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題名 | 生鮮及冷凍雞肉對重組雞排品質之影響=Effect of Fresh and Frozen Chicken Meat on the Quality of Restructured Chicken Steaks |
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作者 | 黃加成; 王慈圓; | 書刊名 | 中國畜牧學會會誌 |
卷期 | 26:3 1997.09[民86.09] |
頁次 | 頁347-358 |
分類號 | 473.6 |
關鍵詞 | 雞肉; 冷凍雞肉; 重組雞排; 品質; Chicken meat; Frozen chicken meat; Restructured chicken steak; Quality; |
語文 | 中文(Chinese) |
中文摘要 | 以生鮮與-18℃ 冷凍1、2 及3 個月之雞肉為原料,試製重組雞排,分別探討不 同冷凍時間對原料肉及重組雞排製品之機能性能和品質之變化;結果顯示,原料雞胸肉之 滴失率、乳化力、保水性、蒸煮失重及重組雞排製品之烘烤失重、面積收縮率、結著性、 官能評分皆以生鮮肉組較冷凍肉組為佳(P<0.05)。以生鮮肉所製之製品於真空包裝在-18℃ 經12週保存時,其pH值,TBA,VBN及生菌數無顯著變化,仍保良好品質。 |
英文摘要 | The purpose of this experiment was to enhance the utilization of chicken meat, and find out the effect of frozen time on the functional properties and quality of raw meat and on restructured steaks. The fresh and frozen chicken meat (at -18℃ for 1, 2 and 3 months) were used to manufacture restructured chicken steaks. The results were as follows. The functional properties of fresh chicken breast meat were better than the frozen meat (P<0.05), such as the drip loss, emulsifying capacity, water holding capacity and cooking loss. The qualities of roasting loss, area shrinkage, binding ability and panel test score of restructured chicken steaks made form fresh chicken breast meat were significantly better than those made from frozen meat (P<0.05). The pH value, T.B.A. value, V.B.N and total plate counts of vacuum packaged steaks made foom fresh chicken were acceptable and no deterioration occurred when storaged at -18℃ for 12 weeks. |
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