頁籤選單縮合
題 名 | 鼬鮫魚漿在靜置期間化學鍵結及熱穩定性之變化=Changes in Chemical Bonding and Thermal Stability of Spotted Shark (Galeocerdo cuvier) Surimi during Setting |
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作 者 | 陳輝煌; 陳翠瑤; 駱錫能; | 書刊名 | 食品科學 |
卷 期 | 23:1 1996.02[民85.02] |
頁 次 | 頁66-76 |
分類號 | 439.7 |
關鍵詞 | 鼬鮫; 魚漿; 靜置; 鍵結; 熱穩定性; 示差掃瞄熱分析; Spotted shark; Surimi; Setting; Bonding; Thermal stability; DSC; |
語 文 | 中文(Chinese) |
中文摘要 | 鼬鮫魚肉在加鹽擂潰後製成的魚香腸即有280g.cm的膠強度,在40℃及25℃靜置時,膠強度分別在0.5及4~6小時呈現最高值,之後則隨靜置時間的增長而下降;在4℃靜置時,膠強度則出現二個高峰,分別在5~10小時及15~30小時。產品可擠出水分含量的變化與膠強度呈相反的趨勢。魚漿表面疏水基的變化情形,在40℃靜置的前半小時約增加19%,之後逐漸減少;表面硬氫基在40℃靜置的前半個小時無明顯化,之後逐漸增加,25℃4℃靜置時分別在第2小時及10小時減至最少量。在熱穩定性方面,魚漿態的DSC圖譜比肌肉態多出62℃附近的吸熱峰,熱變性轉移溫度也往低溫移動;在40℃靜置鍋25℃及4℃長時期靜置會造成40℃以下的吸熱峰消失。另外,魚漿熱變性焓值的變化與膠強度呈正相關(r=0.85),顯然熱穩定性也對魚漿的靜置效應有所貢獻。 |
英文摘要 | The gel strength of salt added fish sausage made from spotted shark was 820 g.cm. The maximal gel strength was obtained at 0.5 and 4~6 hrs for surimi setted at 40 and 25℃, respectively. However, two high value were obtained at 5~10 and 25~30 hours for 4℃ setting. The changes in expressible water content of fish sausage acted contrary to gel strength. Reactive hydrophobic groups of surimi increased 19% up to 0.5 hour then decreased thereafter for 40℃ setting. Reactiive sulfhydryl groups of surimi showed no apparent changes up to 0.5 hr but increased thereafter for 40℃ setting, and showed minimal level at 2 and 10 hrs for 25 and 4℃ setting, respectively. According to thermal analysis, an endothermic peak around 62℃ was observed in DSC thermograms of surimi, and the transition temperature were shifted to lower temperature than muscle. The endothermic peaks below 40℃ were disappeared in DSC thermograms for 40℃ setting or longer setting at 25 and 4℃. Besides, the denaturation enthalpies of surimi showed intimate relationship (r=0.85) with gel strength, it indicated that the thermal stability contributed to the setting effects of surimi. |
本系統中英文摘要資訊取自各篇刊載內容。