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題 名 | 低脂香腸經預煮與微波再加熱後之官能與理化特性=Sensory and Physicochemical Characteristics of Precooked, Microwave-Reheated, Low-Fat Sausage |
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作 者 | 林國維; 李黎津; 紀學斌; | 書刊名 | 中國畜牧學會會誌 |
卷 期 | 27:1 1998.03[民87.03] |
頁 次 | 頁129-142 |
分類號 | 473.6 |
關鍵詞 | 預煮; 微波再加熱; 低脂; 香腸; 膠類; Precooked; Microwave reheated; Low-fat; Sausage; Hydrocolloids; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究主要是添加海藻酸鈉( sodium alginate; AL )、鹿角菜膠( iota-carrageenan; CA )或海藻酸鈉與鹿角菜膠混合( sodium alginate/carrageenan; ALCA )於低脂( 5 或 15% 脂肪)香腸中,並與含 5、15 或 30% 脂肪之控制組( CONT) 比較,以探討香腸經預煮或微波再加熱後之官能特性、組織與理化性質。由實驗結果得知, 相同脂肪含量組中之製成率無顯著差異,且製成率隨著脂肪含量增加而增加;但於微波再加 熱後,各組間之製成率則無差異。香腸經預煮或微波再加熱後,CONT5 的保水性均為最高, 而 AL15 與 ALCA15 最低。一般而言,在各添加膠類試驗組中,以含 5% 脂肪組之保水性較 15% 脂肪組為高。 官能品評試驗中發現,不論脂肪含量高低,香腸經預煮或微波再加熱之後,添加 CA 所得之 多汁性與總接受性均比使用 AL 或 ALCA 混合為佳。質地剖面分析結果發現,香腸經預煮或 微波再加熱後,均以 CONT5 的硬度最高,而 AL15 與 ALCA15 最低。 在各添加膠類試驗組 中, 無論脂肪含量高低,當單獨添加鹿角菜膠者其硬度、破碎度及彈性皆高於 AL 或 ALCA 的組別。 含 15% 脂肪量並添加鹿角菜膠( CA15 )的組合, 於官能特性、組織物性、理化性質等, 均優於或類似於其它各組,因此,當欲開發添加膠類且經預煮或經微波再加熱之低脂香腸時 ,則可考慮使用此種方式之組合。 |
英文摘要 | The effects of hydrocolloids (or gums) on the textural, sensory, and physicochemical characteristics of precooked, microwave-reheated, low-fat sausages were investigated. Sodium slginate (AL), carrageenan (CA) or alginate/carrageenan combination (ALCA) were incorporated into sausages formulated at 5 or 15% targeted fat levels in comparison to controls with 5, 15 or 30% fat content. Results indicated that cooking yields did not differ for treatments within the same fat level, but increased with increasing fat content. Following precooking and microwave reheating, CONT5 had higher water- holding capacity (WHC), while AL15 and ALCA15 were the lowest in WHC. In general, 5% fat treatments with added hydrocolloids were higher in WHC than 15% fat gum-added treatments. Results from sensory evaluation regardless fat levels, incorporation of CA resulted in higher juiciness, springiness and overall acceptability than AL or ALCA after precooking and reheating. Results from the texture profile analysis showed that CONT5 was always higher in precooked and reheated hardness, and AL15 and ALCA15 were lowest in hardness values. Incorporation of CA resulted in higher hardness, fracturability, and springiness values than AL or ALCA treatments. In conclusion, for optimum sensory, textural, physicochemical characteristics or processing cost, low-fat sausage destined for precooking and microwave reheating probably should be formulated to contain 15% fat with the incorporation of carrageenan. |
本系統中英文摘要資訊取自各篇刊載內容。