探討蛋殼醋酸鈣或醋酸鈣溶液滾打及低溫長時間加熱對淘汰北京種鴨胸嫩化及舒肥 (Sous-vide) 即食產品之貯存安定性影響

CCUR > College of Environmental Planning & Bioresources > College of Agriculture > Department of Animal Science > project > Item 987654321/51534

Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/51534

Title:	探討蛋殼醋酸鈣或醋酸鈣溶液滾打及低溫長時間加熱對淘汰北京種鴨胸嫩化及舒肥 (Sous-vide) 即食產品之貯存安定性影響 Effects of Eggshell Calcium Acetate or Calcium Acetate on Spent Pekin Duck Breast Tenderness and on Storage Stability of Low-Temperature Long-Time Cooked Sous-Vide Duck Breast Fillet
Authors:	張雅琇
Contributors:	動物科學系
Keywords:	淘汰家禽去化加工利用淘汰北京種鴨嫩化低溫長時間溫控舒肥加熱潔淨標章品質安定性 Spent Pekin duck Tenderization Clean label LTLT Sous-vide Storage stability
Date:	2022
Issue Date:	2023-03-13 13:56:54 (UTC+8)
Abstract:	本計畫擬藉由蛋殼醋酸鈣或醋酸鈣溶液作為外源性鈣離子來源，透過真空滾打加速鈣離子滲透北京鴨胸並活化calpain，並縮短生鮮種鴨肉嫩化前處理程序。預期將透過「潔淨標章」概念，實現減量食品添加物使用，及建立蛋殼醋酸鈣溶液 (生物鈣) 滾打技術改善北京種鴨肉品品質的應用科學數據，更進一步以低溫長時間溫控 (Low-temperature long-time，LTLT) 舒肥烹調具有嫩度保證的即食鴨胸肉，有助建構加值 (value-added)「淘汰鴨類新式熱加工產品開發」，並發展鴨肉的 LTLT 溫控熱加工嫩化技術，開發容易咀嚼且適合銀髮族消費者的柔嫩即食舒肥鴨胸產品。
Appears in Collections:	[Department of Animal Science] project

Files in This Item:

File	Description	Size	Format
index.html		0Kb	HTML	230	View/Open

View Licence