頁籤選單縮合
題 名 | 添加n-3不飽和油脂對雞肉法蘭克福香腸品質之影響=Effects of n-3 Polyunsaturated Oil Addition on the Sensory and Chemical Characteristics of Chicken Frankfurters |
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作 者 | 林振宏; 林苑暉; 郭俊欽; 黃惠君; | 書刊名 | 食品科學 |
卷 期 | 26:3 1999.06[民88.06] |
頁 次 | 頁330-340 |
分類號 | 473.6 |
關鍵詞 | 雞肉法蘭克福香腸; 品質; 魚油; n-3 不飽和油脂; 官能品評; DHA; EPA; n-3 polyunsaturated oil; Chicken frankfurter; Chemical properties; Sensory evaluation; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗於原料中直接以1和2%n-3不飽如油脂部分取代豬肉脂肪,再加工製成法蘭克福雞肉香腸(NO1及NO2組)。研究結果發現各組間的製成率、水分、粗蛋白、粗脂肪、灰份及膽固醇含量並無明顯差異;NO1組的n-3及n-6不飽和脂肪酸的組成比例與NO2組的飽和脂肪酸、多元不飽和脂肪酸、n-3及n-6不飽和脂肪酸的組成比例則分別被改變。冷藏貯藏試驗的結果顯示所有組別的嫌氧性總菌數在10天後快速生長,而pH值則在20天後快速下降。貯藏期間各組的TBA值並不高,氧化酸敗的情況不嚴重。官能品評的結果顯示,添加1%及2%的n-3不飽和油脂不會使法蘭克福香腸的魚腥味評分增加;而隨著貯藏時間其總接受度雖會有少許的改變,但統計上並無差異。 |
英文摘要 | To investigate the chemical and sensory properties of frankfurters containing n-3 polyunsaturated fatty acids, 1 or 2% of n-3 polyunsaturated oil was added to the formulas of chicken frankfurters (NO1, NO2). The results indicated no significant difference in the processing yield, moisture, crude protein, crude fat, ash, or cholesterol content. Saturated, polyunsaturated, n-3 and n-6 polyunsaturated fatty acids were changed in the groups with n-3 polyunsaturated oil. During 30 days of storage, all the frankfurters retained very low TBA values. The pH values decreased with the growth of anaerobic microorganisms. Sensory evaluation showed the fishy flavor and overall acceptance of the frankfurters did not change when fat was replaced with 2% of n-3 polyunsaturated oil. |
本系統中英文摘要資訊取自各篇刊載內容。