查詢結果分析
來源資料
頁籤選單縮合
題名 | 熟成對雞胸肉生化及物理特性之影響=Effect of Aging on Biochemical and Physical Properties of Chicken Breast Meat |
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作者 | 周武田; 郭俊欽; | 書刊名 | 東海學報 |
卷期 | 37:6(農學院) 民85.07 |
頁次 | 頁1-15 |
分類號 | 473.6 |
關鍵詞 | 雞肉; 熟成; 嫩度; Titin; Nebulin; Chicken; Aging; Tenderness; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗之目的乃探討覆冰(0℃)熟成期間(0,24,48及72小時)雞胸肉生化、物理 特性之變化。由實驗結果得知,隨著熟成時間的增加,titin 1逐漸被分解為titin 2,並於 熟成48小時後,即告消失;nebulin僅在第0小時被發現。而28∼32kDa成分於24小時後開始 出現,並隨熟成時間的增加有增加的趨勢。水分含量、官能嫩度值、肌纖維斷裂指數(MFI) 、非蛋白質態氮值(NPN)及亮度值隨熟成時間的增加而增加,保水性也顯著顯加。剪力值 隨熟成時間的增加而顯著減少。 |
英文摘要 | The study was conducted to evaluate the effect of aging on biochimical and physical properties of chicken breastes. Results revealed that with increasing aging time titin 1 gradually degraded to titin 2 and disappeared after 48 hr of aging at 0℃; nebulin was clearly visible in samples before aging (0 hr) but was completely absent after 24 hr of aging. The 28∼32kDa components initially appeared after24 hr of aging and obviously increased with increasing aging time. an increase in aging time increased water content, sensory tenderness scores, MFI, NPN and Hunter L values but decreased shear values of breast meat. Water holding capacity increased during aging. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。