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題名 | Characteristics of Alkali Rehydrated Dried Squid=鹼復水魷魚乾的特性 |
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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. |
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