查詢結果分析
來源資料
相關文獻
- 阿根廷魷魚胴肉加熱過程中質感之變化
- Effect of Boiling Time on the Texture and Related Characteristics of Tentacles of Illex Argentinus
- 油的含量對大豆蛋白質乳化物之質感與黏彈性的影響
- 織物視覺質感之客觀評估(2)--相關分析
- 織物視覺質感之客觀評估(3)--區別分析法
- 加熱處理後雞、鴨蛋與鹹鴨蛋蛋白液化學性質與膠體質地特性的變化
- 加熱對魷魚微細結構之影響及魷魚乾白粉之觀察
- 織物視覺質感之客觀評估(1)--質感之感官評估
- 改良式免疫組織化學染色技術應用於福馬林固定或酒精固定後石蠟包埋豬組織之研究
- 改良式免疫組織化學染色技術應用於福馬林液固定與石蠟包埋豬組織之研究
頁籤選單縮合
題 名 | 阿根廷魷魚胴肉加熱過程中質感之變化 |
---|---|
作 者 | 林頎生; 郭俊德; 周照仁; | 書刊名 | 國立屏東技術學院學報 |
卷 期 | 2 1993.06[民82.06] |
頁 次 | 頁1-8 |
分類號 | 439.7 |
關鍵詞 | 鮮魷胴肉; 加熱處理; 質感; 組織測定; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究針對阿根廷魷魚之胴肉經加熱處理後質感上的變化加以探討, 感官品評和組織測定同時利用要因分析法加以此較。感官品評運用六位訓練過的 品評員針對魷魚胴肉(依厚度、部位分為7塊)建立定量描述分析法之產品輪廓。 產品之感官品評特質經試驗建立外觀因子包括內皮顏色、厚度、氣昧包括烤魷魚 香、生鮮香,質感包括彈性、硬度、筋度、脆度、咀嚼次數,味感包括烤鮮味、 不良味道及整體喜好性。同時樣品之組織測定則似纖維分佈建立包括錐形穿透 力、刀片之橫切、縱切力等。品質輪廓圖(QDA)顯示顏色、燒烤氣味、生鮮香、 彈性、硬度、脆度、鮮昧、嚼度、喜好性等均交加熱影響而有顯著的變化。胴肉 厚薄亦稍影響品評的有顏色、厚度、燒烤香氣、脆度、鮮味。品評員對胴肉區塊 之上沿與下沿表現不同於中央及側邊之評分。喜好性則偏向較富咬感的樣品。要 因分析法顯示錐形組織測定與感官品評的因子核相似。加熱後收率損失甚高,尺 寸上的收縮,直向為30,橫向20,收縮後厚度增加16至50。 |
英文摘要 | Effect of thermal treatments on the texture characteristics of mantles oflllex Argentines were studied. Both of sensory evaluations andrheological determinations were used to compare the relationship between one and the other. An established principal component analysis (PCA) coordinate and quality discriptive analysis (QDA) were applied tosummarize the results. Disccriptive factors included color, thicckness, roasty odor, freshness, springiness, hardness,fiberness, crispiness, chew count, umami flavor, off-flavor and preference. Rheological testsinccluded probe punching force, blade vertical- and cross-section. QDA tests showed that color,roasty, freshness, springiness, hardness, crispiness, umami, chew count and preference weresignificantly affected by the thermal treatments. Thickness also influenced the sensory factors ofcolor, thickness, roasty, crispiness and umami. The upper and lower blocks performed differentlywith center and side. PCA method showed that the probe force was closely related with sensorycharacteristics. The yields were significantly decreased during thermal treatments. Shrinkage invertical and cross dimension were 30 and 20, respectively. Thickness increased 16 to 50. |
本系統中英文摘要資訊取自各篇刊載內容。