臺灣博碩士論文加值系統

豬肉為國內產值最高的農畜產品，而國內卻無制訂豬肉及其他肉品的相關品質標準，文獻亦指出，烹煮的方式、溫度及時間皆對於豬肉的肉品品質有很大的影響。本研究的目的為評估豬肉質地分析方法以及探討烹煮方式對豬肉品質的影響。本研究採用三品系雜交豬及盤克夏黑豬做為試驗樣品，部位選擇里肌肉及腹脇肉。研究主要分為兩個部分，第一部分會利用兩種豬肉的生肉及水煮肉作為實驗樣品，以物性測定儀搭配五種探頭進行實驗，期望找出對於不同豬肉樣品有較佳鑑別能力及較高精密度的物性儀探頭。第二部分則將兩種豬肉的兩個部位分別經過水煮、烤箱烘烤及微波加熱等三種不同烹煮方式後，肉品品質部分主要測定其剪切力、烹調失重、組成分及觀察其微結構，食用品質部分則利用感官品評評定肉品的嫩度及多汁性。結果顯示，里肌肉利用HDP/WBV、HDP/KS5、HDP/VB、P/50及P5S五種探頭分析，皆可以在四組不同樣品中分辯出三種以上的質地差異(p<0.05)，但以HDP/VB探頭分析，測量值的變異係數較其他探頭大 (CV>20%)，精密度不佳；而腹脇肉能以HDP/WBV、HDP/VB及P5S三種探頭，分出四種不同樣品間的三種以上質地差異(p<0.05)，且HDP/WBV及P/50探頭的精密度較佳 (CV<15%)。盤克夏黑豬里肌肉在三種烹煮下的剪切力值均低於三品系雜交豬里肌肉，三種烹煮方式的里肌肉剪切力值由低至高依序是水煮、烤箱烘烤及微波加熱 ，而烹調失重部分由低至高則是水煮、微波加熱及烤箱烘烤 (p<0.05)，感官品評的嫩度及多汁性結果有相似之趨勢。三品系雜交豬腹脇肉以微波加熱處理的剪切力值及烹調失重較高 ，感官品評結果有相似之趨勢 (p<0.05)。整體而言，HDP/WBV及P/50探頭分析里肌肉質地具有較佳的樣品鑑別能力及精密度，而腹脇肉質地則是以HDP/WBV探頭測定較佳。里肌肉以水煮方式處理其食用品質皆較烤箱烘烤及微波加熱者佳，而腹脇肉的脂肪含量遠高於里肌肉，其肉品品質受到不同烹煮方式的影響與里肌肉部位無法一概而論。

Pork is an important commodity in Taiwan’s food supply, but there is no pork quality standard in Taiwan. Researches also indicated that cooking methods, temperature and time might affect the eating quality of pork. The aims of this study were to evaluate the texture analysis methods of pork and to investigate the effect of cooking methods on the pork quality. Local breeds, LYD【（Landrace♀ × Yorkshire ♂）♀ × Duroc ♂, LYD】crossbred swine and Berkshire black swine, were used in this study. Pork loin and belly were selected. Fresh pork and boiled pork were cut into an appropriate size in accordance with the characteristics of probe. The texture of meat was analyzed by using the texture analyzer with different probes, including Warner-Bratzler V slot blade probe (HDP/WBV), 5-blade Kramer shear cell (HDP/KS5), Volodkevich Bite Jaws probe (HDP/VB), 50mm cylinder probe (P/50) and 5mm Spherical probe (P5S). The differential ability and precision of these five probes were evaluated. Water boiling, oven broiling and microwave heating were used for cooking the pork. The shear force, cooking loss, composition, microstructure and sensory evaluation of cooked pork were determined. Results showed that all probes could differentiate the texture difference between fresh and cooked loin from different breeds, but the precision of HDP/VB probe was poor (CV> 20%). HDP/WBV, HDP/VB and P5S probes could differentiate the texture difference between fresh and cooked belly from different breeds. The precision of HDP/WBV and P/50 probes was better (CV<15%). The shear force of cooked Berkshire loin was lower than that of cooked LYD loin. The shear force of boiled loin was the lowest and that of microwave heated loin was the highest. The cooking loss of boiled loin was the lowest and that of oven broiled loin was the highest. The sensory evaluation results had similar trends. The shear force and cooking loss of microwave heated LYD belly were the highest, and the tenderness and juiciness of pork belly of sensory evaluation had similar trends. In conclusion, the HDP/WBV and P/50 probes had better differential ability and precision for pork loin texture analysis and HDP/WBV probe was better for pork belly texture analysis. The eating quality of boiled pork loin was better than oven broiled and microwave heated loin. The lipid content of pork belly was higher than that of pork loin. Therefore, the effect of different cooking methods on the pork quality in belly could not be accordance with loin.

