機械嫩化、包裝及貯藏時間對淘汰蛋雞胸肉品質之影響

Tunghai University Institutional Repository > 農學院 > 食品科學系所 > 碩士論文 > Item 310901/6690

Please use this identifier to cite or link to this item: http://140.128.103.80:8080/handle/310901/6690

Title:	機械嫩化、包裝及貯藏時間對淘汰蛋雞胸肉品質之影響
Other Titles:	Effect of blade tenderization, packaging and storage time on quality of breast meat of spent layer
Authors:	劉秀媛 Liu, Shuo-Yuen
Contributors:	郭俊欽 Kuo, Chun-Chin 東海大學食品科學系
Keywords:	機械嫩化;淘汰蛋雞;包裝 Blade tenderization;Spent layer;Packaging
Date:	1997
Issue Date:	2011-05-25T09:41:40Z (UTC)
Abstract:	本論文主旨在探討機械嫩化和二氧化碳充氣包裝對淘汰蛋雞之雞胸肉品質的影響。將18月齡白來亨種（White Leghorn）蛋雞之雞胸肉分成不嫩化組、嫩化一次組和嫩化二次組，每組再分成PE膜包裝和二氧化碳充氣包裝，總共六組。貯藏期間測定各組胸肉pH值、TBA值、水分流失量、總生菌數、乳酸菌、色澤、烹煮前後膠原白蛋、維生素B1和B2、鐵、鈣、鈉、鉀和嫩度官評值。實驗結果得知各組pH值沒有顯著差異。TBA值部份以二氧化碳充氣包裝組較PE膜包裝組高。機械嫩化不顯著影響雞胸肉TBA值，但會影響水分流失量，其水分流失量順序為二次嫩化>一次嫩化>不嫩化組。二氧化碳充氣包裝組之總生菌和乳酸菌較PE膜包裝組低，而嫩化處理不會影響雞胸肉總生菌數與乳酸菌。生鮮胸肉的可溶性膠原性蛋白百分比，隨著貯藏時間而增加，因在貯藏期間，肉中天然酵素作用裂解膠原纖維；不可溶性膠原蛋白則隨著貯藏時間而減少。而嫩化並不影響生鮮肉中可溶性膠原蛋白之百分比。炸熟胸肉在貯藏期間的可溶性膠原蛋白有相同趨勢，但其中又以嫩化二次組較高，其次是嫩化一次組，最後是不嫩化組。油炸前和油炸後比較，以油炸前可溶性膠原蛋白含量較高。胸肉色澤是嫩化後的胸肉亮度值較高，貯藏期間亮度值會增加；PE膜包裝的紅色度值、黃色度值比CO2充氣包裝高。嫩化次數越多維生素B1、B2與鐵、鈣、鈉、鉀之流失量越多。隨貯藏時間增加，二氧化碳充氣包裝的量會漸漸減少。官能品評，以嫩化二次組的胸肉嫩度最高，其次是嫩化一次組，不嫩化組的胸肉嫩度最差，所以機械嫩化確實能改善淘汰蛋雞胸肉之嫩度。 The purposes of this experiment were to investigate the effect of blade tenderization, CO2 atmosphere packaging and storage time on chemical, nutritional, sensory and microbiological, properties of breast meat of spent layer (White Leghorn hen). Breast meat was randomly divided into three main groups, including not tenderizated (control), tenderized once, tenderized twice; and into each group was further divided to two group, PE packaging and CO2 atmosphere packaging. Samples were stored at 0℃ for 9 days. The results showed that pH value among these six groups were not significant. The CO2 packaging group had higher TBA value than the PE packaging group. TBA value was not significantly affected by blade tenderization, but the weep percentage of breast meat increased with times of blade tenderization. Samples with CO2 packaging had lower total plate counts and lactic bacterial counts than those in PE packaging. Microbial counts were not significantly affectedby blade tenderization. Soluble collagen percentage of fresh breast meat increased during storage, and was not significantly affected by blade tenderization and packaging. Soluble collagen percentage was higher in the fried blade tenderized meat. The Hunter‘L’values of breast meat increased with the times of blade tenderization. The PE packaging group had higher Hunter ‘a’and‘b’values than the CO2 packaging group. Breast meat with blade tenderization had more loss in vitamin B1, B2, Fe, Ca, Na and K during storage. The percentage of CO2 decreased in the head space of packing flushed with CO2. The blade tenderized breast meat had higher tenderness scores than the non- tenderized meat.
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