頁籤選單縮合
題名 | 去內臟處理及貯藏時間對肉雞胸肉品質之影響=Effect of Evisceration and Storage Time on Quality of Broiler Breast Meat |
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作 者 | 林欣昀; 郭俊欽; | 書刊名 | 食品科學 |
卷期 | 23:2 1996.04[民85.04] |
頁次 | 頁206-214 |
分類號 | 473.6 |
關鍵詞 | 雞肉; 去內臟處理; VBN值; TBA值; 總生菌數; Chicken; Evisceration; TBA; VBN; Total plate count; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗探討去內臟(控制組)及不去內臟雞胸肉之品質及保存期限。結果發現不去內臟組胸肉之pH值及保水性較去內臟組高;但TBA值、切斷強度值及烹煮損失率較低。兩組胸肉之顏色、總生菌數、VBN值及保存期限沒有顯著區別。 |
英文摘要 | The purpose of this study was to investigate the quality and shelf-life of chicken breast meat obtained from eviscerated (control) and noneviscerated chicken. The results showed that breast meat from the noneviscerated chicken had higher pH and water holding capacity, but lower TBA values, shear force values and cooking loss than breast meat from the eviscerated chicken. The color, total plate counts and VBN values between these two groups were not significantly different. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。