Effect of Tofu Powder Substitution in Moo Yor Product
Abstract
The objective of this research was to study the effect of the tofu powder content substitution in moo yor product in the form of pre-emulsion. The ratio of tofu powder: water: oil was 1:1:0.75 by weight. It was used to substitute the pork for moo yor production at 0, 15, 20, 25, 30 and 35% of pork weight. This result showed that substitution of 20% pre-emulsion tofu showed the highest hardness, adhesiveness and chewiness. With the increasing pre-emulsion substitution (25, 30 and 35% by weight, respectively), the springiness tended to decrease, while the brightness, redness and yellowness increased. The highest consumer acceptability was observed when the tofu pre-emulsion at 25% by weight was applied. The 25% pre-emulsion substituted-moo yor had 28.65% protein, 22.36% fat and 52.07% moisture by wet basis. Keywords: tufo powder, substitution, moo YorReferences
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Gaithersburg, MD: Association of Official Analytical Chemists.
Department of Health (2001). Nutritive values of Thai foods. Ministry of Public Health, Nonthaburi. (In Thai).
Department of Livestock Development (2007). Training documentation: Meat Processing Plant, Chiang Mai.
(In Thai).
Evans, E.L. (1935). Antioxidant Properties of Vegetable Lecithin. Journal of Industrial & Engineering Chemistry,
27, 329-331.
Feignbaum, J. (1946). Antioxidant Effect of Commercial Lecithin in Fortified Margarine. Nature, 157, 770-771.
Gordon, A. & Barbut, A. (1991). Raw Meat Batter Stabilization: Morphological Study of the Role of Interfacial
Protein Film. Canadian Institute of Food Science and Technology Journal, 24, 136-142.
Judde, A., Villeneuve, P., Rossignol-Castera, A., & Le Guillou, A. (2003). Antioxidant Effect of Soy Lecithins on
Vegetable Oil Stability and Their Synergism with Tocopherols. Journal of the American Oil Chemists' Society, 80, 1209-1215.
Marquez, E.J., Ahmed, E.M., West, R.L., & Johnson, D.D. (1989). Emulsion Stability and Sensory Quality of Beef
Frankfurters Produced at Different Fat or Peanut Oil Levels. Journal of Food Science, 54, 867-870, 873.
Panyathitipong, W. (2002). Studies of The Tofu Powder Processing and Utilization of Tofu Powder in Meatball.
Master Thesis, King Mongkut's Institute of Technology Ladkrabang, Bangkok. (In Thai).
Rattanapanone, N. (2010). Food Chemistry. Odeon Store, Bangkok. (In Thai).
Yang, H.-S., Choi, S.-G., Jeon, J.-T., Park, G.-B., & Joo, S.-T. (2006). Textural and Sensory Properties of Low Fat
Pork Sausage with Added Hydrated Oatmeal and Tofu as Texture-modifying Agent. Meat Science, 75,
283-289.
Youssef, M.K., & Barbut, S. (2009). Effects of Protein Level and Fat/oil on Emulsion Stability, Texture,
Microstructure and Color of Meat Batters. Meat Science, 82, 228-233.
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Published
2016-06-30
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