4659

4387

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان،دانشكده كشاورزي

1387

دوازده،78،[II]ص.:جدول،نمودار

ص.ع. به فارسي و انگليسي

محمد شاهدي،مهدي كديور

محمد فضيلتي، محمود شيخ زين الدين

88/7/7

جواد كرامت، مسعود عليخاني

1396/09/13

كتابنامه

مهندسي كشاورزي

ID4387

به فارسي و انگليسي: قابل رويت در نسخه ديجيتال

Impacts of Encorporation of Proccesed Bran in Meat Products Azadeh Rasekh iut Ac ir Submitted on February 14 2009 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 8311 IranDegree M S c Language FarsiM Shahedi Shahedi@cc iut ac irM Kadivar Kadivar@cc iut ac ir Abstract This study has been done in two phases i Hydrothermal process at wheat bran H W B andproduction of four sausage formulas containing H W B as a source of daitary fibre and ii thephysical chemical and sensory analysis of the sausages The first phase was the milled wheatbran was steeped with acetate buffer pH 4 8 at 55 C in order to reduce its phytic acid In thenext step three different sausage formulas were produced using the different percentages of theprocessed wheat bran 2 4 6 which compared whit the sample without bran blank sample The amount of the phytic acid in the bran was measured before and after the hydrothermalprocess in order to be assured of the phytic acid reduction Sausages samples were subjected tothe Warner test for determination of cutting resistance and mastication sufficiency of the samples Color of the sausages was determined using Hunter Lab systems moisture protein ash fibercontent along with water holding capacity as well as the iron hem iron zinc calcium and thephytic acid content of the samples were also determined The results in four replations weresubjected to statistical analysis using SAS program The results showed that by the increase ofthe bran percentage up to 6 percent the moisture countent of the samples did not changesignificantly p 0 01 The sausage sample with 6 bran showed the highest amount of ash iron zinc water holding capacity cutting resistance fiber phytic acid It had also the lowest amountof calcium and iron hem The processed bran sausages compared with blank sausage had asignificant difference p 0 01 in the protein percentage Consequently no statistical significantdifference p 0 01 was observed among the processed bran sausages While bran percentageincreased L and a values decreased whereas b value increased The sensory analysis wasconsisted of studying the texture taste and color of the sausages samples The sausages sampleswere presented to a group of 15 test panels They were supposed to offer their opinions about thethree mentioned factors in a table in the range of excessive interest to excessive disinterest Theanalysis of the responses by the Twig method showed that the processed bran sausages as well asthe blank sausage have no significant difference from the consumers point of view and all thethree formulation with the bran can be produced Key words sausage wheat bran hydrotermal

محمد شاهدي،مهدي كديور

محمد فضيلتي، محمود شيخ زين الدين

جواد كرامت، مسعود عليخاني