查詢結果分析
來源資料
相關文獻
- 加熱對魷魚胴肉物性與微細結構之影響
- 魷魚外表皮膜膠原蛋白之存在對加熱時胴肉強韌度之影響
- The Changes in Texture and Muscle Structure of Squid Mantle during Heating
- 加熱對魷魚微細結構之影響及魷魚乾白粉之觀察
- Effect of Rehydration on the Protein Components and Microstructure of Mantle Muscle of Dried Squid
- 阿根廷魷魚鰭肉加熱過程中質感之變化及魷魚消費性試驗
- 魷魚內臟油加熱時瓊狀單體形成之探討
- 提昇蒸餾工場操作效益
- 高接梨園霜害防護措施研究
- Boiling Stability Characteristics of Porous Surface
頁籤選單縮合
題名 | 魷魚外表皮膜膠原蛋白之存在對加熱時胴肉強韌度之影響=Toughness of Squid Mantle Muscle as Affected by the Existence of Collagen in the Skin and Surface Membrane during Heating |
---|---|
作者 | 郭俊德; 周照仁; 朱玉灼; | 書刊名 | 食品科學 |
卷期 | 23:1 1996.02[民85.02] |
頁次 | 頁149-157 |
分類號 | 439.7 |
關鍵詞 | 魷魚; 膠原蛋白; 強韌度; 加熱; Squid; Collagen; Toughness; Heating; |
語文 | 中文(Chinese) |
中文摘要 | 本研究探討赤魷(Ommastrephes bartrami)胴肉在「帶皮」、「剝除外側皮」、「剝除外側皮、膜」及「不帶皮膜之淨肉」四種形態下於50~100℃分別加熱5min及於100℃加熱5~20min後之胴肉肉質與膠原蛋白含量的變化。結果發現「帶皮」及「剝除外側皮」兩者的胴肉片在生鮮時之強韌度較高,但於50~70℃下短時期加熱,即會使韌度值明顯下降,有多量膠原蛋白溶出。而在80℃~100℃下加熱及於100℃下加熱10~20min時,胴肉韌度值與膠原蛋白含量均呈緩慢之下降。「剝除外側皮、膜」及「不帶皮膜之淨肉」兩者的胴肉片,則加熱後之膠原蛋白溶出量減少,其胴肉之韌度也無明顯下降之現象。顯示胴肉於加熱初期的強韌度變化與外側皮、膜的存在,以及其中膠原蛋白加熱溶出變成明膠有關。 |
英文摘要 | Four forms of squid (Ommastrephes bartrami) mantle, whole mantle with skin (A form), skin peeled mantle (B form), skin and surface membrane peeled mantle (C form), skin and both surface and visceral membranes peeled mantle (D form), were heated at 50~100℃ for 5 min and at 100℃ for 10~20 min. The muscle toughness and collagen content of the heated samples, accompanied by raw material, were analyzed. Before heating, the muscle thoughness of forms A and B was higher than that of forms C and D. Both the toughness and collagen content of muscle of the A and B decreased quickly under heating at 50~70℃ for 5 min while both parameters decreased slightly under heating at 80~100℃ for 5 min or at 100℃ for 10~20 min. In contrast to forms A and B, the toughness and collagen content of muscle of forms C and D changed slightly during the thermal treatment, irrespective of heating temperature or time. This suggested that the existence and solubilization of collagen in the skin and surface membranes of squid corresponded to the softening of mantle muscle during the early stage of heating. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。