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題 名 | 調製鰻加工中鰻肉含氮萃取物成分之變化 |
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作 者 | 邱思魁; | 書刊名 | 中華民國營養學會雜誌 |
卷 期 | 20:1 1995.01[民84.01] |
頁 次 | 頁59-71 |
分類號 | 412.37 |
關鍵詞 | 鰻魚; 調製鰻; 萃取物成分; 游離胺基酸; 核苷酸; 肌酸; 肌冴; 加工; Eel; Presevered eel; Extractive components; Free amino acid; Nucleotides; Creatine; Carnosine; Processing; |
語 文 | 中文(Chinese) |
中文摘要 | 針對調製鰻之加工,分析鰻魚肉中含氮萃取物成分之組成,並探討這些成分從原料至最後成品之加工過程中的變化,以瞭解其呈味成分及加工的影響。一般成分之變化,主要係在表面燒烤處理後,水分降低約10,相對的粗蛋白及粗脂肪則呈現增加,而在以後的加工處理中,一般成分的變動均不大;但以無水物的含量作比較,在蒸煮處理後,粗蛋白呈現較明顯的增加而粗脂肪減少。原料鰻肉禽氮萃取物成分之組成,海都寧反應物質總量為554mg/lOOg,並以肌�顜t量(408mg/1OOg.最高,其他如牛磺酸、甘胺酸、離胺酸及丙胺酸等亦為主要胺基酸,核��酸相關化合物中,以肌酸(140mg/lOOg)為主,肌��其次,總量為193mg/lOOg,此外,肌酸含量亦多,達315mg/lOOg,至於其他成分則含量較低。在調製鰻加工過程中,主要的變化在於表面燒烤處理後,多數的海都寧反應物質含量下降,但肌��酸及肌酸則增加,而肌��酸在蒸煮處理後產生明顯的減少,相對的,游離胺基酸在第一次調味與燒烤處理後逐漸增加;當以lOOg無水物的含量表示,主要係在表面燒烤處理造成海都寧反應物質總量及肌酸含量減少,但在調味與燒烤處理後游離胺基酸的含量均逐漸增加,而核��酸相關化合物在蒸煮處理時引起其含量下降,其後的加工中則變化小,最後成品中的海都寧反應物質總量比原料鰻肉高,特別是麩胺酸的增加,這對其風味應有所助益。 |
英文摘要 | The changes in extractive nitrogenous components of flesh during processsing of preserved eel were investigated for understanding the contents of taste compounds and their changes as influenced by the processing procedures. Amarked loss of moisture was found at surface-roasting stage. As in dry atter,content of crude protein showed an increase at steaming stage, while the ontentof crude fat decreased. The raw material contained 554 mg/1OOg of inhydrinreactive substances, in which a dipeptide (carnosine; 408 mg/1OOg) was redominent and taurine, glycine, lysine, and alanine, ranging from 11 to 42 g/1OOg, were also the main constituents. Levels of inosine monophosphate and reatinewere high, amounting 140 and 315 mg/1OOg, respectively. Most of free minoacids increased considerably during processing, especially the increase of lutamicacid did. The inosine monophosphate level at steaming stage was higher hanthat at other processing stages, but lower than that of raw material. on sequently, the final product was rich in free amino acids. It is believed that thegreat increase of glutamic acid could improve the flavor properties of final product. |
本系統中英文摘要資訊取自各篇刊載內容。