頁籤選單縮合
題 名 | 肉品醃漬液調製技術之研究(2):單離黃豆蛋白及愛蘭苔膠(Carrageenin)之添加對里脊火腿品質之影響 |
---|---|
作 者 | 陳義雄; 王勝德; | 書刊名 | 畜產研究 |
卷 期 | 27:3 1994.09[民83.09] |
頁 次 | 頁179-186 |
分類號 | 473.6 |
關鍵詞 | 醃漬液; 單離黃豆蛋白; 愛蘭苔膠; 里脊火腿; 品質; Brine; Isolated soy protein; Carrageenin; Loin ham; Quality; |
語 文 | 中文(Chinese) |
中文摘要 | 里脊火腿注射醃漬液分別添加2%單離黃豆黃白,1%愛蘭苔膠以及不添加(對照組),並以原料里肉重30%注射醃漬液,經真空按摩、醃漬、乾燥、燻煙、蒸煮、冷卻,製品經真空包裝,進行四週儲存試驗。結果顯示各組之醃漬液pH值無顯著差異,而蒸煮損失以對照組最大,惟差異不顯著(P>0.05)。 在a值方面,對照組較愛蘭苔膠組高(P<0.05);兩種處理組在彈性及硬度方面比對照組顯著的大(P<0.05)。各組在製品之一般成分、品評結果、VBN、TBA及總生菌數之測定結果無顯著差異(P>0.05),製品在經四週儲存後品質均保持良好。 |
英文摘要 | Loin ham brines were added 2% isolated soy protein (ISP), 1% carrageenin and non-added group (control). Brine was injected 30% of green loin weight. After vacuum massaging and curing, the loins were stuffed into fibrous casing and then drying, smoking, cooking, cooling was proceeded, the loin hams were vacuum packed and followed with 4 weeks of storaging test. The results showed that the brine pH value of control group was higher than ISP and carrageenin added groups (P<0.05), but had larger cooking loss (P>0.05). The control group had higher "a" value than carrageenin added group (P<0.05), but the two treatment groups had significantly higher elasticity and hardness than control group (P<0.05). There was no different (P>0.05) for the proximate composition, panel test score, VBN, TBA and total plate counts, the products were still in good condition after 4 weeks storage. |
本系統中英文摘要資訊取自各篇刊載內容。