頁籤選單縮合
題 名 | 壓型火腿之製造研究=Studies on the Manufacture of Pressed Ham |
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作 者 | 洪維新; 李瑞玲; | 書刊名 | 臺糖畜產 |
卷 期 | 4:3 1998.12[民87.12] |
頁 次 | 頁61-70 |
分類號 | 473.6 |
關鍵詞 | 壓型火腿; 結著強度; 豬肉; 母豬肉; Pressed ham; Binding strength; Pork; Sow meat; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗使用肉豬的後腿肉與大里脊肉,母豬的後腿肉與大里脊肉,經注射原料肉 重之 30% 醃漬液製成壓型火腿,相互比較,以評估產品的品質。 各組火腿的一般化學組成 ,僅粗脂肪在肉豬後腿肉火腿與母豬大里脊肉火腿相比較有極顯著差異 (p<0.01)。 各組火 腿之 a 值 (紅色度 ) 相比較,皆有極顯著差異 (p<0.01)。 各組火腿之結著強度比較,僅 後腿肉火腿與大里脊火腿相比較有極顯著差異 (p<O.O1)。 各組火腿之截切值相比較,皆有 極顯著差異 (p<0.01) 經八週的貯存期,各組火腿的生菌數,TBA 值均隨貯存期間的延長而 增加,但都符合國家食品衛生標準。官能品評結果顯示,火腿的顏色與柔嫩度項目,各組間 有極顯著差異 (p<0.01),但火腿的風味及總可接受性無顯著差異 (p<0.05)。 |
英文摘要 | In the experiment, pressed hams were manufactured by using hams and loins of pigs and sows. The amount of pickle solution injected was 30% by weight of raw meats. The qualities of these products were evaluated in two groups. The results are summarized as follows: Among proximate composition of different pressed ham treatments, only crude fat was highly significantly different (p<0.01) between hams of pigs and loins of sows. The a value was highly significantly different (p<0.01). The binding strength of different pressed ham treatments was highly significantly different (p<0.01) between hams and loins. Shear values were highly significantly different (p<0.01). After storage of 8 weeks, the TACP and TBA values increased linearly with storage time. However, TACP and TBA values met the Chinese Sanitary Standards. As to the results of sensory evalution, the color and tenderness of different pressed ham treatments were highly significantly different (p<0.01) , but flavor and overall acceptability were not significantly different (p>0.05 ). |
本系統中英文摘要資訊取自各篇刊載內容。