臺灣博碩士論文加值系統

中文摘要
本研究旨在探討應用乳酸誘導性凝膠雞蛋卵白粉末及乳酸鈉對八珍生鮮香腸品質性狀之影響。
第一部份：探討不同比例乳酸浸漬液濃度(6、7、8、9及10%)對雞蛋卵白凝膠之膠體特性及酸誘導性卵白粉末性狀之影響。結果顯示，6%酸性凝膠卵白膠體之pH值顯著低於10%(p<0.05)酸性凝膠卵白膠體。10%酸性凝膠卵白膠體黏度值顯著高於6、7及8%(p<0.05)，惟以6%酸性凝膠卵白膠體之黏度值最低。由SDS-PAGE電泳圖譜得知，最顯著之蛋白質有84kDa (conalbumin)、45kDa(ovalbumin)及14.2kDa (lysozyme)，與新鮮卵白比較兩者並無顯著差異(p>0.05)，惟lysozyme含量以乳酸處理組之卵白膠體顯著高於新鮮卵白(p<0.05)。膠體特性方面，酸性卵白膠體之貯存模量及損失模量會降低，且會改變貯存模量及損失模量之起始溫度。
酸誘導性卵白粉末方面，8、9及10%酸誘導性卵白粉末pH值顯著低於6%酸誘導性卵白粉末(p<0.05)； 6至9%酸誘導性卵白粉末之水分含量較低。粗蛋白質含量與乳化能力，皆以6%酸誘導性卵白粉末顯著高於其他各組(p<0.05)。微生物方面，總生菌數(Total plate counts, TPC)在各組間皆小於log 1 CFU/g。由SDS-PAGE電泳圖譜亦可明顯地顯示84kDa、45kDa及14.2kDa等分子量之蛋白質。電泳密度分析結果，不同濃度乳酸凝膠之酸性卵白粉末蛋白質含量並無顯著差異(p>0.05) ，惟以7%及10%兩者之成分有較低趨勢；溶菌酶含量約在8.22~9.42%之間，以10%之酸誘導性卵白粉末有較低之含量(p<0.05)。

第二部份：應用反應曲面法(Response surface methodology, RSM)以三變數-三層階之中心旋轉設計，探討不同比例乳酸浸漬液濃度(6、8及10%)、酸誘導性卵白粉末(1、1.5及2%)及乳酸鈉(0、1及2%)對八珍生鮮豬肉香腸製品貯藏期間 (0、7和14天)之抗氧化性、物理化學性質及感官特性之影響。結果顯示，在抗氧化性方面(TBA值)，TBA值隨著貯藏時間的增加而上昇，以添加1.0-1.1%酸性卵白粉末之TBA值為較低。在物理化性質方面，pH值皆維持於5.0~5.6之間無顯著變化。微生物方面，以6-10%乳酸浸漬、1-2%酸誘導性卵白粉末及0-2%乳酸鈉之添加量對製品於貯藏期間之總生菌數(TPC)和大腸桿菌群(Coliform)具有抑制作用。色澤和保水性方面，製品會隨著乳酸浸漬液濃度及酸誘導性卵白粉末添加量下降而增加製品色澤之穩定性和保水能力。變性肌紅蛋白含量方面，隨著貯藏時增加而呈現上昇，以6-7%乳酸浸漬液濃度及1.0-1.7%酸誘導性卵白粉末添加量為較低。切斷值方面，以6-8.5%乳酸浸漬液濃度及1.0-1.2%酸誘導性卵白粉末添加量會有較低之切斷值。總接受性之官能評定，會隨著乳酸浸漬液濃度與酸誘導性卵白粉末添加量之增加而呈現下降之現象。

The objective of this study was to investigate quality characteristics of Ba-Tseng fresh pork sausage as affected by acid-induced gelled egg white powders and sodium lactate.
Firstly, it was to investigate the gel characteristics and dynamic rheological behaviors of lactic acid-induced gelled egg white gel and it’s powder as affected by different concentrations of soaked lactic acid solution (6%, 7%, 8%, 9% and 10%). The results were shown that the pH value of 6% lactic acid-induced gelled egg white gel was lower than 10% lactic acid-induced gelled egg white gel. The viscosity value of 10% lactic acid-induced gelled egg white gel was higher than 6%, 7% and 8% lactic acid-induced gelled egg white gel, moreover, the 6% lactic acid-induced gelled egg white gel had the lowest values. The conalbuim (84kDa), ovalbumin (45kDa) and lysozyme (14.2kDa) molecular protein of fresh egg white were not significantly difference compared with 6%, 7%, 8%, 9% and 10% lactic acid-induced gelled egg white gel, but the lysozyme protein content of egg white gel by different concentrations of soaked lactic acid had higher than fresh egg white by SDS-PAGE measurement. The storage modulus (G’) and loss modulus (G”) of egg white gel were decreased and the onset temperatures were affected by lactic acid treatments.
The pH values of 8%, 9% and 10% lactic acid-induced egg white powder were lower than 6% lactic acid-induced gelled egg white powder. The moisture content of 6%, 7%, 8% and 9% lactic acid-induced gelled egg white powder were lower than 10%. The emulsifying capacity and crude protein of 6% lactic acid-induced gelled egg white powder was higher than other groups. The total plate counts of all samples were lower than 1 log CFU/g. By the characteristics of SDS-PAGE, the 84kDa, 45kDa and 14.2kDa molecular protein were shown on 6%, 7%, 8%, 9% and 10% lactic acid-induced gelled egg white powders. The proteins density of lactic acid-induced gelled egg white powder on SDS-PAGE bands had not significantly difference (p>0.05) by protein density analyzer but the density of 7% and 10% lactic acid-induced egg white powder were lower than the others. The lysozyme content of all samples was between 8.22% and 9.42%, and the sample of 10% lactic acid-induced egg white powder was the lowest.

