頁籤選單縮合
題 名 | 蒟蒻在低脂肪中式香腸之利用=Utilization of Konjac in Low-fat Chinese-style Sausage |
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作 者 | 黃加成; 蘇和平; 林慶文; | 書刊名 | 食品科學 |
卷 期 | 25:4 1998.08[民87.08] |
頁 次 | 頁437-445 |
分類號 | 473.6 |
關鍵詞 | 中式香腸; 低脂肪肉製品; 蒟蒻; 品質; Chinese-style sausage; Low-fat meat products; Konjac; Quality; |
語 文 | 中文(Chinese) |
中文摘要 | 將蒟蒻:水=1:25混合後,添加0.1%氫氧化鈣以製成蒟蒻塊,並分別取代中式香腸中之脂肪量(0、10、20及30%),試製低脂肪中式香腸,結果顯示:中式香腸中水分及蛋白質含量隨蒟蒻塊添加量而顯著增加,然脂肪含量及熱能反隨之顯著降低(P<0.05)。添加10或20%蒟蒻塊組,製品之組織與風味尚佳,可被接受。香腸製品之T.B.A值有隨蒟蒻塊添加量增加而減低,但揮發性鹽基態氮反隨之增加。但此香腸製品在2°C貯藏8週時品質仍保良好。 |
英文摘要 | The purpose of this experiment was to find a Chinese-style sausage fat substitute and to see what dose affected the product quality in order to develop excellent low-fat meat products. The experiment involved adding 0.1% calcium hydroxide into a mixture of konjac: water=1:25 to make a konjac block for replacement of fat (0、10、20 and 30%) used in Chinese-style sausage. The results showed that the moisture and protein in the sausage increased proportionally and that the fat and energy decreased (P<0.05) with the addition of konjac. For the 10% or 20% konjac group, the texture and flavor of the products were still good and acceptable. The T.B.A values for the addition of konjgac. Furthermore, the sausage products maintained good quality during storage at 2°C for 8 weeks. |
本系統中英文摘要資訊取自各篇刊載內容。