目錄
第一章、 緒言…………………………………………………………...…………1
第二章、 文獻回顧……………………………………………………..………….3
一、 豬肉的重要性及豬肉飲食文化…………………………...………3
（一）、豬肉於國內農畜產品中的重要性……………………….3
（二）、豬肉飲食文化…………………...………………………..4
二、 豬肉品質及分析方法………………………………………...……5
（一）、豬肉品質…………………………………………….……5
（二）、豬肉品質分析方法…………………………...…………..7
（三）、影響豬肉品質的因素………………………………...…..9
三、 烹煮對豬肉品質的影響…………………………….……………12
（一）、肉品烹調的目的………………………………..……….12
（二）、常見的烹調方式及其原理……………..……………….13
（三）、烹調對豬肉品質之影響………………………………...14
第三章、 材料與方法.............................................................................................24
一、 試驗架構………………………………………………………….24
二、 試驗材料與方法………………………………………………….25
（一）、試驗樣品………………………..……………………….25
（二）、試驗儀器……..………………………………………….25
（三）、樣品處理……………………………………..………….26
（四）、試驗方法………………………………………..……….27
1.剪切力分析……………………………………..……….27
2.質地輪廓分析…………………………………..……….27
3.硬度分析………………………………………..……….28
4.解凍失重………………………………………..……….28
5.保水力…………………………………………..……….28
6.油花分析………………………………………..……….29
7.色澤分析………………………………………..……….29
8.一般成分分析…………………………………..……….29
9.烹調失重………………………………………..……….30
10.微結構分析…………………………………………….30
11.感官品評分析………………………………………….31
12.統計分析……………………………………………….32
第四章、 結果與討論
一、 探討不同物性儀探頭對豬肉品種與部位的質地分析之影響.....39
（一）、物理化學特性……………………………….…………..39
（二）、質地特性…………………………….…………………..41
二、 探討不同烹煮方式對不同品種與部位豬肉品質的影響…….…50
（一）、組成份與烹調失重……………………………….……..50
（二）、剪切力…………………………………………….……..52
（三）、感官品評……………………………………….………..52
（四）、微結構………………………………………….………..55
三、討論…………………………………………………….………..58
第五章、 結論………………………………………………………..….………..91
第六章、 參考文獻…………………………………………………..….………..92
第七章、 附錄…………………………………………………..….…………....103
 
表目錄
表一、里肌肉及腹脇肉在使用不同探頭下所截切的樣品大小…………………….....33
表二、三品系雜交豬及盤克夏黑豬之組成分……………………………………….....61
表三、三品系雜交豬及盤克夏黑豬的解凍失重、保水力、油花評等及色澤……….....62
表四、以Warner-Bratzler倒V型刀片探頭測定三品系雜交豬及盤克夏黑豬生里肌肉及水煮里肌肉的剪切力、截斷總能量及截斷至最大力值的能量……….....................64
表五、以Kramer Shear五刀片型探頭測定三品系雜交豬及盤克夏黑豬生里肌肉及水煮里肌肉的剪切力、截斷總能量及截斷至最大力值的能量........................................65
表六、以Volodkevich鉗口型探頭利用質地輪廓分析測定三品系雜交豬及盤克夏黑豬生里肌肉及水煮里肌肉的硬度、彈性及咀嚼性.........................................................66
表七、以50 mm柱型探頭利用質地輪廓分析測定三品系雜交豬及盤克夏黑豬生里肌肉及水煮里肌肉的硬度、彈性及咀嚼性.........................................................................67
表八、以5mm球型探頭測定三品系雜交豬及盤克夏黑豬生里肌肉及水煮里肌肉的硬度...................................................................................................................................68
表九、以Warner-Bratzler倒V型刀片探頭測定三品系雜交豬及盤克夏黑豬生腹脇及水煮腹脇肉的剪切力、截斷總能量及截斷至最大力值的能量.....................................69
表十、以Kramer shear五刀片型探頭測定三品系雜交豬及盤克夏黑豬生腹脇肉及水煮腹脇肉的剪切力、截斷總能量及截斷至最大力值的能量.........................................70
表十一、以Volodkevich鉗口型探頭利用質地輪廓分析測定三品系雜交豬及盤克夏黑豬生腹脇肉及水煮腹脇肉的硬度、彈性及咀嚼性.....................................................71
表十二、以50 mm柱型探頭利用質地輪廓分析測定三品系雜交豬及盤克夏黑豬生腹脇肉及水煮腹脇肉的硬度、彈性及咀嚼性.....................................................................72
表十三、以5mm球型探頭測定三品系雜交豬及盤克夏黑豬生腹脇肉及水煮腹脇肉的硬度...............................................................................................................................73
表十四、利用不同物性儀探頭進行豬肉質地分析的探頭對樣品鑑別能力及精密度.......................................................................................................................................74
表十五、不同烹煮方式對三品系雜交豬及盤克夏黑豬的里肌肉之組成分影響........75
表十六、不同烹煮方式對三品系雜交豬及盤克夏黑豬的腹脇肉組成分之影響........76
 
