頁籤選單縮合
題 名 | 調氣環境與醃漬溫度對中式香腸醃漬瘦肉理化學性質之影響=Effect of Modified Atmosphere Environment and Curing Temperature on Physicochemical Properties of Curing Lean Meat of Chinese-style Sausage |
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作 者 | 蘇和平; 林文淵; 紀學斌; | 書刊名 | 食品科學 |
卷 期 | 25:6 1998.12[民87.12] |
頁 次 | 頁667-678 |
分類號 | 473.6、473.6 |
關鍵詞 | 調氣環境; 醃漬; 中式香腸; 色澤; Modified atomosphere treatment; Curing; Chinese-style sausage; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究乃探討不同調氣處理(對照組、直空組、100%氮氣組和100%二氧化碳組)及儲存溫度(0、4、8℃)於醃漬過程中對醃漬瘦肉中亞硝酸鹽殘留量、TBA值及色澤之影響。 結果顯示:亞硝酸鹽殘留量在不同溫度下,各處理組均隨著醃漬時間延長而降低(p<0.05),並以儲藏於8℃之100%二氧化碳組的殘留量最低。TBA值在各處理組均隨著醃漬時間增加而緩緩增加且以對照組最高,而其他組間無顯著差異,醃漬瘦肉之表層及內部色澤以對照組之紅色度值最低(p<0.05)。 |
英文摘要 | Experiments were designed to determine the effects of modified atmosphere treatments (air control, vacuum, 100%N2, 100%CO2) and storage temperatures (0, 4, 8℃) on the nitrite residue, TBA value and color of lean meat in a curing procedure. The results showed that regardless of the modified atmosphere treatment or storage temperature, a reduction in residual nitrite accompanied an increase curing time for all the samples. The minimum amount of residual nitrite content in curing lean meat was obtained suing 100% CO2 at 8℃. The TBA results indicated that air control had higher values than other modified atmosphere treatments. However, no significant difference existed among the other modified atmosphere treatments. For all the samples, the TBA values tended to increase slightly over storage time. The air control group had the lowest Hunter a values (redness) on the surface and in the interior of curing lean meat. |
本系統中英文摘要資訊取自各篇刊載內容。