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題名 | 醃漬及貯藏方式對冷凍鹹蛋黃品質的影響=The Effect of Pickling and Preserving Methods on the Qualities of Frozen Salted Egg Yolk |
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作者 | 王政騰; 林榮新; 鄭永祥; Wang, Cheng-taung; Lin, Zon-shin; Chen, Yeong-hsiang; |
期刊 | 中國畜牧學會會誌 |
出版日期 | 19990600 |
卷期 | 28:2 1999.06[民88.06] |
頁次 | 頁237-247 |
分類號 | 463.7 |
語文 | chi |
關鍵詞 | 貯藏; 冷凍; 鹹蛋黃; 品質; Preserving method; Quality; Frozen; Salted egg yolk; |
中文摘要 | 以鹽水醃漬、加鹽紅土包敷,一段、二段式醃漬及帶殼全蛋、鹹蛋黃凍藏等因子 處理;凍藏期間每月測定蛋黃之食鹽、總固形物、剪力值及游離脂質含量、微細構造,以及揮 發性鹽基態氮、脂肪氧化酸敗值等鮮度指標,藉以客觀比較凍藏方式對鹹蛋黃貯藏品質之影 響。結果顯示,一段式製得鹹蛋所含食鹽及固形物高於二段式者,鹽水醃漬法所製試樣之食 鹽及固形物含量高於鹹紅土包敷法者。各組鹹蛋黃剪力值均於凍藏兩個月時達最大,一段式 法無論包敷或醃漬、成品直接以鹹蛋黃凍藏於-18℃,試樣剪力值最大,反之,二段式法者剪 力值最低。甫製成鹹蛋蛋黃之游離脂質含量,以二段式包敷及醃漬法者最少,一段式醃漬法者 最高,經六個月凍藏,二段式包敷及醃漬法兩組反成最多。各組凍藏六個月期間,揮發性鹽 基態氮、脂肪氧化酸敗值均稱穩定,並在可接受範圍。微細構造顯示,二段式包敷法製得之 鹹蛋黃,相對比一段式醃漬法者平整光滑、顆粒化或片狀程度較低,六個月凍藏使鹹蛋黃微細 構造變得較平滑,顆粒或片狀程度趨低。 |
英文摘要 | Three factors— the pickling method (soaked in salted solution and coated by salted soil), the pickling process (one and two stages) and frozen methods— were designed to determine the effect of preserving methods on qualities of frozen salted yolk. Items such as salt, total solid, free lipid content and shear value, microstructure and volatile basal nitrogen (VBN), thiobarbituric acid (TBA) content of salted yolk were determined during pickling and storage. Salt and total solid content of salted yolk were higher in pickled salted yolk by one stage pickle than by the two-stage. Salted yolk made from soaked in salted solution was higher in salt and total solid content than that from the salted soil coating method. Shear value of all salted yolk were maximized when frozen for two months. Salted yolk from both coating and freezing directly pickled and then frozen at -18℃ were highest in shear value but it was the least in the sample by two-stage pickle method. The free lipid content of salted yolk was higher in that made from the two-stage, coated by salted soil than that from soaking in salted solution. Frozen salted yolk stored for six months, from the two-stage coating and pickling method, had the highest free lipid content. The VBN and TBA value of salted yolk were kept stable within acceptable level during six-month freezing. Salted yolk form the two— stage pickling method coated by salted soil was more smooth and less granular than the one-stage soaking in salted solution. After freezing for six months, the microstructure of salted yolk become more smooth, less granular and flaky. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。