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題 名 | 加熱處理對草蝦嘌呤含量的影響=Effect of Thermal Processing on the Purine Contents of Grass Shrimp (Penaeus Monodon) |
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作 者 | 駱錫能; | 書刊名 | 食品科學 |
卷 期 | 24:4 1997.08[民86.08] |
頁 次 | 頁438-447 |
分類號 | 439.7 |
關鍵詞 | 草蝦; 嘌呤含量; 加熱處理; Grass shrimp; Purine content; Thermal processing; |
語 文 | 中文(Chinese) |
中文摘要 | 草蝦經水煮、蒸煮、烘烤和熱風乾燥不同時間後,分析其嘌呤含量的變化, 結果 顯示生鮮草蝦的平均總嘌呤含量高達 201.27 ± 35.40 mg/100 g ( wet basis ), 每克 乾物重的嘌呤含量為 8.59 ± 1.19 mg/g, 個別含量以腺嘌呤( Ade )和次黃嘌呤( Hyp )較高。水煮過程中,Hyp 及其相關物質的減少最多,在水煮初期 5 分鐘內減少量高達 86 %,可能是熱水萃取作用所造成。水煮 10 分鐘後嘌呤含量反有增加,推測是水煮過程中草 蝦水溶性蛋白質流失,造成乾物基礎減少所致。蒸煮初期 10 分鐘內,水分含量、總嘌呤含 量和 Hyp 含量皆明顯下降,唯減少效應不若水煮 5 分鐘的效應大。 草蝦於 230 ℃下,烘 烤 8 分鐘時其 Hyp 含量急劇減少約 75 %, 顯示短時間高溫烘烤會導致 Hyp 受熱分解。 在 70 ℃和 80 ℃下熱風乾燥不同時間, Ade 隨時間的延長而減少, Hyp 和黃嘌呤( Xan )則隨乾燥時間而上升,此情形與水煮、蒸煮和烘烤過程中,Hyp 減少的現象恰好相反,推 測或許為 AMP deaminase 或 adenosine deaminase 等酵素作用所致。草蝦經各種加熱處理 後的 Ade 和 Hyp 總含量皆較生鮮草蝦為低,其中以水煮的方式減少最多且最快速。 |
英文摘要 | The purpose of this study was to investigate the change in purine contents of grass shrimp (Penaeus monodon) during varied thermal processing techniques, such as boiling, steaming, roasting and drying. The results indicated that the total purine content of grass shrimp was 201.27 ± 35.40 mg/100 g (wet basis), which was equal to 8.59 ± 1.19 mg/g dry wt.. Adenine (Ade) and hypoxanthine (Hyp) were clearly the dominants of four purine bases. During boiling processing, the Hyp lost 86% of its original level after 5 minutes. This might be due to the hot water extraction effect. The slight increase in purine content of grass shrimp after 10 minutes of boiling seems to be caused by the decrease of dry weight basis, which might have resulted from loss of water soluble protein in grass shrimp during boiling. At the early stage of steaming processing, the contents of moisture, total purine content and Hyp decreased. However, the decreasing level was smaller than the boiled grass shrimp at 5 minutes. A roasting treatment at 230 ℃ in 8 minutes caused a marked decomposition of Hyp around 75%. During hot air drying at 70 ℃ and 80 ℃, the content of the Ade decreased and the Hyp increased rapidly in the early stage, which was considered to be the result of the enzymatic effect with AMP deaminase or adenosine deaminase. The sum of Ade and Hyp of grass shrimp after varied thermal processing were lower than the fresh grass shrimp. The largest decrease of Ade and Hyp was observed during the boiling processing. |
本系統中英文摘要資訊取自各篇刊載內容。