查詢結果分析
來源資料
頁籤選單縮合
題名 | 測定魚肉鮮度之可溶性酵素感測器 |
---|---|
作者姓名(中文) | 周淑芬; 陳建源; 蘇遠志; | 書刊名 | 嘉南學報 |
卷期 | 20 1994.11[民83.11] |
頁次 | 頁8-20 |
分類號 | 412.37 |
關鍵詞 | 可溶性酵素感測器; 複合酵素系統; 生物溶氧電極; 魚肉鮮度; |
語文 | 中文(Chinese) |
中文摘要 | 本研究之目的在於建立以一複合酵素系統與生物溶氧電極裝 置組合,來有效地測定魚肉鮮度指標K及K'值之可溶性酵素感測器。 所建立之可溶性酵素感測系統較先前研究所用之酵素法更加省時、簡便,不僅大 量縮短反應時間且所需ATP關聯化合物抽取過程更形簡化,能同時有效、準確 地測定K及K'值。以本研究所建立之標準操作法去追蹤市售福壽魚及鰱魚在各 種貯存溫度下之鮮度變化情形,結果顯示於20℃下鮮度迅速劣化;於5℃下劣化 速度稍緩,但仍不足以保鮮;只有於-15℃低溫下才可有效保持魚肉鮮度達一星期 以上,且鰱魚較福壽魚鮮度劣化速度為快(同一條件下)。 |
英文摘要 | The purpose of this research is to set up a soluble enzyme sensor combined the multienzymesystem with bilogical oxygen electrode equipment to measure the Fish-freshness indicators K valueand K' value effectively. In this study the soluble enzyme sensor method was more rapid and convenient than the enzymatic method in the previous study. This method could not only shorten the reaction time ofdetermination but it could simplify the extraction procedure of ATP- related compounds used. The standard operating method we established was used to monitor the freshness of fishes,Mouth Breader and Bighead during their storage at various temperatures. Those stored at 20℃showed a rapid increase of KO and K'O, indicating a fast deterioration during storage.Those stored at 5℃ showed a comparatively lower deteriorating rate compared to those stored at20℃, but the rate was not good enough to maintain their freshness. Only those stored at -15℃showed low KO and K'O, indicating good freshness during a storage period of up to oneweek. Bighead showed a comparatively higher deteriorating rate compared to Mouth Breader inthe same conditions. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。