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題 名 | 加壓及加熱處理對豬肉糊之硫氫基含量與凝膠特性之影響=Studies on the Effects of Pressurization and Heating on Sulfhydryl Group Contents and Gelling Properties of Pork Paste |
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作 者 | 陳明造; 林敬堯; 劉登城; | 書刊名 | 中華農學會報 |
卷 期 | 182 1998.06[民87.06] |
頁 次 | 頁72-82 |
分類號 | 473.6 |
關鍵詞 | 高壓處理; 凝膠; 硫氫基含量; 降伏值; 柔軟度; Pressurization; Gel; Sulfhydryl group; Surrender; Jelly; Softness; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗的主要目的在探討利用高壓處理使豬肉形成凝膠並且與加熱凝膠比較,另 外亦測定其硫氫基含量,以瞭解高壓與加熱對肌肉蛋白質有何不同的影響。 試驗結果顯示,硫氫基含量在加壓處理組顯著(P<0.005)比加熱處理組高。不加食鹽處 理組隨著壓力的增加其硫氫基含量顯著地上升(P<0.005)。添加1%食鹽處理組當加壓至 4000kg/cm□時硫氫基含量達到最高值(P>0.005)。而添加2%食鹽處理當壓力達3000kg/cm□時 其硫氫基含量最高值。 加熱處理組之凝膠強度顯著比加壓處理者高(P<0.005),且均以沒有添加食鹽者最高 (P<0.005)。壓力愈高豬肉糊凝膠強度亦愈大。加壓後再加熱處理者凝膠強度顯著比單獨加 壓者高(P<0.005)。加壓至5000kg/cm□時豬肉糊凝膠強度則有隨著食鹽濃度的增加而顯著降 低(P<0.005)。豬肉糊之凝膠破斷強度,硬度與降伏值之趨勢與凝膠強度之結果相似,但豬 肉糊凝膠柔軟度所得之結果剛好與硬度者相反,而添加食鹽之凝膠柔軟度較不加食鹽者軟, 也是添加食鹽會形成較柔軟的凝膠質地。且隨著壓力的增加凝膠之柔軟度亦有顯著的下降 (P<0.005)。 |
英文摘要 | The purpose of this study was to investigate sulfhydryl group contents and gelling properties of pork paste after pressurization and heat treatment. Results were as follows: Sulfhydryl group contents in pork pastes of pressurization wrer significantly higher (P<0.005) than those of heat treatment. With 1% sodium chloride in pork pastes, sulfhydryl gropu content had the highest value when pressurization up to 4000kg/cm□; but with 2% sodium chloride, sulfhydryl group content of pork pastes at 3000kg/cm showed the highest value. Gel strength of pork pastes with heat treatment were significantly higher (P<0.005) than those with pressurization. Gel strength of pork pastes without sodium chloride were higher (P<0.005) than pork pastes with 1% or 2% sodium chloride. Gel strength of pork pastes increased with pressure increasing. Gel strength of pork pastes from heat treatment after pressurization were significantly higher (P<0.005) than only pressurized samples. When pressure up to 5000kg/cm□, gel strength of pork pastes significantly decreased (P<0.005) with sodium chloride concentration increasing. Breaking intension, hardness, surrender and jelly value of pork paste gels were similar to the results of gel strength. Softness was contrary to hardness. Pork paste gels with 1% or 2% sodium chloride were softer than the samples without sodium chloride. Otherwise, softness of pork paste gels were significantly decreased (P<0.005) with pressure increeasing. |
本系統中英文摘要資訊取自各篇刊載內容。