Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75617
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dc.contributor.author陳金菊zh_TW
dc.contributor.author柯文慶zh_TW
dc.contributor.author郭俊德zh_TW
dc.contributor.other國立中興大學農學院zh_TW
dc.date1996-12zh_TW
dc.date.accessioned2014-06-13T06:03:22Z-
dc.date.available2014-06-13T06:03:22Z-
dc.identifier.urihttp://hdl.handle.net/11455/75617-
dc.description.abstractTilapia was used as material to prepare a dainty sprinkle product. Meat blocks (1 � 1 � 3 cm ?? ) were immersed in seasonings solution to investigate the changes of salt content and protein dissolution of meat. Considering the product palatabilien_US
dc.description.abstract以吳郭魚三片切取肉(three pieces filleting)魚片為材料製備撒淋式珍味製 品。將切成 1 × 1 × 3 cm ?蘆漲袪禲A浸漬於調味液中,探討浸漬後魚肉中食鹽含量及溶 出蛋白質的變化。 結果顯示,考量製品之可口性及蛋白質之流失,浸漬條件以 2 倍魚肉 重量之 5 %食鹽- 10 %蔗糖溶液浸漬 3hr 為宜。浸漬魚塊經蒸熟、絞碎後進行熱風乾燥 至水分 10 %、水活性 0.3 的乾燥終點,以乾燥溫度較高時所需時間較短, 但油脂氧化速 率較快,唯本吳郭魚製品之 TBA 值不高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 45, Issue 4, Page(s) 13-20.zh_TW
dc.subject吳郭魚zh_TW
dc.subject浸漬調味zh_TW
dc.subject熱風乾燥zh_TW
dc.subject油脂氧化zh_TW
dc.subject嗜好性zh_TW
dc.title吳郭魚撒淋式珍味產品製造過程中之品質變化zh_TW
dc.typeJournal Articlezh_TW
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeJournal Article-
item.cerifentitytypePublications-
item.fulltextwith fulltext-
item.languageiso639-1zh_TW-
item.grantfulltextrestricted-
Appears in Collections:第45卷 第04期
農業暨自然資源學院
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