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頁籤選單縮合
題名 | 尖頭鯊(白邊鰭白眼鮫)在凍藏期間熱穩定性之變化=Changes in Thermal Stability of Silvertip Shaek (Carcharhinus albimarginatus) during Frozen Storage |
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作者 | 陳輝煌; Chen, Hui-huang; |
期刊 | 食品科學 |
出版日期 | 19960200 |
卷期 | 23:1 1996.02[民85.02] |
頁次 | 頁56-65 |
分類號 | 439.7 |
語文 | chi |
關鍵詞 | 鯊魚; 凍藏; 肌肉; 魚漿; 示差掃瞄熱分析儀; 熱穩定性; Shark; Frozen storage; Muscle; Surimi; DSC; Thermal stability; |
中文摘要 | 本研究利用示差掃瞄熱分析儀(differential scanning calorimeter, DSC)及生化分析,探討尖頭鯊肌肉在冷凍貯存過程中,及所製成魚漿的熱穩定性的變化。凍結前的生鮮尖頭鯊肌肉的pH值及ATP/IMP比值分別為5.95及1.12,並在凍藏初期(14天內)急速下降,但下降幅度隨凍藏時間的延長而逐漸減緩。生鮮及凍藏7天的肌肉態DSC圖譜上,在45℃附近有一明顯放熱峰出現,凍藏14天以後則無放熱峰存在。隨著凍藏時間的增長,原本在57℃附近吸熱峰的轉移溫度(Tm)往低溫移動,熱變性焓值(ΔH)也逐漸減少,顯示肌肉的熱穩定性逐漸降低,凍藏14天以上的肌肉態DSC圖譜中,在Tm=37℃附近出現一小型吸熱峰,並隨陳藏時間的延長愈明顯,此低溫吸熱峰(low temperature endothermic peak, LTEP)在部分魚漿態的DSC圖譜中也出現,但是隨著肌肉凍藏時間的增長及靜置作用,LTER在魚漿態的DSC圖譜消失,且62℃附近的吸熱峰變得更寬廣,與其它吸熱峰有更多的重疊。 |
英文摘要 | Changes in the thermal stability of silvertip shark (Carcharhinus albimarginatus) during frozen storage were investigated with a didfferential scanning calorimeter (DSC) and biochemical analysis. The pH and ATM/IMP ratio of muscle was 5.95 and 1.12 before freezing, respectively. These values decreased rapidly during the initial 14 days of frozen storage and slowly decreased during prolonged storage. An exothermic peak was observed at around 45℃ in DSC thermograms for both fresh and 7 day frozen stored muscle, but not existed for the muscle stored longer than 14 days. The transition temperature (tm) of the endothermic peak of around 57℃ shifted to a lower temperature, and the thermal denature-ation enthalpy (ΔH) of muscle diminished with storage time. This revealed that the thermal stability of shark muscle decreased for the duration of frozen storage. Low temperature endothermic peaks (LTEP, around Tm=37℃) were observed in DSC thermograms of muscle after 14 days of storage and became more obvious with increasing time of storage. The LTEP became gradually less obvious and then disappeared for he surimi prepared from muscle with prolonged storage or for the surimi increased setting duration. Meanwhile, the endothermic peak at around 62℃ became more broad and overlapped the other endothermic peaks. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。