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題 名 | 新開發梅干菜扣肉餐盒之營養組成及其冷凍品質變化之研究=Study on the Nutritional Composition and Its Frozen Quality Change of New-developed Pork-Fermented Mustard and Cooked Rice (PFMR) Meal |
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作 者 | 林金源; 魏邦朱; 陳淑華; | 書刊名 | 農林學報 |
卷 期 | 50:3 2001.09[民90.09] |
頁 次 | 頁17-29 |
分類號 | 463.72 |
關鍵詞 | 冷凍調理食品品質; 梅干菜扣肉餐; 中式冷凍餐; Quality of frozen prepared foods; Pork-fermented mustard and cooked rice; PFMR; Chinese-styled frozen meal; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究係探討新開發中式冷凍調理餐盒一梅干菜扣肉餐盒之冷凍品質變化,以做 為將來實際應用時之營養與品質參考。 研究結果顯示,凍藏 6 個月過程中,其過氧化價與 TBA 值,雖有輕微氧化,但皆未達劣變程度。添加 0.5% 氯化鈣,對於芥藍菜脆度之保持, 在零個月與 1 個月樣品中, 以浸漬方式( PFMR-I )較直接添加方式( PFMR-A )為佳( p<0.05 ),但凍藏第 2-6 個月期間,經復熱後,在兩組之間無顯著差異,但仍與新鮮對照 組有顯著差異。在物性測定方面,前腿肉在全部六個月凍藏期間,與零個月無顯著差異。金 鉤蝦之硬度與脆度,除 3、5、6 個月外,其餘各項物性皆與零個月無差異。 米飯之硬度與 脆度除 4、6 個月外,其他各項物性皆與零個月無差異。在品評結果,至凍藏第六個月,經 品評結果,梅干菜扣肉餐盒與新鮮對照組之品評分數接近,除芥藍菜脆度外,各種成分不論 在色澤、風味、整體感與米飯之 Q 度皆與新鮮對照組無差異。每份 200 公克米飯含有蛋白 質 7.28 公克,梅干菜扣肉每份 120.5 公克含有蛋白質 20 公克, 芥藍菜每份 90 公克, 含有蛋白質 4 公克,足夠供給一餐正餐所需之營養, 其冷凍品質亦相當穩定,因此梅干菜 扣肉餐盒是值得推廣與應用之中式冷凍餐盒。 |
英文摘要 | Frozen quality of a new-developed Chinese-styled prepared meal, pork- fermented mustard and cooked rice (PFMR), was studied and attempted to establish a reference of nutrition and quality control during frozen storage. Even though POV and TBA value showed slightly oxidation during the six frozen-storaged months, the deterioration of PFMR did not happen. Comparison of hardness of Chinese kale between the addition of 0.5% CaCl �� with immersion (PFMR-I) and direct addition (PFMR-A), calcium chloride added with immersion was superior to the other during frozen storage period. In rheological properties, it was found that pork in the meal did not significantly change through the experimental period at -20 ± 1 ℃. Toughness and frailty of dried shrimp in PFMR meal showed significant difference from fresh control group just only at the third, fifth and sixth frozen-storaged month. Hardness and frailty of cooked rice in the PFMR meal did not change significantly except at the fourth and sixth frozen-storaged month. Results of organoleptic evaluation after reheating of PFMR revealed that scores of different frozen-storaged group very close to each other except Chinese kale in the meal. One serving of cooked rice (200 g), pork-fermented mustard (120.5 g) and Chinese kale (90 g) can provide 7.28 g, 20 g and 4 g protein respectively. Nutrients in the PFMR meal are supposed to supply the need of one normal meal. The frozen quality of PFMR meal is stable during the six experimental periods so that the results are valuable to frozen Chinese-styled meal for the future practical use. |
本系統中英文摘要資訊取自各篇刊載內容。