頁籤選單縮合
題 名 | 以鯖魚肌肉蛋白生產肉類食品結著劑之研究=Feasibility Study on the Development of Food Binder Produced from Minced Mackerel |
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作 者 | 錢阜甯; 江善宗; | 書刊名 | 水產研究 |
卷 期 | 5:1 1997.06[民86.06] |
頁 次 | 頁89-96 |
分類號 | 473.6 |
關鍵詞 | 冷凍鯖魚; 食品結著劑; 還原劑; 豬血凝血因子ⅩⅢ; Freeze-thawed mackerel scomber australasicus; Food binder; Reducing agent; Pig plasma factorⅩⅢ; |
語 文 | 中文(Chinese) |
中文摘要 | 利用鯖魚肉蛋白,配合由豬血中分離之凝血因子XIII,開發肉類食品結著劑。冷凍鯖魚經採肉、漂水、脫水後,添加還原劑至鯖魚漿中,其肌動凝蛋白(AM)的抽取率、可反應硫氫基含量、Ca-ATPase活性均高於對照組。經凍乾之魚肉蛋白粉末添加至碎肉製成肉片,比較對碎肉結著之影響,發現本實驗所製備之結著劑與市售組(Parumido MX-30)沒有差異(P>0.05)。將混合不同比例的凝血因子XIII粗酵素之魚肉蛋白粉末加至碎肉,結果其結著力比市售組要佳。以本實驗所開發之食品結著劑來看,最適使用條件為:5%結著劑添加量,包含10%粗酵素粉末,膠化溫度及時間分別為40℃及60分鐘。 |
英文摘要 | In order to develop the food binder, the freeze-thawed mackerel Scomber australasicus was ground with 0.1% cysteine, NaHSO�� or the mixture of these two compounds for 10 min. The extractability, Ca-ATPase activity, reactive SH of actomyosin (AM) remarkably increased, compared with those without treatment by reducing agents, even after freeze-drying. When 5% of the treated muscle protein powder was added into pork chunks and incubated at 40℃ for 60 min, no significant difference in binding ability (tensile strength) of these powders and Parumido MX-30 (a commercialized food binder) was observed (p>0.05). The tensile strength of the pork sticks prepared by using the muscle protein powder contained 10% crude factor XIII was significantly higher than that of Parumido MX-30. From the sensory quality and tensile strength, the optimal conditions on using the developed food binder were: quantity added, 5%; content of crude factor XIII, 10%; setting temperature and time, 40℃, 60 min. |
本系統中英文摘要資訊取自各篇刊載內容。