頁籤選單縮合
題 名 | 藉溫控穩定不添加重金屬皮蛋製程=To Stabilize the Processing Procedure of Alkalized Egg without Added Heavy Metal by Temperature Control |
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作 者 | 王政騰; 林榮新; 蘇和平; 林慶文; | 書刊名 | 食品科學 |
卷 期 | 25:5 1998.10[民87.10] |
頁 次 | 頁601-609 |
分類號 | 463.7 |
關鍵詞 | 溫控; 穩定; 重金屬; 皮蛋; 製程; Temperature control; Stabilize; Heavy metal; Alkalized egg; Processing procedure; |
語 文 | 中文(Chinese) |
中文摘要 | 試驗旨在探討藉溫度控制,以穩定不添加重金屬皮蛋製程。以蛋白、蛋黃之pH值、色澤,以及蛋白之凝膠性、透明度等指標綜合考量,顯示皮蛋浸漬適期因溫度而異,分別為20、25及30℃浸漬時之17、13及11天;高溫對凝膠性有不良影響。甫浸漬完成,予皮蛋60-70℃、20分鐘熱水溶處理,可提高蛋白質凝膠性15-18%,剪力值增高及透明度降低,但使蛋白、蛋黃之pH值及蛋黃之硫化氫含量略降。皮蛋以真空包裝於室溫貯藏10週期間,熱處理組之蛋白、蛋黃pH值略低於對照組;因加熱所致蛋白透明度降低之差異,於貯藏兩週之後逐漸不復存現;貯藏6週後,無論熱處理或對照組之凝膠性及揮發性鹽基態氮含量逐漸降低;熱處理對皮蛋之貯藏性無明顯負效應。皮蛋浸漬期間藉適當溫度控制,並於甫完成浸漬時予溫和熱處理,對不添加重金屬皮蛋製程穩定性及製成率有明顯助益。 |
英文摘要 | The temperature control method was conducted to stabilize the processing procedure of alkalized egg without added heavy metal. Indexes which combined the pH value, the color of both albumen and yolk, the rebounding property and the transparency of albumen were used to determine the suitable pickle period of alkalized egg under different environmental temperatures. The results showed that the suitable pickling period of alkalized egg was 17, 13 and 11 days when the environmental temperature was 20, 25 and 30℃, respectively. For alkalized egg, that higher the temperature during pickling, the lower was the coagulated property obtained. Alkalized egg heated by water bath with 60-70℃ for 20 minutes while pickle was finished, increased the coagulated property and shear value of albumen and slightly decreased the pH value and hydrogen sulphide content of both albumen and yolk. When alkalized egg was packed by means of vacuum package and stored for 10 weeks at room temperature, the pH values of both the albumen and yolk of the alkalized egg treated with water bath were slightly lower than those in the control group, but the difference between the two groups in decreasing the transparency of albumen due to heating disappeared after two weeks of storage. The coagulated property and volatile basal nitrogen content of alkalized egg both in the treatment and control groups decreased gradually after 6 weeks of storage. There were no negative effects on the storage properties of alkalized egg due to water bath heating. Obviously, positive effects on the stability of the processing procedure and yield of alkalized egg were obtained by means environmental temperature control during pickling and proper heat treatment when pickling was finished. |
本系統中英文摘要資訊取自各篇刊載內容。