頁籤選單縮合
題名 | 鹽鯖化學組成與品質之分析=Analysis of Chemical Composition and Quality of Salted Mackerel |
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作者 | 蕭泉源; 李家樸; 邱思魁; 羅麗珠; Shiau, Chyuan-yuan; Lee, Chia-pu; Chiou, Tze-kuei; Lo, Leah; |
期刊 | 食品科學 |
出版日期 | 19980600 |
卷期 | 25:3 1998.06[民87.06] |
頁次 | 頁293-303 |
分類號 | 439.7 |
語文 | chi |
關鍵詞 | 鯖魚; 鹽藏品; 化學組成; 品質; Mackerel; Salted products; Chemical composition; Quality; |
中文摘要 | 市售14種鹽鯖樣品之一般成分差異大,依脂肪含量可區分為高脂肪(>22%)及低脂肪(<8%)組,前者9種樣品可能為進口之冷凍鯖魚所製成者,後者5樣品則系國產鹽鯖,其鹽分含量平均為5.62%,明顯高於進口鹽鯖之2.84%。進口與國產鹽鯖之L、a、b值與白度亦明顯差異,進口者色澤較白、較亮,且紅色度較低。有3個樣品揮發性鹽基態氮(VBN)超過25mg/100g,大部分樣品檢出組織胺,最高達139ppm,鹽鯖最主要之游離胺基酸為組胺酸,牛磺酸次之,部份產品含高量組織胺似與鹽鯖家含組胺酸有關,國產品之總游離胺基酸、組胺酸、牛磺酸平均含量皆高於進口產品。鹽鯖的ATP相關化合物以肌?最多,肌?酸(IMP)及次黃嘌呤居次,進口品之IMP及ATP化合物總量低於國產品。 |
英文摘要 | There was a significant difference in the proximate composition among 14 commercial salted mackerel products from a market in Taiwan. Nine samples containing lipids at levels higher than 22% were assumed to be imported products. The other samples, recognized as domestic products, contained lipids at levels less than 8%. The salt content of the domestic products on average was 5.62% and was higher than 2.84% in the imported products. The imported products were whiter and lighter in color. Histamine was detected in most of the products and the highest level was 139ppm. Volatile basic nitrogen (VBN) in 3 products was higher than 25mg/100g. The most dominant free amino acid in the salted mackerel was histidine, followed by taurine. The presence of histamine might have been associated with the high content of histidine in the salted mackerel. Of the ATP-related compounds, inosine was the most abundant component, followed by inosinic acid (IMP) and hypoxanthine. The levels of total FAA and ATP-related compounds in the imported products were lower than those in the omestic products. |
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