查詢結果分析
來源資料
相關文獻
- 蒸煮及鹽酒的添加對魚肉脂肪酸組成及脂質安定性之影響
- Effects of Structures of Highly Unsaturated Fatty Acidcontaining Lipids on Oxidative Stability and Intestinal Absorption
- Interaction of Norfloxacin with Phospholipids in Liposomes and Their Stability
- 紅蝦肌肉脂質貯藏中脂肪酸之變化
- 微生物油脂質開發與生產
- 富含ω-3不飽和脂肪酸機能蛋之研究與應用
- Growth Performance, Plasma Lipids and Fatty Acid Composition of Tissue Lipids in Growing Mule Ducklings
- Enhanced Anaerobic Biological Treatment of Lipid-containing Wastewaters
- 市售休閒食品脂質及反式脂肪酸含量與其品質分析
- 不同磷脂質與膽固醇比例對微脂粒脂質過氧化之影響
頁籤選單縮合
題 名 | 蒸煮及鹽酒的添加對魚肉脂肪酸組成及脂質安定性之影響=The Influence of Heat and/or the Addition of Salt or Rice Wine on the Lipid Stability and Fatty Acid Composition in Gray Mullet |
---|---|
作 者 | 殷梅津; 廖杏珠; 蘇國雄; | 書刊名 | 中山醫學雜誌 |
卷 期 | 10:1 1999.01[民88.01] |
頁 次 | 頁1-8 |
分類號 | 411.38 |
關鍵詞 | 蒸煮; 鹽酒; 魚肉; 脂肪酸; 脂質; 安定性; Lipid stability; Fatty acid composition; Salt; Wine; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究旨在探討魚肉之脂肪酸組成及脂質安定性是否會受蒸煮、鹽、酒的添加及冷藏存放的影響。本研究使用的魚為富含多元不飽和脂肪酸的烏仔魚。鹽的濃度為1%,3%及6%;酒的濃度為5%,10%及20%;4C冷藏時間為1hr及20hr。結果發現清蒸(100C)及高濃度的鹽(6%)、酒(20%)處理會降低魚肉中多元不飽和脂肪酸的比例及增加脂質氧化的程度。而延長存放的時間也會強化蒸煮、鹽或酒的助氧化效果。 |
英文摘要 | The purpose of this study was to investigate the influence of heat( 100C)and/or the addition of salt or rice wine on lipid stability and fatty acid composition in gray mullet. The salt concentrations used were 1%,3% and 6%. The concentrations of rice wine used were 5%, 10% and 20%. The factor of storage at 4C for 1hr and 20hr was also studied. The results showed that %PUFA of fish muscle was significantly decreased by 6% salt or 20% rice wine after 20hr storage at 4C without heat treatment. However, after 20hr storage at 4C, heat treatment plus salt 3% or 6%)or rice wine(10% or20%) significantly affected fatty acid composition(p<0.05). The lipid stability of fish muscle significantly reduced when salt(3%,6%), or rice wine (10%, 20%)was added before heat treatment (p<0.05)Longer storage time (20 hr) significantly enhanced the prooxidant effect of heat, salt or rice wine (p<0.05). The results suggested that the use of high concentration of salt or rice wine in cooking fish should be carefully considered. |
本系統中英文摘要資訊取自各篇刊載內容。