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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 李敏雄 | |
dc.contributor.author | Yu-Sheng Lin | en |
dc.contributor.author | 林祐生 | zh_TW |
dc.date.accessioned | 2021-06-14T16:52:10Z | - |
dc.date.available | 2010-08-06 | |
dc.date.copyright | 2008-08-06 | |
dc.date.issued | 2008 | |
dc.date.submitted | 2008-07-29 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/40583 | - |
dc.description.abstract | 本研究使用五種不同的商用蛋白酶(Bromelain、Flavourzyme、Neutrase、Papain、Alcalase)對碎豬肉進行水解。尋求對豬肉水解效果最佳的酵素,並建立最適的水解條件(溫度、振盪混合速率、水解時間)。結果顯示,以Flavourzyme對碎豬肉進行水解有最好的水解效率。以2% Flavourzyme在40℃、150 rpm下水解10小時為最佳的水解條件,所獲得的水解液之水解率平均為48.8 %。
使用所製備的豬肉蛋白水解液與其它肉香前驅物(胺基酸、還原糖、核苷酸等)進行熱反應來生產肉類香味料。水解液依序添加不同含量的cysteine、glycine、ribose、thiamine 及 IMP和GMP等物質進行熱反應(pH 7,121℃、30分鐘)並進行感官品評,尋求最佳的反應配方及添加量。再使用最佳反應配方在不同pH下(pH 5~9)進行熱反應並進行官能品評,求出最適的反應pH條件。結果顯示,在10 mL水解液中添加0.25 g cysteine、0.15 g glycine、0.5 g ribose、0.15 g thiamine和0.15 g IMP和GMP,在pH 6,121℃下反應30分鐘所生產的肉類香味料,其品評的分數最高(7.33),具有接受性良好的肉類香味。 在pH 5~9的肉類香味料中一共鑑定出60種的香氣化合物,其中以雜環類化合物的種類(40種)及含量最多。在40種的雜環類化合物中有23種為含硫(S)化物。pH 5的部份產生的風味化合物較少。pH 5~9中,pyrazine的含量有隨著pH的上升而逐漸增加的趨勢。分析中鑑定出含量最多的化合物為4-methyl-5-thiazoleathanol,佔總量的50 %以上。該化合物的閾值偏高,其值為10.8 ppm,並非關鍵的肉類香氣化合物。本實驗只有在pH 6樣品中鑑定到2-methyl-3-furanthiol,其含量約佔總量的0.11 %,為重要的肉類香味化合物。 | zh_TW |
dc.description.abstract | In this study, five different commercial proteases (Bromelain, Flavourzyme, Neutrase, Papain and Alcalase) was used to hydrolyze ground prok in order to find the protease which had the highest pork hydrolytic efficiency and established the optimal hydrolytic conditions (temperature, rotate speed and time). The result indicated that utilization of Flavourzyme to hydrolyze pork had the highest hydrolytic efficiency. The optimal hydrolytic condition is using 2 % Flavourzyme to hydrolyze pork for 10 hours at 40℃ and 150 rpm. The degree of hydrolysis of hydrolysate is 48.8 %.
Pork protein hydrolysate reacted with meat aroma precursors (amino acids, reducing sugars and nucleotides) to produce meat flavoring by thermal reaction. Hydrolysate reacted (pH 7, 121℃ for 30 min) with different content of cysteine, glycine, ribose, thiamine and IMP&GMP, the samples were tasted and scored by scorer. The best reaction species and contents were found. Reactions were carried out with different pH conditions (pH 5, 6, 7, 8, 9) by thermal reaction. The result showed that 10 mL hydrolysate reacted (pH 6, 121℃ for 30 min) with 0.25 g cysteine、0.15 g glycine、0.5 g ribose、0.15 g thiamine and 0.15 g IMP&GMP to produce the meat flavoring which had the highest score (7.33) and flavorable meat aroma. Sixty compounds were identified from different pH (pH5~9) meat flavoring. There were fourty heterocyclic compounds in total meat flavoring. The content of heterocyclic compounds in meat flavoring was more than other compounds. There were twenty-three sulfides in forty heterocyclic compounds. The pH 5 meat flavoring had fewer flavor compounds. In all pH samples, when pH was increasing, pyrazine content was increasing too. 4-methyl-5-thiazoleathanol was identified from all pH samples which had the highest content (above 50 %). The threshold value of 4-methyl-5-thiazoleathanol is 10.8 ppm. It is not the critical compound of meat aroma. In this study, 2-methyl-3-furanthiol was only identified from pH 6 sample. The content of 2-methyl-3-furanthiol is 0.11 %. It is the important compound of meat aroma. | en |
