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題名 | 以自組TSRM觀測20種肉品的肉漿熱凝膠之多重相變化 |
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作者 | 蘇崇文; 陳東輝; 龔鳴盛; | 書刊名 | 食品科學 |
卷期 | 22:6 1995.12[民84.12] |
頁次 | 頁819-833 |
分類號 | 473.6 |
關鍵詞 | 熱掃描剛性儀; 黏彈性; 肉漿; 凝膠作用; 剛性度; 硬度; 膠強度; TSRM; Viscoelasticity; Meat paste; Protein sol-gel transition; Protein gelation; Surimi; Kamaboko; Rigidity; Hardness; Gel strength; |
語文 | 中文(Chinese) |
中文摘要 | 經自行設計並委交本地機械廠加工製造一組可由微電腦程式水浴控溫的感測探頭後,與日製流變儀(SUN Rheometer)配組成一套經濟型的熱掃描剛性測定儀(thermal scanning rigidity monitor; TSRM)。儀器應力的測定範圍是±2,000g,解析度為±1g。經實際測定各種肉品肉漿凝膠。證實使用探頭以剪速率2.08×10-2sec-1、最大應變應度0.125的條件,對其黏彈性測值均具有高度再現性和足夠解析度。 以20種不同肉品原料,包括6種淡水魚類、6種海水魚類、4種海洋頭足類、2種畜肉、1種禽肉(雞胸肉及雞腿肉)的肉漿,進行以TSRM模擬蒸煮過程的昇溫並觀測熱凝膠變化。經歸納TSRM昇溫圖譜中的G、η和FL/FS值變化曲線後,發現淡、海水魚類及溫血畜禽類均呈現初凝膠、解膠、再凝膠的「三段式凝膠」型態,海洋頭足類則是隨溫度愈高凝膠愈強的「一段式凝膠」型態。其中溫血畜禽類肉漿開始凝膠的溫度都比魚類為高。 此外,肉漿蒸煮後的凝膠製品,在常溫下所測得TSRM的G值和一般物性儀所測得的硬度(hardness)有極高相關性(r=0.936);其測值依序為溫血畜禽類>海水魚類>淡水魚類>海洋頭足類。 |
英文摘要 | An economical thermal scanning rigidity monitor (TSRM), with force measuring range±2,000g and accuracy±1g, was constructed by attaching a homemade testing probe unit, whose sample chamber had built-in microprocess-controlled heating/cooling fluid circulation to a SUN rhemoeter. Good replication and resolution in the measurement of sol-gel transitions without distruption of the gel structure could be obtained by setting the probe shear rate at 2.08×10-2 sec-1 and the maximum strain at 0.125. The protein sol-gel transitions of 3% NaCl meat paste prepared from 20 different animal species commonly used as meat sources, including 6 species of fresh water fish, 6 species of sea water fish, 4 species of cephalopod, and 4 species of warm blood animals, were monitored by TSRM. According to the patterns of their TSRM thermograms, they could be categorized into two types: 1) all fish and warm blooded animals possessed three-stage type gleation, including primary-gelling, modori, and secondary gelling stages; 2) all cephalopods showed a single-stage type gelation pattern. In addition, the gelation on-set temperature was lower for fish than for warm blooded animals. The rigidity measured by TSRM and hardness measured by the conventional methods were highly correlated to each other, and the values measured were in the following order: warm blooded animals>sea water fish> fresh water fish> cephalopods. |
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