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題 名 | 氧化鉛、氧化銅及硫酸銅添加量對皮蛋品質之影響=The Effects of Lead Oxide, Copper Oxide and Copper Sulfate Addition on Quality of Alkalized egg |
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作 者 | 王政騰; 謝佳慧; | 書刊名 | 食品科學 |
卷 期 | 22:5 1995.10[民84.10] |
頁 次 | 頁521-527 |
分類號 | 463.7 |
關鍵詞 | 氧化鉛; 氧化銅; 硫酸銅; 皮蛋; 品質; Lead oxide; Copper oxide; Sulfide oxide; Alkalized egg; Quality; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗旨在探討鉛、銅添加量對皮蛋品質與鉛、銅殘留量之關係。結果顯示,氧化鉛、氧化銅及硫酸銅添加量與皮蛋中鉛、銅殘留量之相關迴歸式分別為:Y=0.0155434X-1.076129;Y-=0.000000929X2+0.0001687X+2.3240及Y=0.000726X+2.32054(X為添加量,Y為殘留量)。氧化鉛150ppm、氧化銅或硫酸銅200ppm是確保皮蛋高製成率且殘留量不超過法規限量的添加量;鉛、銅添加量與皮蛋蛋殼表面斑點數量呈正比例關係。以充分溶解之鉛或銅溶液浸漬皮蛋,不因水位高低而影響鉛銅於皮蛋中之殘留量;比較12與22天浸漬期顯示,天數對皮蛋內鉛、銅殘留量無顯著差異。皮蛋蛋白、蛋黃pH值不受鉛、銅添加影響;但蛋黃中硫氫基含量隨鉛、銅添加量增加而略微減少。 |
英文摘要 | An experiment was conducted to investigate the effect of lead and copper addition on the qualities and chemical residues of alkalized egg. The results showed that the regression equation of correlations between lead oxide, copperoxide and copper sulfied addition (Y axis) and the lead, coppe residues (X axis) of alkalized egg were Y=0.0155434X-1.076129;Y-=0.000000929X2+0.0001687X+2.3240及Y=0.000726X+2.32054, respectively. A positive proportional relation between lead and copper addition and the spot number on the shell of alkalized egg was obtained. The lead or copper residue in alkalized egg was not influenced by pickle at higher or lower level. The lead or copper reside in alkalized egg also showed no difference for pickling periods when compared between 12 and 22 days. The pH value of egg white and yolk were not affected by the addition of lead or copper during pickling, but he -SH group content in yolk was reduced slightly with an increased addition of lead or copper. |
本系統中英文摘要資訊取自各篇刊載內容。