頁籤選單縮合
題 名 | 抗氧化劑的添加對貢丸貯藏性的影響=The Effects of Antioxidant Addition on the Properties of Chinese Meatball during Refrigerated Storage |
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作 者 | 李桂雲; 蔡正宗; 紀學斌; | 書刊名 | 食品科學 |
卷 期 | 26:1 1999.02[民88.02] |
頁 次 | 頁76-88 |
分類號 | 473.6 |
關鍵詞 | 回溫味; 抗氧化劑; 氧化酸敗; Warmed-over flavor; WOF; Antioxidants; Oxidation; |
語 文 | 中文(Chinese) |
中文摘要 | 貢丸於擂漬製備之過程中,細胞被破壞,肌紅色素外溢,且與空氣充分混合,油脂易被氧化,於貯藏後再加熱易導致回溫味(warmed-over flavor)。本研究乃是探討抑制劑之添加,以有效抑制回溫味。由預備實驗結果中,挑出抗壞血酸納鹽(2500 ppm),抗壞血酸棕櫚油酸酯(A-6-P; 用量為同抗壞血酸鈉鹽之莫耳數,約5000ppm),carnosine(5000ppm),maltol(500ppm)等四種抗氧化劑及其適當劑量,添加至貢丸中,結果發現,以使用A-6-P抑制氧化酸敗效果最好;使用headspace GC(Tenax column)分析,可有效偵測到貢丸回溫味主要二級產物之變化,隨著貯藏時間增加,五碳醛(pentanal),六碳醛(hexanal)及總積分面積(total area)有明顯遞增之趨勢,將其尖峰面積(peak area)與TBA值做迴歸分析,得其相關係數分別為0.847,0.990及0.997;在顏色方面,以carnosine、maltol組之亮度值最高,而紅色值以ascorbate及A-6-P組最高,各組隨貯藏時間增加有下降之趨勢。在微生物方面,各組之總菌數及嗜低溫菌數皆隨貯藏時間增有上升之趨勢,但無顯著差異。官能評估方面,喜好性風味以ascorbate組為佳,控制組最差,而carnosine組的顏色及多汁性較佳。 |
英文摘要 | Grinding of meat results in iron release from myoglobin, which enhanced lipid oxidation in the processing of Chinese meatball. The Warmed-over flavor (WOF) is produced during storage of the product after reheating. The purpose of this project was to reduce the WOF by adding oxidative inhibitors: L-ascorbate (0.25%), L-ascorbyl 6-palmitate (A-6-P; the weight in moles is the same as that of L-ascorbate; about 0.5%), carnosine (0.5%) and maltol (0.05%). The result of refrigerated storage showed that A-6-P was the best inhibitor of WOF in Chinese meatball. Resu its of GC analysis of the WOF indicated that pentanal and hexanal were two major secondary products, and that both increased during the storage period. Correlation coefficients between the TBA value and the pentanal, hexanal and total area were found to be 0.847, 0.990 and 0.997, respectively. Carnosine and maltol addition gave Chinese meatball higher Hunter L and pH values whereas L-ascorbate and A 6-P addition gave a higher Hunter a value Carnosine addition resulted the highest b value. No significant differences among the five groups in terms of the total plate count and psychrotrophic bacterial count could be found although both plate counts tended to increase gradually during storage. |
本系統中英文摘要資訊取自各篇刊載內容。