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頁籤選單縮合
題名 | 吳郭魚撒淋式珍味產品製造過程中之品質變化=Changes in Quality of Dainty Sprinkle Product from Tilapia during Preparation |
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作者 | 陳金菊; 柯文慶; 郭俊德; | 書刊名 | 農林學報 |
卷期 | 45:4 1996.12[民85.12] |
頁次 | 頁13-20 |
分類號 | 439.7 |
關鍵詞 | 吳郭魚; 浸漬調味; 熱風乾燥; 油脂氧化; 嗜好性; Tilapia; Immersion seasoning; Hot air drying; Lipid oxidation; Acceptiability; |
語文 | 中文(Chinese) |
中文摘要 | 以吳郭魚三片切取肉(three pieces filleting)魚片為材料製備撒淋式珍味製 品。將切成 1 × 1 × 3 cm �蘆漲袪禲A浸漬於調味液中,探討浸漬後魚肉中食鹽含量及溶 出蛋白質的變化。 結果顯示,考量製品之可口性及蛋白質之流失,浸漬條件以 2 倍魚肉 重量之 5 %食鹽- 10 %蔗糖溶液浸漬 3hr 為宜。浸漬魚塊經蒸熟、絞碎後進行熱風乾燥 至水分 10 %、水活性 0.3 的乾燥終點,以乾燥溫度較高時所需時間較短, 但油脂氧化速 率較快,唯本吳郭魚製品之 TBA 值不高, 亦無油耗味,嗜好性品評則以 75 ℃ 80 min 處 理者接受性最高。 |
英文摘要 | Tilapia was used as material to prepare a dainty sprinkle product. Meat blocks (1 × 1 × 3 cm �� ) were immersed in seasonings solution to investigate the changes of salt content and protein dissolution of meat. Considering the product palatability and protein loss, immersing in 5% NaCl-10% sucrose solution by the ratio of 2:1 (w/w; solution/meat) for 3 hr was a applicable condition. The seasoned meat blocks were steamed, minced and then dried to moisture content 10% and water activity 0.3 as end point. The higher the drying temperature, the shorter the time was needed, but the faster the lipid oxidized. The product treated had low TBA value and no oxidized flavor. The preference test showed the best acceptiability of product was obtained by drying at 75 ℃ for 80 min. |
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