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有機酸浸漬對鵝砂囊品質之影響
Effects of organic acids on the quality characteristics of marinated goose gizzard
摘要
本研究利用乳酸、醋酸、檸檬酸、酒石酸進行浸漬，以探討有機酸對鵝砂囊品質特性之影響。試驗結果顯示：以四種有機酸浸漬，隨著浸漬酸液濃度增加，鵝砂囊pH值明顯下降（P < 0.05）。有機酸浸漬可使砂囊因吸水得到19-29%的增重（P < 0.05），然在不同有機酸之間並無顯著差異（P > 0.05）。總酸度隨著浸漬酸液濃度增加而上升（P < 0.05），其中以檸檬酸處理組有最高的總酸度。當檸檬酸濃度達到0.50 M，浸漬可使砂囊截切值下降（P < 0.05），當濃度達到1.00 M，四種有機酸分別可使截切值下降62-66%。有機酸浸漬也使保水性提高（P < 0.05）。在色澤方面，經有機酸浸漬，砂囊之a值與b值明顯下降（P < 0.05），砂囊目視外觀雖然會由淡灰色轉變為較深的黑灰色，但L值除了在1.00 M檸檬酸浸漬有明顯降低（P < 0.05），其餘各組的變化在統計上並未達到明顯程度（P > 0.05）。
並列摘要
The aim of this study was to determine the quality characteristics of marinated goose gizzard with organic acids. Lactic acid, acetic acid, citric acid and tartaric acid were used in this trial. The result showed pH values decreased with concentrations of organic acids (P < 0.05). Gizzard weight increased by 19--29% after marination due to water absorption (P < 0.05), but the increasing scales did not show any difference among the organic acids (P > 0.05). Total acidities increased with acid concentrations (P < 0.05), and the citric acid group had the highest total acidity. Shear value decreased by marinating with 0.50 M citric acid (P < 0.05). When the acids concentrations were increased up to 1.00 M, the shear value decreased by 62--66%. Marination also increased the water holding capacity and decreased the a and b values of gizzard (P < 0.05). Although the product appeared darker after marination, the L values were not different from the control, except the 1.00 M citric acid marinated group (P < 0.05).