English  |  正體中文  |  简体中文  |  Items with full text/Total items : 28605/40643
Visitors : 4658868      Online Users : 292
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43364

Title: 燻製加工對歐洲鰻化學組成與品評接受性之影響
The effect of smoking processing on chemical composition and sensory evaluation of European eel meat
Authors: 張勝雄;黃珮芬;蕭泉源;陳聰松
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: 煙燻加工;歐洲鰻;化學成分;接受性
Smoking processing;European eel;Chemical composition;Acceptability
Date: 2000-12
Issue Date: 2017-07-17T03:16:08Z
Publisher: 水產研究
Abstract: 摘要:歐洲鰻 Anguilla anguilla 為台灣自動化超集約養殖系統之重要魚種,本試驗探討燻製加工對歐洲鰻化學組成與品評接受性之影響,以其建立燻製產品最適加工條件。以6~8% 食鹽水浸漬後之燻鰻接受性較佳,經煙燻加工後之製品水分減少,粗蛋白、灰分含量增加,粗脂肪則變動不大。脂肪酸不因加工過程或煙燻條件不同而影響其組成,而胺基酸與游離胺基酸總量則有增加的趨勢,離胺酸在加工過程中損失比例最大,β-丙胺酸與組胺酸含量則增加,但肌?卻相對地減少。煙燻時間較長,魚肉中的酚類含量明顯增高,色澤上也以煙燻時間較長或一段式熱燻之產品著色較深。四種煙燻製品之外觀、風味、質地與整體接受性並無顯著差異(p>0.05),整體產品的接受性為中等偏上。
Abstract:European eel Anguilla anguilla is an important fish species of automatic recirculating and intensive culture system in Taiwan. The optimal smoking condition, sensory quality and biochemical changes of processed eel before and after smoking were investigated. Comparing with the raw eel, lower moisture, higher crude protein and ash were obtained in smoked sample (p<0.05), However, there were no significant difference in crude fat and composition of fatty acid during smoking (p>0.05). Decrease in lysine and carnosine, and increase in β-alanine and histidine were observed during smoking process. Content of phenolic compounds and degree of browning increased with the duration of smoking. Much darker browning occurred on sample prepared by one-step smoking. Nevertheless, no significant differences in appearance, flavor, texture, and overall acceptability were obtained among sample smoked by 4 different conditions (p<0.05). The overall ranking of all samples were acceptable or highly acceptable.
Relation: 8(1&2), pp.85-94
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43364
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat

All items in NTOUR are protected by copyright, with all rights reserved.


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback