초록

This study was carried out investigate the effects of the addition of coconut oil in place of pork fat to sausages. Sausage samples were made preparations by adding coconut oil 0 g (CON, 0% of pork fat), refined coconut oil 30 g (RC1, 50% of pork fat), refined coconut oil 60 g (RC2, 100% of pork fat), extra virgin coconut oil 30 g (EVC1, 50% of pork) and extra virgin coconut oil 60 g (EVC2, 100% of pork fat) and then analyzed for moisture content, pH, Hunter`s color value and TPA (texture profile analysis). The result of moisture content decreased with adding of coconut oil, pH was increased. L-values increased and a-values and b-values increased. The TPA showed that hardness, gumminess and chewiness increased with adding of coconut oil. The result of the acceptance test showed RC2 and RC1 samples with the addition of refined coconut oil were the highest score in odor, taste, texture and overall acceptance. This study, therefore, recommended that coconut oil could be a possible exchange for pork fat while making sausages as it enhances functional and sensory properties. Some practical and theoretical implications and future research instructions of this study are discussed.

키워드

Pork fat, Refined coconut oil, Extra virgin coconut oil, Sausage, Quality characteristics.

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