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| 題 名 | 抗壞血酸浸泡對豬肉肉色及脂肪穩定度之影響=Effect of Dipping Fresh Pork Chop in Axcorbic Acid Solution on Meat Color and Lipid Stability |
|---|---|
| 作 者 | 陳文賢; 陳義雄; | 書刊名 | 畜產研究 |
| 卷 期 | 30:2 1997.06[民86.06] |
| 頁 次 | 頁183-188 |
| 分類號 | 473.6 |
| 關鍵詞 | 肌紅素; 變性肌紅素; 硫巴比妥酸值; 脂肪氧化; Myoglobin; Metmyoglobin; Thiobarbituric acid value; Lipid oxidation; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 新鮮豬肉片以蒸餾水、0.5% 抗壞血酸溶液、1% 抗壞血酸溶液及2%抗壞血酸溶液 浸泡 20 秒鐘,瀝乾 10 秒鐘後貯存, 貯存期間於 0、2、4、6、8 及 10 天分析試樣之肌 紅素、變性肌紅素、硫巴比妥酸值及紅色度。試驗結果顯示豬肉片利用 2% 抗壞血酸浸泡可 於 4 天時維持肉色穩定度, 2% 抗壞血酸溶液浸泡可顯著地降低硫巴比妥酸值, 豬肉片以 2% 抗壞血酸溶液浸泡可在 8 天時維持肌紅素濃度之穩定性, 顯示 2 % 抗壞血酸溶液之浸 泡可延緩肉片脂肪氧化速率及保護肉片色澤穩定度。 |
| 英文摘要 | Fresh pork chops were dipped in solution of distilled water (DW), 0.5% ascorbic acid, 1% ascorbic acid and 2% ascorbic acid for 20 seconds, then drained for 10 seconds. After 0, 2, 4, 6, 8, and 10 days of storage at 4 ℃, the samples were evaluated for myoglobin, metmyoglobin, TBA value and a* value. the pork chops given 2% ascorbic acid treatment maintained a better meat colour (a* value) for 4 days of storage. The TBA value of samples dipped in 2% ascorbic acid solution were significantly lower than those of control. Pork chops dipped in 2% ascorbic acid solution maintained a better myoglobin contents after 8 days of storage than those of control. The results showed that pork dipping in 2% ascorbic acid solution retarded lipid oxidation and maintained muscle color of pork chops. |
本系統中英文摘要資訊取自各篇刊載內容。