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題名 | 市售虱目魚丸之品質分析與評估指標=The Quality and Its Evaluation Index of Commercial Milkfish Balls |
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作者 | 蕭泉源; 曾儀婷; 邱思魁; 鄭昌家; Shiau, Chyuan-yuan; Tseng, I-ting; Chiou, Tze-kuei; Cheng, Chang-chia; |
期刊 | 食品科學 |
出版日期 | 19961200 |
卷期 | 23:6 1996.12[民85.12] |
頁次 | 頁884-894 |
分類號 | 439.75 |
語文 | chi |
關鍵詞 | 虱目魚丸; 品質; 衛生; 風味; 品質指標; Milkfish ball; Quality; Sanitation; Flavor; Quality index; |
中文摘要 | 六種虱目魚丸之一般成分差異顯著,脂肪及碳水化合物之差距尤大,其中一產品脂肪含量超過中國農業標準之品質規範。膠強度亦右差異,但曲折度全為AA級,且皆未檢出過氧化氫或硼砂,揮發性鹽基態氮則皆低於限量標準25mg/100g,但一產品官能評價極差,其尿素含量特高,可能混加鯊魚漿所致。魚丸含大量麩胺酸可能來自加工過程中外加之味精,其中兩產品還另外添加甘胺酸,味精和甘胺酸之添加並未增進產品品評之整體嗜好性。粗胺酸大量存在於虱目魚丸中,其含量不僅影響風味,且可為判斷虱目魚漿是否混合其他魚漿之參考指標。核?酸及相關化合物中以肌?酸(IMP)及肌?(HxR)含量最多,IMP越少,HxR越多之魚丸品評分數愈低,IMP與HxR含量似可作為風味品質之評估指標。 |
英文摘要 | Significant difference in proximate composition, especially in lipid or carbohydrate, was found among six commercial milkfish balls. The lipid content in one product was too high to meet the requirement of the Chinese Agricultural Standard. Regardless of gel strength, all products were AA grade by the folding test. H2O2 and borate were not detected in any products. Volatile basic nitrogen in all products was less than the limited value of 25 mg/100g. One product, with a very Iow sensory prcfcrence test score, contained a very high level of urea. This product seemed to be made from a mixed paste of milkfish and shark. The high level of glutamic acid in the products might be from the addition of monosodium glutamate (MSG) during processing. The addition of glycine (Gly) was also found in two products. The amounts of MSG and Gly were not correlated well with the sensory score of preference. The milkfish balls were rich with histidine and its level might be associated with the flavor, ttistidine was also an indicator for determining if milkfish paste was mixed with other fish paste. Of nucleotide related compounds in milkfish balls, IMP (inosine 5-mono-phosphate) and HxR (inosine) were the major compounds. The more HxR and the less IMP, the lower the preference score. IMP and HxR seemed to be good index for evaluating the quality of milkfish balls. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。