頁籤選單縮合
題名 | 半乾式刨片阿根廷魷魚產品之特性=Characteristics of Semi-dried Sliced Squid of Illex Argentinus |
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作者 | 羅伊珊; 吳靜鈺; 林頎生; | 書刊名 | 國立屏東科技大學學報 |
卷期 | 8:4 1999.12[民88.12] |
頁次 | 頁285-293 |
分類號 | 439.7 |
關鍵詞 | 阿根廷魷魚; 半乾式刨片魷魚; 官能品評; Illex argentinus; Semi-dried sliced squid; Sensory; |
語文 | 中文(Chinese) |
中文摘要 | 本研究探討阿根廷魷魚(Illex argemrinus)胴肉經調味佃煮後,分別以乾式及溼 式乾燥前處理,以及不同刨片方向,對於半乾式刨片魷魚之風味、質感、色澤的影饗。色澤 變化除採用感官判斷,並兼以色差儀(Hunter L, a, b)進行測定。結果發現,乾式(於烘箱 70℃烘3∼4小時)處理之魷魚胴肉,和濕式(於冰箱4℃冷藏12∼13小時)處理者相較下, 前者易進行刨片,刨片形狀較完整,且所需後乾之時間也較短。由感官試驗結果得知,15位 品評員對於本研究中四種樣品(乾式斜切、乾式縱切、濕式斜切、濕式縱切)之外觀、風味 、質地皆有高接受性,其中以斜切法之刨片的接受度最佳。一般成分分析中,乾式縱切樣品 之水分含量最高,而粗蛋白含量以濕式縱切樣品為最高,造成其差異之原因受不同後乾程度 的影響;而四樣品之粗脂肪及灰分含量並無顯著差異。色差儀測定方面,本研究四種樣品之 b值和市面上販售之魷魚絲產品極似。儲存試驗為於4℃冷藏儲存28天期間,以色差儀對本實 驗四樣品及市售魷魚絲進行色澤測定,發現儲存期間四樣品之各別L、a、b值並無劇烈變化 ,經冷藏儲存28天後,L值最高者為乾式斜切樣品及市售魷魚絲產品(兩者無明顯差異),a 值最高者為市售魷魚絲,b值最高者則為乾式斜切樣品。綜合上列結果顯示,採用乾式處理 法並配合斜切法進行刨片,可利於加工步驟之進行,所獲得之刨片魷魚產品具較佳色澤及較 高接受性,且其於4℃儲存期間之L、a、b值皆無明顯改變。 |
英文摘要 | Effect of drying and directions of slicing on the characteristics of sliced squid of Illex argentinus were studied. After boiling with seasonings, predried samples were sliced by two different directions, predried condition (70℃, 4∼5 hrs dried) and wet condition (4℃, 12∼13 hrs refrigerated) repectively. Predried condition can have easier and better shape for slicing process and shorten the post drying time. By 15 member panelists, the predried and wet and vertical and crossing slices were evaluated and showed that with high appearance, flavor and texture acceptance scores. Crossing slices had highest acceptance scores. The moisture and protein varied due to the end point of post drying shifting. No differentes in crude fat and ash content were observed. Hunter L, a, b measurements, for all tested groups had similar b values with shreded squid product. During refrigeration storage at 4℃ for 28 days, color change of samples and shredded product were determined. Predried and crossing slices and shredded product had the highest Hunter L value. Shredded product had the highest a value and predried condition crossing slices had the highest b value. Overall data showed that predried and crossing slices not only had beneficial to develop a new product with better color and acceptance, but also the color could remain stable during 4@C storage. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。