頁籤選單縮合
題名 | 原料保鮮處理方法對鹽鯖品質與風味之影響=Effect of Preservation of Mackerel on the quality and Flavor of the Salted Product |
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作者姓名(中文) | 李家璞; 蕭泉源; | 書刊名 | 食品科學 |
卷期 | 26:5 1999.10[民88.10] |
頁次 | 頁478-486 |
分類號 | 439.73 |
關鍵詞 | 鯖魚; 貯藏; 鹽漬; 品質; 風味; Mackerel; Storage; Salting; Quality; Flavor; |
語文 | 中文(Chinese) |
中文摘要 | 生鮮花腹鯖(Scomber australasicus)經4℃貯藏4天及在-20℃下凍藏2個月後之水分與鹽分含量無顯著差異,但冷藏鯖魚之揮發性鹽基態氮(VBN)值超過25mg/100g,肌?酸(IMP)明顯減少,鮮度指標K值亦較生鮮及凍藏之原料高,顯示鯖魚冷藏不宜超過四天。冷凍鯖魚肉中游離胺基酸(FAA)總量顯著較生鮮品與冷藏處理組低,但鮮度與生鮮者差異不大。生鮮、冷藏與冷凍靖鮮利用15%鹽水浸漬6小時後之鹽鯖,在水分與鹽分方面彼此之間無顯著差異,冷藏原料經鹽清後,FAA總量與IMP之減少在三種原料中最為明顯,K值最高,冷凍原料之部份FAA及核?酸化合物在解凍過程中隨drip流失,但鹽漬後兩者之流失率,卻較生鮮及冷藏者為低。鯖魚肉中FAA組成中含量特高之組胺酸(His),貯存後之減少量遠較其他FAA多,經浸漬後His皆較浸漬前明顯減少,流失率亦遠較其他FAA多。冷凍原料所製鹽鯖之品質與生鮮原料製成者差異不大,鯖魚大量漁獲時能立即冷凍貯存亦可製成良好品質之鹽鯖。 |
英文摘要 | There were no significant differences in the moisture and salt contents in mackerel meat after storage at 4℃ for 4 days and at-20℃ for 2 months. The amount of volatile basic nitrogen (VBN) in the refrigerated fish was over 25 mg/100g. The decrease of inosinic acid (IMP) was significant, and the K value, a freshness indicator, was also higher than those of fresh and frozen mackerel. These results suggested that mackerel should be stored at 4℃ for less than 4 days. The total amounts of free amino acids (FAA) in the frozen fish were significantly lower than those of fresh and refrigerated fish. However, the freshness was not significantly different from that of fresh fish. There were no significant differences in the moisture and salt contents in salted mackerel products made from three raw materials. The decrease of the total FAA and IMP in salted mackerel from refrigerated material was more significant, and its K value was also the highest. The salting loss of FAA and mucleotide-related compounds in frozen mackerel was lower than that in fresh and refrigerated fish. The most dominant free amino acid in mackerel was histidine. Its decrease due to storage and salting was more significant than that of other FAA. In conclusion, there was no significant difference in the quality of salted mackerel made from frozen and fresh fish. The results revealed that frozen storage was a proper storage method for mackerel used to prepare a salted product. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。