查詢結果分析
相關文獻
- Effects of Electrical Stimulation and Aging Time on the Free Amino Acids and Volatile Compounds of Chinese Style Dry-cured and Aged Ham
- Effects of Electrical Stimulation and Aging Time on the μ-Calpain of Chinese Dry-Cured and Aged Ham
- 脊髓損傷患者之功能性電刺激踩車系統
- 豬血蛋白質之酵素水解
- 七股潟湖表層海水的顆粒性和溶解性游離胺基酸的組成和分布
- 飲食蛋白質量對血漿游離胺基酸的影響
- Effect of Ultraviolet-C Irradiation on Volatile Compounds of Common and High-Temperature Mushrooms
- 紅麴菌對豬肉混合物中含氮化合物及游離胺基酸之影響
- 阿根廷魷魚乾加工過程中化學成分與品質的變化
- Effects of Prokinetic Agents on Contractile Responses to Electrical Field Stimulation of Isolated Guinea Pig Trachea
頁籤選單縮合
| 題 名 | Effects of Electrical Stimulation and Aging Time on the Free Amino Acids and Volatile Compounds of Chinese Style Dry-cured and Aged Ham=電刺激與熟成期間對中式乾醃火腿的游離胺基酸和揮發性化合物之影響 |
|---|---|
| 作 者 | 周學明; | 書刊名 | 食品科學 |
| 卷 期 | 22:6 1995.12[民84.12] |
| 頁 次 | 頁736-748 |
| 分類號 | 463.74 |
| 關鍵詞 | 電刺激; 熟成期; 游離胺基酸; 揮發性化合物; 乾醃熟成火腿; Electrical stimulation; Aging time; Free amino acids; Volatile compounds; Dry-cured and aged ham; |
| 語 文 | 英文(English) |
| 中文摘要 | 此研究是分裂區集試驗設計,主區集是電刺激,與次區集是熟成時間,旨在探討電刺激(電刺激與非電刺激)和熟成期間(0,2,4和6個月;新鮮後腿肉作為對照組),對中式乾醃火腿與風味形成有關生化改變之影響。藉著測定游離胺酸與動態頂隙分析法鑑定揮發性化合物,以及用官能品評等來評估這些處理效果。 個別的游離胺基酸,在新鮮火腿肉與中式火腿熟成0,2,4和6個月之間呈顯著地增加(p<0.05)。使用動態頂隙分析法,有13種與中式火腿風味有關的揮發性化合物被鑑定。揮發性化合物的量可藉著加熱而增加(p<0.05)。揮發性化合物諸如正庚烷、正辛烷2-庚酮等顯著地(p<0.05)受電刺激與熟成期的影響。以及官能品評特性包括:中式火腿的火腿風味濃度、柔嫩度、紅色度、質地、與總接受性隨熟成期間而增加(p<0.05)。甲基苯、2-丁酮、2-戊酮、2-甲基色□吩等揮發性化合物顯著地(p<0.05)與火腿風味濃度與總接受性有關係。 |
| 英文摘要 | This study was a split plot design (the main plot was electrical stimulation and the subplot was aging time) to investigate the effect of electrical stimulation (electrical stimulation, ES, vs. non-electrical stimulation, NES) and aging time (0, 2, 4, and 6 months) and fresh ham as a control on the biochemical changes associated with the formation of ham flavor in Chinese style dry-cured and aged ham. The efficiency of each treatment was evaluated by the free amino acids and dynamic headspace analysis (DHA). Secsory evaluation was also performed. The individual free animo acids increased (p<0.05) in the fresh ham and aged ham (0, 2, 4, and 6 months). Thirteen volatile compounds were identified by DHA and related to the flavor characteristics of the Chinese dry-cured and aged ham. The quantity of the volatile compounds was increased (p<0.05) by heating. Individual volatile compounds such as heptane, octane, and 2-heptanone were significantly (p<0.05) affected by ES and aging time. Furthermore, the sensory characteristics including ham flavor intensity, tenderness, red color, texture, and the overall acceptability of the Chinese harm increased (p<0.05) during aging time. Methyl benzene, 2-butanone, 2-pentanone, and 2-methyl thiophene were significantly (p<0.05) related to ham flavor intensity and overall acceptability. |
本系統中英文摘要資訊取自各篇刊載內容。