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題 名 | 淘汰母豬肉加工之利用(3)--低溫熟成配合注射鹽漬液及滾打試製乾豬肉片 |
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作 者 | 曾再富; 林高塚; 周榮吉; 周仲光; 紀學斌; | 書刊名 | 食品科學 |
卷 期 | 22:6 1995.12[民84.12] |
頁 次 | 頁809-818 |
分類號 | 473.6 |
關鍵詞 | 淘汰母豬肉; 注射鹽漬液; 滾打處理; 熟成; 乾豬肉片; Culled sow meat; Brine injection; Tumbling; Aging; Pork jerky; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗旨在利用健康之淘汰母?肉配合低溫(5℃)熟成與注射鹽漬液及滾打之技術,試製乾?肉片-pork jerky。試驗處理包括:A組為未熟成原料肉;B組為未熟成原料肉,並配合注射鹽漬液及滾打處理;C組為低溫熟成5天原料肉;D組為低溫熟成5天原料肉,並配合注射鹽漬液及滾打處理。結果顯示: 1. 水分含量及切斷值,B、D組皆分別較A、C組為低(p<0.05)。 2. 色澤之L值和a值,皆以C組最高,貯存期間(42天)四組之L值和a值,皆有明顯下降之現象(p<0.05)。 3. 四組處理之TBA值並無差異,但隨貯存時間有上升之趨勢。 4. 水活性則隨製品之水分含量而增加。 5. 品評試驗以D組之接受性最高。 |
英文摘要 | The purpose of this research was to evaluate the effects of aging, brine injection and tumbling on culled sow meat to produce jerky-type product. There were four treatments: (A) No aging. (B) Brine injection and tumbling without aging. (C) Aging at 5℃ for 5 days. (D) Aging at 5℃ for 5 days, with brine injection and tumbling. The results showed: (1) Moisture content and shear value were lower in types B and D than in types A and C (p>0.05). (2) L-and a-values decreased with storage time in all types of products and were highest in type C. (3) TBA values in four types of products were not significantly different but increased with storage time. (4) Water activity increased with moisture content in four products. (5) Pork jerky made using the type D treatment had the highest panel acceptability. |
本系統中英文摘要資訊取自各篇刊載內容。