Optimizing the formulation of raw materials affecting the structure of Crocodile (Crocodylinae) sausage

Bui Van Mien * , Nguyen Anh Trinh , Kha Chan Tuyen , Nguyen Thi Phuoc Thuy , Nguyen Trung Hau , & Nguyen Huu Cuong

* Correspondence: Bui Van Mien (email: MienBV@vhu.edu.vn)

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Received: 10 Nov 2016
Revised:
Accepted: 25 Nov 2016
Published: 30 Nov 2022
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Bùi, M. . V., Nguyễn, T. A., Kha, T. C., Nguyễn, T. T. P., Nguyễn, H. T., & Nguyễn, C. H. (2022). Optimizing the formulation of raw materials affecting the structure of Crocodile (Crocodylinae) sausage. Van Hien University Journal of Science 4(4), 55.
Issue
Volume 4 - Issue 4 (2016)
Section
Công nghệ thực phẩm

Main Article Content

Abstract

Crocodile meat contains a high level of nutrients, and shows excellent technological properties (i.e, fat and water retention capacities), resulting in appropriate for processing of meat products such as sausage. The current study aims to optimize formulation of raw materials, such as crocodile meat, backfat and ice, based on springiness and shearing force of the sausage using response surface methodology. The results indicates that springiness and shearing force were the main independent variables influencing sensorial characteristics of the sausage product. The optimal models for formulations of the raw materials for producing sausage product were successfully determined. Depending on acceptance of the target consumers, the two formulations, including meat, backfat and ice of 55.0, 23.6, 16.4% and 48.1, 25.0 and 19.95%, could be used. It is concluded that the crocodile sausage product could be manufactured by optimising the formulations of raw materials
Keywords: crocodile meat, sausage, structure

Article Details

References

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