查詢結果分析
來源資料
頁籤選單縮合
題名 | 膳食纖維的添加對冷凍魚漿耐凍性之影響=Effect of the Dietary Fibers on Cold Resistance of Surimi |
---|---|
作者 | 翁玉娥; 朱玉灼; Ueng, Yuh-er; Chu, Yuh-jwo; |
期刊 | 食品科學 |
出版日期 | 19960400 |
卷期 | 23:2 1996.04[民85.04] |
頁次 | 頁266-275 |
分類號 | 439.7 |
語文 | chi |
關鍵詞 | 膳食纖維; 魚漿; 耐凍性; Dietary fiber; Surimi; Cold resistance; |
中文摘要 | 本研究以旗魚為原料,添加三種膳食纖維質包括洋菜、果膠及非水溶性纖維素,比較不同膳食纖維對魚漿於-20℃下凍藏6個月後之耐凍性及其所製煉製品品質之影響。結果顯示:添加1~2%之纖維素及洋菜之冷凍魚漿,在凍藏後其煉製品之膠強度及保水力呈現上升之現象;曲試驗維持AA級;凍藏過程中:魚漿之pH未下降;魚漿中鹽溶性蛋白質之可反應SH基未降低;以掃瞄式電子顯微鏡觀察魚漿的組織構造也顯示魚漿具有良好的耐凍性。但添加果膠則無上述效果。由此可知添加小於2%之纖維素及洋菜有助於提高冷凍魚漿之耐凍性。 |
英文摘要 | Three kinds of soluble and insoluble dietary fiber, agar, pectin and cellulose, were added into the mince of marlin fish to compare their effects on the cold resistance of surimi during 6 months of storage at -20℃. The gel strength and water holding capacity of the surimi-based products increased while to significant changes in the pH, grades evaluated by folding test, and reactive SH of actomyosin of the surimi with 1 or 2% of cellulose or agar were observed during 6 months of storage at -20℃. A scanning electron micrograph further indicated the good resistance of these surimi to the frozen storage. However, the texture (gel strength, grade of folding test, water holding capacity) and the scanning electron micrograph indicated that the cold resistance and gelation of surimi with pectin were inferior to those of surimi with cellulose or agar. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。