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頁籤選單縮合
題 名 | 淘汰母豬肉加工利用之研究(2)--淘汰母豬肉注射鹽漬液及滾打處理製作中式香腸 |
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作 者 | 曾再富; 林高塚; 周榮吉; 楊正護; 周仲光; | 書刊名 | 食品科學 |
卷 期 | 22:1 1995.02[民84.02] |
頁 次 | 頁1-11 |
分類號 | 473.6 |
關鍵詞 | 淘汰母豬肉; 注射鹽漬液; 滾打處理; 中式香腸; Culled sowmeat; Brine injection; Tumbling; Chinese-style sausage; |
語 文 | 中文(Chinese) |
中文摘要 | 本試旨在探討淘汰母豬肉經注射鹽漬液及滾打處理後,製作中式香腸之品質變化。試驗處理包括:A組為80%肉豬前肢肌+20%背脂;B組為40%肉豬前肢肌+40%淘汰母豬後腿肉+20%背脂;C組為40%肉豬前肢肌+40%經注射鹽漬液(15%)及滾打處理之淘汰母豬後腿肉+20%背脂。結果顯示: 1.C組製品之水份含量最高(p<0.05);但其切斷值最低(p<0.05)。 2.三組之α值(redness)及亞硝酸鹽殘留量,隨貯存時間(42天)下降;TBA值則隨貯存時間上殺升。 3.三且之Ph值皆在6.08~6.45之間;保水性於貯藏期(0~28天)無變化,貯藏後期(28~42天)有下降現象。 4.C組之品評接受性最佳。 |
英文摘要 | The purpose of this research is to evaluate the effect of brine injection and tubmbling on culled sowmeat as a raw material for Chinese-style. The sausage was made from three types of raw material: (A)80% of pork shoulder+20% of pork back fat. (B)40% of pork shoulder+40% of untreated sow ham+20% of pork back fat. (C)40% of pork shoulder+40% of brine-injected and tumbled sow ham+20% The results showed: (1)Moisture content in Chinese-style sausage made from the raw material of type C was highest among three types of raw material, and shear value was lowest. (2)As storage time increased redness (a value) and residual nitrite of sausages from three types of raw material decreased, but TBA value increased. (3)pH value of three type of products was within 6.08-6.45; water holding capacity of products was stable in 0-28 days of storage but decrease in 28-42 days of storage. (4)Chinese-style sausage made from the type C material had highest panel acceptability. |
本系統中英文摘要資訊取自各篇刊載內容。