新開發梅干菜扣肉餐盒之營養組成及其冷凍品質變化之研究

Study on the Nutritional Composition and Its Frozen Quality Change of New-developed Pork-Fermented Mustard and Cooked Rice (PFMR) Meal

10.30089/JAF.200109.0002

林金源(Jin-Yuarn Lin)；魏邦朱(Pang-Chu Wei)；陳淑華(Shu-Hua Chen)

冷凍調理食品品質 ； 梅干菜扣肉餐 ； 中式冷凍餐 ； Quality of frozen prepared foods ； pork-fermented mustard and cooked rice PFMR ； Chinese-styled frozen meal

農林學報

50卷3期（2001 / 09 / 01）

17 - 29

繁體中文

Frozen quality of a new-developed Chinese-styled prepared meal, pork-fermented mustard and cooked rice (PFMR), was studied and attempted to establish a reference of nutrition and quality control during frozen storage Even though POV and TBA value showed slightly oxidation during the six frozen-storaged months, the deterioration of PFMR did not happen. Comparison of hardness of Chinese kale between the addition of 0.5% CaCl2 with immersion (PFMR-I) and direct addition (PFMR-A), calcium chloride added with immersion was superior to the other during frozen storage period. In rheological properties, it was found that pork in the meal did not significantly change through the experimental period at -20±10℃. Toughness and frailty of dried shrimp in PFMR meal showed significant difference from fresh control group just only at the third, fifth and sixth frozen-storaged month. Hardness and frai1ty of cooked rice in the PFMR meal did not change significantly except at the fourth and sixth frozen-storaged month. Results of organoleptic evaluation after reheating of PFMR revealed that scores of different frozen-storaged group very close to each other except Chinese kale in the meal. One serving of cooked rice (200 g), pork-fermented mustard (120.5 g) and Chinese kale (90 g) can provide 7.28g, 20 g and 4 g protein respectively. Nutrients in the PFMR meal are supposed to supply the need of one normal meal, The frozen quality of PFMR meal is stable during the six experimental periods so that the results are valuable to frozen Chinese-styled meal for the future practical use.

Frozen quality of a new-developed Chinese-styled prepared meal, pork-fermented mustard and cooked rice (PFMR), was studied and attempted to establish a reference of nutrition and quality control during frozen storage Even though POV and TBA value showed slightly oxidation during the six frozen-storaged months, the deterioration of PFMR did not happen. Comparison of hardness of Chinese kale between the addition of 0.5% CaCl2 with immersion (PFMR-I) and direct addition (PFMR-A), calcium chloride added with immersion was superior to the other during frozen storage period. In rheological properties, it was found that pork in the meal did not significantly change through the experimental period at -20±10℃. Toughness and frailty of dried shrimp in PFMR meal showed significant difference from fresh control group just only at the third, fifth and sixth frozen-storaged month. Hardness and frai1ty of cooked rice in the PFMR meal did not change significantly except at the fourth and sixth frozen-storaged month. Results of organoleptic evaluation after reheating of PFMR revealed that scores of different frozen-storaged group very close to each other except Chinese kale in the meal. One serving of cooked rice (200 g), pork-fermented mustard (120.5 g) and Chinese kale (90 g) can provide 7.28g, 20 g and 4 g protein respectively. Nutrients in the PFMR meal are supposed to supply the need of one normal meal, The frozen quality of PFMR meal is stable during the six experimental periods so that the results are valuable to frozen Chinese-styled meal for the future practical use.