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題名 | 添加鱈魚漿及虱目魚漿對阿根廷魷魚煉製品品質之影響 |
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作者姓名(中文) | 周照仁; 朱玉灼; | 書刊名 | 國立高雄海專學報 |
卷期 | 10 1994.01[民83.01] |
頁次 | 頁91-104 |
分類號 | 439.74 |
關鍵詞 | 虱目魚漿; 阿根廷; 品質; 添加; 煉製品; 魷魚; 鱈魚漿; |
語文 | 中文(Chinese) |
中文摘要 | 為探討利用阿根廷魷魚漿來做成魚香腸及仿蟹肉棒等煉製品的可行性,本 研究首先調查市售煉製品香腸及仿蟹肉棒等製品之品質,結果發現市售煉製品 香腸的膠強度約在500∼700g.cm,折曲度為A-B級,而市售仿蟹肉棒之品質為 每根肉絲每公分的拉力約在28∼47g/cm,變形伸長比為1.8∼3.2。其次以100%阿 根廷魷胴肉為原料所得之魚香腸及仿蟹肉棒製品較一般市售品為差,必須配合 其他煉製品膠形成能較強之魚種,方能提高其製品品質。 以不同比例之鱈魚漿及虱目魚漿與阿根廷魷胴肉混合做成魚香腸,其製品 均隨鱈魚漿或虱目漿之添加比例增加而提高,只要添加20%或40%之鱈魚漿即 可得到與市售品相仿之煉製品香腸之品質;但虱目魚漿由於顏色較暗,其添加 比例以40%以下為宜。另外,由測定製品的拉力及變形伸長比的結果發現,只 有100%鱈魚漿或虱目魚漿方能做出與市售仿蟹肉棒相同之品質,顯示阿根廷魷 魚漿不適於做高品質的仿蟹肉棒製品。 最後,探討不同比例阿根廷魷魚漿對鱈魚漿膠化能力的影響,結果顯示阿 根廷魷魚肉會使鱈魚漿的膠化能力降低,無法改善阿根廷魷魚煉製品的品質。 |
英文摘要 | Attempts to use Argentina squid mantle for the processing of fish sausage and crab-leg like surimi product, the surimi made from squid mantle or its mixtures with other fish surimis were provided to this study. The quality of retail fish sausage and crab-leg-like surimi products which sold on the market, was also measured for comparison. It was found that the gel strength of retail fish sausages were 500 ∼ 700 g.cm, and the folding test were A-B. The traction force of retail crab-leg-like surimi products were 28 ∼ 77 g/cm, and the breaking ratio were 1.8 ∼ 3.2 cm. As Argentina squid surimi used alone, the fish sausage thus obtained were worse than the retail products. Argentina squid sausage made from mixtures of Alaska pollack surimi or milkfish surimi yielded the better quality, as the mixing ratio increased. However, to obtain the products as the same level of retail fish sausage, the range of 20 ∼ 40% was needed. In the meanwhile, the addition of milkfish surimi over 40% would darken the products, and reduce sensory panel scores. The traction force and the breaking ratio of all crab-leg-like surimi products made from two kinds of surimi mixtures were worse than the retail products. The gel forming ability of Alaska pollack surimi would be decreased due to the addition of Argentina squid mantle. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。