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題名 | 淘汰蛋雞肉質之研究(2)--酸鹼處理對胸肌之影響= |
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作者 | 周榮吉; 林高塚; 曾再富; |
期刊 | 食品科學 |
出版日期 | 19940400 |
卷期 | 21:2 1994.04[民83.04] |
頁次 | 頁114-123 |
分類號 | 473.6 |
語文 | chi |
關鍵詞 | 淘汰蛋雞; 酸鹼浸漬; 保水性; 色澤; 肌原纖維蛋白質; Spent hen; Acid and alkali marinnating; Water holding capacity; Color; Myofibrillar proteins degradation; |
中文摘要 | 本研究之目的旨在評估乳酸或碳酸氫鈉浸漬處理,對淘汰蛋雞胸肌肉質之影響。僵直前(pre-rigor)胸肌,浸漬入經預冷至5℃的0.5%乳酸溶液或碳酸氫鈉溶液,每隔l、3及7日採集樣品。浸漬期間,胸肌之pH值隨酸鹼溶液而改變;保水性以碳酸氫鈉較乳酸處理為高;浸漬期間,胸肌色澤之L及b值增加,但以乳酸浸漬較高;a值則下降。胸肌肌原纖維蛋白質電泳結果顯示,乳酸及碳酸氫鈉浸漬,都有30kd裂解成分的出現,其量隨浸漬時間而蓄積;乳酸浸漬處理又可產生130、95及40kd等裂解成分;碳酸氧鈉浸漬處理較乳酸浸漬,能加速Titin的裂解;但是Nebulin的裂解不受乳酸或碳酸氫鈉浸漬處理的影響。 |
英文摘要 | The purpose of this study was to examined the effect of lactic acid and sodium bicarbonate marinating on the breast muscles from spent hen. Pre-rigor muscles were marinated in 5o~ lactic acid or sodium bicarbonate solution at 5℃ and tested samples were taken after 1-, 3-, and 7-day marinating. During pickling period, pH of the breast muscles was changed by marinating solution, and water holding capacity was higher in alkali than in acid marinating. L values were increased as pickling time increased, but a value was decreased. SDS-PAGE showed that 30 kd component was present in acid and alkali marinating but that the degradation products of 130, 95 and 40 kd were present only in lactic acid marinating. Degradation of Titin was faster in alkali than in acid marinating, but that of Nebulin was the same in both marinating. |
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