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題 名 | 添加纖維素及洋菜對煉製品品質之影響=Effects of Addition of Cellulose and Agar on the Quality of Surimi Products |
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作 者 | 翁玉娥; 周照仁; | 書刊名 | 食品科學 |
卷 期 | 22:5 1995.10[民84.10] |
頁 次 | 頁606-614 |
分類號 | 439.74 |
關鍵詞 | 膳食纖維質; 煉製品; 膠強度; 度能品評; Dietary fiber; Surimi product; Gel strength; Sensory panel scores; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以不同比例之纖維素與洋菜取代澱粉添加於水漂及末水漂之魚肉中製成煉製品,分別測定其製品之形膠能力、折曲度、何水力、酸鹼值及色度,並配合官能品評,以探討膳食纖維質應用於煉製品加工上之曘適添加量。結果顯示1~3%之維素的添加雖可略為提高製品之白度,但製品之膠強度與保水力則有下降的趨勢,而1~3%之洋菜的添加雖可提高製品的膠強度,但卻明顯降低製品之白度,而官能品評之喜好度也有降低之趨勢。此外,纖維素與洋菜的添加對水漂魚之煉製品的影響較未水漂者明顯,因此膳食纖維質之添加宜以水漂魚肉為對象較佳,其添加量以1~2%為宜。 |
英文摘要 | 1~3% cellulose and agar were added into minced fish to replace parts of the starch addition and made into surimi products, respectively. When 1~3%cellulose was added, the whiteness of products increased while the gel strength and water holding capacity decreased. The addition of 1~3% agar increased the gel strength of products, but reduced the whiteness and sensory panel scores. These phenomena were more obvious in washed surimi products than in unwashed surimi products. These results suggested that 1~2% addition of cellulose or agar would be appropriate in washed surimi products. |
本系統中英文摘要資訊取自各篇刊載內容。