查詢結果分析
相關文獻
- 牛肉味胜冴之鮮味呈現效果
- 封閉式中文聲母語詞聽閾檢定表的編制
- 淺談肉精製品與味精
- Olfactory Threshold Test of Normal Chinese Young People
- 石化工業臭味問題之探討
- 學齡前兒童國語語音閾語詞之編製
- 中國大陸九十年代新型發酵工業介紹
- 雖然我看不見,但卻能知道--以多重主觀閾值研究中文隱性情緒刺激
- 大型車駕駛與加油站員工噪音暴露量與聽力損失之探討
- Physicochemical Analysis of Resistant Organic Polymers and Colored Materials in Liquid Waste of Monosodium Glutamate Fermentation
頁籤選單縮合
題 名 | 牛肉味胜冴之鮮味呈現效果=Efficacy of Beefy Meaty Peptide on Taste Properties |
---|---|
作 者 | 劉名榜; 周學明; 李瑞玲; | 書刊名 | 臺糖畜產 |
卷 期 | 3:2 1997.09[民86.09] |
頁 次 | 頁45-54 |
分類號 | 473.6 |
關鍵詞 | 牛肉味胜冴; 味精; 肉核苷單磷酸; 鳥核苷單磷酸; 肉精粉; 閾值; Beefy meaty peptide; Monosodium glutamate; Inosine monophosphate; Guanosine monophosphate; Hydrolyzed meat protein; Taste threshold; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究比較牛肉味胜��(BMP)、味精(MSG)、1:1肉核��單磷酸與鳥核��單磷酸混 合物 (IG) 等鮮味物個別及交互作用之呈味效力,並探討添加食鹽對該效力之作用及鮮味物 對肉精粉 (HMP) 風味之影響。直接品嚐牛肉味胜�鬌膆雰鋮膃麻A味特性存在。 加熱與未加 熱處理之 BMP、MSG、 IG 之個別呈味閾值分別為 0.0875、 0.0375、0.0093% 及 0.0875、 0.0437、 0.0093%; 交互作用, 加熱與未加熱處理之 BMP+MSG、 BMP+IG、 MSG+IG、 BMP+MSG+IG 等組合之呈味閾值分別為 0.0438、 0.0088、 0.0075、 0.0075% 及 0.0438、 0.01、0.0075、0.0075%。 加熱處理對測試之鮮味物個別及交互作用之呈味效力影響不顯著 (p>0.05);惟加熱處理略可降低 MSG 及 BMP+IG 之呈味閾值。 添加食鹽對呈味效力之影響 不顯著 (p>0.05),但對交互作用之呈味閾值有降低之趨勢。 BMP 對肉精粉溶液略有提升喜 好度之作用,但效力低於 MSG 及 IG;添加食鹽對肉精粉溶液亦略有提升喜好度之作用,效 力高於BMP。 |
英文摘要 | The individual and interacted taste thresholds of heated and unheated flavor potentiators including beefy meaty peptide (BMP), monosodium glutamate (MSG) , and a combination of 5'-inosine monophosphate and 5'-guanosine monophosphate at a ratio of 1:1(IG) were determined using sensitivity sensory evaluation. The influence of salt on flavor enhancing efficacy and flavor potentiators on hydrolyzed meat protein (HMP)preference were also investigated. A savory flavor identified as BMP was tasted directly. The taste thresholds of heated and unheated BMP, MSG,and IG were 0.0875, 0.0375, 0.0093%,and 0.0875, 0.0437,0.0093%, respectively. For interaction, the taste thresholds of heated and unheated BMP+MSG,BMP+IG,MSG+IG, and BMP+MSG+IG were 0.0438,0.0088, 0.0075, 0.0075%,and 0.0438, 0.01, 0.0075, 0.0075%, respectively. The individual and interacted efficacy of tested flavor potentiators were not affected significantly (p>0.05)by heat;however,a lower taste threshold of MSG and BMP+IG was found after heat treatment. The individual efficacy of tested flavor potentiators was not affected significantly (p>0.05)by salt, but a trend that taste thresholds were decreased by salt was found in interacted samples. The preference for HMP was increased by BMP, but its efficacy was lower than that of MSG and IG. Compared to BMP, the preference for HMP was increased by salt with a higher efficacy. |
本系統中英文摘要資訊取自各篇刊載內容。