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題名 | 不同焙炒與油炸條件對小魚干貝醬之水活性影響=Effects of Different Pretreatment and Roasting Conditions on the Water Content of Fish and Scallop Sauce |
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作者 | 蔡岳峰; 陳美瑩; 潘姵妡; 吳希文; 許朝凱; 薛復琴; 潘志寬; 楊炳輝; Tsai, Yueh-feng; Chen, Mei-ying; Pan, Pei-hsin; Wu, Hsi-wen; Hsu, Chao-kai; Hsueh, Fwu-chyn; Pan, Jyh-quan; Yang, Barry Bing-huei; |
期刊 | 台灣農學會報 |
出版日期 | 20151200 |
卷期 | 16:4 2015.12[民104.12] |
頁次 | 頁370-377 |
分類號 | 439.75 |
語文 | chi |
關鍵詞 | 干貝醬; 水活性; 肉毒桿菌; Fish and scallop sauce; Water activity; Clostridium botulinum; |
中文摘要 | 小魚干貝醬為類似XO 醬的水產醬料產品,此類產品因屬低酸性、真空包裝且常溫流通販售,故有肉毒桿菌生長之風險。本試驗主要探討不同前處理與焙炒條件對小魚干貝醬水活性之影響,期能控制產品水活性低於0.85 以下,以降低肉毒桿菌危害之風險。結果顯示,隨著油炸時間增加,原料之水分與水活性則隨之下降,其中,大蒜、辣椒與珠貝之油炸處理時間為1.5 分鐘,而紅蔥頭、丁香魚與蝦米之油炸處理時間為3 分鐘,均可使水活性降至0.85以下。依上述油炸條件處理後再經不同焙炒條件處理,其最終產品水活性為0.6750 ~ 0.8179,如此可確保產品於常溫流通販售無安全性疑慮。 |
英文摘要 | Fish and scallop sauces areaquatic products such as XO sauce, which are low-acid, vacuum-packed and sold at room temperature, so there is risk of the growth of Clostridium botulinum. This research focused on the effects that different pretreatments and roasting conditions have on the water content of fish and scallop sauce. It thereby proposes an optimum process that can control the product water activity to 0.85 or less in order to reduce the risk of Clostridium botulinumg rowth. The results show that with increased frying time, the water activity of raw materials decreases. The frying time for garlic, peppers and pearl was 1.5 minutes, and for the remaining red onion, cloves, fish and shrimp was 3 minutes. This method can reduce the water activity to 0.85 or less. Frying according to the above conditions and then treated with different roasting conditions, water activity of the final product was between 0.6750 and 0.8179, ensuring that the products can be safely sold at room temperature. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。