頁籤選單縮合
題名 | 養殖文蛤貯藏中的鮮度品質變化=Changes of Freshness Quality of Cultured Hard Clam (Meretrix Lusoria) During Storage |
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作者姓名(中文) | 邱思魁; 林君霏; 蕭泉源; | 書刊名 | 中華民國營養學會雜誌 |
卷期 | 21:1 1996.02[民85.02] |
頁次 | 頁95-109 |
分類號 | 341.91 |
關鍵詞 | 文蛤; 鮮度; 品質; 貯藏; 化學指標; Hard clam; Freshness; Quality; Storage; Chemical index; |
語文 | 中文(Chinese) |
中文摘要 | 活文蛤在0-30°C貯藏中,pH值大抵隨著時間逐漸上升,汁液量呈現階段性的減少,揮發性鹽基態氮、三甲胺及氨量主要在文蛤產生輕微異臭味時始明顯增加,此時存活率(25°C貯藏除外)亦開始下降。但貯藏溫度不同,文蛤鮮度品質變化之程度則有所差異。由官能評定結果,文蛤的貯藏壽命在0、5、10,15、20、25及30°C貯藏時分別的4週、2週、9天、1週、4天、2天及32小時。pH7.0以下大抵可視為文蛤鮮度可接受之界限值,惟0°C貯藏例外;揮發性鹽基態氮亦可作為初期腐敗之指標,其界限值:0-10°C貯藏者為16mg/100g,15-25°C貯藏者則為25mg/lOOg。K�薨咢c值在貯藏中的變化類似,但其變化樣式因溫度不同而異,在5-25°C貯藏時,K�蟑�40大抵可視為鮮度可接受之界限值。 |
英文摘要 | Chemical analyses and organoleptic test were performed to determine thefreshness quality of hard clam stored at various temperatures. The pH valueincreased gradually with time, while drip amount decreased. The levels of volatilebasic nitrogen (VBN), trimethylamine and ammonia showed no significant changeuntil faintly putrid odor occurred in meat. At this stage the survival ratedecreased significantly at the initial decomposition stage except for samples stored at 25°C. The deterioration rate of freshness quality was temperaturedependent. Organoleptic test showed that the shelf-life of clams were 28, 14, 9,7, 2 and 1.3 days, respectively, for those stored at 0, 5, 10, 15, 20, 25 and 30@C. Except for clams stored at 0°C, pH value above 7.0 were unacceptable.Also, initial decomposition occurred when the VBN levels of clams stored at 0-10@G reached 16 mg/100 g, or those stored at 15-25°C reached 25 mg/100 g. Thechanges of K�� and Kc values during storage were also temperature dependent. The K�� value of 40 for clams stored at 5-25°C is suggested as the limit ofacceptability. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。