Secondly, it was to study the effects of different concentrations of soaked lactic acid (6%, 8% and 10%), additions of acid-induced egg white powder (1%, 1.5% and 2%) and sodium lactate (0%, 1% and 2%) on antioxidant ability, physicochemical and sensory properties of Ba-Tseng fresh pork sausage by response surface methodology (RSM) with a three-variable and three-level design on 0th, 7th and 14th days storage at 4℃. The results showed that the 2-thiobarbituric acid value of all samples increased with the increased storage time, and the samples of 1.0~1.1% acid-induced egg white powder additions had lower values. The pH values of all samples were maintained between 5.0~5.6 during storage periods. The optimal combined conditions for the inhibited growth of TPC and Coliform of Ba-Tseng fresh pork sausage were 6~10% concentrations of soaked lactic acid solution, 1~2% additions of acid-induced egg white powder and 0~2% sodium lactated. The color stability and water holding capacity of Ba-Tseng fresh pork sausage were increased with the lower concentrations of soaked lactic acid solution and addition of acid-induced egg white powder. The metmyoglobin content was clearly affected by storage time and the additions of acid-induced egg white powder, moreover, the 6~7% concentrations of soaked lactic acid and additions of 1.0~1.7% acid-induced egg white powder had lower values. In addition, the 6~8.5% concentrations of soaked lactic acid and addition of 1.0~2.0% acid-induced egg white powder had lower values of shear value. And the lower concentrations of soaked lactic acid and addition of acid-induced egg white powder, the sample had better overall acceptance of sensory properties.

