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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
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dc.contributor.advisor | 陳億乘(Yi-Chen Chen) | |
dc.contributor.author | Dan-Qing Lin | en |
dc.contributor.author | 林丹清 | zh_TW |
dc.date.accessioned | 2021-06-17T03:10:07Z | - |
dc.date.available | 2021-07-26 | |
dc.date.copyright | 2018-07-26 | |
dc.date.issued | 2018 | |
dc.date.submitted | 2018-07-19 | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/69176 | - |
dc.description.abstract | 肉類主要的營養價值是提供蛋白質,同時還是提供人體脂肪及一些礦物質和維生素的食物,然而在加工時可以添加一些成分使得它們更健康,如:人體必需的ω-3脂肪酸是,膳食纖維。這些成分不僅具有健康益處,而且部份具有良好加工特性,可以改善其質地、感官特性和延長保質期限。老年人由於咀嚼和吸收效率的緣故,對於食物的質地和營養都較高的需求,因而相比起年輕人需要食用質地較柔軟且營養價值更高的食物。
根據本實驗室先前研究成功地以寡產蛋雞的雞胸肉為原料做成的雞肉筋蛋白(chicken surimi)可以添加10%的亞麻籽油(flaxseed oil),但由於寡產蛋雞的肉質較差,其製程需要經過三次水洗的處理才能達到理想的品質。為了使雞肉筋蛋白能有更好的蛋白質來源,因此本研究的第一個部分是選用白肉雞的雞胸肉作為實驗材料。另外,肉製品製過程鈉含量亦是健康的考量,因此第二部分實驗是在不改變雞肉筋蛋白產品質地的情況下調整鹽的添加量。在第三部分的實驗中將藉由膳食纖維良好的保油性,探討在雞肉筋蛋白中添加適當的膳食纖維後是否能添加更多的亞麻籽油? 首先,在第一部分雞肉筋蛋白製程方面,就水洗次數而言,用0.1%的鹽溶液作為漂洗液水洗一次即能得到具有較佳(p<0.05)加工特性的雞肉筋蛋白;就營養成分(胺基酸組成)分析看出,經過鹽溶液水洗一次所得到的必須與支鏈胺基酸含量高於雞胸肉原料。在第二部分:未添加食鹽的雞肉筋蛋白沒有很好的質地和保水性,但是在最少2.0%食鹽的添加量在12天保存下,展現出雞肉筋蛋白良好的質地和保水性(p<0.05)。第三部分中發現小麥纖維(wheat fiber)比其他來源纖維具有更好的(p<0.05)保水性和保油性,因而被選用添加於雞肉筋蛋白中也提高了亞麻籽油的添加量。添加了亞麻籽油的雞肉筋蛋白含有高量ω-3不飽和脂肪酸。在最後一部分儲藏性實驗中,由掃描式電子顯微鏡(scanning electron microscope)的結果發現:雞肉筋蛋白具有良好的乳化能力。然在於4℃保存14天和-20℃保存60天過程中含亞麻籽油雞肉筋蛋白的脂質和蛋白質氧化的程度分析中,發現添加亞麻籽油的量以不超過12% 為佳。 綜上所述,以白肉雞雞胸肉為原料的雞肉筋蛋白,最佳的萃取條件是用0.1%的鹽溶液溶液鹽洗一次。在不改變雞肉筋蛋白質地和特性的情況下,鹽分的添加量可從2.5%下調至2.0%。由於小麥纖維良好的保水和保油的加工特性,因而被添加入雞肉筋蛋白中可以提高雞肉筋蛋白中亞麻籽油的添加量至12%。此外,富含高omega-3脂肪酸、膳食纖維以之雞肉筋蛋白具有質地細緻、高營養價值、低熱量和加工特性好的產品,符合現今老年人市場的需要。 | zh_TW |
dc.description.abstract | Meat is a highly nutritious and versatile food but generally lacking some health ingredients, which could be incorporated during the processing, such as omega-3 fatty acids and dietary fibers. These ingredients not only have health benefits, but also contribute some good processing characteristics that may influence not only texture and sensory properties but also extend shelf life of products. Because of the less efficiencies of chewing and absorption in the elderly, they have a higher demand for the proper texture and nutrition of the food.
