頁籤選單縮合
題 名 | 魷魚火腿之品質特性=Quality Characteristics of Squid Ham |
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作 者 | 李坤林; 吳靜鈺; 林頎生; | 書刊名 | 國立屏東科技大學學報 |
卷 期 | 8:4 1999.12[民88.12] |
頁 次 | 頁269-275 |
分類號 | 439.7 |
關鍵詞 | 魷魚火腿; 質地; 加工; 官能品評; Squid ham; Texture; Processing; Sensory; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究探討阿根廷魷魚胴肉以不同程度細誶後混合顆粒狀肉塊製成火腿後質感上 的特性。色澤除以感官判斷外,並以色差儀(Hunter L,a,b)測定顏色變化。經利用18位品 評員感官試驗發現包括外觀因子(色澤)、氣味(魷魚香氣)、質感(均勻感)、質感接 受性等,均受添加魷魚塊而有顯著的改變。粗質組及細質組的鹹味較細質加塊組與粗質加 塊組二組為高,但細質加塊組的彈性與硬度較另外三組低。一般成分分析中,水分含量四 組之間均有明顯差異,範圍自70%至71.9%。加塊組的粗脂肪與灰分均較細質組高,有明顯 差異,粗質組的粗蛋白含量比其他三組來的低,整體上,魷魚火腿之製品具有合低脂高蛋 白的特性。色澤測定方面,粗質組與粗質加塊組因色素的分佈不勻造成L,a,b值與另外三組 有明顯的差異。質地測定方面,使用組織測定儀,分別使用錐型探針及截切裝置時測定穿 透力和切斷力,粗質組與粗質加塊的質地較硬,故切斷力與穿透力較另外二組稍高(p>0.05) ,其中粗質加塊組之穿透力顯著較其它三組為高,整體上效果與感官試驗結果不能直接比 較。 |
英文摘要 | Texture characteristics of squid ham made with mixing different size of minced and surimi from the tubes of Illex argentinus were studied. The color of samples were evaluated by using with both sensory and Hunter colorimeter. The sensory characteristics including color, visual texture smoothness, squid odor, sweetness, saltiness, hardness, springiness, chewibility, smoothness and texture acceptance were evaluated by eighteen trained panelists. Mixing of different size of minced and surimi from the raw materials significantly affected the color, squid odor, smoothness and acceptance. Coarse and fine groups had lowest saltiness scores than adding minced groups. Fine with adding minced group had lowest springiness and hardness than the others. In proximately analysis, water content varied from 70.3% to 71,9% in four groups. The two adding minced groups had higher fat and ash contents than the two nonadding groups. The coarse group had lowest protein content, however the squid ham can be considered as low fat and high protein products. Due to the food color used in the process, the color measurement of samples varied differently. The Instron measurements with probe and shear attachments showed the two coarse groups had higher force than the other two groups. The instrumental measurements could not be compared with sensory characteristics directly. |
本系統中英文摘要資訊取自各篇刊載內容。