查詢結果分析
來源資料
頁籤選單縮合
題 名 | 添加機械去骨禽肉對中式香腸、火腿及豬肉漢堡一般成分與風味之影響=Effect of Mechanically Deboned Poultry Meat on Proximate Composition and Sensory Properties of Chinese Sausage, Processed Ham and Pork Patties |
---|---|
作 者 | 吳勇初; | 書刊名 | 東海學報 |
卷 期 | 39:6(農學院) 民87.07 |
頁 次 | 頁253-263 |
分類號 | 473.6 |
關鍵詞 | 機械去骨禽肉; 中式香腸; 火腿; 豬肉漢堡; Mechanically deboned poultry meat; Chinese sausage; Processed ham; Pork patty; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗旨在探討不同添加量的機械去骨禽肉(Mechanically deboned poultry meat, MDPM)對於肉類加工製品(中式香腸、火腿及豬肉漢堡)一般成分與風味之影響。實驗以 Baader和Paoli兩機械去骨機所得之MDPM為原料。實驗結果顯示,添加不同量之MDPM 於加工製品中,在中式香腸除了官能評估的顏色隨MDPM添加量增加而顯著加深(p<0.05) 外,對其他各項測定均無顯著影響。對火腿及豬肉漢堡類產品而言,添加MDPM會使產品 顏色加深,剪力值下降,但添加MDPM於火腿的量在20%以下、豬肉漢堡的添加量在30% 以下時,對產品的總接受性並無影響。利用不同去骨機械所得的MDPM在肉製品上應用時 發現,以Baader去骨機所生產的機械去骨肉有較佳的趨勢。 |
英文摘要 | The purpose of this research were to study the effect of addition of MDPM (Mechanically Deboned Poultry Meat) on the quality of Chinese sausage, processed ham and pork patties. The MDPM used were manufactured by Baader and Paoli deboner. The results indicated that Chinese sausage had darker (p<0.05) color as addition of MDPM increased. However, no significant (p> 0.05) difference was observed in acceptability. For processed ham and pork patties, as MDPM usage increased, darker color and lower shear value were again experienced. No differences (p>0.05) were found among processed ham with 20% MDPM added and pork patties with 30% MDPM added as compared to control with no MDPM added. The MDPM manufactured from Baader deboner had better results in this study; however, no significant difference was found. |
本系統中英文摘要資訊取自各篇刊載內容。