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頁籤選單縮合
題名 | 雞肉、兔肉、豬肉混合試製重組肉排之品質研究=Quality of Restructured Steaks Mixed with Prok, Rabbit and Chicken Meats |
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作者姓名(中文) | 黃加成; 林路拾; | 書刊名 | 畜產研究 |
卷期 | 29:1 1996.03[民85.03] |
頁次 | 頁43-52 |
分類號 | 341.91 |
關鍵詞 | 雞胸肉; 兔肉; 豬肉; 重組肉排; 按摩滾動; Chicken breast meat; Rabbit; Pork; Restructured steak; Massaging and tumbling; |
語文 | 中文(Chinese) |
中文摘要 | 為探討不同肉源對重組肉排製造之可行性,其能提高較低級部位肉的利用價值。本試驗分成A.50% 豬肉+50% +50% 雞胸肉 B.75% 豬肉+25% 雞胸肉 C.50% 豬肉+50% 兔肉 D.75%?肉+25% 兔肉 E.50% 豬肉+25% 兔肉+25% 雞胸肉為原料試製重組肉排,以探討其品質性狀,結果摘述如下: 1. 豬肉、兔肉和雞胸肉以3%食鹽水萃取時,其鹽溶性蛋白質各約1.16、4.49及4.64%。而肌肉中之肌紅素(myoglobin)分別為0.5371、0.2450及0.1369mg/g。 2. 試製之重組肉排其風味與質地良好,結著力及烹煮失重則以A組的50% ?肉+50% 雞胸肉較其他各組為優。生鮮重組肉排的顏色隨豬肉量的增加則紅色度(a值)隨之增加,呈較鮮紅色。 3. 以真空包裝,在-22℃,經90天保存,其pH值無顯著變化。T.B.A值及V.B.N值隨貯藏時間之延長而增加。但經90天的貯藏期間,製品之外觀、風味及質地仍保良好,並無酸敗變質之現象。 |
英文摘要 | To increase the utilization of low value pork, and to find out the suitability of meat processing, a mixture of pork, rabbit and chicken breast meats were used to produce restructured steaks. The ingredients group of this study were (A): 50% pork and 50% chiken breast meat. (B): 75% pork and 25% chicken breast meat. (C): 50% pork and 50% rabbit meat. (D): 75% pork and 25% rabbit meat. (E): 50% pork, 25% rabbit and 25% chicken breast meat. The results were as follows: 1. The percentage of salt-soluble protein in the mixture of pork, rabbit and chicken breast meat by 3% salt solution extracting were 1.16, 4.49 and 4.64%, respectively. The contents of myoglobin were 0.5371, 0.2450 and 0.1369 mg/g, respectively. 2. The flavor and texture of restructured steaks were generally good. The cooking loss and binding ability of group A were better than the other groups. Generally, the bright red color (a value) of raw restructured steak increased as long as the percentage of pork contained in the resource meat increased. 3. There was no significant difference in the pH value when the vacuum-packed products were stored at -22℃ for 90 days. However, the T.B.A and V.B.N values increased with the storage period. Within 90 days of storage time, the product quality such as flavor and texture remained acceptable and no deterioration occurred. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。