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題名 | 阿根廷魷魚鰭肉加熱過程中質感之變化及魷魚消費性試驗 |
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作者 | 林頎生; | 書刊名 | 國立屏東技術學院學報 |
卷期 | 1 1992.06[民81.06] |
頁次 | 頁36-44 |
分類號 | 439.7 |
關鍵詞 | 加熱; 阿根廷; 消費性; 質感; 魷魚; 鰭肉; |
語文 | 中文(Chinese) |
中文摘要 | 本研究針對阿根廷鰭肉經加熱處理後利用要因分析法比較其感官品評 及組織測定的變化及魷魚喜好性加以探討,以定量描述分析法對經加熱2-40分 鐘之鰭肉區塊建立品質輪廓圖(QDA)。結果顯示其外觀因子(顏色)、氣味(燒烤味、 生鮮香)、質感(彈性、硬度、筋度、脆度)、味感(鮮味)等均受加熱影響而有顯著 的變化。鰭肉厚薄亦稍影響品評的因子有顏色、厚度、燒烤香氣。中央區塊味感 較質感特殊。要因分析法顯示組織測定之錐形穿透力、刀片縱切力與感官品評的 因子較相似。消費性試驗顯示魷魚之喜好性尚佳。加熱後收率損失50 以上,尺 寸上的收縮直向為330,橫向35,收縮後厚度增加12至100。 |
英文摘要 | Effect of heat treatments(2-45 min) on the texture characteristics of fins of Illex Argentinuswere studied. Consumer preference test was also performed for the different squid parts. Bothsensory evaluations and rheological determinations were pooled to analyze by the principal factorsanalysis (FFA). A quality discriptive analysis (QDA) had included color, thickness, roasty odor,freshness, springiness, hardness, fiberness, crispiness, chew count, umami flavor, off-flavor andpreference. Rheological tests included probe punching force, blade vertical- and cross-section. QDA tests showed that color, roasty, freshness, springiness, hardness, fiberness, crispiness,umami were significantly affected by the heat treatments. The upper and side blocks performeddifferently with center by color, thickness, roasty, crispiness and umami. PFA showed that theprobe force and vertical-section closely related with sensory characteristics. The consumer testshowed high acceptance for 40 min heating. Yields were significantly decreased during heattreatments. Shrinkage in vertical and cross dimensi.on were 30 and 35, respectively.Thickness increased 12 to 100. |
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