頁籤選單縮合
題 名 | 超過濾濃縮處理豬血漿對熱狗品質之影響=Effect of Ultrafiltrated and Concentrated Pig Blood Plasma on the Quality of Hot Dog |
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作 者 | 周仲光; 林高塚; 曾再富; 紀學斌; | 書刊名 | 食品科學 |
卷 期 | 23:1 1996.02[民85.02] |
頁 次 | 頁98-106 |
分類號 | 473.6 |
關鍵詞 | 豬血漿; 超溫濾濃縮; 熱狗; Pig blood plasma; Ultrafiltrated concentrate; Hot dog; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究旨在探討利用益笤過濾濃縮處理對於豬血漿品質之影響,並分別以取代冰水用量0、10、20、50、100%之濃縮後豬血漿(配合冰水量依次為27、24.3、21.6、13.5及0%)製造熱狗,並測定其水分、pH值、TBA值、亞硝酸鹽殘留量、截斷值、總生菌數、色澤及官能品評,結果顯示,超過濾膜濃縮處理前至濃縮後,水分自90.85%減為81.20%,粗蛋白質自8.00%增為16.80%,粗脂肪自0.40%增為1.23%,且紅度亦明顯較為高。其豬血漿蛋白之結構經SDS-PAGE分析,濃縮處理前及後兩者並無太大差異。並經對熱狗官能品評之結果,得知以10%得佳,20%者次之。 |
英文摘要 | This paper discusses the qualities of pig blood plasma during experiments on concentrated ultrafiltration, and evaluates the effective utilization of concentrated pig blood plasma in hot dog products. Hot dogs were processed with 0, 10, 20, 50 and 100% of ice waterreplaced by pig blood plasms (with the addition of 27, 24.3, 21.6, 13.5 and 0% ice water). The moisture, pH value, TBA value, nitrite residue, shear value, total plate count and color were measured and sensory evaluation was carried out. The moisture of unconcentrated and concentrated pig blood plasma was from 90.85% to 81.20%, the plasma protein was from 8% to 16.8%, fat was from 0.4% to 1.23% and the red value of concentrated blood plasma was highter than that of unconcentrates while the protein contents of concentrated pig blood plasma were not significantly changed by SDS-PAGE. Hot dog with a 10% replacement percentrage of ice water for pig blood plasma was more satisfactory than the other percentages. |
本系統中英文摘要資訊取自各篇刊載內容。