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題名 | 吳郭魚肉乳化香腸的質感特性=Textural Characteristics of Tilapia Emulsified Sausage |
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作者 | 鄭昌家; 蔡震壽; 張嘉銘; Cheng, Chang-chia; Tsai, Jenn-shou; Chang, Chia-ming; |
期刊 | 食品科學 |
出版日期 | 19960800 |
卷期 | 23:4 1996.08[民85.08] |
頁次 | 頁567-574 |
分類號 | 439.7 |
語文 | chi |
關鍵詞 | 吳郭魚; 乳化香腸; 質感特性; Tilapia; Emulsified sausage; Textural characteristics; |
中文摘要 | 以吳郭魚肉經水洗與未水洗處理為原料,探討不同靜置時間、加熱溫度、加熱時間、儲藏時間與添加食用多醣類(卡得蘭膠、鹿角菜膠、結蘭膠、蒟蒻膠、褐藻酸納),對製成乳化香腸質感特性的影響。分別以破斷試驗及實感綜合圖法(Texture Profile Analysis)來解析。結果顯示,吳郭魚肉乳化魚漿經4℃-24小時的靜置後,製成的乳化香腸有較高膠強度與膠體硬度。魚肉不論水洗與否,製成的乳化香腸之質感特性均隨加熱溫度的提高而增加,至90℃時可得最大值。以90℃加熱不同時間,水洗者與未水洗者之膠強度與膠體硬度,分別在20分鐘與10分鐘時有最高值。吳郭魚乳化香腸經39天凍藏後,質感特性值均會下降。在吳郭魚肉乳化香腸中添加1%卡得蘭膠、鹿角菜膠、結蘭膠或蒟蒻膠皆可顯著地提高其膠強度與膠體硬度。 |
英文摘要 | The effects of setting time, heating temperature heating time, storage time, and the addition of polysaccharides (curdlan, k-carrageenan, gellan gum, konjac, sodium alginate) on the textural characteristics of emulsified sausage made from both washed and unwashed Tilapia mince were investigated. Values of textural characteristics were obtained from a breaking test and a texture profile analysis. Both the gel strength and gel hardness increased when the Tilapia emulsified surimi was set at 4℃ for 24 hours. The textural characteristics of both washed and unwashed emulsified sausage increased as the heating temperature increased and reached a maximum with heating at 90℃. The gel strength and gel hardness of the washed samples attained the highest values at 20 minutes at 90℃, and the unwashed samples did so at 10 minutes. All the textural characteristics of the Tilapia emulsified sausage decreased after 36 days of frozen storage. Both the gel strength and gel hardness increased significantly with the addition of 1% of any of the following: curdlan, k-carrageenan, gellan gum or konjac. |
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