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題 名 | 機械去骨雞肉供製法蘭克福香腸之品質特性=Quality Characteristics of Frankfurter Sausages Made from Mechanically Deboned Chicken Meat |
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作 者 | 黃加成; 王慈圓; | 書刊名 | 中國畜牧學會會誌 |
卷 期 | 27:4 1998.12[民87.12] |
頁 次 | 頁567-577 |
分類號 | 473.6 |
關鍵詞 | 機械去骨雞肉; 法蘭克福香腸; 品質; Mechanically deboned chicken meat; Frankfurter sausages; Quality; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗分別添加不同比例(0,10,20,30,40%)機械去骨雞頸肉試製法蘭克福 香腸,探討其品質性狀,以增加機械去骨肉之加工利用性。結果顯示;法蘭克福香腸一般 化學組成分,添加機械去骨肉30及40%二組之水分平均約為62%~63%,且較其他組高, 粗蛋白質則隨機械去骨肉之添加而降低,粗脂肪反隨之增加(P<0.05)。製品之保水性與 蒸煮失重各組間並無顯著差異。製品之色澤,其亮度(L值)隨機械去骨肉添加量增加而降 低,紅色度(a值)及黃色度(b值)反隨之增加,且製品之彈性、咀嚼性、破斷力及硬度值皆 隨機械去骨肉添加量增加而降低(P<0.05)。經品評結果,各組之風味並無顯著差異,其 質地皆可被接受。製品以真空包裝,在3℃經28天貯藏,pH值之變化無顯著差異,而總生 菌數之變化約達102~104 CFU/g;在經21天保存後VBN值有隨之增加之趨勢,TBA值之變化 經7天保存後並無顯著差異,整個保存期間製品仍保良好品質。 |
英文摘要 | This experiment was to investigate the quality of frankfurter sausages made from different level (0, 10, 20, 30, 40%) of mechanically deboned chicken meat (MDCM) in order to enhance the utilization of MDCM and decrease the cost of products. The results were as follows: The moisture levels of frankfurter sausages made by adding 30% and 40% MDCM were higher than other treatments, and the mean of moisture level were between 62%-63%. The crude protein contents of products decreased, and crude fat contents of products increased as the MDCM level was increased (P< 0.05) . No significant differences were observed for the cooking loss and water holding capacity between the treatments (P>0.05). The L values of products decreased, but the "a" value and "b" value of products increased as the MDCM level was increased. The springiness, chewiness, fracturability and hardness of products decreased for higher contents of MDCM (P< 0.05). The texture of frankfurter sausages were all acceptable as judged by the panel test scores for all treatments and no significant differences in flavor existed. When stored in vacuum package at 3℃ for 28 days, the pH values of frankfurter sausages were not significantly by different (P> 0.05) among treatments, and the total plate counts were 10□~10□ CFU/g after 28 days of storage. The VBN values increased after storage for 21 days, and the TBA values were not significantly by different (P>0.05) after 7 days' storage. The qualities were acceptable after storage at 3℃ for 28 days. There were no sign of deterioration and the products could be kept in good quality during the storage period. |
本系統中英文摘要資訊取自各篇刊載內容。