สำนักราชบัณฑิตยสภา

«“√ “√ √“™∫— ≥±‘ µ¬ ∂“π ªï ∑’Ë ÛÒ ©∫— ∫∑’Ë Ú ‡¡.¬.-¡‘ .¬. ÚıÙ˘ ∏π‘ µ «— ¥‘Ï ‡ «’ ·≈–§≥– 507 Abstract Effect of Salt on Pork Drying Using Superheated Steam Thanit Swasdsevi Pholsan Wongsri Somkiat Prachayawarakon Somchart Soponronnarit Fellow of the Academy of Science, The Royal Institute, Thailand Physical, chemical and textural properties of dried pork slice are essentially important parameters to the quality of product for instant food. The objective of this research was to in- vestigate the effect of additional salt on the quality parameters of pork slices after dried with superheated steam at temperatures of 130-150 O C. In addition, the effect of salt on drying kinetics of pork slice was also studied. In experiment, sirloin pork was cut parallel (longitudinal section) to the muscle fiber direction. The initial moisture content of untreated pork was approximately 270-284% d.b. and that of salt treated pork (20g NaCl/kg) was approximately 245-257% d.b. The samples were dried until the final moisture content reached 11% d.b. The experimental results revealed that higher drying temperatures resulted in the faster decrease of moisture content and higher degree of shrinkage. Considering effect of addition of salt, it was observed that the treated samples were more reddish and shrinking than the untreated samples. However, the treated samples possessed the higher rehydration potential and lower hardness value than the untreated samples. From scanning electron microscope of pork structure, it was found that the remaining connective tissue at high-temperature drying was less than the raw sample. Key words : pork, superheated steam, shrinkage, rehydration, hardness »— æ∑å ∫— ≠≠— µ‘ raw milk ·≈– colostrum §≥–°√√¡°“√∫— ≠≠— µ‘ »— æ∑å «‘ ∑¬“»“ µ√å ·Àà ß√“™∫— ≥±‘ µ¬ ∂“π ‡ÀÁ π§«√∫— ≠≠— µ‘ raw milk ·≈– colostrum ¥— ßπ’È raw milk ∫— ≠≠— µ‘ «à “ πÈ ”π¡¥‘ ∫ ‡π◊Ë Õß®“°§” milk ∫— ≠≠— µ‘ «à “ çπÈ ”π¡é ‡æ◊Ë Õ„Àâ ◊Ë Õ§«“¡À¡“¬™— ¥‡®π «à “‡ªì π¢Õ߇À≈«∑’Ë ÕÕ°¡“ ®“°‡µâ “π¡¢Õß ‘Ë ß¡’ ™’ «‘ µ®”æ«° mammal ”À√— ∫‡≈’È ¬ß≈Ÿ ° ‚¥¬»— æ∑å mammal ‰¥â ∫— ≠≠— µ‘ ‰«â «à “ ç — µ«å ‡≈’È ¬ß≈Ÿ °¥â «¬πÈ ”π¡é à «π raw ¡’ §”‰∑¬„™â Õ¬Ÿà ·≈â ««à “ 祑 ∫é ‡™à π„π§”«à “ raw data «à “ ç¢â Õ¡Ÿ ≈¥‘ ∫é raw material «à “ ç«— µ∂ÿ ¥‘ ∫é colostrum ∫— ≠≠— µ‘ «à “ πÈ ”π¡πÈ ”‡À≈◊ Õß ‡π◊Ë Õß®“°‡ªì π¢Õ߇À≈« ’ ‡À≈◊ ÕßÕÕ°¡“®“°‡µâ “π¡§π·≈– — µ«å ‡≈’È ¬ß≈Ÿ °¥â «¬πÈ ”π¡ ¡’ “√¿Ÿ ¡‘ µâ “π∑“π ∑’Ë ™à «¬ªÑ Õß°— π°“√µ‘ ¥‡™◊È Õµà “ß Ê ¢Õߧπ·≈– — µ«å ·√°‡°‘ ¥‰¥â