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題 名 | 鯖魚鬆之加工貯藏試驗=Processing and Storage Stability of Fried Shredded Mackerel |
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作 者 | 陳坤上; 張士軒; 薛月娥; 陳文君; 朱正明; 黃珮芬; | 書刊名 | 水產研究 |
卷 期 | 4:1 1996.06[民85.06] |
頁 次 | 頁85-93 |
分類號 | 439.72 |
關鍵詞 | 鯖魚; 鯖魚鬆; 貯藏; Mackerel; Fried shredded mackerel; Storage; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗旨在探討鯖魚鬆之加工方法和貯藏特性。生鮮鯖魚除去頭、內 臟,經凍藏後,以18 %食鹽浸漬30 h,經翻炒及添加調味料所製成之鯖魚鬆, 其感官品評接受性優於一般市售旗魚鬆。鯖魚鬆在30℃貯藏12週,其酸價和 TBA值變化與同樣配方之旗魚鬆比較均無明顯差異,顯示鯖魚鬆貯藏過程中, 其油脂品質安定性和旗魚鬆一樣。此外,其生菌數亦維持在103 CFU/g左右。 因此,以生鮮鯖魚製成魚鬆是可行的。鯖魚胚在4℃貯藏12週,其酸價較旗魚 胚低;而TBA值卻較旗魚胚高,但其標準偏差較大,因此,以酸價和TBA值 作為魚胚油脂品質指標較不適當。 |
英文摘要 | This study was conducted to develop the fried shredded mackerel. Fresh mackerel were dressed, frozen, and then salted in 18 % brine at 5℃ for 30 h. After being comminuted, the separated muscle was seasoned and parched to the final product. The sensory acceptability of this product was better than that of marketed swordfish products. When stored at 30℃ for 12 weeks, the changes in acid value and thiobarbituric acid (TBA) value showed no significant difference between fried shredded mackerel and swordfish. This result indicated that the storage stability of fried shredded mackerel was similar to that of fried shredded swordfish. The aerobic plate counts remained about 103 CFU/g through the period of storage. Inconclusion, mackerl was a fish species feasible for processing fried shredded product. Shredded mackerel had a lower acid value, but a higher TBA value than shredded swordfish stored at 4℃ for 12 weeks. Due to inconsistency, neither acid value nor TBA value was suitable for the quality index of shredded mackerel. |
本系統中英文摘要資訊取自各篇刊載內容。