The Development of Chinese-Lards sausage to be more healthy by using bananas to meat processing of Tambon Huaypra community in Nakhonpathom

Research Title :The Development of Chinese-Lards sausage to be more healthy by using bananas to meat processing of Tambon Huaypra community in Nakhonpathom.

Research  : Miss.Pornipa Rojwilawan

Miss.Sukjai Phuanpong

Mr.Sompol Daopradabwong

Office  :

Research Grants : Under the research project and innovation for technology transfer to Root

Community Annual budget 2008

Year : 1 April 2008 to 31 March 2009

        Abstract

      This research aimed to develop Chinese-Lards sausage to be more healthy by using banana powder was  use to substitute fat tor 20%,30%and 40% for more healthy in chemical and texture composition by the same processions and all ingredients. It was found that the products which were substituted by banana powder trended to reduce fat (banana powder 20%,30%and 40% found fat 30.23%,26.86%and 24.47%).It also trended to increase carbohydrate (26.87%,33.6%and 32.96%) and dietary fiber (1.10%,1.84%and 1.62%). Each treatments has standard of value of Aw 0.84,0.85 and0.78

The product of 30% banana powder was the most acceptable. The aspects of color, odor, favor, appearance, texture and juiciness were at medium level (6.98, 7.06 ,7.20, 7.40, 7.50 and 7.36) The analysis of preference of 30% banana powder compared  with the 20%and 40% was standard of value of Aw 0.84, 0.85, and 0.78

The product of 30% banana powder was the most acceptable. The aspects of color, odor, favor, appearance, texture and juiciness were at medium level (6.98, 7.06, 7.20, 7.40, 7.50 and 7.36 ) The analysis of preference of 30% banana powder compared with the 20% and 40% was statistically significant different at the 0.05 (p = 0.000) level.

The aspect of packing development found that the brand of Tambon Huaupra Community was “Jang-ngam”. The products were packed in2 styles. 1) 200 gram sausage was  vacuumed in plastic bag made of polyamide film (Nylon) laminated with Linear Low Density polyethylene (LLDPE) 50micron thick, 115 x 250 mm. 2) 1,000 gram sausage was packed in 64 x 165 x 216mm. carton made of Coated duplex board 400 g.