- 作者: 鍾忠勇; 連壯林
- 作者服務機構: 臺灣省立高雄海事專科學校
- 中文摘要: 本報告係從確立肉質變敗判定方法的觀點來比較冰藏與冷凍冷藏中蝦類之肉質變敗差異,藉此比較試驗期能找出同時適合於冰藏、冷藏與凍藏蝦肉質變敗之判定方法。研究結果發現冷藏或凍藏中煆之 pH、VB-N、VB-N/AA-N 與總生菌數均隨冷藏時間之增加或凍藏溫度之上昇而增加。冰藏中蝦類之 pH 值雖亦與冷藏或凍藏蝦相同,隨冰藏時問之增加而昇高,但 VB-N 與AA-N 則與冷藏或凍藏蝦相反,冰藏初期 VB-N 幾保持不變,但因 AA-N 隨冰藏時問之增加而下降的關係,因此 VB-N/AA-N 值亦與冷藏蝦相同隨冰藏時問之增加而緩慢上昇;冰藏至13天時 VB-N 開始上昇,且因 AA-N 繼續隨冰藏時問之增加而下降的關係,VB-N/AA-N 值亦與冷藏或凍藏蝦相同,隨冰藏時問之增加而急速增大。因此 VB-N/AA-N 值可同時適合於冰藏、冷藏及凍藏蝦肉質變敗判定之用,經官能品評結果獲知冰藏、冷藏與凍藏蝦之 VB-N/AA-N的肉質變敗界限值分別為 4.0, 2.5, 3.0。此等煆類之 VB-N/AA-N 值大於此界限即為變敗。
- 英文摘要: The purpose of this study is to investigatethe possibility of developing a reliable methodfor detecting the decomposition or ice-storedshrimp in comparison with the quality changeof shrimp during iced and refrigerated storage. Through evaluating the various useful chem-ical tests suggested by other investigators, itwas found that the changes of volatile basicnitrogen (VB-N) associated with amino nitrogen(AA-N), i.e., VB-N/AA-N ratio was a usefulindicator for detecting the decomposition oficed, refrigerated, and frozen shrimp. Withrespect to the sensory evaluation, the limits ofVB-N/AA-N ratio for acceptable quality oficed, refrigerated, and frozen shrimp have beenestablished as 4.0, 2.5, and 3.0, respectively.The VB-N/AA-N ratio of all decomposedshrimps was found exceeding these limit values.
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