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Sangkaeo, Witchuda (2009) Physical and Sensory Characteristics of High Fiber Frankfurter Sausage Enriched with Bacteria Cellulose. University of the Thai Chamber of Commerce Journal, 29 (4). ISSN 0125-2437

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Abstract

This research aimed to study the effect of adding bacteria cellulose (BC) to frankfurter 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 fiber contents of the sample with added BC were significantly (p < 0.05) higher than control. With the increase in BC, a significant decrease (p < 0.05) in cooking loss, an increase in water holding capacity were found but an emulsion stability was not affected. 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 overall acceptance. When the sample with 15% BC was stored for 4 weeks at -20 oC, the results showed that the purge loss was lower than control, and the sensory scores were not significantly different (p > 0.05). By addition of 15% BC, the high fiber frankfurter sausage contained 5.34% fiber, which was higher than control at 0.63%.

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Food Science and Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 03 May 2014 20:30
Last Modified: 03 May 2014 20:30
URI: http://eprints.utcc.ac.th/id/eprint/596

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