ผลของการเติมคาราจีแนนต่อคุณสมบัติทางกายภาพ-เคมี และประสาทสัมผัสของไส้กรอกไก่ไขมันต่ำ
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บทคัดย่อ
งานวิจัยนี้มีวัตถุประสงค์เพื่อเพิ่มลักษณะคุณภาพของผลิตภัณฑ์ไส้กรอกไก่ไขมันต่ำด้วยการเติมคาราจีแนนในปริมาณที่แตกต่างกัน (0%, 1%, 1.5% และ 2%) วิเคราะห์คุณภาพผลิตภัณฑ์ทางกายภาพ-เคมี ทางด้านประสาทสัมผัส และลักษณะเนื้อสัมผัสของผลิตภัณฑ์ จากผลการทดลองพบว่า ไส้กรอกไก่ไขมันต่ำที่เติมคาราจีแนนในปริมาณเพิ่มขึ้นมีค่าความชื้นค่าความสามารถในการอุ้มน้ำ และปริมาณผลผลิตที่ได้เพิ่มขึ้น (p < 0.05) ขณะที่ค่าการสูญเสียนํ้าหนักภายหลังการต้มสุกลดลง (p < 0.05) เนื่องจากคาราจีแนนสามารถทำให้เกิดเจล ซึ่งช่วยเพิ่มความสามารถในการอุ้มน้ำและเพิ่มความแข็งแรงของโปรตีนเจล สำหรับการวิเคราะห์ค่าสีพบว่า ไส้กรอกที่เติมคาราจีแนนมีค่าสี a* (p < 0.05) และค่าสี b* (p < 0.05) เพิ่มขึ้นและมีค่า L* (p < 0.05) ลดลงเมื่อเปรียบเทียบกับชุดควบคุม ในด้านลักษณะเนื้อสัมผัสพบว่า การเติมคาราจีแนนส่งผลให้ไส้กรอกมีค่า Hardness และค่า Chewiness เพิ่มขึ้น (p < 0.05) และค่า Cohesiveness และค่า Gumminess ลดลง (p < 0.05) ขณะที่ค่า Springiness ไม่เปลี่ยนแปลง (p > 0.05) ไส้กรอกไก่ไขมันต่ำที่เติมคาราจีแนนในปริมาณที่แตกต่างกันมีปริมาณโปรตีนและเถ้าไม่แตกต่างจากไส้กรอกชุดควบคุม (p > 0.05) แต่ปริมาณไขมันลดลงเมื่อเติมคาราจีแนนในปริมาณเพิ่มขึ้น (p < 0.05) จากการประเมินคุณภาพทางประสาทสัมผัสพบว่า ไส้กรอกไก่ไขมันต่ำที่เติมคาราจีแนน 1.5 และ 2% ได้รับคะแนนการยอมรับด้านรสชาติ เนื้อสัมผัส และความชอบรวมสูงกว่าไส้กรอกไขมันต่ำชุดควบคุม (p > 0.05)
Article Details
บท
บทความวิจัย ด้านวิทยาศาสตร์ประยุกต์
บทความที่ลงตีพิมพ์เป็นข้อคิดเห็นของผู้เขียนเท่านั้น
ผู้เขียนจะต้องเป็นผู้รับผิดชอบต่อผลทางกฎหมายใดๆ ที่อาจเกิดขึ้นจากบทความนั้น
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[24] E. Garcia-Garcia and A. Totosaus, “Low-fat sodium-reduced sausages: effect of the interaction between locust bean gum, potato starch and k-carrageenan by a mixture design approach,” Meat Science, vol. 78, no.4, pp. 406–413, 2008.
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[29] K. Sharma, S. K. Mendiratta, and B. D. Sharma, “Physico-chemical, sensory and lipid profile of low-fat chicken nuggets incorporated with carrageenan as fat replacer,” International Journal of Meat Science, vol. 1, pp. 70–76, 2011.
[30] Z. O. Demirci, I. Yılmaz, and A. Ş. Demirci, “Effects of xanthan, guar, and carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs,” Journal of Food Science and Technology, vol. 51, no. 1, pp. 936–942, 2014.
[2] A. Trius, J. G. Sebranek, R. E. Rust, and J. M. Carr, “Low-fat bologna and beaker sausage: effects of carrageenans and chloride salts,” Journal of Food Science, vol. 59, no. 5, pp. 941–945, 1994.
[3] A. Trius, J. G. Sebranek, R. E. Rust, and J. M. Carr, “Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate,” Journal of Food Science, vol. 59, no. 5, pp. 946–951, 1994.
[4] S. Barbut and G. S. Mittal, “Use of carrageenans and xanthan gum in reduced fatbreakfast sausages,” LWT-Food Science and Technologies, vol. 25, no. 6, pp. 509–513, 1992.
[5] E. N. Mallika, K. Prabhakar, and P. M. Reddy, “Low Fat Products-An overview,” Veterinary World, vol. 2, no. 9, pp. 364–366, 2009.
[6] Y. L. Xiong, D. C. Noel, and W. G. Moody, “Textural and sensory properties of lowfat beef sausages with added water and polysaccharides as affected by pH and salt,” Journal of Food Science, vol. 64, no. 3, pp. 550–554, 1999.
