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頁籤選單縮合
題 名 | D-山梨醇與三聚合磷酸鈉對中式香腸品質之影響 |
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作 者 | 楊里娟; 郭俊欽; | 書刊名 | 食品科學 |
卷 期 | 21:1 1994.02[民83.02] |
頁 次 | 頁46-57 |
分類號 | 473.6 |
關鍵詞 | D-梨醇; 三聚合磷酸鈉; 中式香腸; D-sorbitol; Tripolyphosphate; Chinese-type sausage; |
語 文 | 中文(Chinese) |
中文摘要 | 中式香腸中添加四種不同量的D-山利醇(0、2、4及6%)及二種不同量的三聚合磷酸鈉(0及0.3%)經60°C6小時的乾燥過程後,其製成率隨著D-山梨醇添加量的增加而增加。油炸之際,D-山梨醇與三聚合磷酸鈉都可減少水份的流失。儲藏時期D-山梨醇能稍減香腸的水分流失量和降低其水活性。添加6%D-山梨醇組之官能評估值及Hunter L值較其它組高。D-山梨醇能顯著(p<0.05)抑制好氧性菌、乳酸菌及腸內桿菌科菌,但不同D-山梨醇添加量(2、4、6%)對上述微生物之抑菌效果則無顯著差異(p<0.05)。儲藏期間香腸(添加或不添加D-山利醇)之腸內桿菌科菌有逐漸下降的趨勢。三聚合磷酸鈉對上述微生物的抑制效果不顯著。儲藏時間香腸之酸價(由3.5增至4.6)及飽和脂肪酸(C14:0、C16:0、C18:0,%)性增,而不飽和脂肪酸(C16:1、C18:1、C18::2,%)稍減。D-山梨醇及三聚合磷酸鈉對脂肪酸組成和酸價的影響皆不顯著。 |
英文摘要 | Chinese-type sausages were made with the combination of four different D-sorbitol levels (0, 2, 4 and 6%) and two different sodium tripolyphosphate (STPP) levels (0 and 0.3%), which were dried at 60°C for 6 hours, and the yields increased with the increase of added D-sorbitol levels. Both D-sorbitol and STPP decreased the moisture loss of sausages during frying. The addition of D-sorbitol could reduce the moisture loss and water activity of sausages during storage. The group with 6% D-sorbitol had higher sensory scores and Hunter L value than the other 3 groups. Total aerobic bacteria, lactic acid bacteria and enterobacteriaceae plate counts of Chinese-type sausages were significantly affected (p<0.05) by D- sorbitol, but the differences among these groups with 2, 4 or 6% D-sorbitol were not significant. The enterobacteriaceae counts of Chinese-type sausages decreased with the increase of storage time at 4°C. These microbes were not significantly affected by STPP. The acid values (from 3.5 to 4.6) and the % of saturated fatty acids (C14:0、C16:0、C18:0)slightly increased; and the % of unsaturated fatty acids (C16:1、C18:1、C18:2) decreased during storage. The fatty acids composition and acid values of sausages were not affected by D-sorbitol or tripolyphosphate. Effect of Microwave-heating on Retention and Composition of Basil Oil Changes of the basil oil boiled with water or steamed at an atmosphere of steam in a microwave oven were studied. Significant changes in the amount, the percentage composition, and flavor intensity of the oil boiled with water compared to those of the original oil were observed: Total amounts of the oil boiled with water in a microwave oven at full power for 1.5 and 3 min remained 2.178 and 0.046mg only respectively, much less than that of the original oil (131.462mg); methylchavicol, a major constituent of the oil, was about 87% in the original oil, while that of boiled with water changed into around 55%. However, while the oil was steamed at an atmosphere of steam in a microwave oven, the oil retention decreased into 85.46% after 5 min of heating, and 76.82% after 10 min of heating. And small changes of percentage composition of the oil were observed. Moreover, no significant differences in flavor intensity among the samples were found. |
本系統中英文摘要資訊取自各篇刊載內容。