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| ???org.dspace.app.webui.jsptag.ItemTag.dcfield??? | Value | Language |
|---|---|---|
| dc.contributor.advisor | 陳億乘 | zh_TW |
| dc.contributor.advisor | Yi-Chen Chen | en |
| dc.contributor.author | 俞載任 | zh_TW |
| dc.contributor.author | Jae-Im Yoo | en |
| dc.date.accessioned | 2024-02-22T16:20:37Z | - |
| dc.date.available | 2024-02-23 | - |
| dc.date.copyright | 2024-02-22 | - |
| dc.date.issued | 2024 | - |
| dc.date.submitted | 2024-02-02 | - |
| dc.identifier.citation | Aaslyng, M. D., Bejerholm, C., Ertbjerg, P., Bertram, H. C., & Andersen, H. J. (2003). Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality and Preference, 14, 277-288.
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/91708 | - |
| dc.description.abstract | 肉是一個優良的蛋白質來源，長久以來一直被人們食用，隨著東亞經濟迅速增長，肉的消費量急劇上升。其中，嫩度對於消費者和烹飪者是一個至關重要的因素。牛肩肉雖營養豐富，然其口感堅韌、烹調後較乾澀，故價格較其他部位肉便宜且多使用於加工上。真空滾打和植物蛋白酶是嫩化肉類的安全有效方法。舒肥法為一低溫長時間烹飪法，不僅改善了嫩度、延長了保存期限，同時提高了食品安全性。儘管真空滾打和植物蛋白酶處理以及舒肥法已經被廣泛研究，然，將真空滾打或植物蛋白酶搭配舒肥處理之研究較為缺乏。故本試驗旨在探討真空滾打和植物蛋白酶對舒肥牛肩肉的協同效應，製備了六組牛肩肉：(1) 控制組牛肩肉 (C)、(2) 經過5分鐘真空滾打的牛肩肉 (CVT)、(3) 加入木瓜蛋白酶的牛肩肉 (P)、(4) 加入木瓜蛋白酶搭配真空滾打的牛肩肉 (PVT)、(5) 加入鳳梨蛋白酶的牛肩肉 (B)、以及(6) 加入鳳梨蛋白酶搭配真空滾打的牛肩肉 (BVT)。首先，比較不同酵素處理的結果，觀察到了嫩度改善、保水性降低和肌原纖維碎片，這與先前的研究結果一致 (p<0.05)。此外，還觀察到L*值（亮度）的額外增加 (p<0.05)。在鳳梨蛋白酶的處理下，硬度明顯降低，比木瓜蛋白酶 (p<0.05)更明顯，而彈性、黏性和咀嚼性也呈現相似趨勢。與木瓜蛋白酶相比，鳳梨蛋白酶的彈性更高 (p<0.05)。此外，鳳梨蛋白酶在肌原纖維斷裂指數（MFI）方面也表現最高，在SDS-PAGE中亦顯示了肌肉重鏈（Myosin heavy chain, MHC）和肌動蛋白的減少。在蒸煮損失方面，與控制組相比，鳳梨蛋白酶的蒸煮損失較大 (p<0.05)，但與木瓜蛋白酶相比，差異不顯著 (p>0.05)。然而，在可擠壓水分（Expressible Moisture, EM）方面，鳳梨蛋白酶和鳳梨蛋白酶+真空滾打的處理組之值較其他組高。脂質氧化結果方面，真空滾打處理導致較高的硫代巴比妥酸反應物（TBARS）值 (p<0.05)。綜上所述，舒肥前的酵素處理對整體質地產生了正面影響，但對保水性產生了負面影響，導致比未經酵素處理的組別更多的水分損失。鳳梨蛋白酶可能是一種酵素，適用於改善牛肩肉等堅硬部位的物理性質。然而，舒肥前的短暫真空滾動似乎不被推薦，因為它對肉質的不良影響，例如增加的TBARS值和可擠壓水分。 | zh_TW |
| dc.description.abstract | Meat is a great protein resource and it has been consumed over a long period. Meat consumption has dramatically risen in East Asia due to rapid economic growth. Tenderness is a crucial factor in meat consumption and in East Asian cuisine. Beef clod is a nutrient dense meat cut, but it is one of the cheapest meat cuts due to its tough texture. Improving the texture of these beef clods can be an excellent way of meat intake in East Asia, where the population is getting old rapidly. Vacuum tumbling and plant protease are safe and effective methods for tenderizing meat. Another culinary technique is sous vide, which involves cooking at low temperatures for a long time. This technique does not only improve tenderness but also extend the storage period and enhances food safety. Although vacuum tumbling and plant protease treatments and sous vide have been studied broadly, the benefits of previous two cooking methods under sous vide has not discussed based on our knowledge. To investigate the synergistic effects of tumbling and plant protease on sous vide-cooked beef clod, six groups of beef clod were prepared: (1) Control Beef clod (C), (2) Beef clod with 5 minutes of vacuum tumbling (CVT), (3) Beef clod with papain tenderizing (P), (4) Beef clod with papain and vacuum tumbling (PVT), (5) Beef clod with bromelain tenderizing (B), and (6) Beef clod with bromelain and vacuum tumbling (BVT). First, for the results of comparing the enzyme treatment, tenderness improvement, water holding capacity decrease, and myofibril fragment were observed as in the previous research results (p<0.05). In addition, in this study, an extra increase for L* value (Lightness) was seen (p<0.05). In the case of bromelain, the hardness significantly decreased compared to papain (p<0.05), and the similar trend was also shown in cohesiveness, gumminess, and chewiness. Meanwhile, bromelain resulted in higher springiness than papain (p<0.05). Additionally, bromelain also showed the highest value in myofibrillar fragmentation index (MFI) which also echoes that diminished bands of myosin heavy chain (MHC) and actin were illustrated in SDS-PAGE. In the case of cooking loss, bromelain had higher cooking loss compared to control group (p<0.05), but there was no significant difference in comparison with papain (p>0.05). However, in terms of expressible