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頁籤選單縮合
題名 | 膳食纖維對煉製品物性及組織之影響=Effects of Dietary Fibers on the Physical and Histological Properties of Surimi Products |
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作 者 | 翁玉娥; | 書刊名 | 臺灣水產學會刊 |
卷期 | 24:1 1997.03[民86.03] |
頁次 | 頁75-82 |
分類號 | 439.7 |
關鍵詞 | 煉製品; 膳食纖維; 物性; 組織學; Surimi products; Dietary fiber; Physical properties; Histological properties; |
語文 | 中文(Chinese) |
中文摘要 | 本研究以 2% 纖維素、洋菜及果膠等三種膳食纖維,部份取代澱粉添加於旗魚魚 肉中製成煉製品,以觀察不同膳食纖維對水產煉製品之品質及組織學之影響。結果顯示以 2 % 纖維素及果膠部份取代澱粉添加於煉製品中,比只以澱粉為添加對象之組別,有顯著較低 的膠強度、較高的烹煮流失率及較多的可壓出滲出液( p < 0.05 )。而添加 2 % 洋菜部 份取代澱粉之組別則比只添加澱粉之組別、2 % 纖維素組及 2 % 果膠組, 具有較高的膠強 度及較少的烹煮流失率。以組織切片染色觀察得知,洋菜以本身膠化之洋菜顆粒膠體填塞於 煉製品之間隙中,而增加了煉製品之膠強度。然而纖維素及果膠則分別以原態及均勻顆粒之 形式,而分佈填充於整個煉製品中。 |
英文摘要 | To investigate the effects of dietary fibers on the gel properties and microstructure of surimi-based products, 2% of cellulose, agar or pectin mixed with 4% of starch was added to marlin mince and produced surimi products. Samples mixed with $% starch and 2% cellulose or 2% pectin significantly had lower gel strength, higher cooking loss and expressible moisture than that with 6% starch alone (p<0.05). However, sample mixed with 2% agar and 4% starch had highest gel strength and lowst cooking loss, compared to those with 6% starch alone, or 4% starch and 2% cellulose or 2% pectin. According to histolgical investigation, gelatinized agar granules were filled in the matrix of surimi gel, which consequently increased the gel strength of the products. However, the cellulose and pectin were evenly distributed throughout surimi gels in their original and homogenized granule forms, respectively. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。