臺灣博碩士論文加值系統

隨著加工食品的普及，消費型態逐漸改變，保留食物風味與延長保存期限的技術要求越來越高。磁化冷凍能在食材通過冰晶生成帶時，運用磁製冷及低周波，讓水分子持續震動排列，避免細胞膜破裂，抑制冰晶形成。本研究以白肉雞雞胸肉為研究食材，運用台灣原生香料與真空低溫烹調技術結合，增進其風味並改善肉質，並以消費型品評員進行測試，首先確立最適香料配方，隨後將真空低溫烹調雞胸肉進行冷藏、急速冷凍及磁化冷凍，解凍後進行組織性狀分析與消費型感官品評，並進行消費者即食調理雞胸肉商品問卷調查。研究結果顯示，無香料冷藏(NCS)最大加熱速率在0~3分鐘為7.56℃/min，平均速率為1.19℃/min；有香料冷藏(WCS)最大加熱速率在0~3分鐘為5.93℃/min，平均速率為1.14℃/min，NCS在加熱初期升溫速率高於WCS，添加香料會影響雞胸肉在真空低溫烹調時之加熱速率。在滲水失重方面，急速冷凍(WSF)最為高，其次為磁化冷凍(WMF)與WCS，結果顯示WMF更能減少儲存時汁液流失並與WCS相近。真空低烹調雞胸肉在添加香料後，能增進其保水力，但烹調損失也隨之增加，而WMF在剪切值、保水力上優於WSF，並具有顯著性差異(p<0.05)。比較兩種冷凍方式在質地剖面分析上之差異，WMF與WSF相比在彈性、硬度及咀嚼度均無顯著性差異(p>0.05)。感官品評結果顯示，WCS在柔軟度、多汁性，皆優於WSF與WMF，並具有顯著性差異(p<0.05)，其中WMF在風味、咀嚼性及整體接受度上也優於WSF並與WCS分數相近，具有顯著性差異(p<0.05)。WCS為最優，其次為WMF，WSF最低。消費者問卷調查結果，最常購買即食調理雞胸肉產品地點為便利商店，影響購買因素主要為口味符合喜好，其次為取得方便，願購價格為51~100元，但在台灣原生香料認識上普遍偏低。期望本研究開發之台灣原生香料產品能提高消費者對於原生香料之認知，提升即食調理雞胸肉產品創新性、多元性及保存期限，供餐飲業者作為產品應用與推廣之依據。

This research is to improve the meat quality and flavor of Broiler chicken breasts seasoned by Taiwan's native spices with sous-vide technology and do the customer sensory evaluation. With the popularity of the processed food, consumption patterns have gradually changed. In addition, the technics of retaining food flavor and of extending food shelf life have been increasingly emphasized. As the food has reached to the zone of maximum ice crystal formation, the magnetic freezing not only makes the water molecules continuously vibrating with regular arrangement, but also prevents them from cell membrane rupturing and forming the ice crystals by magnetic cooling and low frequency.
In the beginning, the ingredients of the most appropriate spices were established. The sous-vide chicken breasts were subsequently kept in cold storage, sharp, and magnetic freezing. Eventually, the analysis of organizational traits and consumer sensory evaluation were conducted after defrosting the frozen chicken breasts completely.
The results showed that the maximum heating rate of NCS was 7.56℃/min in 0 to 3 minutes and the average rate was 1.19℃/min; moreover, the maximum heating rate of WCS was 5.93℃/min in 0 to 3 minutes and the average rate was 1.14℃/min. In the initial heating rate, NCS was higher than WCS. The reason was that adding spices affected the heating rate of the sous-vide. From the aspect of Drip Loss, WSF was the highest, followed by WMF and WCS. The findings were that WMF reduces the loss of juiciness during the storage and WCS also had the similar result. The Water Holding Capacity of sous-vide chicken breasts was enhanced by adding spices, but the Cooking Loss was gradually increased. Additionally, WMF was superior to WSF on Warner Bratzler Shear Force and Water Holding Capacity on the significant difference (p<0.05). On the other hand, WMF and WSF had no significant differences (p>0.05) in elasticity, hardness and chewiness on Texture Profile Analysis. In the results of sensory evaluation, WCS had a higher rank than WSF and WMF in softness and juiciness on the significant difference (p<0.05). Nevertheless, WSF was inferior to WMF in flavor, chewiness, and overall acceptability, followed by WCS on the significant difference (p<0.05). In brief, the best was WCS then following by WMF, and WSF.
Consequently, the customer satisfaction surveys conveyed that convenience store was the most frequent place to purchase ready-to-eat chicken breast products. The factors to affect the customer purchasing were the flavor preference then followed by the convenience. The prices of the intention to purchase were from $51 to $100 NTD. However, Taiwanese are lack of the knowledges of native spices. In conclusion, it is expected that this research products could not only enhance the public awareness on native spices, but also increase the novelty, diversity, and the shelf life of the processed chicken breast products as a valuable reference to the food and beverage industry for the product application and promotion.

