Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/3730
Title: Physical and Sensory Characteristics ofHigh Fiber Frankfurter Sausage Enrichedwith Bacteria Cellulose
Authors: Sangkaeo, Witchuda 
Issue Date: 2009
Publisher: Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Source: 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.
Journal: University of the Thai Chamber of Commerce Journal 
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%.
URI: https://scholar.utcc.ac.th/handle/6626976254/3730
ISSN: 0125-2437
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.
Appears in Collections:JEO: Journal Articles

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