A previous study from our lab has successfully developed a semi-manufactured chicken surimi sourced from spent-hen breast that can emulsify with 10% flaxseed oil. However, due to the poor quality and texture of spent hen meat, the process of manufacture requires three washing steps to achieve the desired quality. In order to seek the better protein sources for chicken surimi, the first part of this study was to dig into an optimal extraction condition of chicken-surimi batter from broiler chicken breast instead of spent hen breast. In addition, the sodium content of the meat products is also a healthy concern globally. Hence, the second part of this study was to adjust salt addition without altering the texture properties of chicken-surimi batter. Besides, according to the good water and oil holding capacities of dietary fiber, we tried to look for a suitable dietary-fiber candidate for increasing flaxseed-oil addition in chicken-surimi manufacture in the third part of this study. First, in terms of washing cycles, washing once with 0.1% NaCl solution could achieve the best (p<0.05) processing characteristics of the chicken-surimi batter. According to the analysis of the amino acid composition, our chicken-surimi batter obtained a higher content of essential and branched-chain amino acids than raw material (broiler breast). It is at least required 2.0% salt addition in chicken surimi that can keep a good texture and water holding capacity of our chicken surimi that preserved at 4°C 12 days. In the last part of this study, due to the better (p<0.05) water and oil holding capacities, wheat fiber was chosen to incorporate in chicken surimi which enhances a good emulsifying capacity and other physicochemical properties, i.e. syneresis, texture profile, lipid/protein oxidation at 4°C for 14 days and -20°C for 60 days, and surface topography from scan electron microscope, and meanwhile, increase the flaxseed-oil addition to 12%. To sum up, chicken-surimi batter can be obtained from broiler breast by washing once with 0.1% (w/v) NaCl solution and the salt addition during the processing could be adjusted down to 2.0% without altering physical properties of chicken surimi. Moreover, wheat fiber is a good candidate for not only processing properties (an increase of flaxseed-oil addition till 12%) but also nutritional benefits. Hence, regarding the consumers’ demands of high nutritional values, low salt contents, and improved processing characteristics, this dietary fiber and omega-3 fatty acids fortified meat products should fit the need in the elderly market. | en |
dc.description.provenance | Made available in DSpace on 2021-06-17T03:10:07Z (GMT). No. of bitstreams: 1 ntu-107-R05626027-1.pdf: 3094607 bytes, checksum: 00ed4c1bad335a0fa3029191c9e5672f (MD5) Previous issue date: 2018 | en |
dc.description.tableofcontents | 中文摘要 iii
Abstract iii Ⅰ. Introduction 1 Ⅱ. Literature review 3 2.1. Surimi products 3 2.1.1. Surimi processing 5 2.1.2. Characteristics of chicken surimi 8 2.2. Flaxseed oil 8 2.2.1. The composition of flaxseed oil 9 2.2.2. The health benefits of flaxseed oil 11 2.2.3. The processing characteristics of flaxseed oil, fish oil and algae oil in meat products 12 2.3. Water and oil holding capacities in meat products 16 2.3.1. Salt and polyphosphate 20 2.3.2. Polysaccharides 23 2.3.3. Fiber 24 2.3.4. Others 25 2.4. Current trend of meat products in the market 26 2.4.1. High percentage of protein 29 2.4.2. Sodium chloride control 30 2.4.3. Dietary fiber addition 33 2.4.4. Ideal fatty-acid composition and functional fatty-acid addition 37 Ⅲ. Materials and methods 40 3.1. The experimental flow chart 40 3.2. Determination of optimal extraction condition of chicken surimi batter 41 3.2.1. Preparation of the optimal washing condition of chicken surimi batter 41 3.2.2. Production yield of raw chicken surimi batter 43 3.2.3. Color parameter of heat-set chicken surimi 43 3.2.4. Texture profile analysis of heat-set chicken surimi 44 3.2.5. