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題名 | 遠紅外線乾燥混合鯖魚漿製品之儲藏品質的探討=Studies on the Quality Changes of Far-Infrared Dried Mackerel Mixed Surimi Products during Storage |
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作者 | 汪復進; 潘崇良; 程修和; 張正明; 郭鴻均; 吳清熊; | 書刊名 | 中國農業化學會誌 |
卷期 | 35:6 1997.12[民86.12] |
頁次 | 頁631-640 |
分類號 | 439.72 |
關鍵詞 | 鯖混合魚漿; 魚糕; 遠紅外線乾燥; 半乾性食品; 水活性; Mackerel mixed surimi; Kamaboko; Far-infrared drying; Intermediate moisture food; Water activity; |
語文 | 中文(Chinese) |
中文摘要 | 以熱風和遠紅外線兩段式乾燥法將鯖魚、 鯖魚混合豬肉與鯖魚混合雞肉等三組魚 漿原料製成水活性為 0.72-0.74 與水分含量 0.57-0.67 g H �� O/g dry mass ( 37-40 % ) 之半乾性魚糕製品。第一組的原料為 100 %鯖魚碎肉;第二組為鯖魚碎肉混合 20 % ( w/w )絞瘦豬肉;第三組為鯖魚碎肉混合 16.7 %( w/w )雞胸肉。結果顯示配合熱風 與遠紅外線兩段式乾燥之魚糕產品比傳統熱風乾燥之魚糕產品有較低的切斷力和紅色度( a 值)以及較高的高度( L 值)。 上述兩段式乾燥之三種魚漿製品以 PE 袋經一般包裝後, 於室溫下( 25-30 ℃)儲藏六個月後, 觀察儲藏期間水活性、切斷剪力、酸價、過氧化價 、揮發性鹽基態氮、色澤變化、好氣性生菌數、黴菌與酵母菌及大腸桿菌群的檢出等品質指 標。結果發現儲藏期間以鯖魚製成之產品在水活性、酸價、揮發性鹽基態氮、好氣性生菌數 增加最大,依次為混和豬肉與雞肉組。以遠紅線乾燥較熱風乾燥之樣品有較高之產品亮度, 較低之切斷剪力及 a 與 b 值。儲藏後產品的官能品評結果顯示,混合豬肉或雞肉之產品, 能顯著地改善成品的風味與質感,而在產品外觀與總接受程度上則無明顯差異。 |
英文摘要 | Intermediate moistured food (IMF) products were made from minced mackerel muscle alone or mixing with either 20% pork or 16.7% chicken breast meak, and further dried by either far-infrared or hot air. Moisture and water activity (aw) of the products were kept between 0.57-0.67 g/g dry mass (37-40%) and 0.72-0.74, respectively. The dried products were then packed in PE bags for further studying. Various quality characteristics: Water activity (aw), cutting force, acid value (AV), peroxide value (POV), volatile basic nitrogen (VBN), Hunter L, a, b value, aerobic plate count (APC), yeast and mold count, and the presence of coliforms, were monitored during six months storage period at room temperature. Results indicated that aw, AV, POV, VBN, APC of all the products increased during storage, among which sample made from mackerel showed the largest increment followed by mackerel with pork and mackerel with chicken. In general, far-infrared dried products gave a lower cutting force, a and b value, and a higher L value than their counterparts dried by hot air. Results of sensory evaluation suggested that mixing with pork or chicken would significantly improve the flavor and texture of the products, while leaving no significant changes in appearance and overall acceptability. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。