dc.contributor.author | มูลอ้าย, โอภาส | |
dc.contributor.author | มีสกุล, สุเมษ | |
dc.contributor.author | ศรีสุวอ, ณัฐธญาณ์ | |
dc.contributor.author | ดีสนาม, นภาพร | |
dc.date.accessioned | 2015-05-22T05:05:54Z | |
dc.date.available | 2015-05-22T05:05:54Z | |
dc.date.issued | 2015-05-22 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/1625 | |
dc.description | วารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 249-259 | en_US |
dc.description.abstract | Effect of tomato powder as sodium nitrite replacer on qualities of Frankfurter was studied. The ratio of tomato powder: sodium nitrite were 0: 2, 0.5: 1.5, 1: 1 and 1.5: 0.5, respectively. Physicochemical, microbiological and sensory properties during storage in vacuum seal at 4 ?C for 21 days were studied. The results were found that the optimum ratio of tomato powder: sodium nitrite was 1: 1 that produced the highest in a* and b*, which was higher lycopene content than control. Furthermore, it had the highest scores in appearance, color and flavor. In addition, the formula with the ratio of 1.5 : 0.5 had the highest total acidity and lycopene content but the lowest in hardness, gumminess, flavor, taste, texture and overall liking. The ratio of 1: 1 was increased in total acidity, TBA and L* after longer storage. Whereas, a*, flavor, taste and overall liking were decreased upon storage time. The sausage that storage before 14 days was accepted in physical, chemical, microbiological and sensory properties consumer acceptance. | en_US |
dc.description.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | Frankfurter | en_US |
dc.subject | แฟรงค์เฟอร์เตอร์ | en_US |
dc.subject | tomato powder | en_US |
dc.subject | ผงมะเขือเทศ | en_US |
dc.subject | sodium nitrite | en_US |
dc.subject | เกลือโซเดียมไนไตรท์ | en_US |
dc.subject | lycopene | en_US |
dc.title | Effects of supplementation with tomato powder replace nitrite on physical, chemical, biological and sensory properties of frankfurter sausage | en_US |
dc.type | Journal Articles | en_US |
dc.contributor.emailauthor | srisuvor@gmail.com | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | |
dc.contributor.emailauthor | arit@rmutp.ac.th | |
dc.contributor.emailauthor | arit@rmutp.ac.th | |