Effect of skipjack roe protein hydr

Effect of skipjack roe protein hydrolysate (SRPH) (0.01%-0.03%), tannic acid (0.02% and 0.04%) and ethanolic kiam wood extract (EKWE) (0.04% and 0.08%) on the change of sensory properties, texture properties and lipid oxidation of fish emulsion sausages of refrigerated storage . By taking the peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value were compared to the control sample (control) . Highest PV and TBARS up to day 16 and 8 of storage,respectively. Found that the effect of the addition SRPH, EKWE and tannic acid in to fish emulsion sausages is effect on lipid oxidation by tannic acid(0.02% and 0.04%) , high SRPH(0.03%)
and high EKWE (0.08%) can inhibit lipid oxidation has made sausage prevent rancidity. While SRPH
and EKWE at low concentration can’t inhibiting lipid oxidation. Effects on the texture of the addition tannic acid(0.02%and0.04%) SRPH(0.01%-0.03%)and EKWE(0.08%) result to texture of fish emulsion sausage hardness, cohesiveness and resilience of sausage. Furthermore,showed smaller size of oil droplet, finer fat globules were visualised in sample added SRPH and tannic acid were dispersed more uniformly. So SRPH(0.01%-0.03%) EKWE(0.08%) and tannic acid (0.02%และ0.04%) can help to maintain the texture properties during refrigerated storage .Addition tannic acid SRPH and EKWE on sensory properties of refrigerated storage showed addition SRPH all concentration not affect the sensory properties. But, addition tannic acid(0.02%และ0.04%) and EKWE(0.08%) effect on sensory properties of fish emulsion sausage.

ผลลัพธ์ (อังกฤษ) 1:

Effect of skipjack roe protein hydrolysate (SRPH) (0.01%-0.03%), tannic acid (0.02% and 0.04%) and ethanolic kiam wood extract (EKWE) (0.04% and 0.08%) on the change of sensory properties, texture properties and lipid oxidation of fish emulsion sausages of refrigerated storage . By taking the peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value were compared to the control sample (control) . Highest PV and TBARS up to day 16 and 8 of storage,respectively. Found that the effect of the addition SRPH, EKWE and tannic acid in to fish emulsion sausages is effect on lipid oxidation by tannic acid(0.02% and 0.04%) , high SRPH(0.03%)and high EKWE (0.08%) can inhibit lipid oxidation has made sausage prevent rancidity. While SRPH At low concentration and inhibiting can't EKWE lipid oxidation on the Effects of texture. addition the tannic acid (0.02% andNN0D04%) SRPH (0.01%-0.03%) and EKWE (0.08%), a result of texture to fish emulsion sausage sausage of resilience and hardness, cohesiveness. Furthermore, showed smaller droplet size oil globules of fat were finer, visualised in tannic acid and SRPH added sample were more uniformly dispersed. So SRPH (0.01%-0.03%) EKWE (0.08%) and tannic acid (0.04%, and 0.02%) can help to maintain the texture properties during refrigerated storage .Addition tannic acid on properties of sensory SRPH EKWE and refrigerated storage showed not all affect the addition concentration SRPH sensory properties, But tannic acid addition. (0.04%, and 0.02%) and EKWE (0.08%) effect on sensory properties of fish emulsion sausage.

ผลลัพธ์ (อังกฤษ) 2:

Effect of skipjack roe protein hydrolysate (SRPH) (0.01% -0.03%), tannic acid (0.02% and 0.04%) and ethanolic kiam wood extract (EKWE) (0.04% and 0.08%) on the change of sensory properties, texture properties. and lipid oxidation of fish emulsion sausages of refrigerated storage. By taking the peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value were compared to the control sample (control). Highest PV and TBARS up to day 16 and 8 of. Storage, respectively. Found that The Effect of The addition SRPH, Ekwe and tannic acid in to Fish emulsion sausages is Effect on lipid oxidation by tannic acid (12:02% and 00:04%), High SRPH (0.03%)
and High Ekwe (twelve eight%. ) Can inhibit lipid oxidation has Made Sausage Prevent rancidity. While SRPH
and Ekwe at Low Concentration Can Not inhibiting lipid oxidation. Effects on The texture of The addition tannic acid (12:02% And0.04%) SRPH (0:01% -0.03%). and EKWE (0.08%) result to texture of fish emulsion sausage hardness, cohesiveness and resilience of sausage. Furthermore, showed smaller size of oil droplet, finer fat globules were visualised in sample added SRPH and tannic acid were dispersed more uniformly. So SRPH (. 0.01% -0.03%) EKWE (0.08%) and tannic acid (0.02% and 0.04%) can help to maintain the texture properties during refrigerated storage .Addition tannic acid SRPH and EKWE on sensory properties of refrigerated storage showed addition SRPH all concentration not. affect the sensory properties. But, addition tannic acid (0.02% and 0.04%) and EKWE (0.08%) effect on sensory properties of fish emulsion sausage.

ผลลัพธ์ (อังกฤษ) 3:

Effect of skipjack roe protein hydrolysate (SRPH) (0.01%-0.03%), tannic acid (0.02% and 0.04%) and ethanolic Kiam wood. Extract (EKWE) (0.04% and 0.08%) on the change of sensory properties texture properties, and lipid oxidation of fish emulsion. Sausages of refrigerated storage.By taking the peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value were compared to the control. Sample (control). Highest PV and TBARS up to day 16 and 8, of storage respectively. Found that the effect of the addition. SRPH EKWE and, tannic acid in to fish emulsion sausages is effect on lipid oxidation by tannic acid (0.02% and 0.04%), high. SRPH (0.03%)
and high EKWE (0.08%) can inhibit lipid oxidation has made sausage prevent rancidity. While SRPH
and EKWE at low concentration can t inhibiting. ' Lipid oxidation. Effects on the texture of the addition tannic acid (0.02%and0.04%) SRPH (0.01%-0.03%) and EKWE (0.08% result.) To texture of fish emulsion, sausage hardness cohesiveness and resilience of sausage. Furthermore showed smaller, size of. Oil, dropletFiner fat globules were visualised in sample added SRPH and tannic acid were dispersed more uniformly. So SRPH (0.01%-0.03%). EKWE (0.08%) and tannic acid (0.02% 0.04%) and can help to maintain the texture properties during refrigerated storage. Addition. Tannic acid SRPH and EKWE on sensory properties of refrigerated storage showed addition SRPH all concentration not affect. The sensory properties.But addition tannic, acid (0.02% 0.04%) and and EKWE (0.08%) effect on sensory properties of fish emulsion sausage.
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