moisture (EM), treatments of both bromelain and bromelain+vacuum tumbling cause higher values compared to other groups. Regarding the lipid oxidation of cooked samples, the vacuum tumbling treatment resulted in higher thiobarbituric acid reactive substance (TBARS) values (p<0.05). Taken together, enzyme treatment before sous vide cooking positively affected overall texture but negatively impacted on water holding capacity, causing more moisture loss than non-enzyme treated group. Bromelain could be a suitable enzyme applying to improve physical properties of tough beef portion, i.e. beef clod. However, a short period of vacuum tumbling before sous vide cooking doesn’t seem recommendable due to its adverse effects on meat quality, such as increased TBARS values and expressible moisture. | en |
| dc.description.provenance | Submitted by admin ntu (admin@lib.ntu.edu.tw) on 2024-02-22T16:20:37Z No. of bitstreams: 0 | en |
| dc.description.provenance | Made available in DSpace on 2024-02-22T16:20:37Z (GMT). No. of bitstreams: 0 | en |
| dc.description.tableofcontents | 中文摘要 vi
Abstract vii I. Introduction 1 II. Literature review 2 2.1. Meat and East Asia 2 2.1.1. Meat 2 2.1.2. Composition and structure of muscle 2 2.1.3. Nutrition value of beef 5 2.1.4. Cuts of beef 8 2.1.5. Beef clod 9 2.1.6. Characteristics of East Asian food 10 2.1.7. Meat consumption in East Asia 10 2.1.8. Super-aged society in East Asia 13 2.2. Meat palatability 16 2.2.1. Juiciness 16 2.2.2. Flavor 16 2.2.3. Meat tenderness 17 2.2.4. Measurement of palatability 18 2.3. Meat tenderizing 22 2.3.1. Mechanical tenderization 22 2.3.2. Vacuum tumbling 22 2.3.3. Chemical tenderization 23 2.3.4. Plant protease in tenderization 24 2.3.5. Thermal tenderization and Sous vide 26 III. Materials and methods 29 3.1. The flow chart of the experimental design 29 3.2. Sample preparation 30 3.2.1. Raw material 30 3.2.2. The sample preparation for non-tumbling group 30 3.2.3. The sample preparation for tumbling group 31 3.3. Physicochemical properties measurement 33 3.3.1. Texture profile analysis of tenderized beef clod 33 3.3.2. Myofibrils fragmentation of tenderized beef clod 34 3.3.3. Cooking loss of tenderized beef clod 34 3.3.4. Expressible moisture (EM) of tenderized beef clod 35 3.3.5. Lipid oxidation of tenderized beef clod 35 3.4. Color parameter of tenderized beef clod 36 3.5. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) 37 3.5.1. Sample preparation for SDS-PAGE 37 3.5.2. Electrophoresis 37 3.6. Statistical analysis 40 IV. Result and discussion 41 4.1. Physicochemical properties measurement 41 4.1.1. Texture profile of tenderized beef clod 41 4.1.2. Myofibrillar fragmentation index (MFI) of tenderized beef clod 42 4.2. Meat quality of tenderized beef clod 43 4.2.1. Cooking loss 43 4.2.2. Expressible moisture (EM) 44 4.2.3. Lipid oxidation of tenderized beef clod 45 4.3. Color parameter of tenderized beef clod 45 4.4. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) analysis of different tenderizing method 46 V. Conclusion 54 VI. Reference 56 VII. Appendix 68 | - |
| dc.language.iso | en | - |
| dc.title | 探討在真空滾打下木瓜酵素和鳳梨酵素搭配舒肥烹調法對改善牛肩肉嫩度之影響 | zh_TW |
| dc.title | A study on papain and bromelain treatment with vacuum tumbling under a sous vide cooking for tenderizing of beef clod | en |
| dc.type | Thesis | - |
| dc.date.schoolyear | 112-1 | - |
| dc.description.degree | 碩士 | - |
| dc.contributor.oralexamcommittee | 周崇熙;吳奕賢 | zh_TW |
| dc.contributor.oralexamcommittee | Chung-Hsi Chou;Yi-Hsieng Wu | en |
| dc.subject.keyword | 鳳梨酵素,木瓜酵素,蛋白質降解,嫩度,舒肥,真空滾打, | zh_TW |
| dc.subject.keyword | bromelain,papain,protein degradation,tenderness,sous vide,vacuum tumbling, | en |
| dc.relation.page | 68 | - |
| dc.identifier.doi | 10.6342/NTU202400432 | - |
| dc.rights.note | 同意授權(全球公開) | - |
| dc.date.accepted | 2024-02-02 | - |
| dc.contributor.author-college | 共同教育中心 | - |
| dc.contributor.author-dept | 全球農業科技與基因體科學碩士學位學程 | - |
| Appears in Collections: | 全球農業科技與基因體科學碩士學位學程 | |
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| ntu-112-1.pdf | 10.08 MB | Adobe PDF | View/Open |
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