頁籤選單縮合
題 名 | 鯖柴魚加工中水煮溫度對呈味成分含量及削片率之影響=Effect of Cooking temperature on Taste Components and Slicing Yield of Dried and Smoked Mackerel During Processing |
---|---|
作 者 | 邱思魁; 曹惠霖; 蕭泉源; | 書刊名 | 食品科學 |
卷 期 | 23:6 1996.12[民85.12] |
頁 次 | 頁865-873 |
分類號 | 439.75 |
關鍵詞 | 鯖魚; 柴魚; 呈味成分; 游離胺基酸; 肉苷酸; 肌酐; 有機酸; Mackerel; Dried and smoked fish; Taste component; Free amino acid; Inosinic acid; Creatinine; Organic acid; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究探討鯖柴魚加工中水煮溫度對於呈味成分含量及削片率之影響。一般成分在煮熟及燻乾過程中無顯著變化。三組煮熟肉中,游離胺基酸(FAA)總量在90及80℃分別降低20及11%,而70℃並未減少,其中組胺酸 (histidine)係減少最明顯的成分;所製成柴魚成品之FAA總量,以70℃組為最高。原料魚之ATP相關化合物(ATP-telated compounds;ARC)中肉?酸(inosinic acid)佔大部分,加工中ARC總量遞減,並以肉?酸減少最明顯,柴魚成品之ARC及肉?酸含量則以80℃組最多。煮熟肉中肌酐 (creatininc) 含量隨著水煮溫度越高而增加愈多,乳酸量則減少,在三組柴魚成品中,乳酸含量以90℃組明顯較低,另醋酸量在燻乾處理後均大量增加。所製成鯖柴魚之削片率及其煮汁呈味性以70及80℃組較高,其中70℃組的煮汁呈味性並和市售鯉、鯖柴魚之間無顯著差異。 |
英文摘要 | Taste components and slicing yield of dried and smoked mackerel as influenced by cooking temperature was investigated. There was no significant change in proximate composition during cooking and smoking. The total amount of free amino acids (FAA) was decreased by 20 and 11% in 80 and 90℃ samples, respectively. No decrease was found in 70℃ sample. Consequently, total FAA in dried and smoked product of 70℃ sample was the highest among three samples. Among FAA, histidine decreased most significantly in both cooking and smoking stages. The predominant ATP-related compounds (ARC) in raw fish was inosinic acid (IMP). The amount of ARC was decreased gradually during processing. The decrease of IMP was the most significant among ARC. The 80℃ sample contained more ARC and IMP than other samples. The higher the cooking temperature, the more creatinine was found in the cooked flesh. Lactic acid, the predominant component of organic acids in dried and smoked mackerels, was detected in higher amount in 70 and 80℃ samples than that in 90℃ sample. In conclusion, the cooking temperature of 70 or 80℃ could obtain a better quality of product with higher levels of slicing yield and taste intensity. |
本系統中英文摘要資訊取自各篇刊載內容。