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題名 | 冷藏與冷凍處理對生鮮及水煮鵝肉理化性狀之影響=Effect of Frozen and Chilled Storage on Physichemical Traits of Fresh and Cooked Goose Breast and Thigh Muscle |
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作者姓名(中文) | 許惠茹; 葉佳玲; 陳美妤; 林高塚; | 書刊名 | 嘉大農林學報 |
卷期 | 7:1 2010.02[民99.02] |
頁次 | 頁92-99 |
分類號 | 473.6 |
關鍵詞 | 白羅曼鵝肉; 貯藏試驗; 理化性狀; White Roman geese; Storage; pH value; |
語文 | 中文(Chinese) |
中文摘要 | 本研究旨在探討生鮮鵝肉冷凍貯存及水煮鵝肉冷藏貯存之理化性狀的變化。選取16隻11~12 週齡之白羅曼鵝以傳統方式屠宰放血後,切取其胸肉及腿肉做為冷凍貯存試驗之用;另取8 隻全鵝屠體,以滾水烹調方式加熱至中心溫度85℃ 於室溫 15℃ 下冷 卻後,切取其胸肉及腿肉作為冷藏貯存試驗之用。並於貯存期間測定其pH 值、TBARS值、截切值及色澤。生鮮鵝肉冷凍貯存試驗結果顯示,腿肉之L,a,b 值、pH 值皆高於胸肉 (p<0.05) ,而腿肉之TBARS 值則低於胸肉 (p<0.05) ,隨著冷凍貯存時間增 加,L 值、b 值、TBARS 值及截切值均隨之增加,且TBARS 值於冷凍貯存至第4 週時達試驗期間之最大值 (胸肉:1.61 mg/kg , 腿肉:1.07 mg/kg ) 。煮熟鵝肉冷藏貯藏試驗結果顯示,腿肉之L, a 值、pH 值皆高於胸肉 (p<0.05) ,而腿肉之TBARS 值則低於胸肉 (p<0.05) ,隨著貯存時間增加,L 值、a 值、b 值、TBARS 值及截切值均隨之增加。 |
英文摘要 | The objective of this study was to investigate the effect of frozen and chilled storage on pH, TBARS, shear force value, and color difference of geese breast and thigh muscle. A sixteen White Roman geese were slaughtered at traditional abattoir. The slaughtered geese were divided into two sections, firstly the fresh breast and thigh muscle were collected and frozen at -20℃ for 0, 2, 4, 6, 8 weeks, secondly the whole carcasses were boiled up to internal temperature 85℃. The cooked breast and thigh muscle were collected and chilled storage at 0-5℃ for 1, 3, 5, 7 days. pH, TBARS value, color difference, and shear force value of chilled and frozen storage samples were measured. The results of collected fresh breast and thigh muscle during frozen storage were shown that pH value, L, a, b value of thigh muscle samples were significantly (p<0.05) higher than breast muscle samples and TBARS value of thigh muscle samples were significantly (p<0.05) lower than breast muscle samples. By the way, TBARS value was the highest value at 4(superscript th) week (breast: 1.61mg/kg, thigh: 1.07mg/kg). And L, b value, TBARS value, and shear force value were gradually increased with the frozen storage times. The results of collected cooked breast and thigh muscle during chilled storage were shown that L, a value, pH value of thigh muscle samples were significantly (p<0.05) higher than breast muscle sample and TBARS value of thigh muscle samples were significantly (p<0.05) lower than breast muscle samples. L, a, b value, TBARS value, and shear force value were gradually increased with the increased chilled storage times. |
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