thai Chamber of Commerce Journal Vol.29 No.3.
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