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題 名 | 以反應曲面模式探討異抗壞血酸鈉及三聚合磷酸鈉對凍藏絞碎豬肉之影響(2):抗氧化效果 |
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作 者 | 賴坤明; 林亮全; | 書刊名 | 農林學報 |
卷 期 | 44:3 1995.09[民84.09] |
頁 次 | 頁29-43 |
分類號 | 473.6 |
關鍵詞 | 反應曲面模式; 異抗壞血酸鈉; 三聚合磷酸鈉; 凍藏; 絞碎豬肉; 抗氧化; |
語 文 | 中文(Chinese) |
中文摘要 | 為探討異抗壞血酸鈉(SE)及三聚合磷酸鈉(STPP)對凍藏絞碎豬肉中脂質 氧化及肌紅蛋白(Mb)變性之影響,豬之前腿精肉及背脂(4:1)混合絞碎,並添加 SE(100~1,500ppm)或/及STPP(500-5,500ppm)後,凍藏於-18℃,定期(0,6,12,18,26 週)取樣進行相關之分析。結果發現STPP之添加有提高碎肉pH的現象,而SE則影 響不大,兩者混合添加則有抑制碎肉中TBA值增加之現象。由反應曲面模式(RSM) 推知,當SE添加量在700ppm以上時。提高SE添加量則有抑制Mb變性的作用,但 STPP則添加量愈高,抑制效果反而降低,而兩添加物對凍藏中碎肉揮發性鹽基 態氮均無顯著影響。 |
英文摘要 | To investigate the effect of sodium erythorbate (SE) and sodium tripolyphosphate (STPP)on the lipid oxidation and denaturation of myoglobin of frozen ground pork, the lean of picnicand dorsal fat (4:1) were minced with various amounts of SE (100-l,500ppm) or/and STPP(500-5,500ppm). The resultant samples were stored at -18 ℃ for 26 weeks. At definite time intervals (0, 6, 12, 18 and 26 weeks), samples were removed and subjected to various analysis.The addition of STPP increased the pH of ground pork, while SE did not affect. The combination use of two additive inhibited the increase of TBA during frozen storage. According tothe response surface model analysis, increase in the SE addition substantially decreased theformation of MMb when the amount of SE addition was over 700ppm. However, the increasein the STPP addition contrarily increased the oxidation of Mb. No significant change in VB-Nwas observed in samples with these two additives. |
本系統中英文摘要資訊取自各篇刊載內容。