查詢結果分析
相關文獻
- 豬肉於貯存與加工過程之安全性評估:胺基酸、肌酸酐與還原醣變化和食物致突變物形成之關係
- 紅麴菌對豬肉混合物中含氮化合物及游離胺基酸之影響
- 不同品種、年齡和性別對豬肉中游離糖及游離胺基酸含量之影響
- 虱目魚罐藏品加熱殺菌過程中含氮萃取物成分與品質之變化
- 紅槽培養液浸漬對豬肉肌肉蛋白及顯微構造的影響
- 豬血蛋白質之酵素水解
- Excitatory and Inhibitory Amino Acid Levels in the Cerebrospinal Fluids of Children with Neurological Disorders
- 七股潟湖表層海水的顆粒性和溶解性游離胺基酸的組成和分布
- 飲食蛋白質量對血漿游離胺基酸的影響
- Influence of Vacuum Frying Time on the Chemical Constituents of Fried Carrot Chips
頁籤選單縮合
題名 | 豬肉於貯存與加工過程之安全性評估:胺基酸、肌酸酐與還原醣變化和食物致突變物形成之關係=Evaluation on the Safety of Pork during Storage and Processing: Relationship between the Changes in Amino Acid, Creatinine and Reducing Sugar, and the Formation of Food Mutagens |
---|---|
作者 | 鄭信男; 康志強; 楊宜松; 劉黃惠珠; 蔡順仁; Jenq, Shinn-nen; Chang, Zhi-chyahang; Yang, I-song; Liu Huang, Rosa; Tsai, Shun-jen; |
期刊 | 中華民國營養學會雜誌 |
出版日期 | 19991100 |
卷期 | 24:4 1999.11[民88.11] |
頁次 | 頁379-396 |
分類號 | 473.6 |
語文 | chi |
關鍵詞 | 豬肉; 胺基酸; 肌酸酐; 還原醣; 致突變性; Pork; Amino acid; Creatinine; Reducing sugar; Mutagenicity; |
中文摘要 | 豬肉於不同條件下貯存(25℃,32 hours; 4℃,7 days以及-18℃,3 weeks)並製備成肉汁於100℃,12小時迴流後,分析組成分(肌酸肝、還原醣、胺基酸)含量變化與產生致突變性之關係。豬肉貯存在25℃經迴流後其致突變性隨時間而降低,貯存於4℃與-18 ℃下經2天及3週後其致突變性則顯著性增加。豬肉貯存在25℃下,豬肉汁中還原醣時間含量變化與致突變性間具顯著性相關(r=0.98,p<0.01);豬肉汁迴流後之還原醣消耗量變化與致突變性亦具顯著性相關(25℃,e=0.99;4℃,r=0.92,p<0.01)。豬肉中總游離胺基酸含量變化均隨貯存時間與溫度增加而增加。豬肉貯存於25℃所製備之豬肉汁迴流後之總游離胺基酸消耗量與致突變性隨時聞增長而降低(r=0.99,p<0.01);而貯存在4℃與-18℃下則隨時間增長而增加(4℃,r=0.90;-18℃,r=0.99,p<0.01)。三種貯存溫度之胺基酸變化,酥胺酸、絲胺酸、丙胺酸及甘胺酸四者較為顯著。此外,豬肉汁中肌酸肝於迴流後之消耗量,與致突變性間具顯著性相關(25℃,r=0.96;4℃,r=0.90,p<0.01)。綜合上述的結果,豬肉貯存於25℃,5-6小時;4℃三日與-18℃三週內是預防致突變物形成之適宜時間。 |
英文摘要 | The relationships between the changing components (amino acid, creatinine, reducing sugar) in pork under different storage conditions (25℃, 32 hours; 4℃, 7 days; -18℃, 12 weeks) and the possible formation of mutagens after 100-105℃ refluxing for 12 hours were investigated. The results revealed that the mutagenicity of pork stored at 25℃ was decreased. Conversely, the mutagenicity of pork stored at 4℃ for 2 days and -18℃ for 3 weeks was increased. The amount of change in reducing sugar in the pork from pork stored at 25℃ (r = 0.98, p<0.01) as well as the consumed amounts at 25℃ and 4℃ (25℃, r = 0.99; 4℃, r = 0.92, p<0.01) after refluxing related closely with mutagenicity. The amount of amino acids in the pork increased with increasing storage time and temperature, which strikingly resulted in the formation of mutagens. Total consumption of amino acids and mutagenicity lowered as time went on at 25℃. Correlations (r = 0.99, p <0.01) were observed between threonine, serine, alanine, and glycine. Total consumption of amino acids and the mutagenicity increased as time went on at 4℃ and -18℃. Correlations (4℃, r=0.90; -18℃, r = 0.99, p<0.01) were observed between threonine, serine, alanine, and glycine. In addition, the consumed amounts of creatinine in pork fluids after refluxing and mutagenicity correlated well (r = 0.96 for 25C r = 0.90 for 4℃, p< 0.01). In this study, we concluded that pork stored at 25℃ for 5-6 hours, 4℃ for 3 days and -18℃ for 3 weeks were appropriate temperatures for preventing the formation of mutagens. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。