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題名 | 重組鮪魚排之物性及凍藏中品質之變化=Physical Properties of Restructured Tuna Steak and Its Quality Changes During Frozen Storage |
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作者 | 彭昌洋; 潘惠婉; Peng, Chang-yang; Pan, Hui-wan; |
期刊 | 水產研究 |
出版日期 | 20021200 |
卷期 | 10:1/2 民91.12 |
頁次 | 頁71-77 |
分類號 | 439.75 |
語文 | chi |
關鍵詞 | 重組鮪魚排; 官能品評; 貯存耐性; Restructured tuna steak; Sensory evaluation; Shelf life; |
中文摘要 | 本研究旨在探討重組加工對鮪魚肉質物性之影響,並評估該重組魚排之貯存耐性與消費者對其之接受性。經以物性儀進行咀嚼測定結果,肉質硬度以熟肉最高,其次為重組魚排,生肉最低;凝集性則重組魚排高於生肉和熟肉,顯示重組加工可以有效地改善其肉質口感。受試者對於重組魚排之接受性均在喜歡程度以上,其中去除血合肉者又顯著優於未去除者。將產品凍藏於-20℃下儲存,三個月中,測定其硬度、凝集性、揮發性鹽基態氮(volatile base nitrogen)和硫巴比妥酸(2-thiobarbituric acid)之變化,結果發現不論是普通包裝或充氮包裝者,其品質均相當穩定。 |
英文摘要 | Texture quality, acceptability, and shelf life of restructured tuna steak (RTS) fabricated from yellow-fin tuna were evaluated. In a chewing test, steamed meat had the highest toughness, followed by RTS and raw meat. The degree of cohesiveness of RTS was higher than that of raw meat and steamed meat, indicating that the restructuring processing would effectively improve the meat texture. The sensory scores of RTS ranked in a acceptable level. Also, people preferred RTS without dark muscle to that with dark muscle. There were no significant changes in toughness, cohesiveness, VBN, and TBA value in either air-packed or N2-packed products after RTS were stored at -20℃ for 1-3 months. |
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