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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27188

Title: Effects of Rice Bran, Inulin and CMC on Sensory Characteristics of Pork Meatballs Using Respnse Surface Methodology
Authors: Shu-Chen Huang;Deng-Fwu Hwang;Suey-Ping Chi;Chyuan-Yuan Shiau
Contributors: NTOU:Department of Food Science
Keywords: Pork meatball;Sensory character;Response surface methodology;Rice bran;Inulin;CMC
Date: 2006-03
Issue Date: 2011-10-21T02:23:53Z
Publisher: Journal of the Chinese Society of Animal Science
Abstract: Abstract:The effects of rice bran, inulin and carboxymethyl cellulose (CMC) on sensory quality attributes of pork meatballs were evaluated by response surface methodology (RSM). The analysis of variance for the response variables indicated that the model developed for Hunter b value and sensory evaluation (texture, overall acceptability) was quite adequate, possessing no significant lack of fit (P > 0.01) and with satisfactory values of R2. The effects of rice bran, inulin and CMC on pork meatballs properties of b value and overall acceptability were significant. Theoptimum amount of rice bran that should be added to pork meatballs was 5.5% when used in combination with inulin at addition level of 3.5-6.0% and CMC at 0.4-0.6%. There was no significant difference (P > 0.05) in sensory attributes between the products enhanced with the above optimum amounts of three additives and control products added only with fat of 25%. Results indicated RSM was an effective method for the additions of optimum levels of rice bran, inulin and CMC required to produce rich dietary fiber pork meatballs with similar properties to those of commercial high-fat product.
Relation: 35(1), pp.55-66
URI: http://ntour.ntou.edu.tw/handle/987654321/27188
Appears in Collections:[食品科學系] 期刊論文

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