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題名 | 半乾性鯖魚調味製品加工條件之探討 |
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作者姓名(中文) | 蔡憲華; 何學斌; | 書刊名 | 技術學刊 |
卷期 | 7:3 1992.09[民81.09] |
頁次 | 頁301-306 |
分類號 | 439.75 |
關鍵詞 | 加工; 半乾性; 條件; 製品; 調味; 鯖魚; |
語文 | 中文(Chinese) |
中文摘要 | 生鯖魚切片後, 浸泡於以不同甘油比例調配成的三種浸漬液,並將其pH值調整,在4.5-6.0之間,再以甘蔗渣為煙燻材料於40°C 及80°C 加工。製得水活性從0.75 ~ 0.90,水分含量在43 % ~60% 之煙燻鯖魚半乾製品,經真空包裝後,在30°C下貯存。 成品經測定其黴菌及生菌數,發現不管水活性高低,製品中均無黴菌生長,而浸漬於pH 6.0及5.5之製品其生菌數在105 CFU/g左右,而浸漬於pH5 .0及4.5之產品,其生菌數則低於104 CFU/g。經過40°C 及80°C煙燻各1小時之製品其色澤,質感,外觀等經品評試驗之後其接受性均較80°C 煙燻l 小時者為佳。 在貯存三個月期間,製品之VB-N值隨時間延長而增加,且離胺酸含量隨時間延長而減少。由酸價(AV值)來看,脂肪水解程度不高,但製品色澤隨著貯存時間而加深。 |
英文摘要 | No mold growth was found in all processed mackerel fillets which were immeresed in different pH of glycerol solutions to gain Aw values of 0.75 - 0.90. The aerobic plate counts (APC) of mackerel fillets immersed in pH 6.0 or pH 5.5 solution were all about 105 CFU/ g, while those immersed in pH 4.5 or 5.0 were lower than 104 CFU/g. The immeresed mackerel slice manufactured in smoking condition at 40° and 80°C for 1 hour respectively, had the highest susceptable quality of color, texture and sensory test in all samples. During the 3 months of storage, the volatile basic nitrogen (VB-N) of samples increased slowly, and the acid values (AV) also increased but not beyond 10 mg/ g which indicated to indicating the insignificant lipolysis. The decreases in available lysine contents and the gradual darkening of products indicated that Maillard browning reaction was proceding during storage of intermediate moisture smoked mackerel. |
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