頁籤選單縮合
題名 | 養殖臺灣蜆不同溫度貯藏中鮮度之變化=Changes in Freshness of Cultured Freshwater Clam (Corbicula Fluminea Muller) during Storage at Different Temperatures |
---|---|
作者 | 邱思魁; 藍惠玲; 蕭泉源; | 書刊名 | 中國農業化學會誌 |
卷期 | 36:4 1998.08[民87.08] |
頁次 | 頁408-417 |
分類號 | 412.46、412.46 |
關鍵詞 | 臺灣蜆; 鮮度; 貯藏; 品質; Freshwater clam; Corbicula fluminea muller; Freshness; Storage; Quality; |
語文 | 中文(Chinese) |
中文摘要 | 本研究探討台灣蜆(Corbicula fluminea Muller)貯藏中鮮度之變化,官能判定 結果顯示於 5、10、15 及 25 ℃貯藏時,分別約於第 13、7、4 及 2 日後達到初期腐敗階 段。在貯藏期間,pH 值的變化不大,揮發性鹽基態氮( VBN ),三甲胺及氨含量均於鮮度 降至初期腐敗階段後始呈現較明顯的增加,惟 25 ℃貯藏時之增加並不明顯。此外,貯藏後 K 值K'值與汁液量、AEC ( adenylate energy charge )值雖分別呈現上升與下降之趨勢, 但 其變化樣式因貯藏溫度而有所不同,且鮮度降至初期腐敗階段時各貯藏溫度所相當的測定值 範圍變動大,而與官能評定結果不一致。根據實驗結果,台灣蜆於 5~15 ℃貯藏時,可歸納 出 VBN 量超過 12mg/100g 大抵可作為已達到初期腐敗階段之指導,而其他測定項目並不適 用。 |
英文摘要 | Chemical analyses and organoleptic tests were carried out to valuate changes in the freshness of live freshwater clam (Corbicula fluminea Muller) during storage. Organoleptic results showed that initial decomposition occurred after about 13,7,4 and 2 days storage at 5,10,15, and 25 ℃,respectively. The pH, volatile basic nitrogen (VBN), and trimethylamine increased markedly after the onset of initial decomposition during storage at 5~15 ℃. However, they did not change significantly during storage at 25 ℃. Consequently, an increase of the K and K' values and a decrease of the AEC (adenylate energy charge) value and drip amount initial decomposition varied greatly with storage temperature and did not agree with the vesults of organoleptic tests. According to the results obtained in this study, VBN seems to be a useful freshness indicator for freshwater clam stored at 5~15 ℃. The threshold value of VBN for initial decomposition is proposed to be 12 mg/100g. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。