The Effect of Coconut Oil, Soybean Oil, Salt and Phosphates on the Quality of Simmered Lower-Fat Kung-wans
Other Title
椰子油、黃豆油、食鹽和磷酸鹽對以文火慢煮之低脂貢丸品質之影響
Journal
Taiwanese Journal of Agricultural Chemistry and Food Science
Journal Volume
46
Journal Issue
6
Start Page
234
End Page
242
Date Issued
2008
Author(s)
Yu, Shih-Sung
Abstract
A four-factor face-centered central composite design was adopted for studying the effects of coconut oil (3~7%), soybean oil (3~7%), salt (1.5~3.5%) and phosphates (0.1~0.3%) on the quality of simmered lower-fat emulsified meatballs (kung-wans). The results indicated that the yield after simmering, diameter, Hunter-a and-b color indices, TPA textural indices, and the organoleptic test scores for color, texture and overall acceptance were not affected by the four processing variables. Product lightness was however affected by the interactions of salt and phosphates. Coconut oil increased the product taste scores, while the smell of the product was affected by the interactions of coconut oil, soybean oil and phosphates. Overall, kung-wans made using 5.2% soybean oil, 5.2% coconut oil, 2.38% salt and 0.30% phosphates had better qualities. Warm simmered kungwans were more cohesive, elastic, brittle, were larger and had a better organoleptic texture, but they were less adhesive, less chewy, less gummy, had a lower viscosity, were less bright and had less of a yellow hue than the cold un-simmered kung-wans.
本論文採用四因子面心中央混乘設計，探討椰子油(3-7%)、黃豆油(3-7%)、食鹽(1.5-3.5%)和磷酸鹽(0.1~0.3%)等對以文火慢煮之低脂貢丸品質的影響。結果顯示，文火慢煮之水煮收率、貢丸直徑、貢丸紅色度及黃色度，組織輪廓法所測定之參數值、和官能品評之外觀、組織性及總接受度等皆不受以上四種加工變因之影響。產品亮度受食鹽及磷酸鹽之交互作用影響。椰子油可增進產品之味道。產品氣味受椰子油、黃豆油及磷酸鹽之交互作用之影響。整體來看，以5.2%椰子油、5.2%黃豆油、2.38%食鹽及0.30%磷酸鹽所製成之貢丸有較好之品質。文火慢煮後之貢丸比煮前之冷貢丸有較高之內聚度、彈性度、脆度、直徑和官能組織性，但有較低之附著度、嚼度、膠度、黏度、亮度及黃色度。
Subjects
Coconut oil
soybean oil
low fat
emulsified meatball
kung-wan
simmering
椰子油
黃豆油
低脂
乳化肉丸
貢丸
文火慢煮
SDGs
Type
journal article
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