頁籤選單縮合
題名 | 滾打時間對調味帶骨里肌豬排品質之影響=Effects of Tumbling Time on the Quality of Seasoned Bone-in Pork Loin Chops |
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作者 | 蔡佳宏; 曾再富; 劉添仁; 陳文賢; | 書刊名 | 台灣農學會報 |
卷期 | 19:3 2018.09[民107.09] |
頁次 | 頁190-203 |
分類號 | 473.6 |
關鍵詞 | 滾打時間; 浸漬液; 調味帶骨里肌豬排; 品質; Tumbling time; Marinate solution; Seasoned bone-in pork loin chop; Quality; |
語文 | 中文(Chinese) |
中文摘要 | 本研究旨在探討不同滾打時間配合浸漬液對調味帶骨里肌豬排各項肉質性狀之影響性。各處理組之浸漬液添加量均為30%,機械滾打時間則區分為20、40及60min三處理組,經冷藏24hr後,採樣分析樣品之肉汁滲出率、pH值、色澤(L,a,b值)、烹調失重、截切值、總生菌數及感官品評。結果顯示,調味帶骨里肌豬排肉汁滲出率有隨滾打時間延長而降低之趨勢。經不同時間滾打後,各處理組pH值無顯著差異。於色澤變化方面,經不同滾打時間處理,樣品的L值無顯著差異,而a值和b值則隨滾打時間增加而顯著較低。各處理組間之總生菌數、烹調失重及截切值無顯著差異。於感官品評方面,如色澤、風味、質地、多汁性及總接受性皆無顯著差異,但調味帶骨里肌豬排經60min滾打後,其質地、多汁性及總接受性最高。 |
英文摘要 | This experiment examined the effect of tumbling time with marinate solution on the quality of seasoned bone-in pork loin chops. The amount of marinate solution added to each treatment group was 30%, and the mechanical tumbling times were divided into three treatment groups of 20 min, 40 min and 60 min, respectively. After 24 hr of refrigeration, the purge loss, pH value, meat color (L, a, b value), cooking loss, shear value, total plate counts and sensory evaluation were analyzed. The results showed the purge loss of seasoned bone-in pork loin chops decreased with tumbling time increases. There were no significant differences in pH value among all treatments. In aspect of changes in meat color, the L value of the samples did not significantly differ among various tumbling times, while the a value and b value were significantly reduced with the tumbling times increase. There were no significant differences in total plate counts, cooking loss and shear value among different tumbling times. In the aspect of sensory evaluation, there were no significant differences in color, flavor, texture, juiciness and overall acceptability, but the seasoned bone-in pork loin chops treated for 60 min tumbling had the highest texture, juiciness and overall acceptability in this study. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。