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頁籤選單縮合
題 名 | 脂肪含量對乳化型豬肉塊品質之影響=Effect of Fat Content of Emulsion-Type Pork Nugget Qualities |
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作 者 | 李瑞玲; 劉名榜; 林秋芳; | 書刊名 | 臺糖畜產 |
卷 期 | 4:1 1998.06[民87.06] |
頁 次 | 頁27-32 |
分類號 | 473.6 |
關鍵詞 | 脂肪; 裏漿裏粉; 豬肉塊; 官能品評特性; Fat; Batter and adhesion; Pork nugget; Sensory properties; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗探討不同脂肪含量(3.3、10、30及30%)之裹漿裹粉乳化型豬肉塊,比較其 組成分、漿粉附著率、油炸失重率及官能品評特性。結果顯示:隨著粗脂肪含量之增加,肉塊 之水分與粗蛋白質含量降低,各組之漿粉附著率在33.2~35.6%之間,各組間之差異不顯著 (p>0.05)。脂肪含量高時其油炸失重率較高,30%脂肪組與對照組比較,有顯著差異(p<0.05)。 隨著脂肪含量降低,風味、質地、多汁性及總可接受性評分較低。但對照組之外觀與顏色評 分較其他組高。 |
英文摘要 | Four fat levels including 3.3, 10, 20, and 30% on the batter-breading adhesion rate, deep-fat fry loss, and sensory properties of emulsion-type pork nuggets were investigated. The results showed that moisture and crude protein content decreased as crude fat level increased. The batter-breading adhesion rate was 32.2 to 35.6% in all four groups without significant differences (p >0.05). High level of fat content resulted in a higher deep-fat frying loss. A significant difference (p< 0.05) was found between 3.3 and 30% groups. High fat level resulted in higher sensory evaluation scores of nugget flavor, texture, juiciness, and total acceptability; however, the lowest fat content group provided the best nugget appearance and color. |
本系統中英文摘要資訊取自各篇刊載內容。