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題 名 | 亞硫酸氫鈉和半胱胺酸對冷陳虱目魚製成冷凍魚漿之影響=Effect of Sodium Hydrogen Sulfite and L-cysteine Addition on Frozen Surimi Prepared from frozen Milk Fish |
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作 者 | 藍群傑; | 書刊名 | 大仁學報 |
卷 期 | 17 1999.05[民88.05] |
頁 次 | 頁45-58 |
分類號 | 439.74 |
關鍵詞 | 虱目魚; 亞硫酸氫鈉; 半胱胺酸; 冷凍魚漿; 煉製品; 膠強度; Milk fish; Sodium hydrogen sulfite; L-cysteine; Frozen surimi; Surimi product; Gel strength; |
語 文 | 中文(Chinese) |
中文摘要 | 虱目魚(Chanos chanos Forsskal)經凍藏再製成冷凍魚漿後,魚漿之肌動凝蛋白(actomyosin)抽出量、Ca��-ATPase活性硫氫基(-SH)及膠強度均減少,經添加半胱胺酸(L-cysteine)和亞硫酸氫鈉(NaHSO��)後,上述各項性質均能回復。依上述之條件當作品質指標,添加亞硫酸氫鈉時最適添加量為0.125%,擂潰混合10分鐘;添加半胱胺酸時,最適之添加濃度為0.10%,擂潰混合7.5分鐘。以煉製品之凝膠能力為指標,添加NaHSO�乾禸銙抩A水分含量為79%,添加半胱胺酸時最適水分含量為78%。增加此兩種濃度,延長擂潰混合時間或增減水分含量,均使煉製品之膠強度下降,魚漿pH在6.5以上,添加亞硫酸氫鈉或半胱胺酸使煉製品的膠強度明顯的提高,且添加後之最適pH略往鹼性側移動。 |
英文摘要 | The extractability of actomyosin, Ca��-ATPase activity, SH group and gel strength of Surimi product were decreased from the frozen Surimi made of frozen milk fish (Chanos chanos Forsskal). The addition of NaHSO��, L-cysteine were employed to recover the reactive -SH group, subsequently increased the extractability of actomyosin Ca��-ATPase activity of the frozen Surimi prepared from from frozen milk fish, and fish-mince product had a significant increase in gel-forming ability. Optimal concentration of NaHSO�軒nd L-cysteine for enhancement of gel-forming ability of milk Surimi were 0.125% and 0.10% espectively. Maximal enhancement of gelforming ability were achieved in 10 min mixing with NaHSO��, and 7.5 min with NaHSO��. Increasing the concentration or mixing time above the optimal conditions reduced the gel forming ability. Optimal moisture content of the minced products was found to be 79.0% for adding NaHSO�軒nd 78.0% for adding L-cysteine. Breaking force decreased with increasing moisture content. At pH above 6.5, addition of reducing agents, slightly increased the gel strength of minced products and the shifted optimal pH little to the alkalinity. |
本系統中英文摘要資訊取自各篇刊載內容。