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頁籤選單縮合
題名 | 水產煉製品的耐煮性分析=Investigation of Cooking-Tolerance of Surimi Products |
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作者 | 陳輝煌; 張永鍾; 李金星; Chen, Hui-huang; Chang, Yun-jon; Lee, Chin-shin; |
期刊 | 食品科學 |
出版日期 | 19990600 |
卷期 | 26:3 1999.06[民88.06] |
頁次 | 頁287-294 |
分類號 | 341.91 |
語文 | chi |
關鍵詞 | 耐煮性; 水產煉製品; 膠強度; 內聚力; 伸張強度; Cooking-tolerance; Surimi product; Gel strength; Cohesiveness; Tensile strength; |
中文摘要 | 由於熱販售的水產煉製品在長時間水煮加熱狀態下,質感及色澤的改變會使品質逐漸劣變,因此本實驗針對水煮類的魚丸、油炸類的天婦羅及烘烤類的竹輪等三類具代表性的水產煉製品,模擬熱販售過程中產品在不同水煮溫度及時間下的物性變化,並分析其耐煮性。三類水產煉製品的膠強度(gel strength)、伸張強度(tensile strength)及內聚力(cohesiveness)都隨加熱溫度(60-90℃)升高而降低,隨加熱時間(0-8小時)增長,先急遽降低而後降低幅度逐漸縮小。魚丸類及竹輪產品耐煮性較天婦羅產品高,天婦羅在水煮0.5-1小時後即無法測得膠強度。在測定內聚力時的第一次壓縮力(first bite-peak force, FBPF),可看出70℃為一界線,高於此溫度水煮的煉製品質感劣變速度明顯地比70℃以下水煮的產品快,為分析在不同溫度下水產煉製品耐煮性的差異有效的物性指標。 |
英文摘要 | It is known that the change of texture and color in hot application surimi products over a long cooking time could result in the quality deterioration. In this study, three typical commercial products, cooked fish ball, deep fried tempura and roasted chikuawa were cooked to imitate the quality changes of hot application surimi products. Gel strength, tensile strength and cohesiveness decreased when the samples were cooked with increasing temperature from 60℃ to 90℃. The values of these physical properties of samples decreased quickly and then slowed down with elongation of cooking time up to 8 hrs. Cod and shark fish ball as well as chikuwa had higher cooking-tolerance than did tempura. The gel strength of tempura was unmeasurable when they were cooked for 0.5-1 hrs. It was found that the first bite-peak-force (FBPF) curves of the cohesiveness measurement at 70℃ might be regarded as a boundary temperaturethe texture samples cooked above this temperature deteriorated faster than that of cooked below. The FBPF is then considered to be an effective physical property indicator of the cooking-tolerance of surimi products under various cooking temperatures. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。