頁籤選單縮合
題名 | 紅色肉魚漿的漂洗製程:漂洗方法及條件對頜圓鰺魚漿色澤及凝膠能力之影響=Washing Process during the Manufacturing of Dark-Fleshed Fish Surimi: The Effects of Washing Methods and Conditions on the Color and Gel-Forming Ability of Surimi Prepared from Layan Scad (Decapterus Macarellus) |
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作者 | 陳輝煌; 廖一誠; Chen, Hui-huang; Lao, I-chen; |
期刊 | 食品科學 |
出版日期 | 19970200 |
卷期 | 24:1 1997.02[民86.02] |
頁次 | 頁56-67 |
分類號 | 439.74 |
語文 | chi |
關鍵詞 | 漂洗; 魚漿; 色澤; 膠強度; 硬尾; Washing; Surimi; Color; Gel strength; Horse mackerel; |
中文摘要 | 以紅色肉魚製作魚漿時,需長時間及消耗大量的水才能獲得漂洗的效果,本研究 的目的即探討不同的漂洗方法及條件對改善頜圓�鞈膠蚺峔銙蝦葴A產品色澤及凝膠能力的效 果。結果發現以冰水或鹼液漂洗需較長的時間才能獲得脫色效果,魚漿及魚糕態產品的脫色 效率大約需 60 min 才能達到反曲點,且都在漂洗 90 min 時獲得最高的膠強度;臭氧漂洗 者對魚漿及魚糕態產品的脫色效率只需 24 或 10 min 即能達到反曲點,雖然臭氧漂洗可縮 短漂洗時間以達到改善色澤的效果,但是魚肉 pH 明顯降低,同時魚糕態產品的膠強度無法 有效的提昇。整體而言,改善色澤的效果為臭氧 > 冰水 > 鹼液漂洗,但是提昇凝膠能力反 而是鹼液 > 冰水 > 臭氧漂洗。 |
英文摘要 | A long period of time and a large amount of water is required in the w ashing process to manufacture dark-fleshed fish surimi. The purpose of this stud y was to investigate the improvement of the color and gel-forming ability of lay an scad surimi under different washing methods and conditions. Results showed th at a longer washing time was required to improve the color properties with cold water and alkaline solution. The break points were around 60 min on the decolor ation efficiency curves of surimi and kamaboko, and the maximal gel strengths of the kamabokos were obtained after 90 min for minces washed using these two washing methods. The break points were 24 and 10 min on the decoloration efficiency curves of surimi and kamakoko, respectively, for minces washed with cold ozonized water. Although the ozone washing treatment minimized the washing time in color improvement, undersirable gel strength of kamaboko was observed as well as a decrease in the pH of the minces. In general, the decoloration effects of washing were ozonized water > water >alkaline solution while the improvement effects on gel-forming ability were alkaline solution > water > ozonized water. |
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