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|Title: ||Effects of rice bran, inulin and CMC on physico-chemical properties of emulsified pork meatballs using response surface methodology|
|Authors: ||Huang S. C.;Hwang D. F.;Chi;S. P.;Shiau. C. Y.|
|Contributors: ||NTOU:Department of Food Science|
|Keywords: ||Inulin;Pork meatball;Physico-chemical properties;Rice bran|
|Issue Date: ||2011-10-21T02:23:53Z
|Publisher: ||Journal of Chinese Society of Animal Science|
|Abstract: ||Abstract:The effects of rice bran, inulin and CMC on physico-chemical properties of Kung-wan, a pork meatball, were evaluated by response surface methodology (RSM). A central rotatable design, three-variable and three-level, was adopted. The amounts of 5.50% rice bran, 5.50% inulin and 0.55% CMC with a ±50％ adjustment were added to evaluate their combined effect on the physico-chemical properties of pork meatballs. The analysis of variance for the response variables indicated that the model developed for texture profile analyses indices (hardness, gumminess) was very adequate, possessing no significant lack of fit (P > 0.01), and with satisfactory values of R2. The variability explained were 97.39% and 91.87%, respectively. When CMC level was set at 0.55%, the optimum region for the optimum response was in the vicinity of inulin level of 0.50-4.00% and rice bran 8.00-10.00%, respectively. Values of the response variables within this optimum region were hardness > 1253, gumminess > 770. The effects of rice bran, inulin and CMC on Kung-wan’s properties of hardness were significant.|
|Relation: ||34(4), pp.1-11|
|Appears in Collections:||[食品科學系] 期刊論文|
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