頁籤選單縮合
題 名 | 鮑味魷魚切片之官能特性=Sensory Characteristics of Abalone Squid Slice |
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作 者 | 盧信芳; 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277-283 |
分類號 | 439.7 |
關鍵詞 | 魷魚片; 調理; 官能品評; Squid slice; Processing; Sensory evaluation; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究探討北太平洋赤魷(Ommastrephes bartrami)經過調味及不同時間加熱後, 切片產品之質感變化,加工製造出仿鮑魚切片之製品。利用官能品評來測定外觀(色澤)、 風味(鮮味、魷魚味)、質地(脆度、彈性、咀嚼次數)及整體接受性等特性,再以色差儀、 組織測定儀來測定加熱時間對魷魚顏色及組織的影響,藉以找出鮑魚味魷魚加工之最適條件 ,使其兼具有類似鮑魚切片之外觀及口感。由官能品評結果得知,加熱10分鐘及20分鐘相較 之下,對質地的破壞並不曾太大,但加熱時間長短會影響鮮味的濃淡,由整體接受性的評分 結果得知佃煮20分鐘的鮑味魷魚接受性較高。產品的水分含量會影響粗脂肪及粗蛋白的含量 ;而氯化鈉則是到達約1.0%時,隨著加熱時間增加而含量也不再上升。組織測定方面,測穿 透力和切斷力分別使用錐形探針和截切裝置。隨加熱時間的增加,加熱對組織的破壞亦會增 加,而在加熱的前10分鐘組織破壞最大而後到20分鐘時則趨於平緩。且切片之大小及魷魚胴 體本身之厚薄,如魷魚軸向切片二頭窄而中間寬及魷魚胴肉外側較薄愈靠內側愈厚,均會造 成實驗數據之差異。色差儀測定方面,結果得知隨加熱時間的增長,L值隨之減少,而a、b 值會隨之增加,顏色由白變為灰白色。 |
英文摘要 | Effect of heating processes and direction of slicing on the textural characteristics of Ommastrephes bartrami were studied. A sensory panel was used to evaluate the appearance (color), flavor (umami and squid tastes), texture (crispiness and springiness) and chew count as well as overall acceptibility of the products. Colorimeter and Instron measurements were further determined to reveal the heating effects on the color and texture in order to define a moderate processing condition to imitate the product of abalone. Degradation of the texture in 10 min and 20 min groups showed no significant difference by sensory panelists. Longer heating time enhanced the flavor as well as overall acceptibility. However, the moisture content of final products can vary the fat and protein levels. The salt content remain unchanged when heating from 10 min to 20 min. Probe and shear force determinations showed that prolong heating can degrade the structure of squid muscle. The uneven thickness of squid can also affect the results. Along with heating processes the color measurement showed decreasing L value while a and b value increased. |
本系統中英文摘要資訊取自各篇刊載內容。