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題名 | 臭氧脫色對鯖魚(Scomber Australasicus)粉色澤及功能特性之影響 |
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作者 | 林金鵬; 張鴻民; | 書刊名 | 食品科學 |
卷期 | 22:2 1995.04[民84.04] |
頁次 | 頁218-226 |
分類號 | 439.7 |
關鍵詞 | 鯖魚粉; 功能特性; 溶解度; 乳化能力; 乳化安定性; 起泡能力; 泡沬安定性; Mackerel meal; Functional property; Solubility; Emulsifying capacity; Emulsion stability; Whippability; Foam stability; |
語文 | 中文(Chinese) |
中文摘要 | 本研究在於探討臭氧(O3)脫色處理對所得鯖魚粉色澤及功能特性之影響,試驗中臭氧脫色之操作條件為pH4.2或 4.4,氯化鈉2%及通氣時間30分鐘。結果顯示,經臭氧處理之鯖魚粉有較高之L值及白色度(whiteness),而其a、b值及黃色度(yellow index)則顯著(p<0.05)低於未經臭氧處理者。在pH6~9範圍臭氧之處理對鯖魚粉溶解度無明顯影響,但pH低於6或高於9時,則未經臭氧處理者有較高之溶解度。於pH5時,經臭氧處理及未經臭氧處理鯖魚粉之乳化能力無差異,但其餘pH下,未經臭氧處理者均有較高之乳化能力。至於乳化安定性,除pH4、5外,未經臭氧處理者亦均高於臭氧處理者。另外在pH3~11範圍,未經臭氧處理者亦均較臭氧處理者有較高之起泡能力及泡沫安定性。 |
英文摘要 | This study was condiucted to investigate the effect of ozonation on color and functional properties of mackerel meal. Ozonation condition was pH 4.2 or 4.4, 2% NaCl and 30-minute ozonation time. the mackerel meal prepared with ozonation showed hiher Lvalue and witeness, lower a, b value and yellow index than that without ozonation. At pH<6 or pH>9, the meal prepared without ozonation showed higher solubility thanthose with ozonation, but between pH 6-9, no significant difference between them was observed. At pH5, the emulsifying coapacity of meal with and without ozonation were equivalent, but at the other pHs, non-ozonated meal has higher emulsifying capacity. Emulsion stability of non-ozonated meal was higher than those of ozonated meal at any pH except pH 4-5. the whippabiltiy and foaming stability of non-ozonated meal were always hiher than that of ozon ated meal through pH 3-11. |
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