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頁籤選單縮合
題名 | Emulsifying Characteristics of Salted Duck Egg White and its Application in Frankfruters=鹹鴨蛋蛋白液之乳化性及其於法蘭克福香腸之應用 |
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作者 | 林慶文; 姜延年; 蘇和平; 陳小玲; Lin, Chin-wen; Jiang, Yan-nian; Su, Hou-pin; Chen, Hsiao-ling; |
期刊 | 食品科學 |
出版日期 | 19960400 |
卷期 | 23:2 1996.04[民85.04] |
頁次 | 頁244-254 |
分類號 | 463.7 |
語文 | eng |
關鍵詞 | 鹹鴨蛋蛋白液; 乳化容量; 乳化安定性; 蛋白質膜; 法蘭克福香腸; 保水性; 破斷強度`; Salted duck egg white; Emulsifying capacity; Emulsion stability; Protein film; Frankfurters; Water-holding capacity; Breaking force; |
中文摘要 | 本研究主旨為應用鹹鴨蛋蛋白液之機能特性於法蘭克福香腸之製造,以增進利用性。 結果顯示,隨蛋白質濃度由3mg/ml增至30mg/ml,總乳化油量呈漸增之趨勢,乳化容量則由1,020±50ml 油/g蛋白質降至284±5ml油/g蛋白質;而當蛋白質濃度由4mg/ml增至24mg/ml,則乳化安定性82±2%增至96±2%。經由顯微鏡觀察,發現鹹鴨蛋蛋白液乳濁體具有厚的蛋白質膜。於法蘭克福香腸之製造上,以不同添加量的鹹鴨蛋蛋白液(取代冰水率0、25、50、75、100%)與聚合磷酸鹽(0、0.25、0.50%)為複因子試驗設計之二處理因子。則隨鹹鴨蛋蛋白液添加量增加,製品之保水性、破斷強度漸獲改善。其中以添加聚合磷酸鹽0.25%配合鹹鴨蛋蛋白液完全取代冰水者效果最佳。 |
英文摘要 | For the purpose of extending the utility of salted duck egg white, this study attempted to apply its functional properties to the manufacture of frankfurters. In salted duck egg white, the emulsified oil volume increased and the emulsifying capacity decreased from 1020±50 ml oil/g protein to 284±5 ml oil/g protein when protein concentration increased from 5 mg ml-1 to 30 mg ml-1. In addition, the emulsion stability increased from 82±2% to 96±2% when protein concentration increased from 4 mg ml-1 to 24 mg ml-1. By microcopic observation, the protein film of emulsion which formed with salted duck egg white consisted of thick layers. Factorial design was used to prepare frankfurters, and there were three levels of polyphosphate (0, 2.5, 5.0 g kg-1) in combinations with five levels of salted duck egg white (0, 25, 50, 75, 100% ice water replaced). The water-holding capacity and breaking force of frankfurters increased with the increasing addition of salted duck egg white. Generally, the combination of 2.5 g kg-1 polyphosphate and salted duck egg white in place of 100% ice water exhibited the best quality of frankfurters. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。