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題 名 | 混合魚肉條乾品質之探討=Investigation of Quality Characteristics of Dried Fish Stick Saury Mixed with other Surimis |
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作 者 | 林頎生; 郭俊德; | 書刊名 | 國立屏東技術學院學報 |
卷 期 | 5:2 1996.06[民85.06] |
頁 次 | 頁33-40 |
分類號 | 439.7 |
關鍵詞 | 水洗; 秋刀魚肉; 魚漿; 乾製品; 官能品評; Washing; Saury; Surimi; Dried fish stick; Quality; |
語 文 | 中文(Chinese) |
中文摘要 | 本文探討秋刀魚肉條乾經加工後品質及品味方面的特性。同時比較秋刀魚的水 洗效果。選定預備試驗篩選出較可開發之秋刀魚魚肉與鱈魚、虱目魚及金線魚三種 魚漿混合比例(6:1或7:1)等三組進行試驗。此等混合魚漿魚肉乾含高量不飽和脂肪 酸(脂肪),但經水洗處理之秋刀魚魚肉顯著降低含脂量及EPA、DHA、膽固醇等含量, 在秋刀魚肉乾製品中水洗之配方組有較高的EPA及C16:0、C18:0脂肪酸含量。真空包 裝改進儲存品質且品質穩定,各成份變化不顯著。同時質地測定亦不受水洗狀態的 影響。儲存期間顏色變化輕微。未水洗秋刀魚之金線魚漿組之品評質感較差,其餘 如外觀、氣味、味感等官能的品質均因水洗處理而得分較高。其中又以金線魚漿組之 消費性品評(外觀、顏色、咬感)之接受性較差,另二組接受性均佳。 |
英文摘要 | Effect of Saury on the quality of dried fish stick was studied. Saury was mixed with surimi of cod, golden-thread, milkfish at the ratio of 6:1 or 7:1 respectively, The product contained high percentages of unsaturated fatty acids. The water washed saury had lower fat, EPA, DHA and cholesterol content; however, the dried stick product showed higher amount of EPA and C16:1, C18:0 fatty acids. The vaccum packageimproved the stabilities of products during first 12 weeks storage. The waterwashed trea tment and further storage has no significant effect on the rheologicaldetermination. Slight color deterioation was observed during storage (P>0.05). The golden-thread group with no water washed saury ahd lower texture scor. All of the water washed gorups showed better sensory evaluation score significantly. The golden-thread group showed poorest sensory characteristics as comparedwith theother groups. |
本系統中英文摘要資訊取自各篇刊載內容。