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題 名 | 前處理和凍結乾燥條件對水產品品質之影響=Effects of Pretreatment and Freeze-Drying Conditions on the Quality of Freeze-Dried Marine Foods |
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作 者 | 曹欽玉; 蔡足英; 江善宗; | 書刊名 | 食品科學 |
卷 期 | 24:1 1997.02[民86.02] |
頁 次 | 頁129-142 |
分類號 | 439.7 |
關鍵詞 | 加熱; 冷凍乾燥; 官能品評; 復水性; 牡蠣; 吳郭魚; 劍蝦; Heating; Freeze-drying; Sensory analysis; Rehydration; Oyster; Tilapia shrimp; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究的目的為瞭解在 100 °C 下加熱時間、凍結終溫及冷凍乾燥時板溫對冷凍 乾燥牡蠣、吳郭魚肉及劍蝦之品質影響, 根據 ANOVA 分析結果發現,加熱時間和冷凍乾燥 時板溫對成品的胺基態氮和官能品評均有顯著影響( P<0.05 ),而凍結終溫僅對凍乾吳郭 魚肉和劍蝦復水性有顯著影響( P<0.05 )。實驗結果顯示在 100 ° C 熱水下,牡蠣、吳 郭魚肉和劍蝦之最適加熱時間,分別為 2.6、1.8 和 1.4 min,而牡蠣最適冷凍乾燥板溫為 36 ° C,吳郭魚肉及劍蝦則均為 50 ° C。 在冷凍乾燥前,以 2% 異抗壞血酸鈉溶液浸漬 處理牡蠣,其色澤、外觀、質地及香氣均比對照組或其他處理組要佳,顯示牡蠣在冷凍乾燥 貯存過程所產生之色澤、外觀及香氣變化,主要是因水溶性物質而部份可能因脂質被氧化所 致。 |
英文摘要 | This study aimed to investigate the effects of heating time at 100 °C, ultimate freezing temperature and plate temperature during freeze-drying on the quality of freeze-dried oyster, tilapia and shrimp. According to ANOVA, the heating time and plate temperature significantly affected the amino nitrogen and sensory quality (P<0.05), while the ultimate freezing temperature only affected the rehydration capacity of freeze-dried tilapia and shrimp (P<0.05). The optimum heating time at 100 ° C for oyster, tilapia and shrimp were 2.6, 1.8 and 1.4 min, while the optimum plate temperatures were 36,50 and 50 ° C, respectively. Oyster immersed in 2.0% Naerythorbate solution for 15 min before freeze-drying had better sensory scores on color, appearance, texture and aroma, compared with control and samples with other immersion treatments. This phenomenon suggested that changes in color, appearance and aroma of freeze-dried oyster might be mainly due to the oxidation of water-soluble components and partially due to lipid oxidation. |
本系統中英文摘要資訊取自各篇刊載內容。