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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 蔣丙煌 | |
| dc.contributor.author | Pin-Wei Tai | en |
| dc.contributor.author | 戴品維 | zh_TW |
| dc.date.accessioned | 2021-06-17T08:22:10Z | - |
| dc.date.available | 2024-08-18 | |
| dc.date.copyright | 2019-08-18 | |
| dc.date.issued | 2019 | |
| dc.date.submitted | 2019-08-13 | |
| dc.identifier.citation | 張永生, 靳慧慧, 江方, 劉媛, 與王豔萍. (2017). 酶解工藝對燉煮風味雞肉香精特徵香味的影響. 食品研究與開發, 15, 68-77.
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/74155 | - |
| dc.description.abstract | 雞肉為全球動物性蛋白質來源，需求量逐年上升，也產生更多的副產物，即雞內臟。目前，常通過一些加工方式來增加雞內臟的利用性，如作為寵物食品、風味添加劑等。風味之組成包括味道與氣味，兩者皆為生產風味添加劑必須考量之重點。雞內臟富含蛋白質，且含有動物體內本身的酵素，可以透過自體酵素來進行水解，但受限於微生物的生長，相關研究仍甚少。本研究透過調整 pH 及溫度來優化自體水解的能力，於 pH 8及50oC下水解 4 小時能達到約 39% 水解率，再搭配添加商業用風味酶 (Flavourzyme)， 可以進一步提高水解率至 41.96% - 46.50%，改善風味。水解後，本研究透過梅納反應生成揮發性成份，藉由額外添加木糖與前述水解物進行反應，於 420 nm 吸光值觀察不同木糖濃度及反應時間對梅納反應程度的影響，最後選定處理條件為添加 15% 木糖 於 95oC 下加熱 3 小時。本研究以 SPME-GC-MS 進行分析，比較梅納反應前後揮發性成分的變化，發現透過梅納反應可使揮發性物質含量上升至少五倍，產生 Furan 及 Aldehyde 等香氣成分。綜合以上加工及分析結果，透過自體水解及梅納反應的加工，能使雞內臟的風味更佳且氣味更豐富，可以提升雞內臟作為風味添加劑的潛力。 | zh_TW |
| dc.description.abstract | Chicken is a global source of animal protein. The demand is increasing year by year. Consequently, more by-product, such as chicken viscera would yield. Chicken viscera can be processed by various methods to produce pet foods or
flavoring additives. The organoleptic property of so called flavoring additive includes taste and aroma. Both of them are important and must to be considered when producing flavoring additives. Chicken viscera is rich in protein. It also contains enzymes which originally exist in its digestive system. These enzymes can be used for hydrolysis, called autolysis. However, growth of microorganism during autolysis is often a problem, which limits the hydrolysis time. In this study, the condition of autolysis of chicken viscera was optimized by adjusting pH and temperature. Results showed that the degree of hydrolysis (DH%) could reach 39% at pH 8 and 50oC by autolysis for 4 h. By adding commercial protease, Flavourzyme, DH% could be further increased to 41.96% - 46.50% which may improve the flavor and change the content of free amino acid. To generate the volatile compounds after hydrolysis, Maillard reaction was used with addition of xylose. The proper processing conditions for Maillard reaction is addition of 15% xylose and heating for 3 h at 95oC. We used SPME-GC-MS to analyze and compare the changes of volatile compounds before and after Maillard reaction. It was found that the content of volatile compounds increased at least five times by Maillard reaction, and the aroma compounds such as furan and aldehyde were produced. Based on the aforementioned results, we can induce that the chicken viscera can be made more flavorful and diverse by autolysis and Maillard reaction, and improve the potential of chicken viscera as a raw material for manufacturing flavoring additive. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-17T08:22:10Z (GMT). No. of bitstreams: 1 ntu-108-R06641027-1.pdf: 3773214 bytes, checksum: 1ae60646df6954195b7a542b6d2e4112 (MD5) Previous issue date: 2019 | en |
| dc.description.tableofcontents | 誌謝...i
摘要...ii Abstract...iii 目錄...iiv 圖次...vi 表次...viii 縮寫表...iix 壹、前言... 1 貳、文獻整理... 2 一、雞肉加工副產物... 2 二、自體水解... 5 三、風味物質... 10 四、味道... 11 五、肉品氣味... 13 參、實驗架構... 25 肆、材料與方法... 26 一、實驗材料... 26 二、實驗方法... 28 伍、結果與討論... 36 一、不同 pH 及溫度之自體水解對於水解率變化之影響 ... 36 二、添加不同濃度 Flavourzyme 對於水解率之影響... 38 三、自體水解 1 ~ 4 小時對於水解率變化之影響... 40 四、自體水解 20 ~ 100 分鐘對於水解率變化之影響... 42 五、不同時間點添加 1% Flavourzyme 對於水解率之影響... 44 六、於自體水解開始 20 分鐘後添加 1% Flavourzyme 行水解 1 ~ 4 小時對於水解率變化之影響... 45 七、不同時間點添加 0.1% Flavourzyme 對於水解率變化之影響... 48 八、於自體水解開始 40 分鐘後添加 0.1% Flavourzyme，水解 1 ~ 4 小時對於水解率變化之影響... 50 九、於不同時間添加不同濃度 Flavourzyme 對於水解率變化之影響... 52 十、添加不同木糖濃度及不同加熱時間對梅納反應程度之影響... 54 十一、不同加工處理對於樣品中游離胺基酸含量變化之影響... 57 十二、不同水解條件處理對樣品中總胺基酸含量之影響... 62 十三、不同加工處理對樣品中揮發性成分含量之影響... 65 十四、透過水解及梅納反應處理，分析風味並研擬一套加工流程... 75 陸、總結論... 79 柒、參考文獻... 80 | |
| dc.language.iso | zh-TW | |
| dc.subject | 風味 | zh_TW |
| dc.subject | 雞內臟 | zh_TW |
| dc.subject | SPME-GC-MS | zh_TW |
| dc.subject | Flavourzyme | zh_TW |
| dc.subject | 梅納反應 | zh_TW |
| dc.subject | 自體水解 | zh_TW |
| dc.subject | Flavourzyme | en |
| dc.subject | SPME-GC-MS | en |
| dc.subject | Maillard reaction | en |
| dc.subject | Autolysis | en |
| dc.subject | Flavor | en |
| dc.subject | Chicken viscera | en |
| dc.title | 以雞內臟為原料利用酵素水解及梅納反應生產風味物質 | zh_TW |
| dc.title | Production of flavoring ingredient by enzyme hydrolysis and Maillard reaction of chicken viscera | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 107-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 陳政雄,蔡國珍,陳錦樹 | |
| dc.subject.keyword | 風味,雞內臟,自體水解,Flavourzyme,梅納反應,SPME-GC-MS, | zh_TW |
| dc.subject.keyword | Flavor,Chicken viscera,Autolysis,Flavourzyme,Maillard reaction,SPME-GC-MS, | en |
| dc.relation.page | 87 | |
| dc.identifier.doi | 10.6342/NTU201903126 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2019-08-14 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 食品科技研究所 | zh_TW |
| 顯示於系所單位： | 食品科技研究所 | |
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|---|---|---|---|
| ntu-108-1.pdf 未授權公開取用 | 3.68 MB | Adobe PDF |
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