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題名 | 燻煙液、乳酸鈉及包裝對煮熟豬肋小排氧化酸敗值及風味之影響=Effects of Liquid Smoke, Sodium Lactate and Packaging on Oxidative Rancidity and Flavor of Cooked Spareribs |
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作者 | 黃素卿; 郭俊欽; Huang, Su-ching; Kuo, Chun-chin; |
期刊 | 東海學報 |
出版日期 | 19980700 |
卷期 | 39:6(農學院) 民87.07 |
頁次 | 頁39-51 |
分類號 | 473.6 |
語文 | chi |
關鍵詞 | 燻煙液; 乳酸鈉; 包裝; 氧化酸敗; 豬肉; Liquid smoke; Sodium lactate; Packaging; Oxidative rancidity; Pork; |
中文摘要 | 本實驗利用四種配方醃漬豬肋小排,包括對照組,乳酸鈉組,燻煙液組及乳酸鈉+ 燻煙液組,經煮熟以真空及非真空包裝在4℃下貯藏12天。燻煙液組及乳酸鈉+燻煙液組之 pH值(約4.8)較其他二組低,其烹調損失率較少,製成率較高。乳酸鈉+燻煙液組之風味及 嫩度評分較高;所有組之顏色無顯著區別。在真空及非真空包裝組中,燻煙液組及乳酸鈉+ 燻煙液組之TBA值沒有顯著差異,但二組之TBA值皆較控制組及乳酸鈉組低。貯藏期間 愈長,所有樣品之TBA值愈高,己醛(hexanal)及戊醛(pentanal)含量愈多;非真空包裝組(四 種配方)之TBA值及己醛和戊醛較真空包裝組高。 |
英文摘要 | Marinated pork spareribs were made with four different formulations including the control, sodium lactate, liquid smoke and sodium lactate+liquid smoke treatments. After cooking, the spareribs were vacuum or non-vacuum packed and stored at 4℃ for 12 days. The pH values of the liquid smoke treatment and sodium lactate+liquid smoke treatment were lower than those of the other two treatments; thus, their cooking loss was lower and the processing yield was higher. The sensory flavor and tenderness scores were higher in the sodium lactate+liquid smoke treatment, but the color scores were not significantly different among these four treatments. There was no significant difference in TBA values between the liquid smoke treatment and the sodium lactate+liquid smoke treatment; however, the TBA values, hexanal and pentanal peak areas of both treatments increased with the increase of storage time. The non-vacuum packaging treatments (including four different formulations) had higher TBA values, and produced more amount of hexanal and pentanal than those of the vacuum packaging treatments. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。