臺灣博碩士論文加值系統

鹹鴨蛋 (salted duck egg) 為亞洲地區傳統之蛋加工品，以鴨蛋為原料，加入高量食鹽使其滲入蛋中，一般鹹鴨蛋之成品包含：煮熟鹹鴨蛋、未煮熟鹹鴨蛋與鹹鴨卵黃三種。惟鹹鴨卵白 (salted duck egg white) 因含有4-12%之NaCl，常被認為是無法利用之副產物品，文獻中指出鹹鴨卵白僅少量被應用於飼料、吐司與魚丸等之加工食品，其餘皆被丟棄，有浪費與造成環境汙染之疑慮，因此有許多研究將鹹鴨卵白經除鹽或無除鹽開發製成新產品，如：鹹鴨蛋白類豆腐乳 (salted egg white sufu)、除鹽鴨卵白蛋粉等。故本試驗旨在探討利用不同除鹽後鴨卵白液量 (0、25與50%) 以取代生鮮雞蛋卵白液製成調味蛋白塊並經真空包裝後於4±2℃儲存8週期間其品質之變化。

結果顯示：一般化學組成方面，調味蛋白塊之水分含量會隨除鹽鴨卵白液取代量上升有下降之趨勢，對照組之水分含量為83.44%而當除鹽鴨卵白液取代量50%時水分含量則降至82.63%；粗蛋白質方面，隨著除鹽鴨卵白液取代量上升亦有下降之趨勢，由12.38%降至11.33%；粗脂肪含量則無顯著之差異 (P>0.05)；灰分含量則隨除鹽鴨卵白液取代量增加有上升之趨勢。鹽度含量亦隨除鹽鴨卵白液取代量增加有逐漸上升之趨勢，當除鹽鴨卵白液取代量達50%時鹽度則顯著高於其餘兩組 (P<0.05)；調味蛋白塊於4±2℃儲存8週期間其品質之變化分析結果可發現其揮發性鹽基態氮 (volatile basic nitrogen，VBN) 於儲存第8週時各組表現皆顯著高於第0週者 (P<0.05)，而對照組、除鹽鴨卵白液取代量25及50%之樣品於儲存期間VBN之變化量分別為2.59-4.35、2.54-4.35與2.63-4.06 mg%；質地測定方面，各組樣品之硬度、凝膠強度與彈性皆隨除鹽鴨卵白液取代量增加而顯著下降 (P<0.05)但於儲藏期間並無顯著差異；色澤方面，各組樣品於儲藏期間皆無顯著變化，但L*值則隨除鹽鴨卵白液取代量增加而顯著上升 (P<0.05)，a*值於各組間則無顯著之差異 (P>0.05)，而b*值則可發現對照組顯著高於所有處理組 (P<0.05)；感官品評方面，各組樣品於儲藏期間於色澤分數皆無顯著之差異 (P>0.05)，但風味、硬度、質地與總接受度則皆隨除鹽鴨卵白液取代量之增加有下降之趨勢；另外，鹹度方面則各處理組樣品皆隨除鹽鴨卵白液取代量增加有上升之趨勢，但於儲藏期間則無顯著差異。綜觀上述，調味蛋白塊中除鹽鴨卵白液之最大取代量為25％，並可在儲存期間保持穩定之品質。

Salted duck egg is a traditional egg product in Asia and is manufactured by duck eggs and high salt brine for 25-30 days. The commercial salted duck egg products include cooked, uncooked and isolated salted ducks yolk. Salted duck egg white contains 4 to 7% NaCl and is often regarded as a waste to discard and also resulted in environmental pollution. Many literatures stated that a little proportion of salted duck egg white can be used in feed or processed foods such as toast, fish balls, salted protein sufu and salted duck egg white powder. Therefore, the aim of this study was to evaluate the changes of quality of seasoned hard egg curd replaced with different percentages (0, 25 and 50%) of desalinized duck egg white (DDEW) stored at 4±2°C for 8 weeks.

