Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96539
標題: 注射率及滾打時間對台式滷煮里脊叉燒於12~15°C儲藏期間品質之影響
Effects of different injecting percentages and tumbling time on the quality of Taiwanese-style braised loin chashao during storage at 12 ~ 15 ° C
作者: 邱薰誼
Hsun-Yi Chiu
關鍵字: 注射
滾打
台式滷煮里脊叉燒
Injecting
Tumbling
Taiwanese-style braised loin chashao
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摘要: 商業上多以注射、滾打或按摩技術取代傳統醃漬處理縮短醃漬所需之時間,許多研究指出注射、滾打或按摩有利於醃漬液分佈均勻,且可破壞肌肉結構、改變蛋白質特性及增加肉製品之保水力,進而提高產品之風味及多汁性。故本研究旨在探討 (1) 不同醃漬液注射率 (0、10、20及30%) 與不同滾打時間 (3、6及9小時) 對台式滷煮里脊叉燒加工特性及感官品評之影響及 (2) 注射30%醃漬液及不同滾打時間 (6及9小時) 之台式滷煮里脊叉燒於12~15°C儲藏12週期間品質之變化。 試驗一之結果顯示:滾打產率及烹煮產率隨著注射率增加有明顯上升之現象,反之,烹煮失重則隨著注射率增加有下降之趨勢。當滾打時間增加至6小時及9小時,則可發現對照組、10%及30%注射率之處理組其烹煮產率皆高於3小時處理組。感官品評部分,以注射30%醃漬液且滾打6小時或9小時有最佳之表現。試驗二則依據上述最佳之加工及感官品評結果進行儲藏試驗,結果顯示:各組別之脂肪氧化程度皆隨著儲藏時間增加而上升,且所有處理組之數值皆有低於對照組之趨勢。微生物方面,各組別之總生菌數於儲藏期間皆小於1.0 log CFU/g,而乳酸菌則皆未測得。嫩度方面,所有處理組皆顯著低於對照組 (P < 0.05)。感官品評方面,所有處理組之各項品評分數皆高於對照組,其中注射30%醃漬液且經滾打9小時之台式滷煮里脊叉燒有最佳之多汁性及總接受度。綜觀上述,經注射30%醃漬液且滾打9小時處理可顯著有效提高台式滷煮里脊叉燒之加工特性、嫩度及感官特性,並於12~15°C儲藏12週期間產品品質仍可保持穩定。
In commercial, traditional curing process is usually replaced with new techniques such as injection, tumbling or massaging to reduce time of curing process. Many reports have shown that injection, tumbling or massaging contributed to uniform distribution of marinade agent, destroy the muscle structure, change protein properties, increase water binding capacity of meat products, and consequently to improve the flavor and juiciness of products. Therefore, the aim of this study was to evaluate: (1) effects of different injecting percentages of marinade agent (0, 10, 20 and 30%) and tumbling time (3, 6 and 9 hours) on processing characteristics and sensory panel of Taiwanese-style braised loin chashao; (2) changes in the quality of Taiwanese-style braised loin chashao with 30% marinade agent treated by different tumbling time (6 and 9 hours) stored at 12~15°C for 12 weeks. The results of the first experiment showed that tumbling yield and cooking yield of Taiwanese-style braised loin chashao significantly increased with the increase of injecting percentages, on the contrary, cooking loss decreased with the increase of injecting percentages. Data can be evidenced that the cooking yield of control, 10% and 30% injection with tumbling time for 6 and 9 hours were higher than that for 3 hours. For sensory panel, the lots of 30% marinade agent and tumbling for 6 or 9 hours had the best performance. Based on the conduction of the first experiment, the samples were prepared with 30% marinade agent and tumbling for 6 or 9 hours for secondary storage test. The results showed that the degree of lipid oxidation in each treatment increased with the storage time increasing, and the values of all the treatments were lower than the control. In the part of microorganism, the total plate count in each treatment was less than 1.0 log CFU / g during whole storage, however, lactic acid bacteria were not detected in this experiment. The shear force (tenderness) of all treatments were significantly lower than control (P <0.05). In the sensory panel, the scores of all items in all treatments were higher than control, and Taiwanese-style braised loin chashao with 30% marinade agent and tumbling for 9 hours had the best juiciness and overall acceptance. In conclusion, treatment of injection 30% marinade agent and tumbling for 9 hours was evidenced significantly to improve the processing characteristics, tenderness and sensory characteristics of Taiwanese-style braised loin chashao and the quality of this product can be kept stable during storage at 12~15°C for 12 weeks.
URI: http://hdl.handle.net/11455/96539
文章公開時間: 2020-07-10
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