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dc.contributor.authorดีสนาม, นภาพร
dc.contributor.authorบัววงค์, เพรชรัตน์
dc.date.accessioned2015-05-21T09:34:49Z
dc.date.available2015-05-21T09:34:49Z
dc.date.issued2015-05-21
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1591
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 260-267en_US
dc.description.abstractThe aim of this research was to studied on the optimization of adding the extracted anthocyanin from black non-glutinous rice bran for prolonging shelf-life of Chinese sausage. The study was done by adding the anthocyanin extracts of 2 and 3 % with the combination of sodium nitrite 0 and 1 % during the processing of Chinese sausage. The sensory attributes evaluated using a nine-point hedonic scale and by using ranking test. The physicochemical analysis of storage study was conducted for 4 weeks. All analysis were carried out in every weeks. The results showed that Chinese sausage with added anthocyanin extracts of 3 % with the combination of sodium chloride 2 % gave the lowest value of moisture content with significantly difference (p<0.05). Chinese sausage with added sodium nitrite 1 % with the combination of the anthocyanin extracts of 3 % gave the highest score of overall acceptability. The product can retard oxidation with the value of TBA lower than the control sample with significantly difference (p<0.05)en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectAnthocyaninen_US
dc.subjectสารแอนโธไซยานินส์en_US
dc.subjectExtractionen_US
dc.subjectการสกัดen_US
dc.subjectChinese Sausageen_US
dc.subjectกุนเชียงen_US
dc.titleEffect on rancidity of chinese sausage by adding the extracted anthocyanin from black non-glutinous rice branen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthormamnapadee@rmutl.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.th


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