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dc.description.tableofcontents | 口試委員會審定書...........................................i
誌謝......................................................ii 中文摘要.................................................iii 英文摘要..................................................iv 第一章、研究動機...........................................1 第二章、文獻整理...........................................2 2.1食品風味................................................2 2.2.1 滋味化合物...........................................2 2.1.2 香味化合物...........................................2 2.1.3 風味增強劑...........................................3 2.2肉類香味................................................3 2.2.1 肉類香味料...........................................4 2.2.2 蛋白質水解物.........................................5 2.2.3 豬肉不同部位的選擇對蛋白水解物之影響.................6 2.3 肉類香味前驅物之探討...................................8 2.3.1 肉中之水溶性部分含有肉香的前驅物.....................8 2.3.2 胺基酸和醣類為生成共通肉類香氣的前驅物...............8 2.3.3 油脂為肉類特徵氣味的前驅物...........................8 2.3.4 三甘油酯並非肉香的前驅物.............................9 2.3.5 磷脂質為肉香的前驅物.................................9 2.3.6 維生素E對肉類香味的影響..............................9 2.3.7 核苷酸對肉類香氣的影響..............................10 2.3.8 維生素B1(硫胺素)對肉類香氣的影響....................10 2.4 肉類揮發性香氣的生成反應..............................13 2.4.1 梅納反應............................................13 2.4.1.1 梅納反應的機制....................................13 2.4.1.2 影響梅納反應的因素................................14 2.4.2 油脂的氧化..........................................16 2.4.3 維生素B1(硫胺素)的降解..............................17 2.4.4 蛋白質和游離胺基酸的熱降解..........................17 2.4.5 醣類的降解..........................................18 2.4.6 不同反應途徑間的交互作用............................18 2.5 肉類的香氣化合物......................................22 第三章、材料與方法........................................24 3.1 實驗架構..............................................24 3.1.1 豬肉之最適水解條件探討..............................24 3.1.2 肉類香味料反應配方與pH條件之探討....................24 3.1.3 肉類香味料熱反應後的ribose損失率和揮發性成分鑑定....25 3.2 實驗材料與器材........................................26 3.2.1 材料................................................26 3.2.2 試藥................................................26 3.3 實驗方法..............................................27 3.3.1 豬肉一般成分分析....................................27 3.3.1.1 水分含量測定......................................27 3.3.1.2 灰分含量測定......................................27 3.3.1.3 粗脂肪含量測定....................................27 3.3.1.4 粗蛋白含量測定....................................28 3.3.1.5 粗纖維含量測定....................................28 3.3.2 豬肉之最適水解條件探討..............................29 3.3.2.1 蛋白酶和熱處理對碎豬肉之水解率的影響..............29 3.3.2.2 溫度對碎豬肉之水解率的影響........................29 3.3.2.3 振盪混合速率對碎豬肉之水解率的影響................29 3.3.2.4 蛋白酶添加量及時間對碎豬肉之水解率的影響..........29 3.3.3 水解液之水解率相關測定..............................30 3.3.3.1 總氮 ( Total nitrogen, TN ).......................30 3.3.3.2 甲醛態氮 ( Formol nitrogen, FN )..................30 3.3.3.3 蛋白質水解率 (Degree of hydrolysis, DH, FN/TN)....31 3.3.4 肉類香味料反應配方與pH條件之探討....................31 3.3.4.1 Cysteine和glycine之添加量對肉類香味料的影響.......31 3.3.4.2不同醣類之添加對肉類香味料的影響...................31 3.3.4.3 Ribose之添加量對肉類香味料的影響..................31 3.3.4.4 