頁籤選單縮合
題 名 | 茶鵝之製造及其儲存期間品質的變化=Manufacturing of Tea-Goose and Its Quality Changes during Storage |
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作 者 | 劉登城; 王理書; 陳明造; 謝沛如; | 書刊名 | 中華農學會報 |
卷 期 | 2:5 2001.10[民90.10] |
頁 次 | 頁436-449 |
分類號 | 463.76 |
關鍵詞 | 茶鵝; 儲存試驗; 醃漬處理; Tea-goose; Storage test; Curing; |
語 文 | 中文(Chinese) |
中文摘要 | 『茶鵝』是鵝肉加工的新產品,其風味及色澤深受消費者所喜愛。但由於其作法及配方一直屬於商業機密無法加以量產及推廣,因此實有加以研究的必要。故本試驗以3公斤的去毛去內臟之鵝屠體為原料進行加工,以找出適當的配方及製作流程,並分切成胸肉及腿肉,以真空包裝後,分別置於冷藏(4℃)及冷凍(-20℃)下進行貯存試驗,以尋求茶鵝製品之最佳貯存條件。 由試驗結果得知,茶鵝腿肉有較胸肉低之水分及較高之粗脂肪含量(P<0.05);色澤部份則茶鵝胸肉有較高之L值(P<0.05),而a及b值則無顯著之差異。 於冷藏或冷凍貯存期間,茶鵝腿肉之pH值均較肉高,另外,茶鵝製品之水活性於整個儲存期間皆維持穩定之狀態。揮發性鹽基態氮值(VBN)於冷藏儲存期間隨著貯存時間之延長而增加,但於冷凍貯存時,其值則呈現不規則地變化;二-硫巴比妥酸值(TBA)於冷藏儲存時,茶鵝胸肉之TBA值隨貯存時間之延長有逐漸減低之趨勢,但冷凍貯存之TBA值均呈現較波動之變化;茶鵝製品於冷藏儲存期間,其總生菌數及原氣菌數逐漸增加,但在冷凍期間之變化則不規則,且冷凍期間之菌數均在4.1 log(CFU/g)以下;亞硝酸根之殘留量不論冷凍或冷藏儲存期間,茶鵝腿肉之殘留量高於胸肉,且適著貯存時間之延長,其殘留量均有下降之趨勢;茶鵝腿肉不論冷藏或冷凍貯存,其醃漬肉色皆有遇漸減低的趨勢,且茶鵝腿肉之醃漬肉色均較胸肉為高;茶鵝胸肉之總接受性成績較茶鵝腿肉為低,但不論冷藏或冷凍貯存,均在可接受之範圍內。 |
英文摘要 | Tea-goose is a new and popular processed goose mat product. The formula and processing method of tea-goose are the commercial secret and it is limited to be home made. The main purpose of this study was to investigate the formula, processing and optimum storage condition for tea-goose. The higher moisture and lower fat contents were found in thigh meat of tea-goose. Otherwise, L value of the breast meat was higher than that of thigh meat but no differences for a and b values, were observed between breast and thigh meat. During cold or frozen storage, pH value of thigh meat was higher than breast and Aw (water activity) of breast and thigh meat of tea-goose were stable. During cold storage, VBN (volatile basic nitrogen) value of breast meat and thig meat of tea-goose increased with increasing storage time, but during frozen storage, the change of VBN value of tea-goose was irregular. During cold storage, TBA (2-thiobarbituric acid) value of the breast meat decreased, but the change of TBA value of tea-goose was unstable. During cold storage, total plate counts and anaerobic plate counts of tea-goose increase storage time. However, during frozen storage, the changes of total plate counts and anaerobic plate counts of tea-goose were irregular and the counts were lower than 4.1 log (CFU/g). During cold or frozen storage, the nitrite residues of breast meat was lower than thigh meat and decreased with increasing time. The curing meat color of thigh was higher than breast. Total acceptant scores of thigh meat were higher than breast meat. |
本系統中英文摘要資訊取自各篇刊載內容。