查詢結果分析
來源資料
相關文獻
- Effect of Boiling Time on the Texture and Related Characteristics of Tentacles of Illex Argentinus
- 阿根廷魷魚胴肉加熱過程中質感之變化
- 油的含量對大豆蛋白質乳化物之質感與黏彈性的影響
- 織物視覺質感之客觀評估(2)--相關分析
- 織物視覺質感之客觀評估(3)--區別分析法
- 加熱處理後雞、鴨蛋與鹹鴨蛋蛋白液化學性質與膠體質地特性的變化
- 加熱對魷魚微細結構之影響及魷魚乾白粉之觀察
- 織物視覺質感之客觀評估(1)--質感之感官評估
- 改良式免疫組織化學染色技術應用於福馬林固定或酒精固定後石蠟包埋豬組織之研究
- 改良式免疫組織化學染色技術應用於福馬林液固定與石蠟包埋豬組織之研究
頁籤選單縮合
題 名 | Effect of Boiling Time on the Texture and Related Characteristics of Tentacles of Illex Argentinus=阿根廷魷魚足鬚加熱過程中質感之變化 |
---|---|
作 者 | 羅麗珠; 林頎生; | 書刊名 | 臺灣水產學會刊 |
卷 期 | 23:3 1996.09[民85.09] |
頁 次 | 頁245-252 |
分類號 | 439.7 |
關鍵詞 | 鮮魷足鬚; 加熱處理; 組織測定; 質感; Tentacles; Thermal treatment; Texture; Sensory; |
語 文 | 英文(English) |
中文摘要 | 本研究探討阿根廷魷魚足鬚經熱處理後質感上的變化,感官品評和組織測定之結果 利用要因分析法加以比較。感官品評針對魷魚足鬚之質感(依左右分為5對)加以比較。感 官因子包括柔軟度、厚度感、脆度、筋度、彈性、及綜合喜好性。熱處理為水煮準後將樣本 放入維持2,25及40分鐘。柔軟度及筋度以第2對足鬚較嫩,而且加熱後各對足鬚均呈顯著 地軟化,但仍保有中度之硬度。厚度感在加熱過程中的變化為先收縮再稍為膨脹。脆度、彈 性以第2對足鬚最低綜合喜好性則偏向較富咬感的樣品。要因分析法顯示彈性與感官品評的 因子較相似。 |
英文摘要 | The effect of thermal treatment time on the texture of squid tentacles was evaluated. Tentacles were separated into five pairs and then boiled for 2,25 and 40 min in 2% NaCl water. Textural properties were evaluated sensorily by a trained panel. After 2 min of heating, only the second pair of tentacles became soft and showed decreases in thickness, crispness and springiness. Textural characteristics of all sets of tentacles significantly decreased after 25 min of boiling. Principal component analysis revealed that fibrousness and cripness were significantly related. Springiness and overall texture were also correlated (P<0.001). |
本系統中英文摘要資訊取自各篇刊載內容。