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題名 | 鯖混合魚漿珍味乾製品貯藏期間品質安定性之探討= |
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作者 | 蔡憲華; 汪復進; |
期刊 | 技術學刊 |
出版日期 | 19951200 |
卷期 | 10:4 1995.12[民84.12] |
頁次 | 頁473-478 |
分類號 | 439.72 |
語文 | chi |
關鍵詞 | 珍味乾製品; 鯖魚; 混合魚漿; Drying snack food; Mackerel; Mixed surimi; |
中文摘要 | 三種不同精魚混合魚漿製成之珍味產品,第一組為控制組,100%備魚漿製成;第二組為混合魚漿,鯖魚肉80%瘦豬肉20%混合製成;第三組亦為混合魚漿,備魚肉83%雞胸肉17%混合製成;經以PE袋包裝 (水汽透過率8.5-9.1g/100m²/24hrs,氧氣透過率245-255 cc/l00m²124 hrs. ),於室溫25-35℃的條件下貯藏。由產品的吸濕曲線預估,三種產品抑制細菌生長的骨藏期限均可達一年以上。而五個月的貯藏試驗中,揮發性鹼態氮 (VBN) 都在20mg%以下,過氧化價 (POV) 1mg/kg以下,酸價 (AV)在14mg KOH/g oil以內,而平被總生菌數(< 10⁵CFU/g) 及大腸桿菌群 (<3 MPN/100g) 之變化不大,水活性及水分含量雖有增加但無徽菌生長。色澤方面的變化,則亮度L值有較明顯的下降趨勢,紅色度a值及黃色度b值亦有略微增加的趨向。物性方面的變化,從切斷應力與曲折試驗的指標來看,貯藏期間並無明顯差異。整體而言,從官能品評的接受性來看,第二組及第三組的產品比第一組受歡迎。 |
英文摘要 | Raw surimi that obtained from mackerel was used to mix 20% weight of pork or 17% weight of chicken breast meat. Then provided to prepare the dried snack foods (DSF), respectively. The evaluated shelf life of DSF for inhibiting the growth of bacteria was one year, which calculated according to the change of moisture absorption curve of DSF and the characteristic factor of packed material of PE bag (vapor permeability 8.5-9.1 g/100 m²/24 hrs and oxygen permeability 245-255 cc/100 m²/24 hrs.). The quality stability of DSF that packed in PE bag then was stored at 25-35℃ for five months, was showed as followed during storage. (1) The quality index including VBN (< 20 mg%), POV (< 1 mg/kg), AV (< 14mg KOH/g. oil), TPC (< 10⁵ CFU/g) and coliform (< 3 MPN/100g), all suggested that DSF had good stability during storage. (2) Water activity and moisture contents of DSF increased slowly during five-month storage, but there were no molds be found in. (3) Rheology index including break force and reformation of DSF, all indicated there was no obvious change during storage. (4) Color difference index of L value decreased obviously, but a or b value all increased slowly during the five-month storage. Moreover, after five-month storage, the sensory evaluation of DSF had conclusively suggested that, DSF prepared from mackerel raw surimi, pork mixed surimi and chicken mixed surimi, all had good quality score, but DSF prepared from mackerel raw surimi had less quality score than the other two. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。