頁籤選單縮合
題 名 | 低鹽分牡蠣鹽品製造之研究 |
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作 者 | 林后儀; 陳幸臣; | 書刊名 | 技術學刊 |
卷 期 | 7:2 1992.06[民81.06] |
頁 次 | 頁211-218 |
分類號 | 463.8 |
關鍵詞 | 低鹽分; 牡蠣; 製造; 鹽品; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以8%(w/w)食鹽(寡鹽A組)、4% 食鹽添加4% (w/w)氯化鉀(寡鹽B組)及4% 食鹽(低鹽組),並配合對照組(30% 食鹽)試製低鹽分的牡蠣鹽醬品;除對照組外,各組均混合4%(v/w)的大蒜酒精萃取液及0.15% (w/ w)的己二烯酸鉀。綜合微生物的品質、終產物的呈味成分及官能品評的結果,評估各組的接受性。結果以寡鹽A 、B兩組的配方,在15°C醱酵30天以後的固形物中,均未檢出糞便大腸菌群、金黃色葡萄狀球菌、腸炎弧菌及沙門氏菌;且在醱酵90天終產物的固形物中之細菌群落,各分離的30株菌均以芽孢桿菌屬為最多,但不合蠟狀芽孢桿菌。就具鮮味的核苷酸成分,雖然寡鹽A組優於B組,但就呈甜味的胺基酸成分與官能品評的接受性,B組皆優於A組,而且B組的食鹽成分只有A組的一半,因此本試驗推荐以寡鹽B組的配方製造低鹽牡蠣鹽醬品為最可行。 |
英文摘要 | To investigate the practicability for processing of low salt-fermented oyster, various salt contents in the products were tested. The salt contents included 8070 (w/w) NaCl (treatment A), 4% NaCl with 4070 (w/w) KCI (treatment B), 4% NaCl (treatment C), and 30% NaCl (control). Except the control, 4% (v /w) alcoholic extract of garlic and 0.15% (w /w) potassium sorbate were added to all treatments. The acceptability of each treatment was evaluated from the results of microbial qualities, flavor components, and sensory evaluations of the products. In solid phase (oyster) of treatments A and B after through 30-day fermentation at 15°C, fecal coliforms, Staphylococcus aureus, Vibrio parahaemolyticus, and Salmonella were not detected. Bacillus was predominant in 30 isolates from solid phase of each final product of treatment A or B, exclusive of B. cereus. According to the contents of umami flavor of nucleotides and associated compounds, product of treatment A was better than that of treatment B; while from the quantities of sweet amino acids and result of sensory evaluation, product of treatment B was more favorable. Since the salinity in the product of treament B was only the half of that in the product of treament A, the recipe of product B for the processing of low salt-fermente d oyster is recommended. |
本系統中英文摘要資訊取自各篇刊載內容。