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頁籤選單縮合
題 名 | 最終中心溫度及貯藏時間對叉燒肉品質之影響=Quality of Chinese Roasted Pork as Affected by the End Internal Temperature and Storage Time |
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作 者 | 黃安娜; 郭俊欽; | 書刊名 | 中國畜牧學會會誌 |
卷 期 | 28:2 1999.06[民88.06] |
頁 次 | 頁227-236 |
分類號 | 473.6 |
關鍵詞 | 最終中心溫度; 豬肉; 貯藏時間; 氧化酸敗值; 非血基質鐵; End internal temperature; Pork; Storage time; TBA value; Non-heme iron; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗探討不同最終中心溫度(70、75及80℃)及貯藏時間(0、10、20、30及40 天)對產品(PE包裝)品質之影響。結果顯示,最終中心溫度對產品之pH值沒有顯著影響。非 血基質鐵隨著產品最終中心溫度的增高或貯藏時間的增加而有增多之趨勢;但產品中心溫度 對其TBA值、色澤(L, a, b值)及TPC值並無顯著影響。產品最終中心溫度愈高,其水分含 量及製成率愈低,但三組產品之製成率皆高於70%以上;貯藏時間愈長,所有組之水分含量減 少。 |
英文摘要 | The purpose of this experiment was to study the effect of different end internal temperature (70, 75 and 80℃) and storage time (0, 10, 20, 30 and 40 days) on the quality of the Chinese roasted pork. The results showed that pH values of the Chinese roasted pork were not significantly affected by the end internal temperature. As the end internal temperature and storage time was increased, the content of non-heme iron in the Chinese roasted pork increased. TBA values, color scores (L, a, b values) and TPC values of the Chinese roasted pork were not significantly affected by the end internal temperature. As the end internal temperature or storage time was increased, the moisture content and yields of the Chinese roasted pork decreased, but the yields of all products were more than 70%. |
本系統中英文摘要資訊取自各篇刊載內容。