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| ???org.dspace.app.webui.jsptag.ItemTag.dcfield??? | Value | Language |
|---|---|---|
| dc.contributor.advisor | 陳億乘(Yi-Chen Chen) | |
| dc.contributor.author | Hao-Lun Wang | en |
| dc.contributor.author | 王晧倫 | zh_TW |
| dc.date.accessioned | 2021-06-16T05:35:12Z | - |
| dc.date.available | 2019-09-02 | |
| dc.date.copyright | 2014-09-02 | |
| dc.date.issued | 2014 | |
| dc.date.submitted | 2014-08-13 | |
| dc.identifier.citation | 林慧生。1987。肉與肉製品。華香園。台北。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/56566 | - |
| dc.description.abstract | 根據行政院農委會資料，台閩地區寡產蛋雞於2012年的屠宰量約有18,767,000隻。寡產蛋雞肉質乾硬降低其市場接受度和價值。傳統製作魚漿方式主要是以水洗方式製作，本研究指出利用兩次水洗寡產蛋雞胸肉後，再於最後一次以氯化鈉水溶液做為水洗的水洗液，可提高雞肉筋蛋白(chicken surimi)的純度並降低水分含量(p<0.05)。同時，SDS-PAGE和西方墨點法等方法檢驗發現第三次水洗時利用0.10% (w/v)氯化鈉水溶液可以減少肌原纖維蛋白於水洗過程中的損失。接續以寡產蛋雞胸肉做為原料製備雞肉筋蛋白，並分別與柳葉魚油、亞麻籽油及大豆沙拉油混合。柳葉魚油為三種油脂中唯一可提供長鏈不飽和脂肪酸(EPA和DHA)的油脂，而添加亞麻籽油則可顯著增加(p<0.05)總omega-3多元不飽和脂肪酸含量。質地和顏色等特性亦會受到所添加之油脂種類影響，例如添加油脂會顯著降低(p <0.05)硬度(hardness)和膠著度(gumminess)，其中添加亞麻籽油的雞肉筋蛋白因亞麻籽油含有較高比例的不飽和脂肪酸，導致其相對較低的硬度(hardness)、凝聚力(cohesiveness)、黏性(adhesiveness)及膠著度(gumminess)。由掃描式電子顯微鏡(scanning-electron-microscope)的結果發現，經水洗萃取出的雞肉筋蛋白與油脂混和後具有良好的乳化能力，而亞麻籽油於產品中的油滴大小相對較小，可能為造成硬度等質地指標較低的原因。儲存試驗中經過28天冷凍(-20oC)儲存發現，真空包裝或添加α-生育醇皆無法顯著降低(p>0.05)添加油脂雞肉筋蛋白的脂質氧化現象，而添加α-生育醇仍有減少脂質氧化的趨勢；但是真空包裝或添加α-生育醇對蛋白質氧化程度似乎沒有太大影響(p>0.05) ，原因可能為三次水洗過程將雞肉中的酵素移除導致回收蛋白質不易氧化。最後，可藉由添加柳葉魚油或亞麻籽油開發出含有長鏈脂肪酸或較高omega-3脂肪酸比例的雞肉筋蛋白產品。而產品可藉由添加α-生育醇減少部分的脂質氧化現象。 | zh_TW |
| dc.description.abstract | More than 18,767,000 spent hens were slaughtered in 2012. The dryness and toughness decrease their value and expansibility. Our results indicated that sodium chloride (NaCl) solution instead of distilled water in the third washing process elevates the purity and decreased the moisture of spent hen breast based surimi products. The SDS-PAGE or western blotting analyses showed that 0.1% (w/v) NaCl solution as the third washing solutuion decreases myofibrillar protein loss. Then, chicken surimi was blended with fish (smelt, Spirinchus lanceolatus), flaxseed, and soybean oil, respectively. Fish oil was the only lipid containing long-chain polyunsaturated fatty acid. The addition of flaxseed oil increased (p<0.05) total omega-3 polyunsaturated fatty acids in chicken surimi compared to those added with soybean oil. Textural and color properties of chicken surimi were affected by the added oils as well. For example, scores of hardness and gumminess were lower (p<0.05) in oil added ones. The flaxseed oil added ones also showed a relatively low hardness, adhesiveness, cohesiveness and gumminess due to a lower ratio of saturated fatty acid and unsaturated fatty acid. Besides, the well-distributed lipid droplets in different three-oil added chicken surimis via a scanning-electron-microscope (SEM) observation demonstrated that extracted myofibrillar protein from spent hens own a good emulsification. Moreover, smaller lipid droplets of flaxseed oil than ones of other oils via an SEM observation might result in those relatively lower textural characteristics. Antioxidant abilities of vacuum package or α-tocopherol addition on oil added chicken surimis during a 28-day storage were further investigated in this study as well. Results demonstrated that vacuum package did not (p>0.05) protect oil added chicken surimis from lipid peroxidation