Citation
Nicomrat K., . and Chanthachum S., . and Adulyatham P., . Effect of carrageenan on quality of frozen Moo yor. pp. 904-908. ISSN 2231-7546
Abstract
Moo yor is a local meat emulsion sausage product. Normally Moo yor has short shelf-life as it is pasteurized at below water boiling point to avoid the damage of emulsion. Chilling temperature storage can prolong the products life for a few weeks. Frozen may an alternative to extend storage time but product will lose the quality due to freezing damage. Addition of hydrocolloids may maintain products quality during frozen storage. In this study quality characteristics of frozen Moo yor with different texturizing agents were examined. The 1 w/w of tapioca starch (TPS as control sample) and two texturizing agents -carrageenan (KCG) and -carrageenan (ICG) at the level of 0.5 1.0 and 1.5 w/w were used. The result showed that ICG favorably affected cooking loss and expressible moisture content better than KCG and TPS. Both types of carrageenan induced the darker products as it decreased in L of the products at the higher level. ICG increased hardness chewiness springiness gumminess and cohesiveness. ICG and KCG (1.0-1.5) added to Moo yor should be suitable texturizing agents to maintain frozen Moo yor quality.
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Abstract
Moo yor is a local meat emulsion sausage product. Normally Moo yor has short shelf-life as it is pasteurized at below water boiling point to avoid the damage of emulsion. Chilling temperature storage can prolong the products life for a few weeks. Frozen may an alternative to extend storage time but product will lose the quality due to freezing damage. Addition of hydrocolloids may maintain products quality during frozen storage. In this study quality characteristics of frozen Moo yor with different texturizing agents were examined. The 1 w/w of tapioca starch (TPS as control sample) and two texturizing agents -carrageenan (KCG) and -carrageenan (ICG) at the level of 0.5 1.0 and 1.5 w/w were used. The result showed that ICG favorably affected cooking loss and expressible moisture content better than KCG and TPS. Both types of carrageenan induced the darker products as it decreased in L of the products at the higher level. ICG increased hardness chewiness springiness gumminess and cohesiveness. ICG and KCG (1.0-1.5) added to Moo yor should be suitable texturizing agents to maintain frozen Moo yor quality.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Meat emulsions |
| AGROVOC Term: | Carrageenans |
| AGROVOC Term: | Quality |
| AGROVOC Term: | Frozen meat |
| AGROVOC Term: | Sausages |
| AGROVOC Term: | Texture |
| AGROVOC Term: | Cooking losses |
| AGROVOC Term: | Moisture content |
| AGROVOC Term: | Texturizing |
| AGROVOC Term: | Thawing |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22679 |
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