法蘭克福香腸添加不同穀物、枸杞、青豆仁與纖維素之物理化學性狀及感官品評

Physicochemical Properties and Sensory Evaluation of Frankfurter Containing Different Cereal Crops, Chinese Wolfberry, Green Pea and Celluloses

10.6730/JAAT.200806_9(3).0004

陳文賢(Wen-Shyan Chen)；紀學斌(Suey-Ping Chi)

Frankfurter ； Physicochemical properties ； Sensory evaluation ； Cereal crops ； Chinese wolfberry ； Celluloses

台灣農學會報

9卷3期（2008 / 06 / 01）

243 - 253

繁體中文

本試驗以含20%豬中背脂之法蘭克福香腸為對照組，試驗處理組則添加10%的小薏仁、麥片、枸杞、青豆仁及纖維素取代10%的脂肪，用以製作法蘭克福香腸。所有試驗處理之法蘭克福香腸，均進行化學物理性狀分析及感官品評測試。結果顯示樣品水分含量隨添加不同穀物、枸杞、青豆仁及纖維素而增加。然而，乙醚抽出物及熱能含量則因添加不同穀物、枸杞、青豆仁及纖維素而降低。對照組的截切值及彈性顯著高於其他試驗處理組。樣品添加纖維素後具有最高量的膳食纖維，添加不同穀物、枸杞及青豆仁含低量膳食纖維。對照組於儲藏期間的氧化酸敗值明顯高於各試驗處理組。感官品評結果顯示，各處理組間之風味、多汁性及硬度喜好性，無顯著差異。

In this study, small jobs-tears, wheat groats, Chinese wolfberry, green pea and celluloses were added to frankfurter at 10% based on weight instead of the 10% pork back fat that is normally added. Chemical composition, physical properties and sensory evaluation were determined on the meat products after treatment and compared to a control. The moisture level observed increased with the use of different added cereal crops, Chinese wolfberry, green pea and celluloses. However, ether extract and caloric value decreased with the use of different added cereal crops, Chinese wolfberry, green pea and celluloses. Control had the higher shear value and elasticity than other materials studied. Addition of celluloses caused the highest dietary fiber level when compared with other treatments. Control had the highest TBA value compared to other treatments during storage at 4℃ for four weeks. According to results, the addition of Jobs-tears, wheat groats, Chinese wolfberry, green pea and celluloses did not alter the flavor acceptability of the frankfurters, and neither had a significant effect on the juiciness and hardness acceptability.