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題 名 | Effects of Dietary Fibers on the Quality and Protein Digestibility in Vitro of Refrigerated and Frozen Surimi Products=添加膳食纖維對冷藏及冷凍煉製品之品質及其蛋白質的試管內消化率之影響 |
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作 者 | 翁玉娥; 朱玉灼; 周照仁; | 書刊名 | 臺灣水產學會刊 |
卷 期 | 23:4 1996.12[民85.12] |
頁 次 | 頁335-347 |
分類號 | 439.7 |
關鍵詞 | 膳食纖維; 煉製品; 低溫貯藏; 微生物; 消化率; Dietary fiber; Surimi products; Low temperature storage; Microbes; Digestibility; |
語 文 | 英文(English) |
中文摘要 | 本研究之目的在探討以不同比例之纖維素與洋菜取代澱粉添加於煉製品,其煉製 品品質及蛋白質的試管內消化率於冷藏及凍藏時之變化。在4℃冷藏10天之後,與只添加 澱粉之對照組相較,添加纖維質之各組(纖維素及洋菜)之總生菌數增加較多,官能評分較 低。在-20℃凍藏試驗中,各組之微生物生長均被抑制,但添加纖維之各組有較高的滲出 液量。而添日2∼3%纖維組比添加洋菜組貝有較高白度。在蛋白質的試管內消化率方面, 添加纖維質之各組均較澱粉對照組為低。 |
英文摘要 | The quality and protein digestibility in vitro of the surimi products prepared by adding different amounts of cellulose or agar as a partial substitute for the starch were investigated during refrigerated and frozen storage. Samples with the addition of cellulose or agar had lower sensory score in flavor and higher aerobic plate count after 10 days refrigerated storage at 4℃, as compared with those of control sample. Although microbial growth of all samples was effectively inhibited, higher expressible drip was observed on samples with dietary fibers during frozen storage at -20℃. Lightness (L value) of samples with 2 or 3% of cellulose was significantly higher than that with agar (p<0.05). The protein digestibility of samples with cellulose or agar was significantly lower than that with starch alone (p<0.05). |
本系統中英文摘要資訊取自各篇刊載內容。