頁籤選單縮合
題 名 | 調味酥骨虱目魚之加工條件及其貯藏中品質變化之研究 |
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作 者 | 彭昌洋; 蘇素月; 蘇偉成; | 書刊名 | 水產研究 |
卷 期 | 1:1 1993.06[民82.06] |
頁 次 | 頁61-68 |
分類號 | 439.75 |
關鍵詞 | 調味酥骨虱目魚; 加工條件; 貯存壽命; Seasoned softened-bone milkfish; Processing condition; Shelflife; |
語 文 | 中文(Chinese) |
中文摘要 | 當歸、味噌等兩種調味酥骨虱目魚係將生鮮虱目魚經過前處理、醃漬、 蒸煮及烘乾後製成,而以醃料在 5℃中醃漬過夜所製得的成品風味較佳;為了 要達到全魚骨刺酥化的目的,必須在 125℃加熱50分鐘以上;蒸煮後再經過熱 風乾燥(65± 1℃,60 min),製品的外觀較佳。比較製品和原料的品質,總生菌 數由原料含有5.30×107 CFU/g減少為5.90×101 CFU/g (當歸酥骨虱目魚) 和 1.96×102 CFU/g (味噌酥骨虱目魚),製品的大腸菌群為陰性。經過真空包裝之 成品於 5℃及-20℃下六個月的貯藏中,總生菌數、pH值、酸價、過氧化物價 及色澤等指標,均無顯著的變化;綜合測定的結果,顯示該產品在 5℃或-20℃ 下六個月的貯藏中品質相當安定。 |
英文摘要 | Tan-Kuei and Wei-Tseng seasoned softened-bone milkfish products were prepared by removing the head and viscera, soaking in seasoning, retorting, and drying. The optimal conditions were: soaking at 5℃ overnight, retorting at 125℃ for 50 min and drying at 65℃ for 60 min. The aerobic plate count (APC) of fresh fish, Tan-Kuei and Wei-Tseng seasoned products were 5.30×107, 5.90×101, and 1.96×102 CFU/g, respectively. The coliform test of all products had negative results. During six months storage at 5℃ and -20℃, no significant changes in APC, pH, acid value, peroxide value and color of the vacuum-packed products were observed. These data suggested that the vacuum-packed and seasoned softened-bone milkfish developed in the study was stable when refrigerated and frozen. |
本系統中英文摘要資訊取自各篇刊載內容。