Effect of sodium acetate anhydrous on hamburger bun quality
Hochschulschrift
Zugriff:
102
Preservatives have been added extensively and used in food products because putrid phenomenon caused by microorganism in food would effectively presented. In this study, sodium acetate anhydrous (SAA) was used as preservative alternative and the feasibility was also evaluated to provide consumers a non-preservative addition choice regarding food safety. The experimental groups were 0.2, 0.4, 0.5 and 0.7% of SAA addition; whereas the negative and positive controls were plain and 0.33% calcium propionate (CP) addition to produce hamburger bun. Parameters for the bun quality such as amount of different microorganisms, abusive storage test, physical factors for mixing and textural profile analysis (TPA) were determined to evaluate the effect of SAA on the preservation quality and optimal addition ratio. Microorganism analysis for all formula was absent of E. coli and coliform. The total plate count microbial test as well as abusive storage test resulted in non-significant (p>0.05) buns between 0.7% SAA and 0.33% CP additions; the abusive storage test also indicated that there was no evidence of mold growth by the 8th day. The results regarding physical properties of dough mixing showed the increase of the SAA ratio required dough developing time for 10.53 to 13.73 min, however, water absorption of the flour reduce from 63.50 to 61.97%: whereas extensibility of the dough reduced as the SAA ratio increased. Therefore, the mixing time for SAA added bun should be modified during process for further application. As the SAA ratio increased the TPA hardness of the bun also increased; by adding 0.4%-0.5% SAA the hardness was not significantly different (p
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Effect of sodium acetate anhydrous on hamburger bun quality
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Autor/in / Beteiligte Person: | Tseng, Wei-Chieh ; 曾偉傑 |
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Medientyp: | Hochschulschrift |
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