while the highest thiobarbituric acid reactive substance (TBARS) values in fish oil added ones than others might be due to its highest level of long-chain polyunsaturated fatty acids. However,regardless of oil types, an addition of α-tocopherol slightly retarded lipid peroxidation in oil added chicken surimi upon the storage. The thiol and carbonyl groups, indicators of protein oxidation, were not (p>0.05) altered by vacuum package or α-tocopherol addition which might result from the removals of enzymes and impurities due to washing processings. Finally, a novel surimi product with a higher ratio of omega-3 and omega-6 fatty acids was successfully developed by an addition of fish or flaxseed oil. Furthermore, oxidation of omega-3 fatty-acid rich chicken surimi can be partially retarded by adding α-tocopherol in oil prior to surimi manufacturing. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-16T05:35:12Z (GMT). No. of bitstreams: 1 ntu-103-R01626022-1.pdf: 7139455 bytes, checksum: 53a1b100a5cd11e7808e1146c25b1f06 (MD5) Previous issue date: 2014 | en |
| dc.description.tableofcontents | 中文摘要 1
英文摘要 2 壹、前言 4 貳、文獻探討 6 一、寡產蛋雞 6 二、肉的組織 6 (一)肌凝蛋白 7 (二)肌動蛋白 10 (三)肌動凝蛋白 10 三、肌肉特性 10 (一)保水性 10 (二)蛋白質等電點 11 (三)蛋白質鹽溶 11 (四)蛋白質鹽析 11 (五)失重影響 12 (六)pH對保水性的影響 12 (七)食鹽對保水性的影響 13 (八)磷酸鹽對保水性的影響 13 四、雞肉筋蛋白 13 (一)起源 13 (二)製作 14 (三)特性 18 五、富含ω-3脂肪酸之油脂 21 (一)簡介 21 (二)長鏈不飽和脂肪酸的來源 26 (三)長鏈不飽和脂肪酸的合成 26 (四)動物性來源的脂肪酸 29 (五)營養價值 29 (六)保存問題 31 (七)加工特性 31 六、現有之相關產品 31 (一)煉製產品 31 (二)風味 32 (三)相關產品所面臨的問題 32 (四)烹煮方式 32 (五)保存問題 32 七、產品質地及外觀分析 33 (一)質地分析 33 (二)掃描式電子顯微鏡 34 (三)色澤分析 34 八、煉製品儲存過程之檢驗方式 37 (一)脂質氧化 37 (二)蛋白質氧化 38 參、材料與方法 40 一、實驗流程 40 二、實驗材料 41 (一)實驗原料 41 (二)實驗儀器及器材 41 (三)實驗藥品 42 (四)實驗耗材 43 三、雞肉筋蛋白萃取條件試驗 44 (一)以不同濃度氯化鈉水溶液製備雞肉筋蛋白 44 (二)確立水洗條件 46 四、富含omega-3不飽和脂肪酸之雞肉筋蛋白的製備 50 (一)不同來源之油脂脂肪酸組成檢測 50 (二)富含omega-3不飽和脂肪酸之雞肉筋蛋白的製備 51 (三)製備完成之富含omega-3脂肪酸雞肉筋蛋白物理特性測定 52 五、富含omega-3不飽和脂肪酸之雞肉筋蛋白的儲存特性測定 54 (一)樣本處理組與儲存方式 54 (二)儲存試驗的檢驗項目和步驟 54 六、統計分析 57 肆、結果與討論 58 一、雞肉筋蛋白萃取條件試驗 58 (一)上清液的蛋白質濃度 58 (二)雞肉筋蛋白水分含量 59 (三)第三次水洗後上清液與雞肉筋蛋白pH值 59 (四)上清液之蛋白質種類分析 60 二、富含omega-3脂肪酸之雞肉筋蛋白的製備 61 (一)不同來源之油脂脂肪酸組成 61 (二)添加油脂後之雞肉筋蛋白脂肪酸組成 62 (三)色澤分析 63 (四)質地分析 63 (五)雞肉筋蛋白顯微結構分析 64 三、富含omega-3不飽和脂肪酸之雞肉筋蛋白的儲存特性測定 65 (一)脂質氧化 65 (二)蛋白質氧化 66 伍、結論 92 陸、參考文獻 94 柒、附錄 110 | |
| dc.language.iso | zh-TW | |
| dc.subject | 雞肉筋蛋白 | zh_TW |
| dc.subject | 寡產蛋雞 | zh_TW |
| dc.subject | 乳化 | zh_TW |
| dc.subject | omega-3脂肪酸 | zh_TW |
| dc.subject | 脂質/蛋白質氧化 | zh_TW |
| dc.subject | emulsification | en |
| dc.subject | lipid/protein oxidation | en |
| dc.subject | spent hen | en |
| dc.subject | chicken surimi | en |
| dc.subject | omega-3 fatty acid | en |
| dc.title | 富含omega-3脂肪酸雞肉筋蛋白產品開發 | zh_TW |
| dc.title | Development of omega-3 fatty acid rich chicken surimi | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 102-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 張明旭(Fred Chang),楊登傑(Deng-Jie Yang),譚發瑞(Fa-Jui Tan),徐慶琳(Chin-Lin Hsu) | |
| dc.subject.keyword | omega-3脂肪酸,乳化,雞肉筋蛋白,寡產蛋雞,脂質/蛋白質氧化, | zh_TW |
| dc.subject.keyword | omega-3 fatty acid,emulsification,chicken surimi,spent hen,lipid/protein oxidation, | en |
| dc.relation.page | 116 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2014-08-13 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 動物科學技術學研究所 | zh_TW |
| Appears in Collections: | 動物科學技術學系 | |
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