蘿蔔皮部分取代豬肉糜對貢丸物化特性與感官品評的影響

This study investigated the effects of substitution meat and fat with radish peel on the physicochemical characteristics of pork kung-wan. Kung-wan, made of 90% lean pork meat and 10% pork back fat, were partially substituted with radish peels powder, particle size (＜ 74, 74-270 and 271-700 μm), at the levels of 5, 10 and 20% pork surimi. Compared with kung-wan without substitution, color characteristics, including L*, a* and b* values and sensory acceptance were correlated to the contents of radish peel for all particle size. L* and a* values decreased and b* increased with the amounts of radish peel increased. Kung-wan with 20% substitution of coarse powder (271-700 μm) exerted the highest hardness and chewiness; while kung-wan without substitution exerted the strongest springiness, burst strength, burst distance, gel strength and firmness. Sensory evaluation revealed that kung-wan with 5% substitution of fine peel powder (＜ 74 μm) exerted non-significant difference with the control in all of sensory attrib