查詢結果分析
來源資料
頁籤選單縮合
| 題 名 | 烹調方式對酸菜二氧化硫殘留量之影響=The Effect of Cooking Methods on the Sulfur Dioxide Residue of Pickled Mustard-Green |
|---|---|
| 作 者 | 廖郁婷; 段有慧; 吳柏青; | 書刊名 | 宜蘭大學生物資源學刊 |
| 卷 期 | 9 2013.12[民102.12] |
| 頁 次 | 頁13-21 |
| 分類號 | 412.37 |
| 關鍵詞 | 酸菜; 二氧化硫; 每人每日容許攝取量; Pickled mustard-green; Sulfur dioxide; Acceptable daily intake; ADI; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 酸菜製作主要以芥菜及粗鹽醃漬為常見的食品,但容易產生褐變因而導致亞硫酸鹽等添加劑過量的問題產生,然而酸菜非即食性食品,需經過清洗烹調之後才可食用,若以現今法規所訂定之二氧化硫殘留標準似乎過於嚴苛。本實驗以每人每日容許攝取量(ADI)之觀點,探討酸菜亞硫酸鹽添加量之合理性。試驗以酸菜樣品二氧化硫殘留量為532±3 ppm及832±34 ppm,分別進行五種常見之酸菜料理包含「酸菜丸子」、「酸菜結」、「酸菜炒肚絲」、「酸菜鵝肉湯」、「汆燙酸菜」,以不同烹調方式(煮、炒、炸、汆燙等),並量測烹調前後總二氧化硫殘留量及二氧化硫去除率。試驗結果顯示酸菜水洗過程之二氧化硫殘留量可降低8~40%左右,若再經過烹煮則可降低23~97%,其中又以油炸烹調方式去除二氧化硫效果最佳,而汆燙方式因加熱時間較短,其二氧化硫去除效果較差。聯合國糧農組織與世界衛生組織的食品添加物聯合專家委員會建議二氧化硫每人每日容許攝取量為0-0.7 mg/kg bw(FAO/WHO, 2012)。若以一般體重60 kg成人為例,ADI為42 mg,數據中僅每日食用100 g添加829 ppm亞硫酸鹽之汆燙酸菜ADI略為超出標準,綜合以上觀點建議酸菜產品二氧化硫殘留量低於500 ppm以下應為合理範圍。 |
| 英文摘要 | Pickled mustard green is the common food in Chinese dish. It was made by the mustard and salt to ferment. However, the pickled mustard green product was easy to browning, it may cause a serious problems in the storage. The sulfite was added in the pickled mustard green product. This kind of product was not the Ready-to-eat food, it should be washed and cooked before eating. It seems the regulation for the standard of sulfur dioxide residue was quite unreasonable. The pickled mustard green samples used in this study contained 532±3 ppm and 832±34 ppm sulfur dioxide residue. Five different recipes were used for cooking test, which included ”Pickled mustard green ball”, ”Pickled mustard green soup”, ”Pickled mustard green fried pork bellies”, ”Pickled mustard green goose soup”, and ”Boiled pickled mustard green”. The sulfur dioxide residue was measured after washing and cooking. The sulfur dioxide residues of pickled mustard green after washing and cooking were reduced nearly 8~40%, and 31~97%, respectively. Especially, the deep-fried was the best way to reduce sulfur dioxide residue. Besides, the boiled method was the worst way to reduce the sulfur dioxide residue because the cooking time is too short. Based on the acceptable daily intake (ADI), the reasonable standard for sulfur dioxide residue was determined and recommended. |
本系統中英文摘要資訊取自各篇刊載內容。