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題 名 | 利用豬皮漿與稻米混合物作為中式乾香腸可見脂肪替代物之研究=Study on Pig Skin Slurry and Rice Mixture as Visible Fat Substitute in Chinese Dry Sausage |
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作 者 | 周繼發; 黃瓊慧; | 書刊名 | 中國畜牧學會會誌 |
卷 期 | 26:1 1997.03[民86.03] |
頁 次 | 頁77-86 |
分類號 | 473.6 |
關鍵詞 | 豬皮漿; 稻米; 可見脂肪替代物; 中式乾香腸; Pig skin slurry; Rice; Visible fat substitute; Chinese dry sausage; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究利用省產極為豐富且廉價之豬皮,藉強化因子添加於豬皮漿中,並經成型 、冷凍乾燥後,添加於中式乾香腸中作為可見脂肪替代物( visible fat substitute )。 其結果顯示: 一、以稻米及蒟蒻作為強化因子時,其與豬皮漿混合者之外觀及理化性質與豬背脂較為接近 , 其中又以豬皮漿與稻米比率為 1:1 者經乾燥之混合物最適作為中式乾香腸之可見脂肪替 代物。 二、以豬皮漿與稻米混合物取代中式乾香腸中 0%、33.3 %、 66.6% 及 100% 之背脂粒實驗 中,皆因其在蒸煮過程中產生吸水作用而使蒸煮產率較對照組高;在官能評估方面如顏色、 切面外觀( section appearance )、多汁性、風味及總接受性( overall acceptability )等, 當脂肪替化物替代率達 33.3% 時, 其結果與對照組無顯著差異, 而替代率增加至 66.6% 時, 各項官能評估均落在尚可接受之範圍,故在傳統約含脂肪量 38% 之以蒸煮熟製 的中式乾香腸中, 本研究所開發之可見脂肪替代物建議取代量為 33.3 ∼ 66.6% 之間,並 可有效的將香腸之含脂率降低至 28 ∼ 18%。 |
英文摘要 | This study sought to use Taiwan's plentiful and low-cost pig skin for m aking Chinese dry sausage. Pig skin was mixed with fortifying factors to form a mixture product, and then modeled, freeze dried and then added in Chinese dry sausage as the visible fat substitute. The results were as follows: 1. When using rice as an fortifying factor, the appearance and physicochemical properties of pig skin slurry-rice mixtures were similar to back fat from pig, and the dried pig skin slurry-rice mixtures at 1:1 ratio were the best for visible fat substitute added in Chinese dry sausage. 2. In Chinese dry sausage, when the visible back fat particles were replaced by pig skin slurry-rice mixture as fat substitute from 33.3, 66.6 to 100%, the cooking yields were all higher than the control because of the hydroscopic property from fat substitute during the steam cooking process. The all panel test scores were not significantly different between the control and 33.3% replacement level by fat substitute, and also acceptable when the levels did not exceed 66.6%.Therefore, in traditional Chinese dry sausage which contained about 38% fat, the recommendable replacement level by pig skin-rice mixture as visible fat substitute were 33.3 to 66.6% which could also reduce the sausage fat content by 28 ∼ 18%. |
本系統中英文摘要資訊取自各篇刊載內容。