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題 名 | 產地與魚種不同柴魚之呈味成分及品質差異=Taste Components and Quality of Dried and Smoked Fishes as Influenced by Location and Species |
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作 者 | 邱思魁; 曹惠霖; 蕭泉源; | 書刊名 | 食品科學 |
卷 期 | 23:2 1996.04[民85.04] |
頁 次 | 頁197-205 |
分類號 | 439.7 |
關鍵詞 | 柴魚; 呈味成分; 品質; 游離胺基酸; 胜冴; 肌酸; 肌酐; 有機酸; Dried and smoked fish; Taste component; Quality; Free amino acid; Peptide; Creatine; Creatinine; Organic acid; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究旨在探討魚種及產地不同柴魚之呈味成分及品質。省產柴魚(未削片產品)水分含量明顯高於日本產(削片成品),且多數之水活性超過0.79(中國國家標準),省產圓花鰹及鯖柴魚粗脂肪含量亦較其他柴魚高。四種魚種所製成柴魚之游離胺基酸均以組胺酸含量最高,其次為牛磺酸,圓花鰹柴魚之游離胺基酸總量大抵比其他柴魚高;正鰹、圓花鰹及小鮪柴魚並含有相當多量的甲肌□(anserine)與肌□(carnosine)等胜□,惟鯖柴魚中並未測出。核?酸及相關化合物中,各種柴魚均以肉?酸(inosinic acid)為主,鯖柴魚之肉?酸含量並有高於其他柴魚之趨勢,但就肉?酸、肉?(inosine)及次黃嘌呤(hypoxan-thine)三者總量,魚種及產地不同柴魚之差異不大。柴魚之肌酸(creatine)及肌酐(creatinine)含量(371~759mg/100g乾物)亦多,乳酸含量則高達乾物中的1~2%,以鯖柴魚含量較低,省產柴魚之醋酸含量大都比日本柴魚高。 |
英文摘要 | The differences in the taste components and quality of dried and smoked fishes as influenced by location and species were investigated. Local products purchased in Suao and Taitung contained more moisture than did Japanese products. The values of water activity in most of the local products were higher than 0.79, a quality limit proposed by the Chinese National Standard. The fat contents of frigate mackerel and mackerel products were higher than those in the other products. Histidine was the most dominant free amino acid (FAA) in all the products, followed by taurine. The total amount of FAA in frigate mackerel product was higher than that in the others. Dipeptides, anserine and carnosine, were abundant in skipjack, frigate mackerel and young tuna products, but only trace amounts were found in mackerel. IMP (inosinic acid) was the most prominent nucleotide compound in the dired and smoked fishes. The mackerel product contained more IMP than did the other products, but there were no significant differences in the total amount of nucleotides and related compounds among the products. The dried and smoked fishes contained considerable amounts of creatine and creatinine, ranging from 371~759 mg/100 g dry matter. Lactic acid (1~2% of dry matter) was also abundant in the products, of which the mackerel product contained a lower amount than did the other products. The amounts of acetic acid in the local products were nigher than in the Japanese products. |
本系統中英文摘要資訊取自各篇刊載內容。