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| 題 名 | 酸液浸漬對雞胸肉貯藏安定性之影響 |
|---|---|
| 作 者 | 林高塚; 周榮吉; 曾再富; | 書刊名 | 食品科學 |
| 卷 期 | 21:6 1994.12[民83.12] |
| 頁 次 | 頁424-430 |
| 分類號 | 473.6 |
| 關鍵詞 | 雞胸肉; 酸液浸漬; 貯藏安定性; Chicken breast meat; Acid marination; Storage stability; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 本研究之目的,旨在評估酸液浸漬處理,對分切雞胸肉質鮮度貯藏安定性之影響。分切雞胸逢機分成三組:對照組 (未浸漬) 、1%乳酸溶液浸漬組及混合酸溶液(含1%乳酸、2%醋酸、0.25%檸檬酸及0.1%抗壞血酸)浸漬組。雞胸浸濱於經預冷至5℃的酸溶液20分鐘,取出置於5℃貯藏,每隔0、2、4、7、10及14日採集樣品分析。結果顯示,雞胸經酸液處理者之 pH 值、保水性、乳化容量、總菌數及 VBN 值均較對照組為低;且,雞胸經混合酸液處理者又較乳酸浸漬組為低。但是,TBA 值及 L 值 (亮度) 以混合酸液處理者最高,乳酸處理者其次,對照組最低。本試驗結果顯示,分切雞胸經混合酸成乳酸浸可增進貯藏安定性;然,以混合酸處理者將影響胸肉之機能性。 |
| 英文摘要 | The purpose of this study was to examine the effect of acid marination on the storage stability of breat meat from broilers. Breat meat were randomly devided into three groups: (I) control (non-marinated), (2) marinated in 1% lactic acid at 5℃ for 20 min, and (3) marinated in a mixed acid solution (containing 1% lactic acid, 2% acetic acid, 0.25% citric acid and 0.1% ascorbic acid) at 5℃ for 20min. After marination, breast meat were stored at 5℃. Samples were taken and analyzed after 0-, 2-, 4-, 7-, 10-and 14-day storage. The results showed that pH value, water holding capacity, emulsifying capacity, total plate count and volatile basic nitrogen (VBN) value of breat meat by marination of the mixed acid solution were lowest in three treatments. In contrast, TBA number and L value (brightness) of breat meat by marination of the mixed acid solution were highest. These results implied that acid marination could increase the storage stability of breat meat but might affect its functionality. |
本系統中英文摘要資訊取自各篇刊載內容。