頁籤選單縮合
題 名 | 梅李低鈉鹽貯藏之研究 |
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作 者 | 廖秀娟; 張基郁; 顏裕鴻; | 書刊名 | 食品科學 |
卷 期 | 21:5 1994.10[民83.10] |
頁 次 | 頁341-355 |
分類號 | 463.76 |
關鍵詞 | 低鈉鹽; 貯藏; 梅; 李; Low-sodium salt; Storage; Plum; Mei; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以氫化鈣或氣化鉀取代部分鈉鹽,並配合添加不同有機酸 (醋酸或檸檬酸),以探討梅、李低鈉鹽貯藏之可行性,同時在保持良好之梅、李之外觀及貯存衛生條件下,利用反應曲面法尋求梅、李之適當低鈉鹽貯藏條件。李子以果重18%以上之氯化鈉配合添加鈣鹽或鉀鹽及醋酸或檸檬酸貯藏時,可抑制微生物之生長;而梅子以果重15%以上之氯化鈉貯藏時,即可抑制微生物之生長。李子以氣化鈉配合添加氯化鈣及醋酸進行貯藏時,可以得到較高之組織硬度、亮度及紅色度值;梅子則以氯化鈉添加氯化鈣貯藏時硬度較高,而以氣化鈉及檸檬酸或氯化鈉配合添加氯化鉀及醋酸或檸檬酸貯藏時,可得較高之色澤測定值。李子之低鈉鹽貯藏適當條件為杲重18%之氯化鈉配合添加5%氯化鈣及0.4%醋;而梅子則以果重16%之氯化鈉配合添加0.26%檸檬酸及以果重18%之氮化鈉配合添加氯化鈣及醋酸或檸檬酸貯藏者,可得較高之色澤測定值及組織硬度。比較以低鈉鹽貯藏方式及一般工廠貯藏所得之梅、李品質及鈉離子含量,顯示以低鈉鹽貯藏李子外觀及整體接受性較佳;而梅子則可在維持相當之品質下降低約25%之鈉離子含量。 |
英文摘要 | Calcium chloride or potassium chloride was used together with acetic acid or citric acid to partially replace sodium chloride in the salting process of plums and meis, in order to investigate the feasibility of low-sodium salting storage of the fruits. The optimal conditions of low-sodium salting process, which can keep good appearances of plums and meis and prevent the contami- nation of microorganisms, were also studied by response surface methodology. During the salting storage of plums, the growth of microorganisms could be inhibited by the addition of sodium chloride above 18% of fruit weight together with calcium or potassium chloride and acetic or citric acids. As for meis, the growth of microorganisms during the salting storage of the fruits could be inhibited by sodium chloride above 15% of the fruit weight. The plums with higher firmness, "L" and "a" color values could be obtained when the fruits were salted with sodium chloride together with calcium chloride and acetic acid. The meis with higher firmness could be obtained by salting the fruits with sodium and calcium chlorides, while the meis with higher color values could be obtained by salting with sodium chloride and citric acid, or with sodium chloride together with potassium chloride and either one of both organic acids. The optimal low-sodium salting brine for plums was 18%o of sodium chloride, 5% of calcium chloride, and 0.4oo/ of acetic acid, while the optimal salting brine for meis was 16% of sodium chloride and 0.26~/oo citric acid, or with 18% of sodium chloride together witb calcium chloride and either one of both organic acids. By comparing the qualities of the salted fruits and amounts of sodium ion in the salted fruits obtained by the process of low-sodium salting and local manufacturer's salting, it revealed that higher-quality plums and equivalent- quality meis could be obtained by Iow-sodium salting process, and the contents of sodium ion in meis could be reduced about 25% of the local manufacturer's. |
本系統中英文摘要資訊取自各篇刊載內容。