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請使用永久網址來引用或連結此文件:
http://163.15.40.127/ir/handle/987654321/1251
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| 題名: | Effect of different curing methods on the flavoring degree of different parts of pork |
| 作者: | Lu, G. h.
Hsu, Y.C
Liao, Y. P.
Hsia, L.C.
Lu, Gang-Hwang
盧更煌
(東方技術學院食品科技系) |
| 貢獻者: | 東方技術學院食品科技系 |
| 關鍵詞: | Stew
Vacuum curing
Convetional curing |
| 日期: | 2008-09-22 |
| 上傳時間: | 2012-06-25 15:20:41 (UTC+8) |
| 出版者: | Hanoi, Vietnam |
| 摘要: | The objective of the study was to understand which part of the pork was the best to substitute beef for pork stew noodles which consumers were fond of. Pork from 110-120 kg pig culled within 24 hours was used for the trial, 3 parts of the pork were used, including longissimus muscle, scapular muscle and belly. There were 6 treatments and 6 replicates per treatment. Belly cured conventionally as Treatment 1, longissimus muscle cure conventionally as Treatment 2, scapular muscle cured conventionally as Treatment 3, belly vacuum curing as Treatment 4, longissimus muscle vacuum curing as Treatment 5 and scapular muscle vacuum curing as Treatment 6. The pork was cut into cubes, comparing curing methods using vacuum retort curing and conventional curing. The weight of the meat cubes before and after curing, after frying and braising, penetration force and water holding capacity were recorded. Boiling water added with gravy packet, green onion and ginger, then simmering for 40 minutes, then gravy packet, green onion and ginger were removed and was ready for stew; cured pork cubes were deep fried for 30 seconds in 180˚C soybean oil. Other seasonings and deep fried pork were then placed in the pot to make the stew, simmered for 120 minutes. Nine trained panelists were involved to conduct sensory evaluation on stew pork, ranged from 20-30 years old. Data for each treatment were collected and analyzed. The results indicated that after frying, vacuum curing groups had more weight loss (P<0.01), but taste no difference. After stew, weight and penetration force in scapular muscle had higher scores, but poor water holding capacity. Except the appearance, longissimus muscle got the worst score by test panel (P<0.01). |
| 關聯: | The 13th AAAP(Asian-Australasian Association of Animal Production)
The 13th Animal science congress of the Asian - Australasian Association of Animal Production societies
Animal science congress of the Asian - Australasian Association of Animal Production societies |
| 顯示於類別: | [餐飲管理系] 會議論文
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