頁籤選單縮合
題 名 | 添加非肉蛋白質對重組豬排品質之影響=Effect of Adding Non-Meat Protein on the Quality of Restructured Pork Chops |
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作 者 | 洪維新; 李瑞玲; 劉名榜; | 書刊名 | 臺糖畜產 |
卷 期 | 3:4 1998.03[民87.03] |
頁 次 | 頁59-66 |
分類號 | 473.6 |
關鍵詞 | 重組豬排; 非肉蛋白質; 黏著力; 官能品評; Restructured pork chop; Non-meat protein; Binding strength; Sensory evaluation; |
語 文 | 中文(Chinese) |
中文摘要 | 後腿肉注射不同量(10%,20%,30%)的非肉蛋白質(乳清蛋白與單離大豆蛋白) 溶液,進行重組豬排之製造,並以背脊肉豬排為對照組。重組豬排的α值(紅色度)以添 加單離大豆蛋白與乳清蛋白各組都較對照組為高(p<0.05)。重組豬排的蒸煮失重,試驗 組(添加單離大豆蛋白與乳清白)都較對照組為高(p<0.05),另外添加單離大豆蛋白( 20%與30%)比添加乳清蛋白(20%與30%)有較高(p<0.05)的蒸煮失重。重組豬排截切值 ,試驗組(添加單離大豆蛋白與乳清蛋白)都較對照組為高(p<0.05)。添加單離大豆蛋 白與乳清蛋白之重組豬排黏著力(g/cm�插^較對照組為高(p<0.05 )。重組豬排的官能品 評,對照組與試驗組之總可接受性差異不顯著,對照組較添加單離大豆蛋白與乳清蛋白之試 驗組重組豬排,有較佳的風味與柔嫩度(p<0.05),添加單離大豆蛋白與乳清蛋白間之差 異不顯著。 |
英文摘要 | The restructured pork chop was manufactured by injecting different volumes (10%, 20%, and 30%) of non-meat proteins (whey protein and soy protein isolate) into hams. The pork chop of loin was used as a control. The “a” value of pork by adding whey protein and soy protein isolate was higher (p<0.05) than control. The cooking loss of pork chop, testing groups by adding non-meat proteins was also higher (p<0.05) than control, and the testing group by adding soy protein isolate (20% and 30%) was higher (p<0.05) than by adding whey protein. The shear value and binding strength of testing groups were higher (p<0.05) than control. The control had better flavor and tenderness (p<0.05) than testing group evaluated by taste panelists. However, there was no significant difference in overall acceptability. |
本系統中英文摘要資訊取自各篇刊載內容。