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  3. 農業暨自然資源學院
Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75504
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dc.contributor.author賴坤明zh_TW
dc.contributor.author林亮全zh_TW
dc.contributor.other國立中興大學農學院zh_TW
dc.date1995-09zh_TW
dc.date.accessioned2014-06-13T06:01:54Z-
dc.date.available2014-06-13T06:01:54Z-
dc.identifier.urihttp://hdl.handle.net/11455/75504-
dc.description.abstractTo 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-len_US
dc.description.abstract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zh_TW
dc.language.isozh_TWzh_TW
dc.publisher臺中巿： 國立中興大學農學院zh_TW
dc.relation農林學報, Volume 44, Issue 3, Page(s) 29-43.zh_TW
dc.subject反應曲面模式zh_TW
dc.subject異抗壞血酸鈉zh_TW
dc.subject三聚合磷酸鈉zh_TW
dc.subject凍藏zh_TW
dc.subject絞碎豬肉zh_TW
dc.subject抗氧化zh_TW
dc.title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zh_TW
dc.typeJournal Articlezh_TW
item.openairetypeJournal Article-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1zh_TW-
item.grantfulltextrestricted-
item.fulltextwith fulltext-
item.cerifentitytypePublications-
Appears in Collections:第44卷 第03期
農業暨自然資源學院
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