頁籤選單縮合
題 名 | 鮪魚肋排之加工利用=Utilization of Ribs from Tuna |
---|---|
作 者 | 陳寶如; 林頎生; 許祥純; 羅麗珠; | 書刊名 | 國立屏東科技大學學報 |
卷 期 | 7:4 1998.12[民87.12] |
頁 次 | 頁271-277 |
分類號 | 463.9 |
關鍵詞 | 鮪魚肋排; 加工; 感官品評; Tuna rib; Processing; Sensory evaluation; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以鮪魚生魚片加工時剩餘之肋排,製成鮪魚肋排罐頭及肋排魚酥等製品, 並經品評分析其產品特質及消費者接受性。另測定酸可溶鈣量,以評估其鈣質的可利用率。 以乾物重計,鮪魚肋排經 121 ℃、1.21kg/cm �插B90 分鐘酥骨後的一般成分中,乾物重灰 分可達 9.2%、粗蛋白 80.6%、粗脂肪 8.7% 及全鈣量達 2.4%;鮪魚肋骨灰分會隨酥骨時間 的增長而上升,最高可達 50.6%。粗蛋白含量以生骨組最高達 41.6%。 全鈣含量以酥骨 90 分鐘時為最高,達 18.6%。酥骨 90 分鐘肋排、肋骨及 120 分鐘之肋骨色澤較淡。 在可吸 收鈣量以酥骨 120 分鐘之肋骨可達最高,但在鈣可吸收率方面, 不同酥骨時間之肋骨,每 組間均無顯著差異,且肋排組其鈣可吸收率也可達 39%。品評試驗中,肋排罐頭的骨質膨鬆 度,因受酸之作用以有添加檸檬酸組較佳。而接受性方面,高檸檬酸組因所添加之檸檬酸酸 度過高,且色澤較深,故得分較低。魚酥製品之色澤以鮪魚肋骨粉組較淡 (L 值 )。魚酥製 品以肋排骨組整體接受度較佳,因色澤較淡,魚酥香氣與純肉組無顯著差異,且肋骨看得見 ,可提高消費者對鈣質含量的信心,應可提高此種加工副產品之利用價值。 |
英文摘要 | Utilization of residual ribs from tuna sashimi processing was studied. Ribs were canned with citric acid seasoning and were shredded as semi-dried product. Sensory evaluation technique was used to analyze it's flavor, texture and acceptance. The composition and acid solubility were referred as calcium absorbability of pressure cooked (121 ℃,Autoclave) ribs. Composition of ash, protein, fat and calcium of ribs for 90 min pressure cooked ribs were 9.2%,80.6% 8.7% and 2.4% by dry weight basis, respectively. Ash content increased to 50.6% with prolong autoclave treatment. Amount of calcium reach 18.6% when autoclave at 90min. The 90 min and 120 min groups obtained lighter color. Pressure cooked for 120 min had highest absorbable calcium, however there were no significant different among groups. Calcium availability of ribs can also reached 39%. Bone softness was higher in citric acid seasoning group may due to the effect of citric acid, however the acceptability wer decreased with darker color and sourness taste. Product with ribs had higher acceptance score may due to lighter color and health benifit for consumer. Shredded ribs with bone powder had lighter color (L value). Overall, ribs and rib bone from tuna can be utilized as calcium source. |
本系統中英文摘要資訊取自各篇刊載內容。