書名頁 Ⅰ
論文口試委員審定書 Ⅱ
摘要 Ⅲ
ABSTRACT Ⅳ
謝誌 ⅤI
目錄 ⅥI
表目錄 XII
圖目錄 XIII
第一章　緒論 1
第一節　研究背景 1
第二節　研究動機與目的2
第三節　研究流程 4
第二章　文獻回顧 5
第一節　台灣雞肉消費狀況與肉質特性 5
壹、台灣雞肉消費現況 5
貳、白肉雞產業發展概況 7
參、雞肉肉質特性 8
一、保水力 8
二、色澤 9
三、結構、堅實性和組織 9
四、僵直狀態 9
五、多汁性 10
六、風味和香味 10
肆、台灣雞肉商品衛生規範 11
一、生產衛生、安全雞肉之流程與措施 11
二、台灣肉類食品加工名詞定義與規範 12
第二節　雞肉加熱對質地性狀之影響 14
壹、加熱對營養價值之影響 14
貳、脂肪對肉質之影響 14
參、加熱對肌原纖維蛋白之影響 15
一、烹煮初期的肉汁-肌纖維固結 15
二、烹煮初期的肉汁-膠原蛋白萎縮 16
三、柔嫩-膠原蛋白變膠質 16
第三節　冷凍技術與方法介紹 17
壹、冷凍食品技術的發展 17
貳、食品冷凍方法 17
參、冷凍商品技術之優點 18
肆、磁化冷凍原理 19
伍、磁化冷凍對細胞的影響及優點 21
第四節　真空低溫烹調 23
壹、真空烹調歷史發展與原理 23
一、真空烹調之起源 23
二、真空烹調原理介紹 23
貳、真空低溫烹調對雞肉質地之影響 24
一、真空烹調之優點 24
二、雞肉質地之影響 24
第五節　台灣原生香料 26
壹、原生香料定義與利用 26
貳、台灣原生香料之介紹 26
一、刺蔥 26
二、土肉桂葉 27
三、山胡椒 28

