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題名 | 臭氧處理鯖魚肉色澤變化之影響 |
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作者 | 林金鵬; 張鴻民; | 書刊名 | 食品科學 |
卷期 | 21:4 1994.08[民83.08] |
頁次 | 頁312-318 |
分類號 | 439.7 |
關鍵詞 | 臭氧; 鯖魚; 魚粉; 白色度; Ozone; Mackerel; Fish meal; Whiteness; |
語文 | 中文(Chinese) |
中文摘要 | 本研究在於探討將臭氧(O3)導入鯖魚肉均質液中反應,對冷凍乾燥後所得魚粉顏色變化之影響。試驗中各因子之操作條件範圍,酸鹼值由pH2~10、通氣時間5~30分鐘、氯化鈉濃度0.5~2.5%(w/v)。另外,臭氧通氣時間對蒸餾水及魚肉均質液pH值之影響亦一併加以探討。 結果顯示,不同之臭氧通氣時間後,蒸餾水之pH值均較魚肉均質液為低。魚肉均質液之pH值、氯化鈉濃度及臭氧通氣時間均對產品之Hunter's L、a、b值、黃色度(yellow index; YI)及白色度(whiteness; WH)有顯著(p<0.05)影響。若以白色度作為評估指標,則pH 4.0、15分鐘臭氧通氣時間及2.0%氯化鈉之處理能得到白色度較佳之產品。 |
英文摘要 | Ozone was pumped into mackerel mackerel meat homogenates and the color changes of lyophilized fish meals were checked and discussed. The effects of ozone treating time (3~50 min), pH (2-10) and NaCl concentration (0.5-2.5%, w/v) of mackerel meat homogenates on the Hunter's L, a, b value, yellow index (YI) and whiteness (WH) of fish meals were studied. The effect of ozone treating time on pH of distilled water and fish meat homogenates was also investigated. Results showed that pH of distilled water was declined more sharply than that of fish homogenate when ozone was pumped into them. All the processing parameters significantly (p<0.05) affected the Hunter's L, a, b value, YI and WH of fish meal. The optimum experimental condition of preparing products with higher whiteness was homogenate at pH 4 containing 2% NaCl, and treated with ozone for 15 minutes. |
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