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題名 | 抗壞血酸及广-生育醇之浸漬對鴨胸肉色澤安定性及脂質氧化之影響=Effect of Soaking with Ascorbic Acid and 广-Tocopherol on Color Stability and Lipid Oxidation of Duck Breast Meat |
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作者 | 陳明造; 劉登城; 胡素娟; 許振忠; 郭秀蘭; | 書刊名 | 中國畜牧學會會誌 |
卷期 | 28:1 1999.03[民88.03] |
頁次 | 頁125-132 |
分類號 | 473.6 |
關鍵詞 | 抗壞血酸; 广-生育醇; 浸漬; 鴨胸肉; 广-tocopherol; Ascorbic acid; Soaking; Duck breast meat; |
語文 | 中文(Chinese) |
中文摘要 | 本研究之主要目的在於探討鴨胸肉經抗壞血酸(L-ascorbic acid)及α-- 3%抗壞血酸浸漬處理組、0.01% α--生育醇浸漬處理組及3%抗壞血酸+0.01% α --生育醇浸漬處理組)加以浸漬處理後分別儲存於4℃,以瞭解何種處理有助鴨 肉品質的保存。結果顯示各浸漬處理組之pH值均較空白組者為低,而各組於4℃ 貯存期間則無顯著之變化。在色澤及脂質氧化性方面,以3%抗壞血酸+0.01% α --生育醇浸漬混合使用處理者較個別使用者有較高的L值和a值,故色澤呈現亮紅 色,其TBA值與變性肌紅蛋白百分比亦較低,具有促進色澤安定與抑制脂質氧化 之效果。 |
英文摘要 | The purpose of this study was to determine the effect of different soaking solutions of ascorbic acid and α -tocopherol (blank, control-50% alcohol solution, 3% ascorbic acid solution, 0.01% α - tocopherol solution and 3% ascorbic acid+0.01% α -tocopherol solution) on the quality of duck breast meat during storage at 4 ℃, so as to look for a suitable treatment for improving the color stability and lipid oxidation of duck meat. The results were as flollows:The pH of duck breast meat with different treatments was lower than the blank. The pH value of all samples remained stable during storage. Regarding color stability and fat oxidation, the duck meat sample with 3% ascorbic acid+0.01% α -tocopherol soaking had brighter red color and had also higher L and a value than that with 3% ascorbic acid or 0.01% α -tocopherol soaking. A lower TBA value and percentage of metmyoglobin were found in duck meat with 3% ascorbic acid or 0.01% α -tocopherol soaking. This result indicated that the combination of the two antioxidants had a better efficiency in improving the color stability and lipid oxidation of duck breast meat. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。