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頁籤選單縮合
題名 | 臺灣黃牛肉和其他牛肉物性及品評接受性之探討=Investigation of Rheological and Sensory Properties of Taiwan Yellow Cattle Beef and Other Beef |
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作者 | 郭秀蘭; 李光復; 陳明造; 劉登城; 方佳雯; | 書刊名 | 中國畜牧學會會誌 |
卷期 | 28:1 1999.03[民88.03] |
頁次 | 頁107-113 |
分類號 | 473.6 |
關鍵詞 | 黃牛; 流變學分析; 可口性; 膠原蛋白; Yellow cattle; Rheological properties analysis; Palatability; Collagen; |
語文 | 中文(Chinese) |
中文摘要 | 本研究之目的在探討黃牛肉和其他三種不同牛肉(荷蘭牛、布拉曼牛、 美國進口冷凍牛肉)之可口性、膠原蛋白含量及其流變學性質。取里肌肉煎至中 心溫度59℃,供110位品評員品評,結果顯示黃牛肉在多汁性和總接受性之評 分最高,分別為4.5與4.4分,進口冷凍牛肉則在嫩度和總接受性方面有較佳的表 現,布拉曼牛肉之風味接受性較佳。整體而言,黃牛肉和進口冷凍牛肉較被品評 員喜好,而荷蘭牛肉較差。流變學分析顯示布拉曼牛肉的咀嚼度、凝膠強度和硬 度均高,亦即最硬,依次為黃牛肉、荷蘭牛肉和進口冷凍牛肉。各組測定結果分 別為咀嚼度:108.3∼414.7g,凝膠強度:253.9∼566.1g,硬度:203.9∼785.4g。 黃牛肉和布拉曼牛肉的彈性極顯著地(p<0.05)低於荷蘭牛肉和進口冷凍牛肉。 荷蘭牛肉和進口冷凍牛肉的凝集性亦高於黃牛肉和布拉曼牛肉。黃牛肉之膠原蛋 白和可溶性膠原蛋白均較其他三種牛肉低,分別為2.018和0.392 mg/g。綜觀上述 結果,我們認為品評員對黃牛肉接受性高。 |
英文摘要 | This research was to investigate the rheological and sensory properties of beef from Taiwan yellow cattle and other cattle (Holstein, Brahman and frozen imported American beef) . All loin samples were roasted to an internal temperature of 59 ℃ and tasted by 110 untrained panelists. In sensory properties, yellow cattle beef had the highest score in juiciness and overall acceptability, which was 4.5 and 4.4, individually. Frozen imported American beef had better score in tenderness and overall acceptability than the others, whereas Brahman beef had a higher flavor score. However, yellow cattle and frozen imported American beef were the favorite beef with most panelists in this experiment. In textural property, Brahman beef had the highest scores of chewiness, gumminess and hardness. Brahman beef was the most hardest in texture of all samples followed in order, by Yellow cattle beef, Holstein beef and frozen imported American beef. The range of measurement of textural properties in this study was shown as chewiness:108.3 ∼ 414.7 g, gumminess:253.9 ∼ 566.1 g, hardness:203.9 ∼ 785.4 g. The gumminess of Holstein and frozen imported American beef were higher than that of Yellow cattle and Brahman beef. The total collagen and soluble collagen contents of yellow cattle beef were 2.018 mg/g and 0.392 mg/g, respectively and were lower than the other beef. From all data of this experiment, Yellow cattle beef was more panel acceptable. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。