查詢結果分析
來源資料
頁籤選單縮合
題 名 | 調味九孔貯藏期間品質的變化 |
---|---|
作 者 | 馮貢國; 藍惠玲; 薛月娥; 陳聰松; | 書刊名 | 水產研究 |
卷 期 | 1:1 1993.06[民82.06] |
頁 次 | 頁51-59 |
分類號 | 439.61 |
關鍵詞 | 調味九孔; 品質變化; Seasoned small abalone; Quality changes; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗係以不同的調味和貯藏溫度研究產製調味九孔的實用性,為觀 察貯藏期間調味九孔在化學上、物性上及微生物學上的變化,及該產品的接受 性,選擇揮發性鹽基態氮(VBN)、K值(K = 10%)、生菌數(APC)、大腸菌群 (Coliforms)、物性(Texture)及官能評分(Organo-leptic scores)等項目為其指標。調 味九孔以5℃貯藏時,在貯藏期間其品質變化很大,於10天後各組樣品貝肉的 VBN值都接近初期腐敗(VBN=10 mg%),K值也有相同的趨勢(K value=10 %), 而生菌數已超過衛生指標,且大腸菌群呈陽性,經官能品評也有同樣結果,在 物性方面,其切截力稍有增加的傾向,雖然添加檸檬酸可稍增加貯藏期限,但 調味九孔仍不宜在 5℃貯藏10天。調味九孔在 -20℃中貯藏100天,幾乎沒有 差異,故調味九孔加工頗有實用性,且在-20℃貯藏可保其品質 100天以上。 |
英文摘要 | A study was conducted to survey changes in quality of different types of seasoned small abalone (Haliotis diversicolor) when stored at different cold temperature. Volatile base nitrogen (VBN), K value, aerobic plate count (APC), coliforms, texture, and organoleptic scores were employed to evaluate the changes in quality. The quailtiy of seasoned small abalone was drastically reduced when stored at 5℃ for ten days. VBN values of all small abalone were increased to the critical condition of initial putrefaction (10mg%). The K value, APC, and organoleptic scroes also indicated that all seasoned small abalone stored at 5℃ deteriorate fast. Coliforms were detected in some products., and shearing force of texture was slightly increased. Although the addition of citric acid could improve the changes in quality of seasoned small abalone, the study suggested that seasoned small abalone should not be stored at 5℃ for more ten days. There were little changes in quality index for all seasoned small abalone stored at - 20℃ for a hundrend days. This indicated that seasoned small abalone could be stored at -20 ℃ for a hundrend days. |
本系統中英文摘要資訊取自各篇刊載內容。