第三章　材料與方法 29
第一節　實驗架構 29
第二節　研究材料與設備 30
壹、原料 30
貳、實驗儀器及設備 30
第三節　實驗方法 32
壹、雞胸肉樣品製備 32
貳、水分含量測定 34
參、組織性狀分析 34
一、雞胸肉加熱速率與時間 34
二、雞胸肉切面分析 34
三、色澤測定(Color Measurement) 35
四、酸鹼值測定(pH) 35
五、烹調損失(Cooking Loss) 36
六、滲水失重(Drip loss) 36
七、保水力(Water Holding Capacity,WHC) 36
八、剪切值(Warner Bratzler Shear Force) 37
九、質地剖面分析(Texture Profile Analysis) 39
肆、消費型感官品評 41
一、樣本製備 41
二、品評步驟 41
第四節　消費者問卷調查 43
壹、研究對象、流程與方法 43
貳、問卷設計 43
第五節　統計分析 44
壹、樣品測定與感官品評分析 44
貳、消費者調查問卷統計分析 44
第四章　結果與討論 45
第一節　預備實驗結果 45
壹、消費者感官品評-喜好性品評 45
貳、預備實驗後之討論與修正 46
第二節　消費者感官品評-最適香料配方 47
第三節　水分含量測定 49
第四節　組織性狀分析 51
壹、雞胸肉加熱速率與時間 51
貳、雞胸肉切面分析 52
參、色澤測定 54
肆、酸鹼值測定(pH) 56
伍、烹調損失 57
一、不同中心溫度真空低溫烹調雞胸肉之烹調損失 57
二、有無添加香料真空低溫烹調雞胸肉之烹調損失 58
陸、滲水失重 60
柒、保水力測定 61
捌、剪切值 62
玖、質地剖面分析 64
一、彈性(Springiness) 64
二、硬度(Hardness) 64
三、咀嚼度(Chewiness) 64
第五節　消費者感官品評-不同儲存方式 67
第六節　消費者市場調查 69
壹、人口統計變數描述分析 69
貳、即食調理雞胸肉商品之使用與購買行為 70
參、台灣原生香料即食調理雞胸肉商品了解程度與購買意願 72

第五章　結論 74
一、組織性狀分析 74
二、消費型感官品評 74
三、消費者市場調查 75
參考文獻 76
附件一 84
附件二 86

表目錄
表一、歷年台灣地區每人肉類消耗量 5
表二、真空低溫烹調優點及對雞肉質地之影響 25
表三、消費型感官品評員之樣本結構 45
表四、不同香料配方及有無煙燻之消費型感官品評分數 46
表五、最適香料配方特色風味雞胸肉消費型感官品評員之樣本結構 47
表六、最適香料配方特色風味雞胸肉之消費型感官品評分數 48
表七、添加香料及不同儲藏方式對雞胸肉水分含量之變化 50
表八、添加香料及不同儲藏方式對雞胸肉之L*a*b*值變化 55
表九、添加香料及不同儲藏方式對雞胸肉之pH值變化 56
表十、添加香料對真空低溫烹調雞胸肉之烹調損失變化 59
表十一、添加香料醃漬對雞胸肉重量之變化 59
表十二、添加香料及不同儲藏方式對雞胸肉滲水失重之變化 60
表十三、添加香料及不同儲藏方式對雞胸肉之保水力變化 61
表十四、添加香料及不同儲藏方式對雞胸肉剪切值變化 63
表十五、添加香料及不同儲藏方式對雞胸肉質地剖面分析特性值 65
表十六、不同儲存方式特色風味雞胸肉消費型感官品評之樣本結構 67
表十七、不同儲存方式特色風味雞胸肉之消費型感官品評分數 68
表十八、消費者市場調查樣本結構 69
表十九、即食調理雞胸肉商品之使用與購買行為之樣本敘述統計表 71
表二十、台灣原生香料了解程度與購買意願之樣本敘述統計表 73

圖目錄
圖一、我國白肉雞近10年消費量 1
圖二、研究流程圖 4
圖三、我國近10年來國外白肉雞進口量 6
圖四、白肉雞生產衛生、安全雞肉之流程與措施 11
圖五、自動式磁性再生器原型核心細節 19
圖六、回轉型AMR磁氣冷凍機概念 20
圖七、AMR循環的四個示意性過程 20
圖八、急速冷凍設備溫度下降曲線圖 21
圖九、磁氣熱量效果模式圖 22
圖十、實驗架構圖 29
圖十一、添加香料真空低溫烹調雞胸肉中心溫度升溫曲線變化 51
圖十二、不同中心溫度真空低溫烹調雞胸肉切面照 53
圖十三、不同中心溫度雞胸肉烹調損失之變化 57
圖十四、添加香料及不同儲藏方式對雞胸肉剪切值變化 63
圖十五、添加香料及不同儲藏方式對雞胸肉彈性之變化 65
圖十六、添加香料及不同儲藏方式對雞胸肉硬度之變化 66
圖十七、添加香料及不同儲藏方式對雞胸肉咀嚼度之變化 66

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