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題 名 | 微波解凍過程中冷凍虱目魚漿過熱熟化現象之改善 |
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作 者 | 陳美伶; 柯文慶; 賴滋漢; 陳建斌; | 書刊名 | 食品科學 |
卷 期 | 22:3 1995.06[民84.06] |
頁 次 | 頁276-283 |
分類號 | 439.7 |
關鍵詞 | 過熱熟化; 微波解凍; 冷凍虱目魚漿; Runaway heating; Microwave thawing; Frozen milkfish surimi; |
語 文 | 中文(Chinese) |
中文摘要 | 以冷凍虱目魚漿為材料,使用不同微波功率(420W、240W、90W)照射、微波照射併用乾冰冷卻及照射2min中止1min循環多次的間歇微波照射方式進行微波加熱解凍試驗,探討解凍後魚漿肌動凝蛋白(actomyosin)抽出率、肉糊凝膠強度及色澤(L、a、b值)之變化。結果顯示在凍結溫度-20℃、解凍終溫-2.5℃時,肌動凝蛋白抽出率反映出240W間歇及90W直接微波照射處理方式最能避免表面過熱熟化現象之發生;凝膠試驗顯示過熱熟化魚漿,因已變性凝膠而無法成型,併用乾冰冷卻之微波解凍方式雖無法改善過熱熟化現象,但對未過熱熟化部分之色澤保持頗有助益。 |
英文摘要 | Frozen milkfish surimi was used as material which underwent thawing testing by microwave irradiation (output 420, 240 and 90W), microwave heating combined with surface cooling by dry ice, and intermittent irradiation at 240W (irradiated 2min and rested 1min for several cycles). The actomyosin etraction, gel strength, and color change (L, a, b value) of the meant paste after thawing were investigated. On actomyosin extraction, direct irradiation of 90W and interminttent irradiation were applicable to avoid runaway heating for the surimi frozen at -20℃ and thawed to -2.5℃. Runaway heated surimi lost the ability of shape formation due to protein which denaturation had induced. Although runaway heating could not be prevented by microwave heating combined with surface cooling, remarkable success in color maintenance was observed. |
本系統中英文摘要資訊取自各篇刊載內容。