查詢結果分析
相關文獻
- 中式冷凍菜餚之研發及其品質評估
- 新鮮豬肉液態氮冷凍之研究
- The Determination of High Density Lipoprotein Cholesterol Separated by Electrophoresis and Sodium Phosphotungstate/Mg [fec7]Precipitation : A Physical Evaluation
- Serum Endothelin and Atrial Natriuretic Peptide in Cirrhotic Patients with Ascites and Hepatorenal Syndrome
- Clinical Characteristics and Coronary Risk Factors of Patients with Low Concentrations of Serum Low-Density Lipoprotein Cholesterol and Total Cholesterol
- Osmotic Demyelination Syndrome with Two-Phase Movement Disorders: Case Report
- Dissolution and Crystallization of Na-Ca Silicate Glasses in Na2CO3 Solutions
- 薏苡對倉鼠血漿脂質的影響
- 燻煙及亞硝酸鈉對常溫貯藏去皮雞腿製品化學特性及肉毒桿菌毒素之影響
- 經β-環狀糊精處理之減膽固醇蛋黃粉的理化性質
頁籤選單縮合
題 名 | 中式冷凍菜餚之研發及其品質評估=Research and Development of Chinese-Style Frozen Prepared Dishes and Evaluation of Their Quality |
---|---|
作 者 | 林金源; 陳淑華; 郭幸惠; | 書刊名 | 食品科學 |
卷 期 | 24:2 1997.04[民86.04] |
頁 次 | 頁203-219 |
分類號 | 463.72 |
關鍵詞 | 冷凍菜餚; 送風式冷凍; 液態氮; 鈉; 膽固醇; Frozen prepared dishes; Air blast freezing; ABF; Liquid nitrogen; LN[feaf]; Sodium; Cholesterol; |
語 文 | 中文(Chinese) |
中文摘要 | 以送風式冷凍方法(ABF)及液態氮噴射法(LN��),處理三種新配製之中式菜餚:檸 檬雞、鳳梨雞及宮保雞丁,並將其凍藏於 -23 ± 1 ℃為期六個月,以探討其品質之變化。 三種中式冷凍菜餚之一般組成分析顯示,三種菜餚均為低鈉、低膽固醇之食品,經嗜好性品 評 (九分制 ) 評分,結果三種菜餚均達 7.1 分以上之「頗喜歡」程度。凍藏期間之微生 物含量、過氧化價及 TBA 值變化,均符合食品衛生之標準; 比較兩種冷凍處理方式,對於 凍藏期間檸檬雞、鳳梨雞及宮保雞丁中各配料素材之色澤保存影響,其中雞肉、花生米和青 椒之色澤變化, 兩種冷凍處理方式無顯差異 (P>0.05),但在鳳梨雞中胡蘿蔔色澤之保存則 以 LN �素u於 ABF。 |
英文摘要 | Air blast freezing (ABF) and liquid nitrogen spray (LN��) methods were used to treat three newly prepared Chinese-style dishes, Lemon chicken (LC), Pineapple chicken (PC) and Kong Pao chicken (KPC). They were stored in a freezer at -23 ± 1 ℃ for 6 months. The changes in their quality were investigated. Nutrient composition analysis showed that these dishes were low sodium and cholesterol foods. Sensory evaluation using hedonic scale tests gave a score of 7.10, which was "like moderately" for these three dishes. Experimental results revealted that the total bacterial count, coliform, POV and TBA values satisfied well the standards of food sanitation during the frozen storage period. Ther was no significant difference between the ABF and LN �� methods in maintaining the color of the chicken meat, roasted peanuts, green pepper and carrot (except PC)(P>0.05), but LN �� was better than ABF in maintaining the color of carrot in PC. |
本系統中英文摘要資訊取自各篇刊載內容。