臺灣博碩士論文加值系統

本研究之目的在探討添加黑蒜頭粉於貢丸中，對其品質特性之影響。試驗分成兩部分，試驗一為冷藏保存，試驗二為冷凍保存。再依黑蒜頭粉的添加量分為四組，分別為未添加黑蒜頭粉的對照組，與添加0.5％黑蒜頭粉的B1組、添加1％黑蒜頭粉的B2組以及添加2％黑蒜頭粉的B3組。貢丸分別進行冷藏保存21天以及冷凍保存56天，進行物性、化性與官能品評分析。在冷藏與凍藏期間，結果顯示添加黑蒜頭粉試驗組之烹煮流失率皆較對照組高，且隨著黑蒜頭粉添加量的增加而增加（P＜0.01）。黑蒜頭粉的添加會降低貢丸的pH值，B3組的pH值為最低（P＜0.01）。B3組的水分含量最低。截切值則以B1組為最低（P＜0.01）。黑蒜頭粉的添加會使貢丸外觀顏色較深，B3組皆比對照組有較低的CIE L*值（P＜0.01）。物性測定結果發現，以B3組內聚性和回復性最低（P＜0.001），B2組和B3組比對照組有較低的膠著性和咀嚼性（P＜0.01）。添加黑蒜頭粉試驗組之TBARS值顯著較對照組低（P＜0.01）。總生菌數隨著時間增加而逐漸上升，B3組之總生菌數皆較對照組低（P＜0.01）。官能品評的結果顯示，B3組的外觀、柔嫩度、質感、多汁性以及整體接受度皆為最低，然而對照組、B1組和B2組則有相似的官能品評。

The objective of this study is to evaluate the effect of the addition of black garlic powder on quality characteristics of meatball. Experiment 1 was to store meatball under chilled temperature. Experiment 2 was to store meatball under frozen condition. There were four treatments of meatball separately added with 0% of black garlic powder as control group, 0.5% of black garlic powder as B1 group, 1.0% of black garlic powder as B2 group and 2.0% of black garlic powder as B3 group. Meatball were stored in a refrigerator for 21 days and stored in a freezer for 56 days proceeded with physical, chemical and sensory panel analyses. During chilled and frozen storage, the cooking losses of black garlic meatball were higher than those of control and increased with increasing the addition of black garlic powder. The addition of black garlic powder resulted in decreasing the pH values of meatball. B3 had the lowest pH of meatball (P < 0.01). B3 had the lowest moisture content. B1 had the lowest shear force value (P < 0.01). Addition of black garlic powder caused the darker appearance of meatball. The CIE L * values of meatball surface of B3 group were lower than the control group (P < 0.01). Texture profile analysis revealed that B3 had the lowest cohesiveness score and resilience score (P < 0.001). B2 and B3 had the lowest gumminess score and chewiness score and control the highest. Addition of black garlic powder resulting the lower TBARS values of meatball than that of control group (P < 0.01). Total plate counts of all treatments increased with increasing storage time, and B3 was lower than control group (P < 0.01). The results of the sensory evaluation showed B3 group had the lowest scores in appearance, tenderness, texture, juiciness and overall acceptability of meatball (P < 0.01). However, Control, B1 and B2 were similar in sensory evaluation.

