頁籤選單縮合
題 名 | 貯存條件對冷凍乾燥牡蠣品質之影響=Effect of Storage Conditions on the Quality of Freezedried Oyster (Crassostrea Gigas) |
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作 者 | 曹欽玉; 何明桹; 蔡足英; 江善宗; | 書刊名 | 食品科學 |
卷 期 | 25:4 1998.08[民87.08] |
頁 次 | 頁406-418 |
分類號 | 439.76 |
關鍵詞 | 冷凍乾燥; 貯藏溫度; 相對溼度; 復水性; 牡蠣; Freeze-drying; Storage temperature; Relative humidity; Rehydration; Oyster; |
語 文 | 中文(Chinese) |
中文摘要 | 為瞭解在不同溫度以及相對溫度下貯存對冷凍乾燥牡蠣品質之影響,將剝殼、清洗、瀝乾後牡蠣先經過3分鐘殺菁、2%異抗壞血酸鈉溶液浸漬和急速凍結處理,再置於板溫36°C焦進行真空乾燥後,分別以鋁箔、PE袋及其附加脫氧劑等四組進行包裝,並在不同之相對溫度(11.3、43.0、57.5和80.0%)下貯存於5、25、及40°C。結果顯示,牡蠣在殺菁時雖然其游離態胺基酸損失約五分之一,但是在12週之貯藏過程中,成味成份之游離態胺基酸卻相對增加。就色澤以及官能品評接受性而言,冷凍乾燥牡蠣以鋁箔附加脫氧劑包裝組在25°C以下溫度眝存;或僅以鋁箔袋裝組在5°C下貯存對品質影響最小。又,在室溫(25°C)下貯存於不同相對濕度時,以鋁箔附加脫氧劑包裝組在相對溫度43.0%以下各組或僅以鋁箔袋裝組眝藏在相對濕度為11.3%組,其品質最為安定。 |
英文摘要 | To investigate the effect of storage conditions on the quality of freeze-dried oyster, shucked oyster was blanched at 100°C for 3 min and then immersed in a 2.0%chiled Na-erythorbate solution. After individual quick freezing (IQF) and vacuum drying, the freeze-dried oyster was packaged in aluminum foil or polyethylene bag with or without deoxidants and subsequently stored at 5, 25 and 40°C under various levels of relative humidity (RH 11.3, 43.0, 57.5 and 80.0%). According to the results, although about-one-fifth of the total free amino acid of the oyster was lost in blanching, the delicious taste components, glycine, alanine, glutamic acid, proline and arginine, increased during storage. For color overall acceptable sensory quality, samples packaged in aluminum foil with deoxidants and stored at temperatures below 25°C, and those packaged in aluminum foil without deoxidants and stored at 5°C seemed to have better sensory quality than the others. Samples packaged in aluminum foil with deoxiants stored at 25°C with <RH 43.0%, and those packaged without deoxidants and stored at 25°C with RH 11.3% seemed to have the best quality. |
本系統中英文摘要資訊取自各篇刊載內容。