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題名 | 溫度對紅瓜鰺鹽溶性蛋白質及鮮度之影響= |
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作者 | 王文亮; 蔡慧君; 林小玲; 廖志學; 陳聰松; |
期刊 | 水產研究 |
出版日期 | 19951200 |
卷期 | 3:2 1995.12[民84.12] |
頁次 | 頁161-172 |
分類號 | 439.7 |
語文 | chi |
關鍵詞 | 紅瓜鰺; 鹽溶性蛋白質; Ca-ATPase活性; 固有黏度; Mackerel scad; Decapterus russellii; Salt-soluble protein; Ca-ATPase activity; Intrinsic viscosity; |
中文摘要 | 以 K 值 20%為生食用之鮮度界限,並配合官能評定發現,紅瓜?魚 片在 -20 和 -40℃可貯藏 12 和 18 週; 40,30,20,10,5 和 0 ℃中分別 可貯藏 3/4,2,4,24,48和 96小時。鹽溶性蛋白質之 Ca-ATPase 活性,初 期隨貯藏時間的增長而增加,其最大值在30 和 40 ℃時為 1.5 小時; 20 ℃ 時為 4小時; 10、5 和 0 ℃均為 2 日;-20 ℃為 4週; -40 ℃則為 6 週, 此後,其活性再快速下降。故紅瓜?魚片於加工中,為求保鮮並避免其鹽溶性 蛋白質發生變性,溫度宜維持在 10 ℃以下,而凍藏於 -20 和 -40 ℃中,則 以不超過 3 個月為原則。在各貯藏溫度下,鹽溶性蛋白質之 Ca-ATPase 活性 與其固有粘度值呈正相關 (r=0.63)。但在 5 ℃以下之溫度貯藏時,K 值與鹽溶 性蛋白質之抽出量則呈現負相關。 |
英文摘要 | Using K-value, a freshness index, at 20% as an acceptable limit of mackerel scad Decapterus russellii for sashimi quality together with sensory evaluation, the raw meat could be stored at -20 and -40℃ for 12 and 18 weeks, at 40, 30, 20, 10, 5 and 0℃ for 3/4, 2, 4, 24, 48 and 96 hours, respectively. The Ca- ATPase activity of salt-soluble proteins increased with the storage time at the early stage and then decreased rapidly during the prolonged storage. It reached the maximum value in 1.5 h at 40 and 30℃, in 4 h at 20℃, in 2 days at 10, 5 and 0℃, in 4 wk at -20℃, and in 6 wk at -40℃. For minimizing the denaturation of muscle proteins during processing and storage, we supposed that the mackerel scad can be kept at below 10℃ during processing and stored at -20 or -40℃ for less than 3 months. Based on the raw meat stored at various temperatures experiment, the Ca-ATPase activity was highly correlated with the intrinsic viscosity of salt- soluble proteins, while the solubility of salt-soluble proteins was negatively correlated with the K-value when stored at below 5℃. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。