摘要 1
ABSTRACT II
致謝 III
目錄 IV
表目錄 VII
圖目錄 IX
壹、前言 1
貳、文獻探討 3
一、貢丸介紹 3
(一)、乳化原理 4
二、大蒜介紹 6
(一)、成分分析 6
三、黑蒜頭介紹 9
(一)、成分分析 10
(一)、功能與功效 13
參、材料與方法 18
一、試驗材料 18
(一)、貢丸製作原料 18
(二)、化學試劑 18
(三)、儀器 18
二、試驗方法 20
(一)、試驗設計 20
(二)、貢丸之製備 21
(三)、分析項目及方法 24
肆、結果與討論 31
一、黑蒜頭貢丸於冷藏期間之物理化學特性與官能品評變化 31
(一)、復熱失重率 (％) 31
(二)、水分含量 (％) 31
(三)、pH值 34
(四)、截切值(kg) 34
(五)、質地剖面分析 37
(六)、CIE L*a*b*值之影響 39
(七)、TBARS值 42
(八)、總生菌數 44
(九)、官能品評 46
二、黑蒜頭貢丸於冷凍期間之物理化學特性與官能品評變化 51
(一)、復熱失重率(％) 51
(二)、水分含量 (％) 51
(三)、pH值 54
(四)、截切值(kg) 54
(五)、質地剖面分析 57
(六)、CIE L*a*b*值之影響 59
(七)、TBARS值 62
(八)、總生菌數 64
(九)、官能品評 66
伍、結論 70
一、黑蒜頭貢丸於冷藏期間之物理化學特性與官能品評變化 70
二、黑蒜頭貢丸於冷凍期間之物理化學特性與官能品評變化 70
陸、參考文獻 72


表目錄
頁次
表 1. 黑蒜頭與新鮮蒜頭胺基酸含量的比較(mg/100g)。 11
表 2. 不同比例黑蒜頭粉貢丸配方表。 22
表 3. 官能品評表格。 29
表 4. 添加黑蒜頭粉之貢丸於冷藏期間復熱失重率(％)之變化。 32
表 5. 添加黑蒜頭粉之貢丸於冷藏期間水分含量(％)之變化。 33
表 6. 添加黑蒜頭粉之貢丸於冷藏期間pH值之變化。 35
表 7. 添加黑蒜頭粉之貢丸於冷藏期間截切值(kg)之變化。 36
表 8. 添加黑蒜頭粉之貢丸於冷藏期間質地剖面分析變化。.............38
表 9. 添加黑蒜頭粉之貢丸於冷藏期間CIEL*a*b*值之變化。 41
表 10. 添加黑蒜頭粉之貢丸於冷藏期間TBARS值之變化。 43
表 11. 添加黑蒜頭粉之貢丸於冷藏期間總生菌數之變化。 45
表 12. 添加黑蒜頭粉之貢丸於第0天官能品評之評分。 47
表 13. 添加黑蒜頭粉之貢丸於冷藏保存第7天官能品評之評分。 48
表 14. 添加黑蒜頭粉之貢丸於冷藏保存第14天官能品評之評分。.49
表 15. 添加黑蒜頭粉之貢丸於冷藏保存第21天官能品評之評分。.50
表 16. 添加黑蒜頭粉之貢丸於冷凍期間復熱失重率(％)之變化。…52
表 17. 添加黑蒜頭粉之貢丸於冷凍期間水分含量(％)之變化。 53
表 18. 添加黑蒜頭粉之貢丸於冷凍期間pH值之變化。 55
表 19. 添加黑蒜頭粉之貢丸於冷凍期間截切值(kg)之變化。 56
表 20. 添加黑蒜頭粉之貢丸於冷凍期間質地剖面分析之變化。 58
表 21. 添加黑蒜頭粉之貢丸於冷凍期間CIEL*a*b*值之變化。 61
表 22. 添加黑蒜頭粉之貢丸於冷凍期間TBARS值之變化。 63
表 23. 添加黑蒜頭粉之貢丸於冷凍期間總生菌數之變化。 65
表 24. 添加黑蒜頭粉之貢丸於第0天官能品評之評分。 67
表 25. 添加黑蒜頭粉之貢丸於冷凍保存28天官能品評之評分。68
表 26. 添加黑蒜頭粉之貢丸於冷凍保存56天官能品評之評分。69


圖目錄
頁次
圖 1. 油在水中之乳化形態，油為分散相，水為連續相。 5
圖 2. 大蒜的化學變化。 8
圖 3. 蒜辯中大蒜素的轉換。 15
圖 4. 貢丸製備流程圖。 23
圖 5. 添加黑蒜頭粉之貢丸外觀色澤之變化。 30

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