Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/95989
標題: Assessing Taiwan-style sausages preparation and quality properties in processing mode system
以加工模式系統評估台式香腸製備及其品質特性
作者: Shi-Wei Chen
陳世偉
關鍵字: 台式香腸
加工模式系統
品質特性
消費者接受度
Taiwan-style sausage
processing-mode system
quality properties
consumer acceptance
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摘要: '台式香腸'是全世界重要肉類加工製品之一,深受全球華人及美食專家喜愛,香腸之結著成型、外觀、色澤、質地及相關品質因子對產品優劣影響十分重要。市售台灣香腸品質良莠不齊,常發生添加大豆蛋白及其他材料取代瘦肉而影響製程及品質。本研究以國產豬肉為原料製備香腸,並以不同肥瘦比例、食鹽添加量、攪拌時間、乾燥溫度、乾燥時間等不同加工條件進行試驗,探討及分析品質指標、色澤、質地、掃描式電子顯微鏡圖譜、感官特性及消費者接受性,另依綜合加工模式系統的最適條件,定義台灣香腸之特性。實驗結果:以肥瘦比30/70、添加1.0 %食鹽、攪拌時間5min與乾燥溫度55℃時間4小時等加工參數,可製備品質特性穩定且消費者接受度高之台灣香腸,消費者亦認為此加工條件之香腸製品較符合正統台灣味。台灣消費者喜好之香腸的特性包含:外觀上具有粉紅色或肉色、光澤感、組織細密及切面整齊等特性,風味上:具有甜味、鮮味、肉汁味、豬肉味及甘甜等餘味,具細緻感、多汁感和彈牙的口感。將市售品牌台式香腸以九分法及選擇性分析法進行評估,解析消費者喜好性及購買意願較高之品牌台式香腸,結果品評喜好性接受度最高的品牌代號為SBB,內部喜好性地圖接受度高的品牌代號分別為SBB、SND、ST,選擇適合項目對應分析接受度高的品牌代號分別為SBB、SND、SUN,購買意願之選擇頻率及對應分析接受度高的品牌代號為SBB、SUN,選擇適合項目對應分析之台式香腸感官描述語:紮實感、彈牙感、質地細緻、顏色粉紅、脂肪比例適中、鮮美多汁。台式香腸進行真空包裝與充氮包裝的90天保存試驗,指標微生物之菌數皆符合法規之標準,且香腸品質良好。希盼本研究之結果,可做為製備與定義台式香腸加工模式系統最適條件研究與應用之參考,未來可提升台式香腸品質及消費接受性。
'Taiwan sausage' is meat products which Chinese people love very much. The sausage's shaping property, appearance, color, texture and related factors are very important on the quality of the product. However, Taiwanese sausages are not consistent in quality. Some of them are added soy protein to replace lean meat. Cured or emulsified sausages are not traditional Taiwan style, either. Besides, none of the related literature mentioned the optimal parameters of sausage procession or the definition of Taiwan-style sausage. Hence in this study, domestic pork was used as raw material to experiment on the processing parameters such as different fat/lean ratios, salt levels, ingredients mixing time, drying temperatures and drying time. In this way we could explore and analyze the quality index, colors, total texture analysis, scanning electron microscopic profile, sensory properties, and consumers' acceptance. Incorporating the optimal conditions in processing-mode system, we can define the properties of 'Taiwan style' sausages. The experiment results showed that the sausages with stable and popular qualities were made under the following parameters: fat and lean ratio 30/70, ingredients mixing time 5 minutes, amount of salt added 1.0 %, drying temperature 55℃ and drying time 4 hours. Consumers also think sausages manufactured under these parameters can be branded as orthodox Taiwan-style. The sausages properties popular with Taiwan consumers include: in appearance they have pink or meat color, luster, fine texture, and tidy section; in terms of taste, they are sweetish, fresh, meat juicy, porky, sweet after-taste, delicate, juicy, and resilient in mouthfeel. The commercial brands of Taiwan- style sausages were evaluated by the 9-hedonic test and check all that apply method (CATA), to investigate them which have high consumers' acceptance and purchasing intention. The results show that the highest consumers' acceptance of sensory preference is SBB brand, high consumers' acceptance of internal preference mapping are SBB, SND, ST brand s. High consumers' acceptance of selected suitable items by correspondence analysis are SBB, SND, SUN brands. High consumers' acceptances of purchase intention by correspondence analysis are SBB and SUN brands. The correspondence analysis of sensory descriptions with significant differences are firm, rubbery, chiffon, pink , appropriate fat ratio, fresh and juicy. During the 90-day preservation test in vacuum and nitrogen-filled packages, the amount of indicating microorganisms complied with the regulation, and the sausage quality was in good shape. Hopefully the findings of this research could be used as reference for manufacturing Taiwan-style sausages and defining the optimal conditions in processing-mode system. Thus Taiwan-style sausages can be promoted in terms of their quality and consumer acceptance.
URI: http://hdl.handle.net/11455/95989
文章公開時間: 2020-08-21
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