查詢結果分析
來源資料
頁籤選單縮合
題 名 | 機械去筋膜肉試製重組型豬肉乾之研究=Use of Machanically Desinewated Pork in Manufacturing of Chinese-Style Dried Pork |
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作 者 | 吳勇初; | 書刊名 | 東海學報 |
卷 期 | 41(農學院) 民89.10 |
頁 次 | 頁9-14 |
分類號 | 473.6 |
關鍵詞 | 去筋膜肉; 豬肉乾; Desinewated pork; Dried pork; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗使用豬後腱肉,以機械分離的方式去除多餘的脂肪與筋膜,利用乾燥機械 或燻煙機的不同乾燥加熱處理方式處理原料肉,以重組肉的形式製作豬肉乾。結果顯示,不 同處理的產品在總生菌數及黴菌數上並沒有顯著( P > 0.05 )差異, 而燻煙機的處理會 使產品有較高的水活性、氧化酸敗值( P > 0.05 )。 在室溫、真空包裝的儲存方式之下 ,產品中的總生菌數、黴菌數、水活性及氧化酸敗值隨著儲存時間的增加有增加的趨勢( P > 0.05 )。 產品的亮度值與紅色值在儲存期間沒有顯著( P > 0.05 )的變化,乾燥機 處理的重組豬肉乾有顯著( P < 0.05 )較高的亮度值, 但在紅色值上則與煙燻機處理的 產品沒有顯著差異( P > 0.05 ),但有較高的趨勢。 在官能品評上,燻煙機的處理有較 佳的嫩度及總接受度( P < 0.05 ),而乾燥機處理則有較佳的咀嚼性( P < 0.05 ); 兩者在風味上並沒有顯著的差異。 |
英文摘要 | The purpose of this experiment was to compare restructured dried pork with different processing method (drying oven or smokehouse). The results indicated that there were no significantly different (p>0.05) between samples treated with drying oven and smokehouse in total plate count and mold count, and the processing with smokehouse had higher Aw and TBA value (p<0.05). The total plate count, mold count, Aw and TBA value of all samples tended to increase during room temperature, vacuum packaging storage (p>0.05). There were no significant difference (p>0.05) in L value and a value during storage. Samples treated with drying oven had higher L value significantly (p<0.05). Samples of drying oven also had higher a value, but there were no significantly differences between drying oven and smokehouse. In sensory evaluation, smokehouse treatment group had better tenderness and overall acceptability (p<0.05), and samples treated with drying oven had higher chewiness score. There was no difference between all treatments in flavor (p>0.05). |
本系統中英文摘要資訊取自各篇刊載內容。