[7] G. S. Mittal and S. Barbut, “Effects of carrageenans and xanthan gum on the texture and acceptability of low-fat frankfurters,” Journal of Food Processing and Preservation, vol. 18, no. 3, pp. 201–216, 1994.
[8] K. Nicomrat, S. Chanthachum, and P. Adulyatham, “Effect of carrageenan on quality of frozen Moo yor,” International Food Research Journal, vol. 23, no. 2, pp. 904–908, 2016.
[9] U. Hasret, “Effects of carrageenan and guar gum on the cooking and textural properties of low fat meatballs,” Food Chemistry, vol. 95, no. 4, pp. 600–605, 2006.
[10] B. Bater, O. Descamps, and A. J. Maurer, “Quality characteristics of cured turkey thigh meat with added hydrocolloids,” Poultry Science, vol. 72, no. 2, pp. 349–354, 1993.
[11] Association of Official Analytical Chemists, Official Method of Analysis, 19th ed., Washington, DC: AOAC, 2012.
[12] B. Dagbjartsson and M. Solberg, “A simple method to determine the water holding capacity of muscle foods,” Journal of Food Science, vol. 37, no. 3, pp. 499–501, 1972.
[13] B. Bater, O. Descamps, and A. J. Maurer, “Kappa-Carrageenan effects on the gelation properties of simulated oven-roasted turkey breast juice,” Journal of Food Science, vol. 57, no. 4, pp. 845–847, 1992.
[14] Z. Pietrasik, “Binding and textural properties of beef gels processed with k-carrageenan, egg albumin and microbial transglutaminase,” Meat Science, vol. 63, no. 3, pp. 317–324, 2003.
[15] Z. Pietrasik and Z. Duda, “Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages,” Meat Science, vol. 56, no. 2, pp. 181–188, 2000.
[16] D. Verbeken, N. Neirinck, P. V. Der Meeren, and K. Dewettinck, “Influence of kappacarrageenan on the thermal gelation of saltsoluble meat proteins,” Meat Science, vol. 70, no. 1, pp. 161–166, 2005.
[17] M. A. Ayadi, A. Kechaou, and H. Attia, “Influence of carrageenan addition on turkey meat sausage properties,” Journal of Food Engineering, vol. 93, no. 3, pp. 278–283, 2009.
[18] E. A. Foegeding and S. R. Ramsey, “Effect of gums on low-fat meat batters,” Journal of Food Science, vol. 51, no. 1, pp. 33–46, 1986.
[19] L. Wallingford and T. P. Labuza, “Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in a low fat meat emulsion,” Journal of Food Science, vol. 48, no. 1, pp. 1–5, 1983.
[20] K. Candogan and N. Kolsarici, “The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters,” Meat Science, vol. 64, no. 2, pp. 199–206, 2003.
[21] D. A. Koutsopoulos, G. E. Koutsimanis, and J. G. Bloukas, “Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil,” Meat Science, vol. 79, no. 1, 188–197, 2008.
[22] C. M. L. Cardodo, R. Mendes, and M. L. Nunes, “Instrumental texture and sensory characteristics of cod frankfurter sausages,” International Journal of Food Properties, vol. 12, no. 3, pp. 625-643, 2009.
[23] M. Ruusunen, J. Vainionpaa, E. Puolanne, M. Lyly, L. Lahteenmaki, M. Niemisto, and R. Ahvenainen, “Effect of sodium citrate, carboxymethylcellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages,” Meat Science, vol. 64, no. 4, pp. 371–381, 2003.
[24] E. Garcia-Garcia and A. Totosaus, “Low-fat sodium-reduced sausages: effect of the interaction between locust bean gum, potato starch and k-carrageenan by a mixture design approach,” Meat Science, vol. 78, no.4, pp. 406–413, 2008.
[25] B. Bater, O. Descamps, and A. J. Maurer, “Quality characteristics of hydrocolloid added oven-roasted turkey breasts,” Journal of Food Science, vol. 57, no. 5, 1068–1070, 1992.
[26] Z. DeFreitas, J. G. Sebranek, D. G. Olson, and J. M. Carr, “Carrageenan effects on salt soluble meat proteins in model systems,” Journal of Food Science, vol. 62, no. 3, pp. 539–543, 1997.
[27] S. Y. Hsu and H.-Y. Chung, “Effects of kcarrageenan, salt, phosphates and fat on qualities of low-fat emulsified meatballs,” Journal of Food Engineering, vol. 47, no. 2, pp. 115–121, 2001.
[28] Y. He and J. G. Sebranek, “Frankfurters with lean finely textured tissue as affected by ingredients,” Journal of Food Science, vol. 61, no. 6, pp. 1275–1279, 1996.
[29] K. Sharma, S. K. Mendiratta, and B. D. Sharma, “Physico-chemical, sensory and lipid profile of low-fat chicken nuggets incorporated with carrageenan as fat replacer,” International Journal of Meat Science, vol. 1, pp. 70–76, 2011.
[30] Z. O. Demirci, I. Yılmaz, and A. Ş. Demirci, “Effects of xanthan, guar, and carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs,” Journal of Food Science and Technology, vol. 51, no. 1, pp. 936–942, 2014.