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頁籤選單縮合
題名 | 豬肉和其他蛋白源之凝膠性的比較=Comparsion on Gelling Properties of Pork and other Protein Sources |
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作者 | 魏世明; 劉登城; 陳明造; | 書刊名 | 中華農學會報 |
卷期 | 178 1997.06[民86.06] |
頁次 | 頁63-75 |
分類號 | 346.77 |
關鍵詞 | 肉蛋白質; 非肉蛋白質; 凝膠強度; 破斷強度; 凝膠硬度; Meat protein; Non-meat protein; Gel strength; Breaking intension; And gel hardness; |
語文 | 中文(Chinese) |
中文摘要 | 本研究的主要目的即是探討一些可能用於豬肉製品中的肌肉蛋白質來源,如牛肉 、雞肉、兔肉及魚肉等,與非肉蛋白質來源,如單離大豆蛋白、小麥筋蛋白、乳清蛋白、酪 蛋白鈉及卵白蛋白等對豬肉肉糊之凝膠性的影響。 本試驗中以豬肉為生, 肉蛋白質類以 1 :l(w/w) 之比例添加,而非肉蛋白質類則以豬肉重的 2.5% 及 5% 添加。所有的樣品皆添加 2.5% 的食鹽並在 4 ℃下細切 5 分鐘後, 豬肉及肉蛋白質之樣品以 70 ℃水煮 15 分鐘而 非肉蛋白質組則分別以 70 ℃或 l00 ℃水煮 15 分鐘後供凝膠性質分析用。 結果顯示,不 同肉類之肉糊其凝膠強度、破斷強度及凝膠硬度以鮪魚肉及雞肉較高而牛肉及兔肉較低。豬 肉添加雞肉及鮪魚肉可提高其凝膠強度破斷強度及凝膠硬度而牛肉及兔肉之添加反而會造成 降低現象。豬肉添加不同比率之非肉蛋白質將降低其凝膠強度、破斷強度及凝膠硬度,相較 下, 在 70 ℃及 l00 ℃加熱時以添加卵白蛋白所形成之凝膠強度、破斷強度及凝膠硬度較 高,而添加酪蛋白鈉最低。 且在添加相同非肉蛋白質處理條件下加熱 100 ℃所形成之凝膠 較加熱 70 ℃者佳。 而相同加熱條件下,添加 25% 之非肉蛋白質濃度之凝膠性質會比添加 5% 者佳。 |
英文摘要 | The purpose of this study wass to investigate the effects of addition of meat protein sources, such as chicken, beef, rabbit and tuna, and non-meat protein sources (including soybean protein isolate, gluten, whey protein, sodium caseinate and egg white) on the gelation of pork paste. The ratio of pork and meat proteins used in this research was 1:1 (w/w). the amount of addition of non-meat proteins was 2.5% or 5%. A 2.5% NaCl was added to all samples and minced for 5 min at 4 ℃. All meat proteins and the mixtures were heated in water bath (70 ℃ ) for 15 min. Moreover, pork paste, all non-meat proteins and the mixtures were heated at 70 ℃ or 100 ℃ for 15 min, separately. Results were as follows: The gel strength, breaking intension and hardness of tuna and chicken were the highest values while beef and rabbit had the lowest gel strenth, breaking intension and hardness among the different meat pastes. The gel strength, breaking intension and hardness of pork paste with chikcne and tuna incrased but with beef and rabbit decreased when compared to pork paste. Pork paste with various non-meat proteins by different ratios had lower gel strength, breaking intension and hardness. Whatever, the samples were cooked at 70 ℃ or 100 ℃, the pork paste with egg white had the highest gel strenth, breaking intension and hardness, the lowest values were found on the pork paste with sodium caseinate. The gel properties of pork paste with non-meat proteins cooked at 100 ℃ were better than those cooked at 70 ℃. And under the same heating temperatuere, the gel properties of pork paste with 2.5% non-meat proteins were better than the lots with 5%. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。