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相關文獻
- Comparison of Chemical, Physical and Sensory Characteristics among Ostrich Meat, Beef, Chicken and Pork
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- Comparison of Nutritional Contents among Ostrich Meat, Chicken, Beef and Pork
- 鴕鳥肉的物理性質
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題 名 | 駝鳥肉、牛肉、雞肉與豬肉理化及官能品評特性之比較=Comparison of Chemical, Physical, and Sensory Characteristics of Ostrich Meat, Beef, Chicken, and Pork |
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作 者 | 周學明; | 書刊名 | 臺灣糖業公司研究所研究彙報 |
卷 期 | 167 2000.03[民89.03] |
頁 次 | 頁65-74 |
分類號 | 473.6 |
關鍵詞 | 鴕鳥肉; 保水性; 肌紅素; 官能品評特性; Ostrich meat; Water-holding capacity; Myoglobin; Sensory characteristics; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗旨在比較鴕鳥肉、牛肉、雞肉和豬肉的理化特性和官能品評。鴕鳥肉有最 高的pH值和保水性。鴕鳥肉的L值(亮度)和b值(黃色度)最低,a值(紅色度)僅次於 牛肉,肌紅素含量亦僅次於牛肉,此四種肉類之L值、a值、b值和肌紅素含量,其間差異顯 著(p < 0.05)。鴕鳥肉除了顏色略深紅,柔嫩度僅次於雞肉外,其風味、多汁性和總可接受 性等官能能品評特性,都較牛肉、豬肉和雞肉為佳。 |
英文摘要 | This study focuses on comparing the chemical, physical, and sensory characteristics of ostrich meat, beef, chicken, and pork. Among them, ostrich meat has the highest pH value and water-holding capacity. Ostrich meat also has the lowest Hunter "L" value (lightness) and "b" value (yellowness), while the Hunter "a" value (redness) and myoglobin content are next to those of beef. There are significant differences (P < 0.05) in the Hunter "L", "a" and "b" values and myoglobin content among the four types of meat. In addition, except for ostrich meat having the darkest red dolor and being the tenderest next to chicken, the other sensory characteristics of ostrich meat are better than those of beef, chicken, or pork. |
本系統中英文摘要資訊取自各篇刊載內容。