頁籤選單縮合
題 名 | 可微波即食調理蛋製品的製造及衛生條件評估=The Processing and Sanitary Condition Evaluation of Microwavable Instant Prepared Egg Foods |
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作 者 | 黃靖媛; 楊勝欽; | 書刊名 | 嘉南學報 |
卷 期 | 26 2000.11[民89.11] |
頁 次 | 頁168-177 |
分類號 | 463.7 |
關鍵詞 | 蛋調理食品; 貯存壽命; 官能品評; Prepared egg foods; Shelf-life; Sensory evaluation; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究目的在於開發一系列可微波即食含蛋調理食品,並對其冷藏性質作一評估,期能減低因外食而造成偏食,營養不良或食物中毒的現象。 四種可微波蛋調理食品:銀絲蛋捲、蛋白飯、蔬菜起司蛋、花枝蛋燒,分析基本成本,熱量約225∼400Kcal之間,對具飽足感餐飲而言,屬中低熱量食品。對微生物檢驗的衛生條件而言,四種蛋調理製品的生菌數、低溫菌、大腸桿菌群、沙門氏菌都在標準範圍之內。經包裝後再微波處理的蛋理調食品在4℃的貯存壽命較未經微波處理者可延長4到7天。在官能品評方面,蛋調理食品的外觀、香氣、味道、咬感及總接受性皆得到高度的評價。而4℃貯存5天再微波復熱後的樣品其官能品評亦沒有明顯的差異性,顯示四種蛋調理食品符合即時、營養、安全、衛生的條件,值得推廣。 |
英文摘要 | The purpose of this study is to develop series of microwavable prepared egg food, and to evaluate the refrigeration quality of these egg products, so that the eat-out problems such as deviated food habit, malnutrition and food poisonings can be eliminated. Four microwavable prepared egg food were developed, they were roll egg with vegetable, mung bean noddle, fish and pork meat; cook rice with covered fried egg; cooked egg with vegetable and cheese; fried egg with vegetable, ham and cuttlefish. After proximate food composition analysis, these egg products were regarded as medium to low calories food which were between 225 and 400Kcal. From the microbiological standpoints, the total counts, psychrophile counts, coliforms and salmonella spps. of these prepared egg foods were all meet the requirements of a sanitation standards. Microwave treatment (700W, 3min) after packaging increased the shelf-life of the refrigerated (4℃) egg foods for 4 to 7 days. Sensory evaluation showed that these prepared egg foods received good results on appearance, aroma, taste, texture and overall acceptability. No apparent difference was observed between fresh and stored (4℃, 5days) egg foods. All results indicated that these prepared egg foods possess the properties of instant, nutrition, safety and sanitation. |
本系統中英文摘要資訊取自各篇刊載內容。