【目錄】
頁次
壹、前言-----------------------------------------------------------------------------1
貳、文獻探討-----------------------------------------------------------------------3
一、雞蛋----------------------------------------------------------------------------3
(一) 卵蛋白之組成分、分類及理化特性-------------------------------3
1. 卵白蛋白(Ovalbumin)-------------------------------------------5
2. 伴蛋白(Conalbumin)--------------------------------------------5
3. 溶菌酶(Lysozyme)-----------------------------------------------6
4. 卵黏蛋白(Ovomucin)--------------------------------------------6
5. 卵類粘蛋白(Ovomucoid)---------------------------------------7
6. 卵酶抑制蛋白(Ovoinhibitor)-----------------------------------7
7. 卵球蛋白(Globulin)----------------------------------------------7
(二) 卵蛋白抑菌能力之探討----------------------------------------------8
(三) 蛋白質熱變性凝膠之機制-------------------------------------------9
1. 蛋白質之變性----------------------------------------------------9
2. 蛋白質熱變性凝膠之機制------------------------------------10
3. 卵蛋白熱凝膠之機制------------------------------------------12
4. 不同pH值處理對卵蛋白物化特性之影響----------------13
5. 卵蛋白於食品加工之應用------------------------------------15
6. 流變學特性(Rheological characteristics)之簡介----------16
(1) 流變學定義------------------------------------------------16
(2) 流變儀測定原理及應用---------------------------------16
二、生鮮豬肉香腸之定義與特性---------------------------------------------18
三、乳酸及乳酸鈉之功能性及其在肉品加工上之應用------------------19
(一) 乳酸之特性------------------------------------------------------------19
(二) 乳酸鈉之特性---------------------------------------------------------20
(三) 乳酸及乳酸鈉於肉製品加工上之應用---------------------------21
1. 抑菌作用之機制------------------------------------------------21
2. 對不同家畜禽肉製品微生物與官能品評之影響---------22
四、影響食肉及肉製品色澤之因素------------------------------------------28
(一) 肌紅蛋白之結構及理化性質---------------------------------------28
1. 肌紅蛋白之分子構造------------------------------------------28
2. 肌紅蛋白之理化特性------------------------------------------29
(二) 影響生鮮及二次加工肉品色澤變化之因素---------------------30
1. pH值之影響-----------------------------------------------------33
2. 脂質氧化之影響------------------------------------------------34
3. 微生物含量之影響---------------------------------------------34
五、中草藥在畜產品抗氧化之應用------------------------------------------37
(一) 脂質氧化反應之機制------------------------------------------------40
(二) 脂質氧化的防止------------------------------------------------------41
(三) 中草藥與畜產品之關係---------------------------------------------42
六、反應曲面法(Response surface method, RSM)之簡介-----------------44
(一) 反應曲面法之試驗設計---------------------------------------------44
(二) 反應曲面法之應用及其優點---------------------------------------44
參、材料與方法------------------------------------------------------------------46
一、試驗材料---------------------------------------------------------------------46
(一) 不同濃度乳酸浸漬卵白之製備------------------------------------46
(二) 不同濃度乳酸誘導凝膠雞蛋卵白粉末之製備------------------46
(三) 八珍粉末之製備------------------------------------------------------46
(四) 八珍生鮮香腸之製備-----------------------------------------------46
二、實驗方法---------------------------------------------------------------------49
(一) 統計分析---------------------------------------------------------------49
(二) 反應曲面實驗設計---------------------------------------------------49
(三) 統計分析及最適條件之決定---------------------------------------50
三、實驗流程---------------------------------------------------------------------52
四、試驗分析項目---------------------------------------------------------------53
(一) 不同濃度乳酸凝膠雞蛋卵白膠體之測定------------------------53
1. 物理性質(pH值和黏度值)------------------------------------53
2. 蛋白質電泳之分析---------------------------------------------53
3. 膠體特性之測定(動態黏彈性)-------------------------------55
(二) 不同濃度乳酸凝膠雞蛋卵白粉末之測定-----------------------56
1. pH 值-------------------------------------------------------------56
2. 粗蛋白質---------------------------------------------------------56
3. 乳化能力---------------------------------------------------------56
4. 水分含量---------------------------------------------------------57
5. 蛋白質電泳之分析---------------------------------------------58
6. 微生物之分析---------------------------------------------------58
(三) 八珍生鮮香腸製品之測定------------------------------------------59
1. pH 值-------------------------------------------------------------59
2. 水活性------------------------------------------------------------59
3. 保水性------------------------------------------------------------59
4. 色澤---------------------------------------------------------------59
5. 2-硫巴比妥酸----------------------------------------------------59
6. 切斷值------------------------------------------------------------60
7. 微生物之測定---------------------------------------------------60
8. 變性肌紅蛋白含量---------------------------------------------61
9. 官能品評---------------------------------------------------------62
肆、結果與討論------------------------------------------------------------------63
一、第一部份：探討不同濃度乳酸浸漬液對雞蛋卵白蛋白質分子膠體與卵白粉末性狀之變化與影響--------------------------63
(一) 不同比例乳酸浸漬液對雞蛋卵白凝膠膠體理化性狀之差異----63
1. 理化性質(pH值和黏度)--------------------------------------63
2. 蛋白質電泳分析-----------------------------------------------65
3. 膠體特性(動態黏彈性)---------------------------------------67
(二) 不同濃度乳酸浸漬液對酸性卵白粉末理化性狀之影響---------71
1. 酸誘導性卵白粉末理理化性狀及總生菌數--------------71
2. 蛋白質電泳分析-----------------------------------------------73
二、第二部份：應用反應曲面法探討不同比例乳酸浸漬液濃度、酸誘導性蛋白粉末及乳酸鈉添加量對八珍生鮮豬肉香腸功能特性之影響-------------------------------------------75
(一) 以反應曲探討乳酸浸漬液、酸誘導性卵白粉末及乳酸鈉最適添
加條件---------------------------------------------------------------------75
1. 八珍生鮮香腸於4℃下貯藏7天和14天品質之變化-75
(1) pH 值----------------------------------------------------93
(2) 微生物分析----------------------------------------------94
(3) 色澤-------------------------------------------------------95
(4) 變性肌紅蛋白含量-------------------------------------97
(5) 2-硫巴比妥酸( TBA值)------------------------------97
(6) 保水性----------------------------------------------------98
(7) 切斷值----------------------------------------------------99
(8) 官能品評-------------------------------------------------99
伍、結論--------------------------------------------------------------------------129
一、第一部份：探討不同濃度乳酸浸漬液對雞蛋卵白蛋白質分子膠體與卵白粉末性狀之變化與影響------------------------129
二、第二部份：應用反應曲面法探討不同濃度乳酸浸漬液、酸誘導性卵白粉末及乳酸鈉對八珍生鮮豬肉香腸功能特性之影響---------------------------------------------------------131
陸、參考文獻--------------------------------------------------------------------132
柒、英文摘要-------------------------------------------------------------------149

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