圖目錄
圖一、美國豬肉生產者協會(National Pork Producers Council，NPPC)所頒布之豬肉品質標準。.............................................................................................................................21
圖二、以示差掃描熱量分析儀(Differential Scanning Calorimetry; DSC)對肌肉組織進行分析的典型吸熱放熱曲線。.........................................................................................22
圖三、肉品於烹調時影響蛋白質成膠的因子。.............................................................23
圖四、本研究計畫之實驗架構圖。................................................................................34
圖五、矽膠微波盒。........................................................................................................35
圖六、物性儀搭配HDP/WBV和HDP/KS5探頭之分析圖譜，用以計算剪切力及截斷總能量。........................................................................................................................36
圖七、物性儀搭配HDP/VB和P/50探頭之質地輪廓分析圖譜，用以計算硬度、彈性及咀嚼性。.....................................................................................................................37
圖八、物性儀搭配P/5S探頭之分析圖譜，用以計算硬度。.........................................38
圖九、以雷射型掃描器掃描三品系雜交豬及盤克夏豬的里肌肉及腹脇肉影像。......63
圖十、不同烹煮方式對於三品系雜交豬及盤克夏黑豬里肌肉的烹調失重的影響。...77
圖十一、不同烹煮方式對於三品系雜交豬及盤克夏黑豬腹脇肉的烹調失重的影響。……………………………………………………………………………………….78
圖十二、不同烹煮方式對於三品系雜交豬及盤克夏黑豬里肌肉的剪切力值的影響。. ...................................................................................................................................79
圖十三、不同烹煮方式對於三品系雜交豬及盤克夏黑豬腹脇肉的剪切力值的影響。....................................................................................................................................80
圖十四、以受過訓練的品評員進行以門齒評定三品系雜交豬及盤克夏黑豬里肌肉的嫩度分數。.........................................................................................................................81
圖十五、以受過訓練的品評員進行以臼齒評定三品系雜交豬及盤克夏黑豬里肌肉的嫩度分數。.........................................................................................................................82
圖十六、以受過訓練的品評員進行以臼齒評定三品系雜交豬及盤克夏黑豬里肌肉的多汁程度。.........................................................................................................................83
圖十七、以受過訓練的品評員進行以門齒評定三品系雜交豬及盤克夏黑豬腹脇肉的嫩度分數。........................................................................................................................84
圖十八、以受過訓練的品評員進行以臼齒評定三品系雜交豬及盤克夏黑豬腹脇肉的嫩度分數。........................................................................................................................85
圖十九、以受過訓練的品評員進行以臼齒評定三品系雜交豬及盤克夏黑豬腹脇肉的多汁程度。........................................................................................................................86
圖二十、以雙光子共軛焦雷射顯微鏡觀察三品系雜交豬及盤克夏黑豬生里肌肉微結構。.....................................................................................................................................87
圖二十一、以雙光子共軛焦雷射顯微鏡觀察三品系雜交豬及盤克夏黑豬生腹脇肉的微結構。............................................................................................................................88
圖二十二、以雙光子共軛焦雷射顯微鏡觀察三品系雜交豬及盤克夏黑豬的里肌肉經水煮、烤箱烘烤及微波加熱的微結構。.......................................................................89
圖二十三、以雙光子共軛焦雷射顯微鏡觀察盤克夏黑豬的腹脇肉的生肉以及經水煮、烤箱烘烤及微波加熱的組織微結構。.............................................................................90

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