查詢結果分析
來源資料
頁籤選單縮合
題名 | 殺菌處理條件對虱目魚罐頭品質之影響 |
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作者姓名(中文) | 彭昌洋; 蘇素月; | 書刊名 | 水產研究 |
卷期 | 1:2 1993.12[民82.12] |
頁次 | 頁73-79 |
分類號 | 439.7 |
關鍵詞 | 罐頭食品; 虱目魚; 蛋白質品質; SDS-PAGE層析圖; Ganned foods; Milkfish; Protein quality; SDS-polyacrylamide gel electrophoresis pattern; |
語文 | 中文(Chinese) |
中文摘要 | 當歸調味虱目魚罐頭分別以 115℃ 和 125℃ 兩種溫度加熱至殺菌值 (Fo) 達到 6 和 12,然後進行其化學和官能品質之比較。罐製品的水分含量低 於原料,以乾量計算固形物中的粗蛋白含量也是罐製品低於原料。不同殺菌處 理後的魚肉顏色均呈淡黃褐色,且隨著殺菌時間之加長而顏色加深;由 SDS- PAGE 層析圖研判製品蛋白質中的myosin、 actin、tropomyosin 及 troponin-C 已 明顯減少;但是,有效離胺酸含量和蛋白質體外消化率無明顯之變化。官能品 評結果各組罐製品均無顯著差異 (P>0.05) 。因此,綜合上述各項結果,這四種 殺菌處理後的虱目魚罐頭品質並無差異。 |
英文摘要 | The chemical and organoleptic quality of seasoned, canned Tankuei milkfish which was heat processed at two different temperatures 115℃ and 125℃, to attain Fo values of 6 and 12, were evaluated. The moisture and crude protein content of canned milkfish calculated on a dry basis were lower than that of raw milkfish. The color of canned milkfish was light yellowish-brown and turned dark brown as the Fo value increased. The SDS- polyacrylamide gel electrophoresis pattern of canned milkfish showed myosin, actin, tropomyosin and troponin-C bands mostly disappeared. Available lysine content and in vitro protein digestibility of canned milkfish were not significantly inferior to that of raw milkfish. Sensory evaluations of canned milkfish using four sterilization conditions were not significantly different (P>0.05). From these results, it could be concluded that the quality of canned milkfish processed using four different sterilization conditions were not significantly different. |
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