頁籤選單縮合
題名 | 市售醃製鳳梨品質之比較=Quality Characteristics of Pickled Pineapple |
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作者 | 彭國榮; 葉椿益; 林頎生; 林子清; | 書刊名 | 國立屏東技術學院學報 |
卷期 | 6:2 1997.06[民86.06] |
頁次 | 頁113-120 |
分類號 | 463.76 |
關鍵詞 | 醃製鳳梨; 成分分析; 品質分析; Pickled pineapple; Analysis; Quality characteristics; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗為探討高屏地區特產品,醃漬鳳梨之品質及特特,隨機選取十二種市售樣 品做為本實驗材料。測定其主成分(水分、脂肪、蛋白質、灰分、鈣、磷、粗纖維)、品質 分析(可滴定酸、含鹽量、可溶性固形物、pH 值、防腐劑、人工甘味劑 ) 及色澤分析 L、 a、b 值,在其開罐前後,先進行色澤之官能品評試驗。 並選取四個樣品進行外觀(顏色) 、氣味(醃漬香氣、鹹氣)、口感(香味、鹹味、酸味)以及質感(硬度)之官能品評試驗 。由成分分析顯示醃漬鳳梨品為一種高灰分、高鹹味、低脂肪、酸性的食品。由分析結果顯 示,各樣品間有顯差異,說明了市售醃漬鳳梨品質參差不齊。另外在食品添加物中,除樣品 687 有安息香酸 (51.97ppm) 及人工甘味劑 - 糖精 (366.2ppm) 之外, 其餘各樣品均合乎 衛生法規。 |
英文摘要 | The quality characteristics of domestic (Ping tung area) pickled pinea pple were studied. Total of twelve samples were randomly sampled from local market. The Composition analyses included moisture. lipid, protein, ash, calcium, phosphorus and crude fiber content. Solid and color were also evaluated. Sensory studies aimed for appearance, odor, flavor and texture of the product. Results showed the pickled pineapples are high ash, salty, low fat, acidic type of food. Due to various processing technique of the home packed pickle showed a great difference on content, proximate analyses, color and quality characteristics. In terms of food safety, one of twelve found benzoic acid (51.97ppm) and saccharin (366.2ppm) |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。