Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75617
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
柯文慶
郭俊德
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.
摘要: 
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
URI: http://hdl.handle.net/11455/75617
Appears in Collections:第45卷 第04期
農業暨自然資源學院

Files in This Item:
File SizeFormat Existing users please Login
147632-2.pdf337.59 kBAdobe PDFThis file is only available in the university internal network   
Show full item record
 
TAIR Related Article

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.