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題名 | 遠紅外線乾燥法製造半乾性虱目魚肉片之研究 |
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作者 | 汪復進; 何學斌; | 書刊名 | 技術學刊 |
卷期 | 8:2 1993.06[民82.06] |
頁次 | 頁193-200 |
分類號 | 439.72 |
關鍵詞 | 肉片; 虱目魚; 紅外線; 乾燥法; |
語文 | 中文(Chinese) |
中文摘要 | 經調味液浸潰處理後之虱目魚肉片以遠紅外線乾燥加工製成半乾性休閒食品,其加工的條件分別為: (1) 加熱器表面溫度 (TIC) 為200℃,約30分鐘; (2) 加熱器表面溫度為180℃,約27分鐘; (3) 加熱器表面溫度為160℃ ,約33分鐘。由乾燥速率曲線圍觀察到,以180℃和160℃處理的乾燥速率曲線呈現兩段式減率乾燥,而以200℃處理者則呈一段式減率乾燥。遠紅外線乾燥 (TIC : 160℃, 乾燥30分鐘) 的加工製成品與熱風乾燥 (80℃ ,乾燥8小時) 製成品經品質評估測定結果,分別是揮發性鹽基態氮 (VBN) 為10.45 ± 1.24mg%與13.14 ± 1.15mg%,酸價為1.0 2± 0.03mg KOH/kg oil與1.63 ± 0.04mg KOH/kg oil,好氣總生菌數為6.27 × 101 CFU/g與8.92 × 102 CFU/g,大腸桿菌群及黴菌均未檢出。官能品評的結果為遠紅外線乾燥產品的外觀、風味與總接受性皆優於熱風乾燥者。 |
英文摘要 | After immersed in a marinated solution, the sliced milkfish meat was processed to intermediate moisture food by a Far-Infrared drier. The three conditions used were as followed: (1) the temperature of heater surface (TIC) at 200℃, for 30 minutes; (2) TIC at 180℃, for 27 minutes; and (3) TIC at 160℃, for 33 minutes. At 180℃ and 160℃ drying conditions presented a two-step falling rate drying curve. And at 200℃ showed only one-step falling rate drying curve. To produce a similar intermediate moisture product, the FIR (TIC at 160℃) only took 30 min, but the hot-air drying needed 8 hours. The results of quality evaluation between FIR and hot-air dried product are as followed: the values of volatile basic nitrogen(VBN) are 10.45 ± 1.24 mg% and 13.14 ± 1.15 mg%; acid values (AV) are 1.02 ± 0.03 mg KOH/kg oil and 1.63 ± 0.04 mg KOH/kg oil; and aerobic plate count are 6.27 x 101 CUF/g and 8.92x 1<Y CUF/g, respectively. The results showed both negative in mold and coliforms tests. On the sensory evaluation, the appearance, flavor, and over-all acceptability of the FIR products had a significant higher scores than that of hot-air dried product. |
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