頁籤選單縮合
題名 | 加工過程,香辛料、藥草及紅麴米對中式滷豬腱肉品質之影響=Effects of Procedure, Spice, Herb and Anka Rice on the Quality of Chinese Marinated and Spiced Pork Shank |
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作者 | 王慈圓; 陳明造; 劉登城; 郭秀蘭; | 書刊名 | 中國畜牧學會會誌 |
卷期 | 26:2 1997.06[民86.06] |
頁次 | 頁211-222 |
分類號 | 473.6 |
關鍵詞 | 漂洗; 香辛料; 藥草; 紅麴米; 滷豬腱肉; Washing; Spice; Herb; Anka rice; Marinated and spiced pork shank; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗的目的在探討中式滷肉製品製造過程中,漂洗及加熱對產品品質及香辛料 ,藥草和紅麴米之添加對產品抗菌、抗氧化效果的影響。結果顯示,豬腱肉經水煮後再漂洗 可明顯降低豬腱肉中粗脂肪含量 (P<0.05)。 而未水煮豬腱肉之總膠原蛋白含量與滷煮豬腱 肉之總膠原蛋白含量相近,分別為 49.4 mg/g 及 47.3 mg/g。 而滷煮過之豬腱肉其可溶性 膠原蛋白含量則約為原料豬腱肉之 2 倍 (分別為 9.4 mg/g 與 4.5 mg/g)。 滷煮完成之豬 腱肉其彈性及咀嚼度比其他製作階段的豬腱肉低。 另外亦發現揮發性鹽基態氮 (volatile basic nitrogen, VBN) 值、 總菌數 (total plate count)、厭氣菌數 (anaerobic count) 及水活性在儲存期間並不因添加香辛料、藥草及紅麴米 (anka rice ) 而與對照組有明顯差 異, 2- 硫巴比妥酸 (thiobarbituric acid, TBA) 值雖因儲存時間增加而上升,但與對照 組相比較,加入香辛料及藥草者之 TBA 值明顯地較對照組低,顯示出其抗氧化效果。 而真 空包裝又比非真空包裝對滷豬腱肉之安定性有較佳之效果。 |
英文摘要 | The purpose of this research was to study the effects of washing and heating on the quality of Chinese marinated and spiced pork shank. Also the antimicrobial and antioxidation of spice, herb and anka rice were also evaluated in this experiment. The results indicated that the fat content of pork shank after heating and washing significantly decreased (P<0.05). The total collagen content of uncooked pork shank was similar to that of marinated and spiced pork shank and the amount were 49.4 mg/g and 47.3 mg/g, respectively. The soluble collagen content of marinated and spiced pork shank was 2 times that of uncooked pork shank. The elasticity and chewability of marinated and spiced pork shank was lower than those of the samples in the others' procedures. Otherwise, the VBN value, total plate count, anaerobic count and water activity of marinated and psiced pork shanks and the control were not significantly different during storage but the TBA value of marinated and spiced pork shanks were significantly lower than that of the control during storage. This results also indicated that the spice, herb and anka rice had antioxidant effects on the Chinese marinated and spiced meat products. The quality of marinated and spiced pork shanks with vacuum package had better shelf life than the samples with non-vacuum package during storage. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。