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題名 | 加熱對魷魚微細結構之影響及魷魚乾白粉之觀察=Effect of Heat Treatment on Microstructure of Squid and Observe of the White Powder on the Surface of Dried-squid |
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作者 | 王薇猗; 林頎生; | 書刊名 | 國立屏東科技大學學報 |
卷期 | 9:1 2000.03[民89.03] |
頁次 | 頁1-7 |
分類號 | 439.7 |
關鍵詞 | 魷魚; 加熱處理; 微細結構; 結晶物; Squid; Heat treatment; Microstructure; Crystal; |
語文 | 中文(Chinese) |
中文摘要 | 本研究以阿根廷魷魚(Illex argentinus)胴肉為材料,探討魷魚以95℃加熱8、 16及45分鐘對組織結構之影響。此外,並以光學顯微鏡及掃瞄式電子顯微鏡觀察其橫切面、 縱切面、斜切面肌纖維組織之變化。結果顯示魷魚胴肉之纖維組織因加熱而有明顯地改變。 阿根廷魷魚的三個切面於95℃加熱8分鐘後,肌纖維開始有鬆散及收縮的現象,肌纖維間 並有空隙的產生。比較95℃分別加熱至16和45分鐘的橫切面與斜切面,則發現於加熱16 分鐘後,魷魚胴肉的環狀肌(circular muscle)之肌纖維已有明顯的收縮,且肌纖維間的空 隙更明顯的擴大,肌纖維並有吸水膨脹的現象,放射肌(radial muscle)有斷裂現象。延長 加熱至45分鐘後,環狀肌肌纖維開始斷裂,此時放射肌亦幾乎完全斷裂。另外,於掃瞄式 電子顯微鏡下觀察生鮮魷魚胴肉切面及其乾製品的表皮,具有呈多角針狀的白粉胺基酸結 晶。且乾製品胺基酸白粉的結晶數量多於生鮮胴肉的樣品,其形狀亦不相同。顯示,電子顯 微鏡前處理之乾燥程序可觀察到不同於生鮮胴肉切面所析出之多角放射形針狀結晶物。 |
英文摘要 | Effects of different length of heat treatments (8, 16, 45min) on the microstructure alteration of tube from Illex argentinus were studied. Three directions, cross, longitudinal, and diagonal section were sliced to be observed their microstructure by optical microscopy and SEM methods. Results showed that heat treatments affected the fiber structure in tube portion and altered network. After 95℃ heat treatment for 8min, all of the three direction of the squid revealed fibers became loosely packed due to gap developing among fibers and a sign of shrinkage. After 16min of heating, the circular muscle clearly showed the shrinkage developed. The gap among fibers enlarged. The fibers were thicker due to shrinkage. Radial muscles started to break down. After prolonging 45 min of heating, the circular muscle degraded while radial muscle break down completely. SEM observed needle shapes of amino acid crystal known as white powder on the surface of dried-squid. The white powder on dried-squid surface had enormous crystal, appearing differently from those of raw tube. Some crystal structures can be observed by the freeze dry procedure used in SEM sample preparation. |
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