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頁籤選單縮合
題名 | 碳酸氫鈉對豬排顏色、保水性及嫩度的影響=Effects of pH on Color, Water Holding Capacity and Tenderness of Pork Chops |
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作者 | 吳輔祐; 李意娟; 曹博宏; Wu, Fu-yu; Lee, Yi-chuan; Tsao, Po-hung; |
期刊 | 中國畜牧學會會誌 |
出版日期 | 19971200 |
卷期 | 26:4 1997.12[民86.12] |
頁次 | 頁461-469 |
分類號 | 473.6 |
語文 | chi |
關鍵詞 | 豬排; 碳酸氫鈉; 顏色; 氧; 保水性; 嫩度; Pork chop; Sodium bicarbonate; Color; Oxygen; Water holding capacity; Tenderness; |
中文摘要 | 實際採樣測十家養廳之鐵板豬排pH值,各家差異很大,從5.8至8.0 都有。高 pH 會影響加熱後肉的紅色度,進而困擾消費者以肉色做為生熟的判定。 絞碎之豬肉添加 0 至 1.4% 碳酸氫鈉, 於 50 至 90 ℃水浴槽加熱 20min,其水煮流失率隨碳酸氫鈉添加量增加 而減少,高溫則會增加水煮流失率。 未加碳酸氫鈉 pH6.0 之豬排加熱從 80 ℃升至 90 ℃ 時, 其剪斷值從 5kg 突增至 9.8kg, 浸漬於 4% 碳加酸氫鈉 20hr 者加熱 90 ℃仍只 5.2kg。加熱後離心的肉汁,各組的紅色度在 80 ℃都突然明 顯減少,而肉塊的紅色度則隨加熱溫度的降低與碳酸氫鈉添加量的增加而呈梯形增加。抽真 空後回填氮氣會使肉紅色度對熱較安定,回填氧氣則有利紅色度減少。增長加熱時間亦有利 紅色度的減退。本實驗顯示添加肉重 0.6% 的碳酸氫鈉已可有效增加豬排的保水性,加熱至 80 ℃可保有嫩度, 也可避免肉中心仍呈紅色,而消費者可以豬排肉汁無紅色作安全加熱的 判斷。 |
英文摘要 | Consumers often judge the doneness of a pork chop by its color. The pH of pork chops is often increased to enhance juiciness and tenderness. Higher pH may affect the color stability of myoglobin, with the result that red color often appears in the internal surface of pork chops. Samples from steak houses indicated that the pH values were variable, ranging from 5.8 to 8.0. Ground pork with 0 to 1.4% sodium bicarbonate when cooked for 20 min at 50 to 90 ℃ showed that cooking loss decreased as % bicarbonate increased, and as the cooking temperature decreased. Without sodium bicarbonate, the shear force of pork chop jumped from 5.2kg to 9.8 kg as temperature is increased from 80 to 90 ℃. However, sample soaked in 4% sodium bicarbonate remained at 5.2 kg when cooked at 90 ℃ Redness of expressible juice markedly decreased when temperature is increased from 70 to 80 ℃. However, red color of meat gradually increased as cooking temperature is decreased or as percent addition of sodium bicarbonate increased. Nitrogen atmosphere would stabilize cooked red color, while oxygen would destabilize. Increasing cooking time also decreased red color. This study showed that addition of 0.6% sodium bicarbonate could effectively increase the water holding capacity of pork chops. Cooking to 80 ℃ could retain the tenderness and avoid internal red color, while the absence of red juice could be a well-cooked guideline for consumers. |
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