tailieunhanh - Báo cáo "Nghiên cứu ứng dụng tinh bột phosphat làm phụ gia sản xuất giò chả "

Nghiên cứu ứng dụng tinh bột phosphat làm phụ gia sản xuất giò chả Vì vậy, chúng tôi tiến hành xác định chỉ tiêu này như sau: chọn cầu ong có trứng mới đẻ, dùng giấy bóng kính đánh dấu số trứng kiểm tra. Năm ngày sau (khi ấu trùng được 2 ngày tuổi), đếm số lỗ tổ không có ấu trùng trong số lỗ tổ đã đánh dấu. | TẠP CHÍ KHOA HỌC VẢ CÔNG NGHỆ Tập 46 số 6 2008 Tr. 109-120 RESEARCH ON PHOSPHORYLATED STARCH AS FOOD ADDITIVES IN PORK PIES TRƯƠNG THỊ MINH HẠNH ABSTRACT This paper presents a research on an application of phosphorylated starch as food additives in producing pork beef pies. Firstly many characteristics of pork beef pies such as cohesion gumminess springiness compressive strain and product quality using sensory evaluation have been investigated on experimental samples 1 2 3 4 and reference samples of small manufacturer sample-cs as well as Vissan vissan . Secondly obtained results of above parameters using the R-numericaỉ analysis and graphical compilation indicate that the prominent properties of pork pies are gumminess springiness and compressive strain. The most favorite sample is sample-cs with the voting rate of about 80-90 having nearly the same characteristics as the experimental samples. The experimental samples from 1 to 4 have the voting rate of about 70 and this number for the vissan sample is about 20-30 with characteristics completely against the above 4 samples. From these results the experimental programming method and optimization techniques allow us to produce safely and efficiently modified starch additives for pork pies. 1. INTRODUCTION Pork pies are traditional food in many Asian countries and probably the Vietnamese pork pies have the most sophisticated receipt and the most flavorous taste 13 . From main raw materials such as pork or beef skilful chefs convert them into the traditional specialty 14 In order to obtain proper texture and sensory characteristics for consumers demand and a longer conservation period manufacturers usually add food additives into pork pies. However many manufacturers use borax which is not a food additive. According to investigation results of the Hochiminh Healthcare Center pork pies have the highest percentage 68 of total pork pie production in the market containing borax and these figures for noodles raw pork pies