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題 名 | 不同煙材對叉燒肉品質之影響=Effect of Different Smoking Material on the Qualities of Cantonese Roast Pork |
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作 者 | 王竣賢; 林高塚; 曾再富; | 書刊名 | 嘉義技術學院學報 |
卷 期 | 66 1999.10[民88.10] |
頁 次 | 頁11-20 |
分類號 | 473.6 |
關鍵詞 | 煙材; 燻煙; 脂肪氧化; 抗氧化; 叉燒肉; Smoking material; Smoking; Lipid oxidation; Antioxidant; Cantonese Roast Pork; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗旨在探討燻煙液、鋸木屑及蔗渣等不同煙材對叉燒肉抗氧化效果之影響。原料肉經醃漬、乾燥、燻煙等加工過程,分別採樣測定其製成率及官能品評。叉燒肉製品經真空包裝於4℃冷藏貯存,於0、4、8、16、24及32天,分別採樣分析其pH值、切斷值、硫巴比妥酸值(TBA值)及色澤。結果顯示,在製成率、pH值和切斷值方面,各處理組間均無顯著差異。官能品評分析,不管在外觀、色澤、風味及總可接受性方面,各處理組間均無顯著差異。貯存期間整體而言,燻煙液噴洒組及蔗渣燻煙組的TBA值顯著較其他二組低。燻煙處理能降低製品亮度值。 |
英文摘要 | The experiment was conducted to study the effects of liquid smoke, saw-dust, and bagasse on the qualities of Cantonese Roast Pork. Loin muscle was treated by curing, drying and smoking, which samples was respectively analyses products yield and sensory evaluation. All Cantonese Roast Pork were packaged and stored under refrigeration 4℃, at 0, 4, 8, 16, 24 and 32 days, samples was respectively removed for analyses pH value, shear value, TBA value, out layer and inner layer L, a, b value of the products. The results showed that the yield, pH value and shear value was not differ among treatment. There were no significant different between those made under treatments yet the sensory evaluation of appearance, color, flavor and overall acceptability. In general, the liquid smoked treatment and bagasse smoked treatment had significant lowerest TBA value as compared to the other treatment groups. Color measurement showed that smoking could decrease the L value of Cantonese Roast Pork. |
本系統中英文摘要資訊取自各篇刊載內容。