頁籤選單縮合
題 名 | 燻煙鴨排之開發 |
---|---|
作 者 | 黃加成; | 書刊名 | 畜產研究 |
卷 期 | 28:1 1995.03[民84.03] |
頁 次 | 頁9-18 |
分類號 | 473.6 |
關鍵詞 | 鴨肉; 按摩滾動; 燻煙; 真空包裝; Duck meat; Massaging and tumbling; Smoking; Vacuum packaged; |
語 文 | 中文(Chinese) |
中文摘要 | 應用現代化肉品加工技術,開發鴨肉加工新產品,以探高鴨肉之加工利用及經濟價值。本試驗以冷凍櫻桃谷鴨胸肉試製鴨排,探討加工方法(燻煙及無燻處理)及包裝保存(真空或無真空包裝,3℃貯存)對鴨排品質之影響。結果顯示,鴨排之一般化學組成分約為水分55%,粗蛋白質19%,粗脂肪22%,灰分2.5%,製成率82%。其水活性0.97,剪切值0.21 kg/cm2,食鹽2.04%燻煙及無燻煙處理對製品一般化學組成分無顯著差異,但燻煙處理組鴨排之色澤、風味及可接受性較無燻煙組為優。燻煙鴨排利用真空包裝,在3℃經7週貯藏時,其總生菌數,乳酸菌及腸內菌似無增殖現象,T.B.A值及揮發性鹽基態氮隨貯藏時間有微量增加,但無顯著變化。製品之質地、色澤與風味乃保良好,並無腐敗變質的現象。 |
英文摘要 | In order to develop new duck meat products by the modern meat processing technique and promote the processing usability and economical value of duck meant, the study used the breast meat of Cherry Valley duck for manufacture the duck steak. The effect of processing method (smoking and unsmoking treatment) and packing type (vacuum and unvacuum packaged) on the quality of duck steak during storage at 3℃ were investigated. The results showed that the chemical composition of the duck teak was as follow: moisture 55%, crude protein 19%, crude fat 22%, ash 2.5% and yield 82%, and its water activity 0.97, shear value 0.21 Kg/cm2 and sodium chloride content 2.04%. There were no difference of chemical compositon between the somked product and the unsmoked product. However, the color, flavor and over-all acceptance of the smoked group were better than the unsmoked (P<0.05). after the smoked duck steak was packed with vacuum and stored at 3℃ for 7 weeks, the reproduction of aerobic viable count, lactic acid bacteria and enterobacteriaceae was not found. The content of T.B.A value and V.B.N in the products tended to increase slightly with the storage time, although there was no major changes. The texture, color and flavor of products remained satisfactory and no deterioration during the storage period were observed. |
本系統中英文摘要資訊取自各篇刊載內容。