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相關文獻
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頁籤選單縮合
題名 | Cooking Effects on Chloramphenicol Residue in Swine Muscle Tissue=烹調對豬肉中殘留氯黴素之影響 |
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作者 | 許順堯; 湯仲堅; 李坤雄; | 書刊名 | 食品科學 |
卷期 | 22:5 1995.10[民84.10] |
頁次 | 頁528-532 |
分類號 | 412.37 |
關鍵詞 | 氯黴素; 豬肉; 烹煮; 加工; Chloramphenicol; Swine muscle tissues; Cooking; Processing; |
語文 | 英文(English) |
中文摘要 | 本論文在探討冷沖與烹者對豬肉中殘留氯鰴素的影響。實驗結果顯示,冷凍中氯鰴素損失很少(<2.3%)。氯鰴素在製罐中幾乎完全被破壞,且其破壞率比其他加工方法顯著為高。以煎、微波、炸和壓力鍋烹煮時,氯鰴素損常率低於33%,比製大香腸時之57%損失率為少。此結果指出肉中殘留之氯鰴素易受熱破壞,高溫長時間加熱可破壞較多氯鰴素。醃漬和無醃漬處理之平均氯鰴素損失率,分別為50%及39%。醃漬肉氯鰴素損失較多之原因,可能肇因於其含較多水分且水分流失較高所引起之萃取之作用。 |
英文摘要 | Frozen storage and cooking effects on chloramphenicol (CAP) residue in swine muscle tissue were investigated. Results showed that the decrease of CAP in frozen storage (-20℃) was minor, <2.3%. Degradation of CAP in the canning process was almost complete and was significantly larger than that of the other processes. The decrease of CAP level in broiling, microwaving, deep-frying and pressure-cooking methods was less than 33% and was significantly less than that of 57% in the smoking-heating process. The results indicated that CAP is heat-labile. Higher temperature and longer heating time degraded CAP residue more in meat. The average CAP losses in cured and uncured tissues were 50% and 39%, respectively. The higher CAP loss in cured meat could be due to the leaching effect of the higher moisture level and higher moisture loss in cured tissue. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。