添加液蛋白對肉羅夫製品品質之影響

The Effects of the Addition of Liquid Egg White on Meat Quality in Meat Loaf

黃加成(Chia-Cherng Huang) ； 陳文賢(Wen-Shyan Chen)

《台灣農學會報》 11卷2期 (2010/04) Pp. 121-130

https://doi.org/10.6730/JAAT.201004_11(2).0001

摘要

本研究旨在探討添加不同百分比液蛋白對肉羅夫在冷藏保存過程之物理化學性狀、微生物生長及感官品評之影響。液蛋白添加於肉羅夫之量分別為10、20、30及40%，未添加液蛋白為對照組。製品分析項目計有一般組成（水分、粗蛋白質、粗脂肪及灰分）、烘烤失重、產品肉色（紅色度）、截切值、pH值、總生菌數及感官品評。由試驗結果顯示對照組製品具有最高粗脂肪含量及烘烤失重，反之，對照組具有最低的水分含量。各處理組製品間之灰分、截切值、pH值、紅色度及總生菌數均無顯著差異。由感官品評結果顯示，添加10~20%液蛋白肉羅夫之風味及總接受度高於30~40%液蛋白肉羅夫製品。

關鍵字

肉羅夫 ； 液蛋白 ； 品質

並列摘要

The effects of adding different levels of liquid egg white on the physico-chemical properties, microbiological status and taste of meat loaf were investigated. Meat loaf was prepared with different concentrations (10, 20, 30 and 40%) of liquid egg white. Approximate analysis (moisture, crude protein, crude fat and ash), roasting loss, meat color (a-value), shear value, pH value, total plate counts and taste were measured. Results showed that the control had the highest crude fat and roasting loss compared to other treatments. Control also had the lowest moisture content compared to other treatments. No significant difference was observed in ash, shear value, pH value, a-value and total plate counts within different treatments. Regarding taste, the flavor and overall acceptance of meat loaf treated with 10~20% liquid egg white had a higher score than those with 30~40% liquid egg white.

並列關鍵字

Meat loaf ； Liquid egg white ； Quality