頁籤選單縮合
題 名 | 利用植物油仿製豬油角之研究=Study of Imitation Cubed Pork Fat Made from Vegetable Oils |
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作 者 | 李孟儒; 陳文賢; 顏國欽; | 書刊名 | 台灣農學會報 |
卷 期 | 19:1 2018.03[民107.03] |
頁 次 | 頁60-73 |
分類號 | 466.17 |
關鍵詞 | 植物油; 豬油角; 取代; Vegetable oil; Cubed pork fat; Replacing; |
語 文 | 中文(Chinese) |
中文摘要 | 豬油角為中式香腸製品主要原料之一,亦為香腸產品脂肪含量之主要來源,若能減少豬油角添加量,應為一有效降低香腸產品脂肪含量之方法。利用不飽和脂肪酸含量較高之植物油,作為豬脂肪之替代品為一研究方向,但添加液體植物油並無法完整取代原本固體豬油角所提供之感官特性。本試驗利用液態植物油製備植物油角,做為豬油角之替代物。試驗對照組為豬油角(CP),處理組分別為葵花油角(CS)、玄米油角(CR)及苦茶油角(CC),樣品完成後進行一般組成分、製成率、色澤、質地和蒸煮失重等物化性質分析。試驗結果顯示,CP組水分含量14.75%顯著低於處理組,粗蛋白質、粗脂肪及灰分皆顯著高處理組(p<0.05);亮度(L值)以CP組76.09顯著高於處理組,紅色度(a值)各處理組間皆有顯著差異(p<0.05),以CP組3.32最高,黃色度(b值)以CC組之17.68最高;硬度、膠著性和咀嚼性以CP組最高,黏著性和彈性以CP組最低。將植物油角添加於中式香腸中,結果顯示添加植物油角會使香腸水分含量提高而粗脂肪含量下降,加熱至中心溫度達75℃時,豬油角香腸組(P)之蒸煮失重率顯著高於其他各組(p<0.05);而以180℃加熱20分鐘後,各組間皆無顯著差異。綜上所述,植物油角經香腸加工製程後,仍可保持良好形態存在於產品中,不會因加熱造成融解流失現象,可維持中式香腸含有油角之外觀特色。不過植物油角與豬油角添加在中式香腸產品,會有色澤與組織質地上的差異,未來會持續進行添加植物油角之中式香腸物化性質分析及品評試驗,以確認植物油角取代中式香腸豬油角之可行性。 |
英文摘要 | This experiment was conducted to develop cubed vegetable oil to replace cubed pork fat in Chinese-style sausage. Treatments with cubed sunflower (CS), cubed rice bran (CR) and cubed camellia (CC) oils were compared with the control group with cubed pork fat (CP). The analyze items in this study included proximate analysis, color, texture profile analysis (TPA) and cooking loss. The results showed that the control group had significantly lower moisture at 14.75% and higher crude protein, fat and ash contents than did the other treatments. The control group had significantly higher L* and a* values at 76.9 and 3.32, respectively, and the CC group had higher b* values at 17.68. The control group had the highest hardness, gumminess and chewiness. The Chinese-style sausage containing cubed vegetable oils (S, R and C groups) had higher moisture content and lower fat content because cubed vegetable oils had higher moisture content. When the core temperature of the sausage reached 75℃ , the P group had significantly higher cooking loss than did the other treatments, but none of the treatments showed significant differences after roasting 20 min at 180℃ . In conclusion, although there was not much vegetable oil loss during heating treatment, the moisture, color and texture of the cubed vegetable oil products had significant differences when compared with cubed pork fat. In order to confirm the feasibility of replacing cubed pork fat, future experiments could continue to analyze the physicochemical properties and conduct sensory evaluation. |
本系統中英文摘要資訊取自各篇刊載內容。