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題 名 | 不同乾燥方法對半乾性虱目魚肉片品質之影響 |
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作 者 | 蔡憲華; 汪復進; | 書刊名 | 技術學刊 |
卷 期 | 8:1 1993.03[民82.03] |
頁 次 | 頁65-71 |
分類號 | 439.72 |
關鍵詞 | 方法; 肉片; 虱目魚; 品質; 乾燥; |
語 文 | 中文(Chinese) |
中文摘要 | 將虱目魚以腹開法採得二片肉 (fillet) ,切成小片 (長4-5cm,寬2-3cm,厚0.5cm) ,除刺後浸於水活性0.75之調味料一夜,分別以熱風乾燥、冷風乾燥和真空凍結乾燥三種方法加工,製成產品水活性為0.65~0.70之半乾性調味虱目魚片,其乾燥條件分別為: (1) 溫度65℃,風速2.5m/min之熱風乾燥需8-10小時, (2) 溫度25 – 30℃ ,風速3m/min之冷風乾燥需20-24小時, (3) 先以-50℃急速凍結使產品之中心溫度達-18℃ ,再以板溫30℃,壓力0.1Torr 以下進行真空乾燥,約需24-26小時。乾燥後之成品經品質測定其穿破力,L、a 、b值、揮發性鹼態氮 (VBN) 、酸價、游離態離氮酸 (available lysine) 、總生菌數 (aerobic plate count) 、大腸桿菌群以及黴菌生長後,並做官能品評,其中以凍結乾燥製成之產品,其接受性最好,冷風乾燥者亦有好評,而熱風乾燥者較差。 |
英文摘要 | The slice meat of milkfish was immersed overnight in Aw 0.75 of marinated solution. Then, different three drying methods were used to produce Aw 0.65 to 0.70 of intermediate moisture slice meat. The proper drying conditions of the different drying methods were as followed: (1) Temp. 65℃, air-velocity 2.5 m/min. for 8-10 hours, (2) Temp. 25-30℃, air-velocity 3 m/min. for 20-24 hours, (3) After the central Temp. of slice meat getting to -18℃ then, plate Temp. at 30℃, vacuum pressure 0.1 Torr for 24-26 hours. Among those three different drying methods, both the quality evaluation and sensory evaluation were best in frozen drying method the better in cold-air drying method and the worst in hot-air drying method. |
本系統中英文摘要資訊取自各篇刊載內容。