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標題: 吳郭魚撒淋式珍味產品製造過程中之品質變化
作者: 陳金菊
關鍵字: 吳郭魚;浸漬調味;熱風乾燥;油脂氧化;嗜好性
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 45, Issue 4, Page(s) 13-20.
Tilapia 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 palatabili

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
Appears in Collections:第45卷 第04期

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