第9卷‧第3期,
198103
, pp. 232-242
肉鬆梅納褐變之研究
- 作者:
顏國欽; 蔡雲騰; 李東慶
- 作者服務機構:
國立臺灣大學食品科技研究所; 臺灣養豬科學研究所肉品系; 美國羅州大學食品科技及營養系
- 中文摘要:
為了解梅納褐變反應對於傳統中式肉製品「肉鬆」在加工時品質之影響,本研究分析了一般市售肉鬆之褐變情形,並以模系試驗探討影響肉鬆褐變之可能因素,以作為改進其品質之參考。 一般市售各廠牌肉鬆之梅納褐變程度測定值,如褐變顏色、螢光強度、有效離胺酸、色素結合量等均甚相近,但成品營養價值低,此可能與其製造時添加許多其他填充佐料及不同加工條件有關。雖然蔗糖在加工過程中可能會分解,但由實驗結果得知其對肉鬆褐變影響甚小。而醬油之添加,由於其含梅納褐變產物及多量還原糖,因此其對於肉鬆之褐變為一重要因素。 隨著焙炒溫度之提高,雖可增加肉鬆之風味及接受性,但其褐變也因而增加,同時也降低其營養品質,因此焙炒溫度之控制對肉鬆之加工是很重要的。除了焙炒溫度以外,焙炒時間也必須加以考慮。不同種糖類之添加,對肉鬆褐變之影響依序為葡萄糖>果糖>蔗糖。添加少量葡萄糖及果糖等還原糖,且在低溫下焙炒,即可達到肉鬆顏色之要求,但其風味略差。 總之,醬油之添加及焙炒溫度、時間等都與肉鬆之褐變有關。而為減少肉鬆褐變,改進其營養品質,其實際最佳加工條件仍應就原料、配方、加工機械等因素作進一步研究,以求改進傳統加工方式。
- 英文摘要:
In order to understand the effect of Maillardbrowning reaction on the quality of Chineseshredded fried pork during processing, the degreeof browning of commercial Chinese shreddedfried pork products was investigated. Also, amodel system was used to study the possiblefactors which affect the Maillard browning ofChinese shredded fried pork, to provide infor-mation for improving its quality. The degree of browning of commericalChinese shredded fried pork products, as deter-mined by such indices as brown color, fluores-cence development, available lysine and dyebinding capacity, showed no significant difference.The low nutritional value of these productsindicated that they were seriously browned, thismight be resulted from added ingredients anddifference processing conditions. Although sucrosemay degrade during processing, from the exper-imental results we know that its effect on thequality of these products is slight. Soy sauceas an additive plays an important role on thebrowning of Chinese shredded fried pork, becauseit contains Maillard browning products andreducing sugar. The palatability and acceptability of Chineseshredded fried pork were enchanced by increas-ing the frying temperature, but the degree ofbrowning also increased resulting in reducednutritional quality. Therefore, it is importantfor the manufacturers to control the fryingtemperature during processing. Besides the fryingtemperature, the frying time must also be con-sidered. The effect of various sugars on thebrowning of Chinese shredded fried pork wasalso studied. The order was glucose>fructose>sucrose. The color demand of the finishedproducts can be reached by using only a smallamount of reducing sugar, glucose or fructose,and frying at a low temperature, but flavor andtaste were not as good. The browning of Chinese shredded friedpork was affected by added ingredients, fryingtemparature and frying time. Further researchon the optimum processing conditions, especiallyon such factors as raw material, formulation andprocessing machine, is still needed in order toreduce the browning and to improve the qualityof these products.
- 中文關鍵字:
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- 英文關鍵字:
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