頁籤選單縮合
題 名 | 不同水煮時間對滷豬腱肉化學及流變性之影響=Effects of Cooking Time on Chemical and Rheological Properties in the Marinated and Spiced Pork Shank |
---|---|
作 者 | 郭秀蘭; 方佳雯; 陳明造; | 書刊名 | 中國畜牧學會會誌 |
卷 期 | 28:2 1999.06[民88.06] |
頁 次 | 頁217-226 |
分類號 | 473.6 |
關鍵詞 | 豬腱肉; 調理; 質地; 膠原蛋白; 品評; Pork shank; Cooking; Texture; Collagen; Sensory; |
語 文 | 中文(Chinese) |
中文摘要 | 豬腱肉(後腿半腱肌,M. semitendinous)以電磁爐預煮至中心溫度75℃(需25分 鐘),且每隔15分鐘取樣分析直到總時間達115分鐘。樣品於10℃放置隔夜後經由品評、流 變學與化學分析以探討不同水煮時間各測定值間的關係。結果發現:滷豬腱肉水煮總時間不宜 超過70分鐘。豬腱肉煮熟後隨著水煮時間的增加,其質地與嫩度的品評成績愈來愈差,而其 臨界點在70~85分鐘之間。流變性分析結果顯示彈性、凝集性、咀嚼度、凝膠強度和硬度值 均隨水煮時間之加長而下降,並且與嫩度呈正相關,相關係數r2在0.87以上。化學分析方 面,可溶性氮與可溶性膠原蛋白含量隨著水煮時間而漸增,總膠原蛋白含量則相反。可溶性 氮和可溶性膠原蛋白含量與嫩度呈負相關(r2分別為-0.88和-0.92),膠原蛋白則為正相關, 相關係數r2為0.79。 |
英文摘要 | Marinated and spiced pork shank sample was cooked for 25 min with electric-magnetic heater to an internal temperature of 75℃. Samples were chilled and marinated at 10℃ overnight for determinating chemical, rheological properties and sensory palatability. The results indicated that optimal cooking time was 70 minutes. The longer the cooking time the lower the sensory palatability of tenderness and texture. The optimum cooking time was found to be between 70 and 85 min. The rheological profiles of springiness, cohesiveness, chewiness, gumminess and hardness decreased also with increasing cooking time. All the rheological data showed highly positive correlation (>0.87) to tenderness. The soluble protein and soluble collagen contents increased with increasing cooking time, and the correlation coefficients of soluble protein and soluble collagen was -0.88 and -0.92, to the tenderness. However, the total collagen content was positively correlated to tenderness (0.79). |
本系統中英文摘要資訊取自各篇刊載內容。