頁籤選單縮合
題 名 | 鬆化及焙炒對豬肉條品質之影響=Effect of Fluffing and Frying Procedures on Pork Bundle Sensory Qualities |
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作 者 | 劉名榜; 陳瑞山; | 書刊名 | 臺糖畜產 |
卷 期 | 2:4 1997.03[民86.03] |
頁 次 | 頁43-51 |
分類號 | 473.6 |
關鍵詞 | 豬肉條; 鬆化; 焙炒; 官能品評特性; 表層硬化; Pork bundles; Fluffing; Sensory properties; Case hardening; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗探討鬆化及焙炒等加工處理對豬肉條官能品評特性之影響及比較青年與中年 齡組品評員對該特性喜好度之差異。結果顯示以 65 ° C 烘乾 30 分後,再以 90 ° C 烘 乾之二段式乾燥法可避免肉條表層急速硬化; 焙炒加工時, 半成品水分含量以不低於 30% 為宜( p<0.05 );鬆化處理提高豬肉條質地之喜好度及總可接受性;焙炒提升豬肉氣味、 嚐味之喜好度及總可接受性;鬆化處理配合焙炒加工對豬肉條之外觀、氣味、嚐味、質地等 特性之喜好度及總可接受性均有提升之趨勢。比較青年齡組與中年齡組品評員對本產品之喜 好性顯示,雖無顯著( p>0.05 )之差異,但中年齡組對各項特性之喜好度呈現較高之趨勢 。 |
英文摘要 | Fluffing and frying procedures were used to improve the sensory qualit- ies of Chinese coarse type pork bundles. Sensory properties of tested samples were evaluted by two panels including six 20 to 25-yeard-old and six 40 to 55-year-old panelists. The case hardening effect was prevented by using two stage-drying procedures including drying at 65 ° C for 30 minutes, and then at 90 ° C consecutively to finish.A trend was found that texture and total acceptability of products were improved by the fluffing process. The odor, taste, and total acceptability were improved by the frying process. Most sensory properties were improved as fluffing and frying procedures were performed in a processing system. As the frying process was used for producing pork bundles, a good senosry quality of products was affected significantly (p<0.05) by moisture content of semi-products. The optimum moisture content was 30%. Overall, the elder panelists preferred the products more than the younger panelists. |
本系統中英文摘要資訊取自各篇刊載內容。