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 ผลงานตีพิมพ์ในวารสารวิชาการFiber characteristics of pork muscle exhibiting different levels of drip lossผู้แต่ง: Nunyarat KOOMKRONG,,  Dr.Nirat Gongruttananun, Associate Professor , Dr.chaiwat Boonkaewwan, Assistant Professor , Dr.Jatuporn Rattanasrisomporn (Noosud), Associate Professor , Dr.SIRIN THEERAWATASIRIKUL, Assistant Professor , Dr.Autchara Kayan, Assistant Professor , วารสาร:   
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การประชุมวิชาการTHE EFFICACY OF MINERAL- AMINO ACID COMPLEX BLEND (Zn,Mn,Cu),Fe and Se-AMINO ACID COMPLEX FOR WHITE SHRIMP, Litopenaeus. vannamei, DIETSผู้แต่ง:Dr.Orapint Jintasataporn, Associate Professor , Terry Ward, Srinoy Chumkam, Mrs.Oratai Jintasataporn , การประชุมวิชาการ:  |
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 ที่มา:Proceedings of the 51th Kasetsart University Annual Conference 2556หัวเรื่อง:การพัฒนากระบวนการแช่แข็งแบบลมเป่าปะทะไอพ่นสำหรับกุ้งขาว (Litopenaeus vannamei) |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Tapioca Starch Concentration on Quality and Freeze-Thaw Stability of Fish Sausage) ผู้เขียน:รสจรินทร์ ปราบปรี, ดร.รุ่งนภา พงศ์สวัสดิ์มานิต, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe influence of tapioca starch (TS) concentration on the quality and frozen storage stability of fish sausage was investigated. Fish sausages with different TS concentrations (3.5, 7.0, 10.5 and 14.0%) were prepared from fish flesh of small scale mud carp (Cirrhina microlepis) and kept in a freezer after steam-heating for repeated freeze-thaw treatments. The quality of the cooked sausages at selected freeze-thaw cycles (3, 6 and 9) was evaluated. The water holding capacity of fish sausages increased with increasing TS content in the formulations. The sausages containing at least 7.0% TS exhibited significantly lower cooking loss. The maximum shear force, hardness and chewiness of fish sausages increased with increasing TS content (P < 0.05). Mean scores of firmness and overall liking of fish sausages containing TS up to 10.5% exhibited no significant difference. After freezing, there was an increase in drip loss and cooking loss with increasing repeated freeze-thaw cycles, but at a selected freeze-thaw cycle, both values decreased with increasing TS content. The shear force, hardness and chewiness of thawed sausages increased with increasing TS content. The results suggested that the TS concentration plays an important role in improving the quality and freeze-thaw stability of fish sausages in the food industry. |
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