頁籤選單縮合
題 名 | 鮪魚蒸煮液回收作為調味料利用之探討(3):萃取物之含氮成分變化及其呈味喜好性 |
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作 者 | 邱思魁; | 書刊名 | 食品科學 |
卷 期 | 22:2 1995.04[民84.04] |
頁 次 | 頁208-217 |
分類號 | 439.75 |
關鍵詞 | 鮪魚; 蒸煮液; 調味料; 萃取物成分; 游離胺基酸; 呈味; Tuna; Cooking waste; Flavorings; Extractive components; Free amino acid; Taste; |
語 文 | 中文(Chinese) |
中文摘要 | 本文針對鮪魚蒸者液在蛋白?水解與濃縮處理之回收過程中,繼續探討其萃取物含氮成分之變化,以及濃縮後呈味喜好性的比較。經蛋白?水解與精製處理之鮪魚蒸煮液,其喜好性明顯受到濃縮處理所影響,當採用之溫度愈高及時間愈長,焦味產生更為明顯且色澤更深,此可能係非酵素褐變所致,官能品評結果顯示適當條件之濃縮處理能提高整體喜好性。鮪魚蒸?液的游離胺基酸總量為891ml/100ml,其中,以組胺酸、牛磺酸、鵝肌?、麩胺酸、丙胺酸、白胺酸、蘇胺酸及離胺酸等含量較高,核?酸成分以肌?酸(76mg/100ml)最豐富,另氧化三甲胺及允酸酐含量亦多。鮪魚蒸者液經過蛋白?水解後,以游離胺基酸的增加最明顯,尤其是組胺酸和牛磺酸。其次再經濃縮處理之後,游離胺基酸總量明顯減少,並以組胺酸之減少量最大,相對的其餘萃取物含氮成分的變化小。鮪魚蒸署液經蛋白?水解、精製與濃縮等處理後,外觀色澤及不良腥臭味等均有所改善,整體喜好性也明顯提高,作為調味料之利用應是可行的。 |
英文摘要 | This study was carried out to better understand the changes of extractive nitrogenous components and overall preference of tuna cooking waste in the process of enzyme hydrolysis and concentration. The overall preference could be improved by application of protease hydrolysis and further concentration. The preference was considerably affected by concentration conditions. As the temperature and the period sued for concentration increased, the color darkened and the flavor became increasingly undesireable. The amount of free amino acids (FAA), especially histidine, were markedly decreased during concentration, suggesting that a Maillard reacition might have been be involved in the process. The colling wasted contained 891 mg/100 ml of FAA, of which histidine, taurine, anserine, glutaimic acid, leucine, threonine, and lysine were the dominant compounds. Inosione monophosphate (76 mg/100 ml), trimethylamine oxide, and creatinine were also present in high levels, ranging from 45 to 76 mg/100ml. After enzyme treatments, the level of FAA in the cooking wastes, praticularly hiostidine and taurine, were greatly increased. The concentration process, however, caused a decrease of FAA. By sensory evalutaion, it was found that tuna cook waste processed under the optimal conditions of this study could be used in a flavoring agent. |
本系統中英文摘要資訊取自各篇刊載內容。