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題 名 | 添加豬肉之魷魚香腸品質特性=Characteristics of Sausages Made from Squid and Pork |
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作 者 | 李信昌; 林頎生; | 書刊名 | 國立屏東科技大學學報 |
卷 期 | 8:2 1999.06[民88.06] |
頁 次 | 頁85-92 |
分類號 | 439.7 |
關鍵詞 | 魷魚香腸; 加工; 感官品評; Squid sausages; Quality; Processing; Sensory; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究探討阿根廷魷魚之胴肉與豬肉混合製成香腸,經加熱處理後質感上的變化。 色澤除以感官判斷外,並利用色差儀(Hunter L,a,b)測量色澤變化。利用感官試驗發現包 括外觀因子(色澤)、味感(甜味、魷魚味)、質感(硬度、彈性、顆粒感、咀嚼度)等均受添加 豬肉影響而有顯著的改變,純質魷魚香腸之魷魚味較添加豬肉二組重。粗質魷魚香腸之顆粒 感較細質二組高。質地試驗使用組織測定儀裝置,測定穿透力及壓縮力,分別使用錐式探針 及平面壓柱裝置為主。加入豬肉造成魷魚香腸質地改變,添加豬肉魷魚香腸較純質二組之穿 透力高。粗質魷魚香腸較細質二組之穿透力大。魷魚香腸冷藏期間之安定性(品質指標)如甲 □及嗜冷菌測定含量等的改變,都隨時間的增長而含量愈多。但揮發性鹽基態氮含量並未隨 貯存時間增長而依序增加。 |
英文摘要 | The texture and characteristics quality of sausages made from squid (Illex argentinus) and pork after cooking and then stored under 4℃ were studied. The Hunter L, a, b were used for sensory method to determine the color differences among treatments. The sensory characteristics including sweetness, squid taste, hardness, springiness, graininess and chew count were evaluated by twelve trained panelists. The texture characteristics are significantly affected by the addition of pork. Pure squid groups had stronger squid taste than the pork groups. Fine ground groups showed a finer texture than both coarse ground squid and mixing with pork groups. The Instron test with probe and press attachment also showed the similar responses as in the sensory evaluation. Pork groups and coarse groups had higher Newton force in probe test than pure squid groups and fine groups respectively. The properties of sausages were tested under 4℃ storage had formaldehyde content and psychrophilic count increasing as storage time increase to 35-42 days. However, the volatile basic nitrogen (VBN) contents did not increase correspondingly with storage time. |
本系統中英文摘要資訊取自各篇刊載內容。