頁籤選單縮合
題名 | 不同腸衣、乾燥方式及充氣包裝對中式香腸品質之影響=Effects of Casing, Drying and Packaging on the Quality of Chinese Sausage |
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作者 | 紀學斌; | 書刊名 | 食品科學 |
卷期 | 26:6 1999.12[民88.12] |
頁次 | 頁641-650 |
分類號 | 473.6 |
關鍵詞 | 腸衣; 乾燥; 包裝; 中式香腸; Casing; Drying; Package; Chinese sausage; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗旨在探討不同腸衣,乾燥處理及包裝方式對中式香腸品質之影響。實驗利用天然豬小腸衣、膠原蛋白腸衣及纖維素 Nojax(r)腸衣生產中式香腸,並採用燻煙室及烘箱乾燥機兩種乾燥方式,配合充氮包裝及真空包裝兩種包裝處理,以探討各處理對中式香腸在 5℃冶藏 8 週貯存期間品質之變化。結果顯示,天然腸衣處理組較膠原蛋白腸衣及纖維素腸衣處理組有較高的水分含量、製成率、嫩度、多汁性及總接受性 (p<005)。而不同乾燥處理亦對天然腸衣和纖維素腸衣之製成率有影響 (天然腸衣>纖維素腸衣>膠原蛋白腸衣)(p<0.05),烘箱乾燥比燻煙室乾燥對天然腸衣和纖維素腸衣可得到較高的製成率 (其相差量分別為2%和14%)。纖維素腸衣處理組在 5℃ 冷藏 8 週貯存期間,香腸外觀色澤較較暗紅,比天然腸衣及膠原蛋白腸衣處理組的外觀色澤有較低的亮度及較高的紅色值 (p<005),而內部色澤反呈現較亮紅,有較高的亮度值 (p<0.05)。纖維素腸衣亦可有效降低中式香腸的剪力值 (p<0.05)。 |
英文摘要 | The purpose of this experiment was to study the effects of casings, drying and packaging on the chilled quality of Chinese sausage. The effects of casings (natural, collagen and cellulose casing), drying (smoke house or oven dryer treatment ) and package (vacuum and nitrogen) on the proximate analysis, yield, the total plate count, TBA value, pH value, Lab value, shear value and sensory panel evaluation of Chinese sausage during storage at 5 ℃ for 8 weeks were studied. The results indicated that the natural casing treatment had higher (p<0.05) moisture content, yield, tenderness, juiciness and acceptability. The treatment of drying method also had effect (nature>collagen>cellulose casing) on the yield (p<0.05). Oven drying treatment had higher yield (p<0.05) for nature casing (2 %) and cellulose casing (1.4 %) than smokehouse drying treatment. However, cellulose casing treatment had lighter red inside color, darker red outside color and lower shear value (p<0.05). |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。