Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75504
標題: 以反應曲面模式探討異抗壞血酸鈉及三聚合磷酸鈉對凍藏絞碎豬肉之影響(2):抗氧化效果
作者: 賴坤明
林亮全
關鍵字: 反應曲面模式;異抗壞血酸鈉;三聚合磷酸鈉;凍藏;絞碎豬肉;抗氧化
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 44, Issue 3, Page(s) 29-43.
摘要: 
To investigate the effect of sodium erythorbate (SE) and sodium
tripolyphosphate (STPP)on the lipid oxidation and denaturation of myoglobin of
frozen ground pork, the lean of picnicand dorsal fat (4:1) were minced with various
amounts of SE (100-l

為探討異抗壞血酸鈉(SE)及三聚合磷酸鈉(STPP)對凍藏絞碎豬肉中脂質
氧化及肌紅蛋白(Mb)變性之影響,豬之前腿精肉及背脂(4:1)混合絞碎,並添加
SE(100~1,500ppm)或/及STPP(500-5,500ppm)後,凍藏於-18℃,定期(0,6,12,18,26
週)取樣進行相關之分析。結果發現STPP之添加有提高碎肉pH的現象,而SE則影
響不大,兩者混合添加則有抑制碎肉中TBA值增加之現象。由反應曲面模式(RSM)
推知,當SE添加量在700ppm以上時。提高SE添加量則有抑
URI: http://hdl.handle.net/11455/75504
Appears in Collections:第44卷 第03期
農業暨自然資源學院

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