查詢結果分析
相關文獻
- 氯化鈣處理對屠前緊迫鴨肉品質改善之探討(1)--在儲存期間對游離鈣濃度、依鈣酵素活性和物性之影響
- 氯化鈣處理對屠前緊迫鴨隻品質改善之探討Ⅱ.在肌肉儲存期間對肌原纖維型態變化、斷裂指數和Titin之影響
- 氯化鈣及屠後貯藏時間對鴨胸肉品質特性之影響
- 氯化鈣對鵝胸肉嫩度及中性依鈣酵素活性之影響
- Hal-1843遺傳型對盤克夏種母豬初產性狀之影響
- Oxygen Depletion Stress on Mortality and Lethal Course of Juvenile Tiger Prawn Penaeus Monodon Fed High Level of Dietary Astaxanthin
- 環境因子對乳牛熱緊迫的交互影響
- 氯化鉀可改善暴露於酷熱緊迫雞之耐熱性
- 泌乳牛夏季熱緊迫之探討
- 維生素C在家禽飼料上抗緊迫之效果
頁籤選單縮合
題 名 | 氯化鈣處理對屠前緊迫鴨肉品質改善之探討(1)--在儲存期間對游離鈣濃度、依鈣酵素活性和物性之影響=Researches on Using Calcium Chloride to Improve the Quality of Meat from Antemortem Stressed Duck(Ⅰ)--Effect of the Storage of Muscle on Free Calcium Concentration, Calpains Activity and Physical Properties |
---|---|
作 者 | 陳南勳; 林亮全; | 書刊名 | 食品科學 |
卷 期 | 25:5 1998.10[民87.10] |
頁 次 | 頁526-536 |
分類號 | 473.6 |
關鍵詞 | 鴨肉; 緊迫; 依鈣酵素; 氯化鈣; Duck meat; Stress; Calpains; Calcium chloride; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗將已經過緊迫處理之鴨肉,以氯化鈣浸泡一天後,來探討鴨隻因屠前緊迫而產生類似DFD肉之品質改善效果。 本研究將分別對控制組、緊迫組及氯化鈣處理組,來測定其pH值、肉色、游離鈣濃度、依鈣酵素活性和物性。其結果如下:在pH值方面,緊迫組明顯高於控制組。色澤方面,浸泡一天後以控制組的a值高於氯化鈣處理組和緊迫組(P0.05),控制組呈鮮紅色,而緊迫組肉色則較暗紅,氯化鈣處理組L和b值最高(P0.05),a值最小(P<0.05),肉色呈淡紅色。鈣離子濃度方面,各處理組都隨儲存時間而濃度漸漸升高,第0天時以氯化鈣處理組及緊迫組在屠後明顯高於控制組(P0.05),特別是腿肉高於胸肉(P 0.05)。肌原纖維蛋白質方面,依鈣酵素之活性以氯化鈣處理組在屠後12小時活性最大(P<0.05),控制組活性最小。在物性方面,氯化鈣處理組之截切值明顯低於緊迫組(P<0.05),表示氯化鈣處理可以改善緊迫鴨肉之品質。 |
英文摘要 | This study used calcium chloride marination for 24 hours to improve the quality of DFD-like meat from antemortem stressed duck. We examined the effects on the storage of muscle on the pH value, meat color, free calcium concentration, calpain activity and physical properties, under the following treatments calcium chloride treatment, stress treatment and control treatment. The results were as follows: The pH value due to the stress treatment was significantly higher (P<0.05) than that of the control. The a value of the control was higher (P<0.05) than that of the calcium chloride treatment and stress treatment. The control meat was flesh red, but the stressed meat was darker red. The L- and b-values were highest (P<0.05) in the calcium chloride treatment, and the meat was pink. The free calcium concentration increased with storage time under the three treatments The free calcium concentrations of the calcium chloride treatment and stress treatment were significantly higher (P<0.05) than the control at postmortem 0 day, and thigh were higher than breast meat (P<0.05). The calpain activity in the calcium chloride treatment was higher than that of the other treatments at 12 hours postmortem, but that of the control was lowest (P<0.05) The shear value of the calcium chloride treatment was significantly lower (P<0.05) than that of the stress treatment This means that the calcium chloride treatment may improve the quality of stressed duck meat. |
本系統中英文摘要資訊取自各篇刊載內容。