Thiamine之添加量對肉類香味料的影響................31 3.3.4.5 IMP和GMP之添加量對肉類香味料的影響................32 3.3.4.6反應pH對肉類香味料的影響...........................32 3.3.4.7 肉類香味料之感官品評..............................32 3.3.5 肉類香味料熱反應後的ribose損失率....................33 3.3.6 肉類香味料之揮發性成分鑑定..........................33 第四章、結果與討論..................................34 4.1 豬後腿瘦肉之一般成分分析..............................34 4.2 豬肉之最適水解條件探討................................36 4.2.1 蛋白酶和熱處理對碎豬肉之水解率的影響................36 4.2.2 溫度對碎豬肉之水解率的影響..........................40 4.2.3 振盪混合速率對碎豬肉之水解率的影響..................40 4.2.4 水解時間對碎豬肉之水解率及水解液氣味的影響..........43 4.3 肉類香味料反應配方與pH條件之探討......................46 4.3.1 Cysteine和glycine的添加量對肉類香味料的影響.........46 4.3.2不同醣類之添加對肉類香味料的影響.....................46 4.3.3 Ribose之添加量對肉類香味料的影響....................50 4.3.4 Thiamine之添加量對肉類香味料的影響..................50 4.3.5 IMP和GMP之添加量對肉類香味料的影響..................53 4.3.6 反應pH對肉類香味料的影響............................53 4.4 肉類香味料熱反應後的ribose損失率......................56 4.5 肉類香味料之揮發性成分鑑定............................59 第五章、結論..............................................71 第六章、參考文獻..........................................73 第七章、附錄..............................................79 圖目錄 圖2-1、核糖核苷酸可轉換為肉類香氣化合物...................11 圖2-2、維生素B1的熱降解...................................12 圖2-3、半胱胺酸的熱降解可產生硫化氫、乙醛、氨和二氧化碳...22 圖4-1、未經加熱之碎豬肉以不同蛋白酶水解之水解率...........39 圖4-2、經預加熱之碎豬肉以不同蛋白酶水解之水解率...........39 圖4-3、使用不同醣類製備之樣品的顏色.......................49 圖4-4、Ribose標準品的液相層析圖譜.........................56 圖4-5、(A) pH 6樣品熱反應前的液相層析圖譜.................57 圖4-5、(B) pH 6樣品熱反應後的液相層析圖譜.................57 圖4-6、pH 6樣品之二氯甲烷萃出物中的揮發性成分之氣相層析圖.60 表目錄 表2-1、豬肉不同部位之一般組成成分..........................7 表2-2、維生素B1在不同系統模式下所產生的熱降解產物.........20 表2-3、維生素B1和半胱胺酸反應所產生的熱降解產物...........21 表2-4、熟牛肉中的重要肉類香氣化合物.......................23 表4-1、本實驗之豬後腿瘦肉一般成分分析.....................35 表4-2、未經加熱之碎豬肉以不同蛋白酶水解之水解率...........37 表4-3、經預加熱之碎豬肉以不同蛋白酶水解之水解率...........38 表4-4、溫度對碎豬肉之水解率的影響.........................41 表4-5、振盪混合速率對碎豬肉之水解率的影響.................42 表4-6、水解時間對碎豬肉之水解率及水解液氣味的影響.........44 表4-7、蛋白酶添加量及水解時間對碎豬肉之水解率的影響.......45 表4-8、不同cysteine及glycine添加量對肉類香味料之香氣接受性喜好度的影響........47 表4-9、不同醣類對肉類香味料之香氣接受性喜好度的影響.......48 表4-10、不同ribose添加量對肉類香味料之香氣接受性喜好度的影響................51 表4-11、不同thiamine添加量對肉類香味料之香氣接受性喜好度的影響................52 表4-12、不同IMP和GMP添加量對肉類香味料之香氣接受性喜好度的影響................54 表4-13、pH對肉類香味料之香氣接受性喜好度的影響............55 表4-14、不同pH樣品熱反應後的ribose損失率..................58 表4-15、pH 5樣品中所鑑定出的香氣化合物....................61 表4-16、pH 6樣品中所鑑定出的香氣化合物....................62 表4-17、pH 7樣品中所鑑定出的香氣化合物....................63 表4-18、pH 8樣品中所鑑定出的香氣化合物....................64 表4-19、pH 9樣品中所鑑定出的香氣化合物....................65 表4-20、pH 5~9樣品中所鑑定出的香氣化合物之比較...........67 | |
dc.language.iso | zh-TW | |
dc.title | 利用豬肉水解產物製備肉類香味料及肉類香氣生成之研究 | zh_TW |
dc.title | Utilization of pork hydrolysate to prepare meat flavoring and studies on the formation of meat aroma | en |
dc.type | Thesis | |
dc.date.schoolyear | 96-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 蘇南維,林子清,鐘玉明,林麗雲 | |
dc.subject.keyword | 蛋白酶,水解率,香味,肉類香味料, | zh_TW |
dc.subject.keyword | protease,degree of hydrolysis,aroma,meat flavoring, | en |
dc.relation.page | 77 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2008-07-31 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 農業化學研究所 | zh_TW |
顯示於系所單位: | 農業化學系 |
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