查詢結果分析
來源資料
相關文獻
- Characteristics of Alkali Rehydrated Dried Squid
- Rehydration of Dried Squid Using Alkalies
- Effect of Rehydration on the Protein Components and Microstructure of Mantle Muscle of Dried Squid
- 企業文化、組織特性與魅力領導之關聯性研究--以高科技產業中階主管為實證對象
- 大型百貨公司組織特性及銷售服務人員與企業訓練之相關性探討
- Endophytic Fungi in Leaves of Bambusa tuldoides
- 影響消費者選擇非營利組織提供勞務因素之研究--以陽光洗車中心為例
- 組織特性與升遷制度關係之實證研究
- 當前軍中心理衛生(輔導)工作的回顧與展望
- 造林木材質之組織特性與力學性質的評價(1)--柳杉、杉木之組織特性與力學性質
頁籤選單縮合
題 名 | Characteristics of Alkali Rehydrated Dried Squid=鹼復水魷魚乾的特性 |
---|---|
作 者 | 朱玉灼; 周照仁; 郭俊德; | 書刊名 | 食品科學 |
卷 期 | 22:6 1995.12[民84.12] |
頁 次 | 頁798-808 |
分類號 | 439.7 |
關鍵詞 | 復水魷魚乾; 鹼復水; 組織特性; Rehydrated dried squid; Alkali-rehydration; Textural properties; |
語 文 | 英文(English) |
中文摘要 | 以2%NaHCO3、1% Na2CO3溶液分別浸漬魷魚乾3hr,及以0.8%NaOH溶液浸漬1.5或3hr,自鹼液取出後在流水中浸洗3hr完成魷魚乾之復水。以流變儀測定復水後生肉組織硬度,發現以NaOH處理者,其硬度值最低,其次為Na2CO3處理者,而以NaHCO3處理者為最硬,但水煮後官能檢查其硬度或脆度之喜好程度,則無顯著差異(p>0.05)。將復水後的魷魚作凍藏實驗,可壓出水分隨凍藏時間之延長略有增加,解凍滲出液大致維持一定量,並不因凍藏時間之延長而增加,官能檢查之評分則無顯著改變。鹼復水魷魚於100℃水煮超過3min後,其肉質軟化,所測得之硬度值,降至最低。 |
英文摘要 | Dried squid was rehydrated in an alkali solution, a 2% NaHCO3, and a 1% Na2CO3 solution for 3 hr or in a 0.8% NaOH solution for 1.5 or 3 hr, respectively, and then was washed with tap water for 3 hr. The properties of the rehydrated dried squid showed the lowest firmness value in the NaOH treated sample while that of NaHCO3 treated sample was the highest. No significant differences were found in panel scores on firmness and chewiness among the samples heated in water at 100℃ for 1 min after rehydration with different alkalies. After frozen storage of the rehydrated dried squid for 3 months, the firmness of samples had scarcely changed, the amount of expressible drip had increased slightly and the sensory quality had been well maintained. The texture of the rehydrated dried squid softened quickly during heating in boiling water. The firmness value reached a minimum within 3 min of heating. |
本系統中英文摘要資訊取自各篇刊載內容。