Physical and Sensory Characteristics ofHigh Fiber Frankfurter Sausage Enrichedwith Bacteria Cellulose

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
This research aimed to study the effect of adding bacteria cellulose (BC) tofrankfurter sausage as dietary fiber enrichment. BC at 0% (control) 5%, 10% and 15%were added to frankfurter samples. The results showed that the moisture and fibercontents of the sample with added BC were significantly (p < 0.05) higher thancontrol. With the increase in BC, a significant decrease (p < 0.05) in cooking loss, anincrease in water holding capacity were found but an emulsion stability was notaffected. The sample with added 10% and 15% BC showed significantly (p < 0.05)higher shear force but lower lightness than the control formula. For sensory evaluation,the sample contained 15% BC showed the highest scores for juiciness and overallacceptance. When the sample with 15% BC was stored for 4 weeks at -20 oC, theresults showed that the purge loss was lower than control, and the sensory scoreswere not significantly different (p > 0.05). By addition of 15% BC, the high fiberfrankfurter sausage contained 5.34% fiber, which was higher than control at 0.63%.
Subject(s)
Journals
Food Science and Technology
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
Witchuda Sangkaeo (2009) Physical and Sensory Characteristics ofHigh Fiber Frankfurter Sausage Enrichedwith Bacteria Cellulose. University of the Thai Chamber of Commerce Journal Vol.29 No.4.
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