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題名 | 虱目魚背部肉與腹部肉之煉製品加工特性比較=Comparison of the Characteristics of Surimi-Products of Dorsal and Belly Muscle from Milkfish |
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作者 | 林慶陽; 王進琦; Lin, Chin-yang; Wang, Jinn-chyi; |
期刊 | 食品科學 |
出版日期 | 19981000 |
卷期 | 25:5 1998.10[民87.10] |
頁次 | 頁591-600 |
分類號 | 439.7 |
語文 | chi |
關鍵詞 | 虱目魚; 背部肉; 腹部肉; 煉製品; Milkfish; Dorsal muscle; Belly muscle; Surimi-products; |
中文摘要 | 以側線為界,取下虱目魚之背部與腹部肌肉(dorsal and belly muscle),各約佔魚體總重之20%和10%。其一般成分中,腹部肉的水分和脂質含量略高於背部肉,而蛋白質含量則較低。背部肉和腹部肉之低溫凝膠現象(suwari)均發生於30-50℃之間,而高溫解膠現象(modori)則發生於60-80℃之間;漂洗處理對低溫凝膠並無影響,但會顯著降低高溫解膠的程度。根據背部、腹部肉之凝膠特性,均可將虱目魚判定為中度易凝膠和中度不易解膠的魚種。自腹部肌肉抽出之肌動凝蛋白(actomyosin)Ca-ATPase的耐熱性較自背部肌肉抽出者為差,其熱失活速率常數(Kd)較高,顯示腹部肌肉之蛋白質特性較背部肌肉不穩定。 |
英文摘要 | Dorsal and belly muscle, holding about 20% and 10% weight of the whole milkfish, were prepared along lateral lines. The moisture and lipid content of belly muscle were slightly higher than those of dorsal muscle, but the protein content was in reverse order. Suwari, a setting phenomenon, occurred at 30-50℃ while modori, a disintegrationi phenomenon, occurred at 60-80℃ for both dorsal and belly muscle. Modori was affected significantly by washing, but suwari was not significantly affected. Milkfish could be evaluated as an ordinary easy-setting and as an ordinary difficult-disintergation fish species according to the gel formation properties of both muscles. Based on the results of thermal inactivation of Ca-ATPase, actomyosin extracted from belly muscle was less stable than that extracted from dorsal muscle. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。