頁籤選單縮合
題 名 | 利用遠紅外線加熱製造煙燻鯖魚肉片之探討=The Study on Processing of Smoked Mackerel Slices by Far-Infrared Heating |
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作 者 | 何學斌; 林英才; 汪復進; 吳許得; | 書刊名 | 食品科學 |
卷 期 | 23:6 1996.12[民85.12] |
頁 次 | 頁801-808 |
分類號 | 439.75 |
關鍵詞 | 鯖魚肉片; 煙燻; 遠紅外線加熱; Mackerel slices; Smoked; Far-infrared heating; |
語 文 | 中文(Chinese) |
中文摘要 | 鯖魚 (Scomber australasicus cuvier & valenciennes) 切片成7cmX4cmX1.5cm大小之魚肉片,以不同NaCl濃度浸漬後,發現以20% NaCl 溶液浸漬30分鐘其鹽度為4.2%口感最佳。再以甘蔗渣為燻材,在40℃煙燻1小時,可獲得較好之燻味及色澤。在加熱之過程中,以遠紅外線(FIR)板三種加熱板距(5cm、8cm、11cm)及三種板溫(160℃、180℃、200℃)夾進行加熱,其中以板距8cm,加熱板溫180℃之加熱速度及色澤較好,以40℃,80℃及FIR對魚肉片進行加熱,使魚肉片之水活性(aw)下降至0.90左右,所需之時間分別為120分鐘,80分鐘及40分鐘。經FIR處理之成品,其揮發性鹽基態氮(VBN),組織胺(hisramine)含量均較低,分別為123及38ppm,且生菌數<1.0×102CFU/g比40℃及80℃減少1個log cycle。三種加熱處理後,均無檢出黴菌。感官品評的結果以FIR處理之成品與40℃處理者無顯著差異,但比80℃處理者佳。 |
英文摘要 | This study focused on the two major local taro, Colocasia esculenta var. Betelnut and Colocasia esculenta var. KS No. 1, to investigate the effect of treatment on the physicochemical properties of taro flour. The experiment was designed as one control set and two experimental sets, which were air dried and drum dried taro flour. The results showed that high starch content, up to 80% on a dry weight basis, was loud in both varieties. Higher crude mucilage content was found in KS No. 1 than in Betelnut variety. In physical properties of taro flour, there was no difference between air dried and drum dried processing in water retention. Under 4℃ and -18℃ storage of rehydrated trao flour, the water retention had a tendency of decrease with extended time. According to the results of texture profile analysis, control set had significantly higher firmness and adhesivess than both experimental sets. TIC at 180℃ distance of Scm for 40 min. The product of FIR had lowest histamine content (38 ppm), VBN value (123 ppm) and aerobic plate count (<1.0×102CFU/g) among three products. No mold growth after three heated treatments. On the sensory evaluation, the products of FIR and 40℃ drying had a higher scores then that of 80(38 ppm), VBN value (123 ppm) and aerobic plate count (<1.0×102CFU/g) among three pr一號芋比檳榔心芋稍高。對芋粉的保水力而言,熱風乾燥與滾筒乾燥並無顯著差異。經4℃及-18℃的貯藏,其保水力隨時間延長有下降的趨勢。在芋泥的質地剖面分析(texture profile analysis),控制組此實驗組有較高的硬度(firmness)及外附力(adhesiveness)。 |
本系統中英文摘要資訊取自各篇刊載內容。