Optimal Ratios of Fish Meat to Suri

Optimal Ratios of Fish Meat to Surimi and of Pork Fat to Fish Meat and Surimi in Preparation of Sausage

Six samples were made by mixing fish meat and surimi at ratios (weight of fish meat to weight of surimi) of 100:0, 80:20, 60:40, 40:60, 20:80, 0:100. Each sample was thoroughly mixed in silent cutter (VEDEL- CUTTEX M11) to give acceptable characters with the other ingredients recommended by the Fishery Products Development Division [4], stuffed in
2.5 cm diameter cellophane casing, boiled at 80○C for 20 minutes and left until cool.
The samples were evaluated for sensory scores using a 9 point hedonic scale with score 1 for most unacceptable and 9 for most acceptable [5]. The sensory scores were given by 10712 judges who were instructors, students and staff of the Department of Fishery Products, Kasetsart University. The scores were statistically analyzed using Banana Stat Pack Version 3.0,
and Duncan’s new multiple range test was employed for comparison among sample means [6].
The composition of the sausage sample with highest sensory scores was adjusted to give better preference characters by mixing fish meat and surimi with the other ingredients (unit in gram), as follows:

結果 (中文) 1:

最优比率对鱼糜鱼肉和猪肉脂肪鱼类肉和鱼糜中肠的研制六个样品进行了混合 fish 肉和鱼糜在比率 （fish 肉的鱼糜重量） 的 100:0，80: 20，60: 40，40: 60，20:80，0:100。每个样品被彻底混合在沉默刀具 (韦德-CUTTEX M11) 与其他调料按渔业产品发展部 [4]，stuffed 建议给可接受字符2.5 厘米直径玻璃纸套管，在 80○C 煮 20 分钟，直到酷离开。样品进行评价使用 9 点享乐规模的感官分数与分数 1 最不能接受和 9 为最能接受的 [5]。感官的分数受到 10712 名教师、 学生和 staff 农业大学渔业产品部的法官。评分进行统计学分析使用香蕉 Stat 包版本 3.0，和邓肯新样品比较，采用多个靶场试验手段 [6]。样品成分的香肠感官得分最高也调整好偏好字符的混合 fish 肉和鱼糜与其他成分 （单位克），如下 ︰

結果 (中文) 3:

最佳比例的鱼肉糜和猪肉脂肪在香肠肉和鱼鱼糜制备六样品的比例混合fiSH肉和鱼糜制成（的fiSH肉重量鱼糜重量）为100:0，80:20，60:40，40:60，20:80，0:100。每个样品在无声的刀彻底混合（费得尔- cuttex M11）提供可接受的字符与其他成分的渔业产品开发部[ 4 ]推荐，学生ffED直径2.5厘米的玻璃外壳，煮80○C 20分钟左右直到冷却。使用一个9点的特征量表的感官评分的样本进行了评估，最不可接受的和9，最能接受的5个点的特征量表评分1。感官评分均由10712名法官谁是教师、学生和ffSTA的渔业产品部，农业大学。的分数进行统计分析以香蕉统计包版本3，邓肯的新的多范围测试，采用样本均值[ 6 ]之间的比较。以感官评分最高的香肠样品的组成进行了调整，通过混合fiSH肉和鱼糜与其它成分更好地偏好特征（单位克），如下：