期刊名称：Pertanika Journal of Social Sciences & Humanities
印刷版ISSN：0128-7702
电子版ISSN：2231-8534
出版年度：2002
卷号：25
期号：1
出版社：Universiti Putra Malaysia
摘要：Three types of palm fats (PF) to be incorporated into meat batters were prepared from palm oil (PO) and palm stearin (POs) with the ratio of PO:POs at 60:40, 70:30 and 80:20 (wt/wt). The slip melting point (SMP), iodine value (IV) and solid fat content (SFC) of PF were measured. Eight formulations of frankfurters were then produced using PF60:40, PF70:30, PF80:20 and palm olein (POo) at 20% and 25% of fat levels. Chopping temperature, emulsion stability (ES) and water holding capacity (WHC) of meat batters containing PF and POo were measured. At 25% fat level, meat batters mixed with PF60: 40 recorded the highest final chopping temperatures at the end of comminution, while POo recorded the lowest value. Fluid toss of meat batters prepared with PF60:40 and PF80:20 were significantly lower at 20% fat level compared to that of 25%(P<0.05). Higher WHC was exhibited by meat batters containing various PF compared to the one with POo (P<0.05).
