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頁籤選單縮合
題名 | 吳郭魚、劍旗魚魚肉抽出物之乳化特性 |
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作者姓名(中文) | 陳榮輝; 陳建宏; 蔡震壽; | 書刊名 | 食品科學 |
卷期 | 21:5 1994.10[民83.10] |
頁次 | 頁383-395 |
分類號 | 411.38 |
關鍵詞 | 吳郭魚; 劍旗魚; 魚肉抽出物; 乳化特性; Tilapia; Swordfish; Meat extract; Emulsifying properties; |
語文 | 中文(Chinese) |
中文摘要 | 利用吳郭魚及劍旗魚分別代表白色肉魚和紅色肉魚之肌肉抽出物來比較這兩種抽出物之乳化性質,包括乳化能力 (EC)、乳化活性 (EA) 及乳化物安定性 (ES)。結果顯示:吳郭魚和劍旗魚抽出物的乳化性質類似兩種魚肉抽出物的乳化活性主要隨乳化油脂量增加而呈線性上升,與參與乳化之蛋白質量的增減載無關係,只要在乳化系統中維持──最低之蛋白質濃度郎可,當蛋白質濃度高於此最低濃度僅能使乳化活性呈小幅度線性上升。抽出物的乳化物安定性與乳化活性有顯著不同,受蛋白質濃度之影響很大,低蛋白質濃度時(<2mg/mL),其 ES 值可提高至 0.65。 |
英文摘要 | Meat extracts from tilapia and swordfish representing the white imeat and dark meat respectively were used to study the emulsion properties of meat extracts of both types of fish. Emulsion properties of extracts including emul- sifying capacity (EC), emulsifying activity (EA) and emulsion stabiity (ES) were measured. Results indicated that extract of tilapia or swordfish had similar emulsion properties. EA of both extracts increased linearly with incre- asing amount of fat used in the system. A minimum concentration of protein in the extracts was needed to sustain the emulsion system. Above this level, the increase in EA was slight in magnitude. However, at low protein concentration (<2mg/mL), the effect on ES was significantly different from that on EA. The ES value at low protein concentration was about 0.65. |
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