頁籤選單縮合
題 名 | 燻煙對調味雞腿於常溫貯藏期品質變化的影響=Effect of Smoke on Quality of Marinated Chicken Drum Stricks during Storage at Room Temperature |
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作 者 | 王中奇; 郭俊欽; 蔡正宗; 紀學斌; | 書刊名 | 食品科學 |
卷 期 | 23:2 1996.04[民85.04] |
頁 次 | 頁228-235 |
分類號 | 473.6 |
關鍵詞 | 燻煙; 雞肉; 嫌氣菌; 乳酸菌; Smoking; Chicken; Anaerobic bacteria; Lactic acid bacteria; |
語 文 | 中文(Chinese) |
中文摘要 | 燻煙對調味雞腿於常溫貯藏期品質變化的影響,本實驗使用山毛櫸木、甘蔗渣及液態燻煙液製造燻煙雞腿,並與控制組比較,以探討燻煙材料對雞肉微生物數之影響。由結果得知燻煙處理(山毛櫸木、甘蔗渣及液態燻煙劑)能顯者(p<0.05)降低雞腿產品嫌氣菌數及乳酸菌數,其中以山毛櫸木燻煙組的抑菌效果為最佳,產品於25℃貯藏12天後,其微生物數仍不超過104CFU/g。各種燻煙處理能降低產品之pH值,但以液態燻煙組的pH值最低。貯藏期間所有組之pH值和水活性並無太大變化。 |
英文摘要 | Shelf-stable smoked drum sticks were made with different smoking materials including beech, bagasse and liquid smoke in this experiment. The main purpose of this study was to investigate the effect of smoking material on the microbial counts of smoked drum sticks. The results showed that smoking (beech, bagasse and liquid smoke) could effectively inhibit the growth of anaerobic bacteria and lactic acid bacteria during storage. Beech smoke had a better inhibition effect than did the others. The counts of anaerobic bacteria and lacid bacteria were less than 104CFU/g during 12 days of storage at 25℃. Smoking could descrease the pH values of drum sticks. Products treated with liquid smoke had the lowest pH values among these groups. The water activity and pH of all products did not change significantly during storage. |
本系統中英文摘要資訊取自各篇刊載內容。