dc.contributor.author | ดีสนาม, นภาพร | |
dc.contributor.author | บัววงค์, เพรชรัตน์ | |
dc.date.accessioned | 2015-05-21T09:34:49Z | |
dc.date.available | 2015-05-21T09:34:49Z | |
dc.date.issued | 2015-05-21 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/1591 | |
dc.description | วารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 260-267 | en_US |
dc.description.abstract | The 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.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | Anthocyanin | en_US |
dc.subject | สารแอนโธไซยานินส์ | en_US |
dc.subject | Extraction | en_US |
dc.subject | การสกัด | en_US |
dc.subject | Chinese Sausage | en_US |
dc.subject | กุนเชียง | en_US |
dc.title | Effect on rancidity of chinese sausage by adding the extracted anthocyanin from black non-glutinous rice bran | en_US |
dc.type | Journal Articles | en_US |
dc.contributor.emailauthor | mamnapadee@rmutl.ac.th | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | |