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題 名 | 冷凍溫度與添加物對熱凝固調味全蛋外觀與質地之影響=Effect of Freezing Temperature and Additives on the Appearance and Texture of Heat-Coagulated Seasoned Whole Egg |
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作 者 | 張勝善; 何玲幸; | 書刊名 | 中國畜牧學會會誌 |
卷 期 | 27:2 1998.06[民87.06] |
頁 次 | 頁283-294 |
分類號 | 437.715 |
關鍵詞 | 冷凍溫度; 添加物; 熱凝固調味全蛋; Freezing temperature; Additives; Heat-coagulated seasoned whole egg; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗所使用的液全蛋與具抗凍安定性之添加物於85℃,20分鐘加熱後,分別以- 25、-35、-45℃冷凍櫃及-196℃液態氮進行凍結,待樣品中心溫度達-20℃後,再移至-20℃ 冷凍櫃中進行3個月的凍藏試驗。試樣於4℃冷藏庫中解凍24小時,檢測其解凍流失率、 色澤、硬度,並以掃描式電子顯微鏡觀察試樣之微細構造。 試驗結果顯示,新鮮熱凝固調味全蛋之凍結溫度愈高、凍藏時間愈久,則解凍後之水分 流失亦愈多。添加物可使解凍流失率降低,且與控制組有顯著差異。各組試樣在凍藏期間其 明度下降,a/b值上升,硬度亦上升,由掃描式電子顯微鏡觀察,顯示試樣以-196℃凍結所 產生的冰晶較其他溫度處理組者小而數量多。添加物處理可降低冷凍對樣品組織之傷害,其 中以添加0.2%聚合磷酸鹽者,於冷凍後可獲得較佳之外觀與組織。 |
英文摘要 | In this experiment, liquid whole egg samples with various frozen-resistible additives were heated at 85℃ for 20 minutes, and then placed in –25, -35 and -45℃ freezer or dipped in -196℃ liquid nitrogen to lower the internal temperature of samples to -20℃. After frozen-storage of 0, 1, 2, or 3 months, samples were thawed at 4℃ for 24 hours for determining its changes of drip loss, color and hardness and microstructure by SEM. Freezing-thawing caused the drip loss of heat-coagulated seasoned whole egg. Samples frozen at -25℃ and stored for 3 months showed more drip loss than those frozen at lower temperatures and stored for shorter time. Drip loss was lowered significantly by the use of additives. L values of the samples decreased and a/b ratios increased as a result of freezing and frozen storage. By scanning electron microscopy, samples frozen at -196℃ contained more, but smaller, ice crystals, Additives lowered the damage of microstructure of the samples. After freezing, 0.2% polyphosphate added samples showed the desirable effect on the microstructure of the frozen heat- coagulated seasoned whole egg. |
本系統中英文摘要資訊取自各篇刊載內容。