頁籤選單縮合
題名 | 漂洗與去骨對市售鴨賞品質影響之調查=Effect of Washing and Deboning on the Quality of Cooked Smoked Duck |
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作者姓名(中文) | 黃加成; 吳輔祐; 王政騰; 黃國榮; 林榮新; 王慈圓; | 書刊名 | 宜蘭技術學報 |
卷期 | 2 1999.06[民88.06] |
頁次 | 頁25-30 |
分類號 | 437.73 |
關鍵詞 | 鴨賞; 品質; 漂洗; 去骨; Processed duck; Quality; Washing; Deboning; |
語文 | 中文(Chinese) |
中文摘要 | 宜蘭地區鴨賞製造之原料鴨,除了少數業者不定期自行屠宰外,大都從中南部採 購已屠宰醃漬好之冷凍鴨體,因此漂洗為控制產品食鹽及亞硝酸含量的主要步驟。樣品取自 三家鴨賞製造廠,試驗結果顯示各原料鴨之食鹽與亞硝酸鹽含量都有顯著差異。漂洗後食 鹽濃度降為 1/3 至一半,亞硝酸鹽除了 C 廠也都顯著下降,然而漂洗前濃度較高者,漂洗 後仍然較高。經 0、2、6、12 hr 漂洗後再採樣分析,其亞硝酸鹽濃度較高之原料鴨必須漂 洗 12 hr 以上才能降至適當濃度,而大腸桿菌都顯著增加,生菌數亦達 5 ∼ 6 log CFU/g 。故醃漬時添加亞硝酸鹽和食鹽的量亦應控制,不能完全依賴漂洗來降低。漂洗後經乾燥、 燻煙、蒸煮,生菌數和大腸桿菌並未大幅減少。 A、B 廠生菌數在去骨步驟都顯著增加,顯 示其去骨之作業環境、器具或人員之衛生有待改善。 |
英文摘要 | Cured frozen raw ducks from southern Taiwan are the main source for making cooked smoked ducks in Ilan. Therefore, washing is the key-processing step in controlling the additive contents in the final products. The percentages of salt and nitrite in the cured raw ducks prior washing taken from three factories were significantly different. Washing lowered the salt contents to 1/3 ∼ 1/2 of the initial. Nitrite also decreased significantly except in factory C. Cured raw ducks initially with higer additive contents remained the same after washing, and 12hr washing was required to lower the curing ingredients to adequate concentration. However, by then, E. coli were all significantly increased and bacteria counts reached 5 to 6 log CFU/g. Therefore, the amount of salt and nitrite in curing should be limited, and should not completely rely on washing to remove. After washing, drying, smoking and steam cooking, the bacteria and E. coli were not decreased to a large scale. The bacterium counts in factory A and B were significantly increased after deboning, indicating the sanitation of the environment, utensil or personnel needed to be improved. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。