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題名 | 以河魨製成香魚片(調味魚乾)之加工研究= |
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作者 | 黃登福; 張雯如; 饒國峰; 鄭森雄; |
期刊 | 食品科學 |
出版日期 | 19940200 |
卷期 | 21:1 1994.02[民83.02] |
頁次 | 頁58-66 |
分類號 | 439.72 |
語文 | chi |
關鍵詞 | 調味魚乾; 河魨; 品質; 毒性; Dried fish fillet; Puffer; Quality; Toxicity; |
中文摘要 | 為改進臺灣香魚片之品質,乃以臺灣多產之黑鯖河魨Logocephalus gloveri為原料,探討其製魚片之良好加工條件。經實驗後得知製造香魚片之調味液中,以40%和30%糖量製造香魚片其官能評分較20%糖量製造者為佳。以25°C和35°C乾燥溫度製造之香魚片,其官能評分較40°C和45°C乾燥者為佳。以冰藏2天後之黑鯖河魨為原料,繼續冰藏3日,以VBN值25mg%做鮮度判定基準,得知其品質不新鮮;繼續冰藏7天之黑鯖河魨製成香魚片之品質,其VBN值亦超過25mg%。另以冰藏2天後之黑鯖河魨冷凍冷藏,其品質仍以VBN值25mg%為判定基準,得知其貯藏期限約為2個月;但以冷凍冷藏之河魨作為香魚片原料時,則可冷凍五個月以上。另為知有毒逶河魨被利用作為加工原料之安全性,乃有毒種瀧紋河魨Fugu oblongus為原料,探討鹽漬水洗對有毒肌肉之毒性影響,得知此過程可去除毒性80.9%以上,另探討了調味液成分和加熱對其他有毒肝臟之毒性影響,得知食品添加物中之食鹽、糖和味精,以及加熱均對其毒性有降低之效果。 |
英文摘要 | The puffer, Lagocephalus gloveri, is one of the most prolific species in the waters near Taiwan, and it has been used for making dried dressed fillet by the food industry. To improve the organoleptic quality of the dried dressed fillets, the effects of sugar content in dressing solution and processing temperature on the improvement of product quality were investigated. The results showed that sugar concentrations in the dressing solution and the temperature used in the drying process were both important factors in determining the sensory evaluation of the products. This result indiacted that the organoleptic quality of the product was improved with the increase in sugar content in the dressing solution and by using a lower temperature in drying dressed fillets. Using a toxic species of puffers Fugu oblongus, various processes were tried to remove toxin and to improve product safety. It was found that a salting process was the most effective way to eliminate the toxic effects in the products. Other factors, such as a heating process and the addition of food additives were somewhat effective in eliminating the possible toxic effect arising from the toxic puffer product. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。