頁籤選單縮合
題 名 | 燻煙對常溫貯藏調味雞腿化學物理、官能特性之影響=Effect of Smoke on Chemical, Physical and Sensory Qualities of Marinated Chicken Drumsticks during Storage at Room Temperature |
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作 者 | 王中奇; 郭俊欽; 蔡正宗; 紀學斌; | 書刊名 | 食品科學 |
卷 期 | 24:1 1997.02[民86.02] |
頁 次 | 頁108-119 |
分類號 | 463.74 |
關鍵詞 | 燻煙; 苯苾; 脂肪氧化; 雞肉; Smoking; Benzo(a)pyrene; Lipid oxidation; Chicken drum sticks; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗利用山毛櫸木、甘蔗渣與添加液態燻煙劑製造常溫貯藏燻煙調味雞腿,並 探討其品質安定性。由實驗結果發現,去皮雞腿的乾燥損失率較帶皮雞腿高,製成率較低。 貯藏期間以 Thiobarbituric acid Value ( TBA 值)作為脂肪氧化酸敗的指標, 發現 12 天貯藏期間, TBA 值均維持在 0.21 以下。 在山毛櫸木及甘蔗渣燻煙產品中可檢出少量的 benzo(a) pyrene,但其含量均低於 0. 17 ppb。 燻煙處理能降低產品亮度值及黃色度值, 其產品色澤、風味及總接受性較控制組佳。甘蔗渣燻煙產品之風味及總接受性評分最高,其 次依序為山毛櫸木組、液態燻煙組及控制組。 |
英文摘要 | Shelf-stable smoked drum sticks were made using different smoking mate rials including beech, bagasses and liquid smoke. The main purpose of this study was to investigate the quality of these smoked drum sticks stored at 25 ° C. The results showed that drum sticks without skin had higher drying loss and lower yield than did drum sticks with skin. The TBA values of drum sticks were l ess than 0.21 during 12 days storage. Benzo(a)pyrene could be detected on beech smoked and bagasse smoked drum sticks; however, the concentrations were less than 0.17 ppb. Color measurement showed that smoking could significantly decrease the L and b values of drum sticks. Smoked drum sticks had higher sensory scores for color, flavor and overall acceptability. Bagasse smoked products had the highest sensory scores in flavor and overall acceptability, followed by the beech smoked products, liquid smoke products and the control. |
本系統中英文摘要資訊取自各篇刊載內容。