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題 名 | 水分含量對鰺魚漿熱凝膠性及魚糕態產品耐煮性之影響=Effect of Water Content on the Thermal-Gelation of Surimi and Cooking-Tolerance of Kamaboko Prepared from Horse Mackerel |
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作 者 | 陳輝煌; 李賢君; | 書刊名 | 宜蘭技術學報 |
卷 期 | 1 1998.12[民87.12] |
頁 次 | 頁109-114 |
分類號 | 439.74 |
關鍵詞 | 水分含量; 魚漿; 魚糕; 鰺魚; 熱凝膠; 耐煮性; Water content; Surimi; Kamaboko; Horse mackerel; Thermal-gelation; Cooking-tolerance; |
語 文 | 中文(Chinese) |
中文摘要 | 熱販售的魚漿產品在長時間加熱狀態下,質感及色澤的改變會使品質逐漸劣變, 因此本研究擬探討降低水份含量以提高蛋白質濃度,對�鞈蝦葝鷎捐扣吨峟@煮性的影響。由 熱掃瞄剛性測定儀( thermal scanning rigidity monitor, TSRM )觀察�鞈蝦艀b加熱過程 中熱凝膠的現象,可明顯的區分低溫凝膠、解膠及第二次凝膠等變化,其中水分含量較低的 魚漿低溫凝膠及第二次凝膠效果大於水分含量高者,相對地前者的解膠程度低於後者,顯示 �鞈蝦萿獐鷎捐扣岍H著魚漿水分含量增高而降低。魚糕態產品的膠強度也是隨著魚漿水分含量增 高而降低,且水分含量從 79% 增高至 82% 時,膠強度有很大的落差。但是整體而言,魚糕 態產品在 70 ℃水煮時,都在短時間內失去膠強度,顯示其耐煮性不高。在水煮過程中由亮 度( L��)、白色度的下降及黃色度( +b��)的增高, 顯示水煮過程中伴隨著褐變的產 生,且水分含量愈低者愈明顯。 |
英文摘要 | Texture and color change would cause quality deterioration of hot application surimi products during long-term cooking. This study was to investigate the effect of increase in protein concentration by decreasing water content on the thermalgelation of surimi and cooking tolerance of kamaboko prepared from horse mackerel. The thermal-gelation of surimi during heating was observed by the thermal scanning rigidity monitor (TSRM). Setting, disintegration and second gelation stage could be specified in TSRM thermograms. The setting and second gelation effect in surimi with lower water content was more conspicuous than that in surimi with higher water content. On the contrary, less disintgration was observed in the former than in the latter. It indicated that the thermal-gelation decreased with increase in water content of surimi. The gel strength of kamaboko also decreased with increase in water content of surimi and a remarkable drop was observed between 79% to 82% water content. In general, weak cooking-tolerance was observed for the inferior gel strength behaved when kamaboko cooked at 70℃. It was also accompanied with browning since lightness (L��) and whiteness decreased, while yellowness (+b��) increased of kamaboko during cooking. This phenomena was more evident in lower water content kamaboko. |
本系統中英文摘要資訊取自各篇刊載內容。