臺灣博碩士論文加值系統

豬肉為國人之主要肉品來源，依據95年版台灣農業年報統計，為我國生鮮肉類消費之大宗，平均每人每年消費39.5公斤，佔全年消費肉類 50.5%。本研究之目的在利用市售肉豬之頰肉與頸肉，探討其質地柔嫩、咬感多汁且風味佳之因素，進而增加生鮮豬肉的利用性。測定項目包括：一般化學組成、肌肉組織切片、肌間脂肪含量、肌肉顯微構造、膠原蛋白含量、截切值、脂肪酸組成之測定、官能品評。結果顯示：一般化學組成，在水分及粗蛋白質含量分析結果，頸肉較頰肉高；而粗脂肪含量則頰肉較頸肉高；肌肉切片比較結果，頸肉肌纖維明顯略較頰肉為細；頸肉有較高的肌內脂肪；而頰肉有較高的膠原蛋白含量；頸肉截切值較頰肉低。脂肪酸組成，頰肉所含的總飽和脂肪酸較頰肉為高；頸肉則有較高的總單元不飽和脂肪酸及總多元不飽和脂肪酸；官能品評成績，頸肉的嫩度、風味、多汁性、質地、咬感及總接受度評分成績均較頰肉為高。

Pork is the major source of meat products and fresh meats for people in Taiwan. According to the Taiwan agriculture annual report statistics in 2006 , one person consumes 39.5 kg pork annually,which is 50.5% of the total meat consumption. The purpose of this study was to compare the differentce in physicochemical, histological and sensory properties between cheek and neck meat of pig. Shear value,chemical composition, muscle slice, intramuscular fat content, collagen content and fatty acid composition were determined . Sensory properties such as tenderness , juiciness , texture and flavor were also evaluated by the test panel. Result demonstrated that, the general composition analysis, in the moisture content and the protein content , the neck meat is higher; but the crude fat content cheek meat was higher; Compared with the muscle slice result, size of muscle fibers of neck meat was finer than those of cheek meat ; the neck meat has the higher intramuscular fat ; Collagen content, the cheek meat was higher ; Shear value test was found neck meat to be good. The fatty acid composition, the cheek meat had a higher total saturated fatty acids; The neck meat had the higher total monounsaturated fatty acids and total polyunsaturated fatty acids. The sensory properties, the neck meat had higher tenderness, the flavor, juiciness, texture, mouth feeling and overall acceptability.

目錄

1. 前言1
2. 文獻回顧4
2.1 影響畜肉品質之因素4
2.1.1 品種4
2.1.2 性別6
2.1.3 年齡6
2.1.4 飼料及營養7
2.2 脂肪酸8
2.2.1 脂肪酸的分類8
2.2.2 脂肪酸與人體健康11
2.2.3 脂肪酸在食肉中扮演的角色11
2.2.4 脂肪酸組成對食肉風味的影響12
2.2.5 影響脂肪酸組成之因素13
2.2.5.1 性別13
2.2.5.2 部位13
2.2.5.3 年齡13
2.2.5.4 季節與飼料環境14
2.2.5.5 其他因素14
3. 材料與方法15
3.1 實驗藥品與儀器15
3.1.1 實驗材料15
3.1.2 實驗藥品15
3.1.3 實驗儀器15
3.2 實驗方法16
3.2.1 一般成分分析16
3.2.1.1 水分16
3.2.1.2 粗脂肪16
3.2.1.3 粗蛋白質17
3.2.2 肌肉組織切片18
3.2.3 肌內脂肪(Intramuscular fat)含量之測定19
3.2.4 肌肉組織顯微構造觀察19
3.2.5 膠原蛋白含量測定20
3.2.6 截切值測定21
3.2.7 脂肪酸之測定22
3.2.8 官能品評23
3.2.9 統計分析24
4. 結果與討論25
4.1 一般化學成分分析25
4.2 肌肉切片27
4.3 截切值29
4.4 肌內脂肪31
4.5 肌肉組織顯微構造34
4.6 膠原蛋白含量37
4.7 脂肪酸組成37
4.8 官能品評40
5. 結論42
參考文獻43

圖目錄

圖1.1 豬頰肉之外觀圖2
圖1.2 豬頸肉之外觀圖3
圖4.1 豬頰肉及頸肉之肌肉切片圖28
圖4.2 頰肉之穿透式電子顯微鏡結構圖35
圖4.3 頸肉之穿透式電子顯微鏡結構圖36

表目錄

表2.1 國人與西方人對豬肉品質特性之喜好比較5
表2.2 飽和脂肪酸的分類9
表2.3 不飽和脂肪酸的分類10
表4.1 豬頰肉及頸肉之一般成份分析及膠原蛋白含量26
表4.2 豬頰肉及頸肉截切值之比較30
表4.3 豬頰肉及頸肉之肌內脂肪(IMF)含量33
表4.4 豬頰肉及頸肉的脂肪酸組成之比較39
表4.5 不同部位肉之官能評分之比較41

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