查詢結果分析
來源資料
頁籤選單縮合
| 題 名 | 不同粘著劑和副原料對重組虱目魚排品質之影響 |
|---|---|
| 作 者 | 彭昌洋; 蘇素月; 蘇偉成; | 書刊名 | 水產研究 |
| 卷 期 | 2:2 1994.12[民83.12] |
| 頁 次 | 頁69-77 |
| 分類號 | 439.7 |
| 關鍵詞 | 重組虱目魚排; 粘著劑; 拉張強度; 顏色; Restructured milkfish fillet; Binder; Tensile strength; Color; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 本研究旨在探討海藻膠混合物(海藻膠:碳酸鈣:己二酸 = 2.5:0.45: 0.09),虱目魚漿等兩種粘著劑和添加水、沙拉油、低筋麵粉、聚合磷酸鹽對重 組虱目魚排品質之影響。加入0.2 %海藻膠混合物時,魚排的拉張強度顯著提高, 但是,其用量即使增加到1.2 %,並不會再提高拉張強度。若以虱目魚漿為粘著 劑時,則魚排的拉張強度隨著魚漿用量的增加而增加。製品的顏色因添加海藻 膠混合物而光澤變亮(L值顯著增加),濃度變淡(a值、b值顯著下降),若添 加虱目魚漿,則光澤變暗(L值下降),濃度變淡(b值下降)。添加水分、沙 拉油或低筋麵粉於重組虱目魚排中,可改變其質感和風味,其添加量分別以不 超過10 %、15 %和7 %為宜。添加聚合磷酸鹽亦可顯著提高製品的拉張強度, 然其最適用量為0.25 %。 |
| 英文摘要 | The effects of two binders, algin mixture (sodium alginate: calcium carbonate : adipic acid = 2.5 : 0.45 : 0.09) and milkfish surimi; and four ingredients, water, salad oil, low protein flour, and sodium tripolyphosphate on the quality of restructured milkfish fillet (RMF) were investigated. When mixing 0.2% algin mixture into the RMF, the tensile strength of RMF was increased significantly (P < 0.05), but the tensile strength of RMF did not significantly increase (P > 0.05) when the addition of algin mixture exceeded 1.2 %. The tensile strength of RMF significantly increased proportionallly with the level of milkfish surimi. The L value of RMF with algin mixture added increased, but the a and b values decreased. The L and a values of RMF mixed with milkfish surimi decreased. The addition of water, salad oil and low protein flour could improve the texture and flavor of RMF, but the optimum levels of their addition were 10 %, 15, % and 7 %, respectively. Sodium tripolyphosphate also increased the tensile strength of RMF significantly, but its optimal level of addition was 0.25 %. |
本系統中英文摘要資訊取自各篇刊載內容。