The results showed that the moisture content of seasoned hard egg curd decreased with increasing of DDEW and the control was 83.44% and 50% of replacement was sloped down to 82.63%. In the same way, with substitution increasing crude protein content of samples decreased from 12.38% down to 11.33%. Conversely, with substitution increasing ash and salt content increased and when substitution at 50% the salt content was significantly higher than the control (P<0.05). However, there was no significant difference in crude fat content (P>0.05). With storage time increasing, the volatile basic nitrogen (VBN) of all samples increased gradually and at the end of storage all samples had significant higher VBN value than at the initial (0 week) (P<0.05). The change of VBN of all samples at the 0 and the 8th week was 2.59-4.35 for control, 2.54-4.35 for 25% replacement and 2.63-4.06 for 50% replacement, respectively. In the texture, hardness, gel strength and elasticity of all groups were decreased significantly with the increase of the substitution of DDEW (P<0.05), but there was no significant difference during the storage period. In color, there was no significant change among all groups during storage, but L* value was significantly increased with the substitution of DDEW (P<0.05). Additionally, a* value was no significantly different among the groups (P>0.05). Moreover, b* value of control group was found to be significantly higher than all treatments group (P < 0.05). In the sensory evaluation, exception of color, the flavor, hardness, texture, and overall acceptance score of seasoned hard egg curds decreased with the increase in replacement of DDEW. Furthermore, the salty was observed in all treatment group were increase with the replacement of DDEW increasing, but there was no significant difference during the storage period. In conclusion, the maximum replacement of DDEW for seasoned hard egg curd was 25% and can be maintained stable quality during storage.

中文摘要 i
Abstract iii
表次 viii
圖次 x
附錄次 xi
壹、 前言 1
貳、 文獻探討 3
一、 台灣鴨蛋產量及營養價值 3
二、 鹹鴨蛋之加工、營養價值與食用 7
(一) 鹹鴨蛋加工方法 7
(二) 鹹鴨蛋一般成分分析 8
三、 蛋類卵白之組成 9
(一) 卵白蛋白 (ovalbumin) 9
(二) 伴白蛋白 (conalbumin) 9
(三) 卵類黏蛋白 (ovomucoid) 10
(四) 卵黏蛋白 (ovomucin) 10
(五) 溶菌蛋白(lysozyme) 10
(六) 卵球蛋白(ovoglobulin) 11
四、 蛋類卵白營養組成 11
(一) 胺基酸之組成 11
(二) 脂質 11
(三) 碳水化合物 11
(四) 無機物 12
(五) 維生素 12
五、 卵白之功能性 21
(一) 起泡性 (foaming) 21
(二) 凝膠性 (gelation) 21
(三) 乳化性 22
六、 影響卵白凝膠之因素 24
(一) 醣類 24
(二) 鹽類 24
(三) 溫度 24
(四) 酸鹼值 25
(五) 壓力 25
(六) 稀釋度 25
七、 蛋類卵蛋白質凝固之機制 29
八、 液態蛋之利用 29
(一) 液蛋 30
(二) 冷凍蛋 30
(三) 蛋粉 30
(四) 濃縮液蛋 30
(五) 蛋飲料 31
參、 材料與方法 33
一、 除鹽鹹鴨卵白之製備 33
(一) 原料來源 33
(二) 鹹鴨卵白除鹽處理 33
(三) 除鹽後鹹鴨卵白理化性之測定 33
二、 除鹽鹹鴨卵白取代雞卵白之蛋白塊於4℃儲藏期間其品質之影響 33
(一) 原料來源 33
(二) 調味蛋白塊製備 33
(三) 試驗設計 34
三、分析項目 38
(一) 一般化學組成 (chemical composition) 38
(二) pH值 40
(三) 鹽度 40
(四) 揮發性鹽基態氮 41
(五) 微生物品質 43
(六) 質地測定 (texture) 44
(七) 色澤分析 (color) 44
(八) 感官品評 44
(九) 統計分析 45
肆、 結果與討論 46
一、 一般化學組成 46
二、 pH值 48
三、 鹽度 48
四、 揮發性鹽基態氮 (volatile basic nitrogen, VBN) 51
五、 微生物品質 51
(一) 總生菌數 52
(二) 乳酸菌數 52
六、 質地測定 56
(一) 硬度 56
(二) 凝膠強度 56
(三) 彈性 57
七、 色澤 61
(一) L* 61
(二) a* 61
(三) b* 61
八、 感官品評 66
伍、 結論 74
陸、 參考文獻 75
柒、 附錄 82

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