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) 46 3.3. Preparation of the optimal salt concentration for chicken surimi 47 3.4. Determination of optimal dietary fiber of chicken surimi 49 3.4.1. Dietary fiber preparation 49 3.4.2. Water and oil binding capacities of dietary fibers 50 3.5. Determination of optimal flaxseed-oil levels for the recipe of chicken surimi 51 3.5.1. Preparation of the different flaxseed-oil levels for the recipe of chicken surimi 51 3.5.2. Cooking loss of heat-set chicken surimi 52 3.5.3. Emulsion stability of heat-set chicken surimi 52 3.5.4. Centrifugation loss of heat-set chicken surimi 53 3.5.5. Purge loss of heat-set chicken surimi 54 3.5.6. Scanning electron microscopy of heat-set chicken surimi 54 3.5.7. Preparation of 10% chicken surimi sample homogenates 55 3.5.8. Lipid oxidation of chicken surimi 55 3.5.9. Protein oxidation of chicken surimi 56 3.5.10. Fatty acid composition 57 3.6. Preparation of chicken-surimi product 59 3.6.1 Measurement of E. coli/coliform and aerobic count 60 3.7. Statistical analysis 61 Ⅳ. Results and discussion 62 4.1. Determination of optimal extraction condition of chicken surimi batter 62 4.1.1. Production yield and moisture content in raw chicken-surimi batter 63 4.1.2. Texture profile and color parameter of heat set chicken surimi 64 4.1.3. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of protein pattern in supernatant and chicken-surimi batters obtained different washing methods 66 4.1.4. Amino acid composition of chicken-surimi batter obtained from T1 treatment 67 4.2. Determination of the optimal salt concentration for chicken-surimi batters 68 4.2.1. Texture profile of heat set chicken-surimi batter with different salt concentrations 68 4.2.2. Water holding capacities of heat set chicken-surimi with different salt concentrations upon the storage at 4oC 69 4.3. Determination of optimal dietary fiber of chicken surimi 71 4.3.1 Water and oil holding capacities of six dietary fibers 71 4.4. Determination of optimal flaxseed-oil levels of chicken surimi 72 4.4.1. Texture profile and color properties of 2% salt added chicken surimi with 5% wheat fiber and different flaxseed-oil concentrations 72 4.4.2. Cooking loss, emulsion stability, and water holding capacities of 2% salt added chicken surimi with 5% wheat fiber and different flaxseed-oil concentrations..........................................................................................................74 4.4.3. Lipid and protein oxidation of 2% salt added chicken surimi with 5% wheat fiber and different flaxseed-oil concentrations 76 4.4.4. Scanning electron microscopy (SEM) of 2% salt added chicken surimi with 5% wheat fiber and different flaxseed-oil concentrations 77 4.4.5. Fatty acid profiles of chicken surimi with different flaxseed oil 78 4.5. Manufacturing of chicken-surimi based products 79 Ⅴ. Conclusion 96 Ⅵ. Reference 97 Ⅶ. Appendix 124 | |
dc.language.iso | en | |
dc.title | 探討食鹽、亞麻籽油及膳食纖維的添加對於雞肉筋蛋白製程之影響 | zh_TW |
dc.title | Influences of salt, flaxseed oil, and dietary fiber addition on the manufacture of chicken surimi | en |
dc.type | Thesis | |
dc.date.schoolyear | 106-2 | |
dc.description.degree | 碩士 | |
dc.contributor.coadvisor | 王聖耀(Sheng-Yao Wang) | |
dc.contributor.oralexamcommittee | 徐慶琳,譚發瑞,楊登傑 | |
dc.subject.keyword | 雞肉筋蛋白,ω-3 脂肪酸,亞麻籽油,膳食纖維,儲存試驗,物理化學變化, | zh_TW |
dc.subject.keyword | chicken surimi,dietary fiber,flaxseed oil,omega-3 fatty acid,storage experiment,physicochemical properties, | en |
dc.relation.page | 141 | |
dc.identifier.doi | 10.6342/NTU201801707 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2018-07-19 | |
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 |
顯示於系所單位: | 動物科學技術學系 |
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