臺灣博碩士論文加值系統

臺灣雞蛋的消費，由民國44年的每人每年33枚(其中包括雞蛋15枚，鴨蛋18枚)到民國80年的223枚(其中包括雞蛋202枚，鴨蛋21枚) (農林廳，1991)，逐漸增加。雞蛋的消費主要以殼蛋為主。在季節間有淡旺季之分影響家禽業者的經營， 因此如何以開發新產品的方式來刺激蛋的消費是本研究的主要目的。實驗擬探討以蛋白或全蛋為主要原料，添加風味調味劑及質地改良粘著劑，以製造類似魚板糕的蛋加工製品。雞蛋蛋白質主要功能性質之一就是加熱凝膠，其膠體特性受到添加物的影響而改變。本產品的開發擬添加魚漿、馬鈴薯澱粉與紅藻膠來改變產品膠體特性，且利用反應曲面法來討論添加成分因子及加熱條件對產品的硬度、水分含量的關係模式，配合官能品評接受性，擇一理想配方與製程，其後擬針對貯存過程中其色澤、硬度、滲水性與總生菌數等之變化加以探討，以得知其理想之保存狀況。結果得知以雞蛋蛋白為主要原料時，硬度與三種成分因子添加的影響模式為：335.96+2.00X1-24.27X2+26.33X3-0.09X1*X1+0.18X2*X1+ 1.20X2*X2+3.05X3*X3+0.33X3*X2-1.54X3*X3（X1：魚漿添加量/100g 液體蛋白；X2：馬鈴薯澱粉添加量0-12g/100g 液體蛋白；X3：紅藻膠添加量0-2g/100g液體蛋白），水份=79.29-0.11X1-0.58X2-2.64X3+0.01X2*X1+0.03X2*X2-0.22X3*X2+1.30X3*X3；加熱條件得到的水分相關性很低，硬度的預測極值在90℃加熱42.25分鐘時為最高326g。產品生菌數在4℃冷藏情形之下，18天仍未超過百萬cfu/g樣品，冷凍-18℃則一個月仍未超過百萬個cfu/g樣品。綜合其它物性及風味上的觀察顯示保存期限在4℃ 9天後就開使變味。以雞蛋全蛋為主要原料時得到硬度的模式為592.33-5.75X1+10.19X2+371.20X3+0.23X1*X1-0.83X2*X1-1.16X2*X2-3.20X3*X1-9.08X3*X2-66.67X3*X3（X1：魚漿添加量0-20g/100 液體全蛋；X2：馬鈴薯澱粉添加量0-6g/100g 液體全蛋；X3：紅藻膠添加量0-2g/100g 液體全蛋），水分=70.92-0.03X1-0.54X2-0.04X3+0.04X2*X2-0.03X3*X1-0.15X3*X2+0.18X3*X3加熱條件得到硬度的預測極值在95.8℃加熱6.5分鐘時得到最高，水分的相關性頗低，產品的保存過程變化與蛋白大致相同。

The per capita consumption of chicken egg in Taiwan increased from 33 in 1955 to 223 in 1991，a gradual increase per year. Eggs was consumed mainly with shell eggs，and the amount of shell eggs consumed varied depending upon the seasons. In less-consume season, the surplus of shell eggs caused an economic problem for the poultry industry. Therefore, the objective of this experiment was to develop new egg products to increased the consumption of chicken eggs. The goal of this experiment was to manufacture a kamaboko-type egg product by using egg white or whole egg, with the addition of flavoring, seasoning and exture stabilizers. One of the most important functional properties of eggs is heat coagulation，the characteristics of the heated gel is affected by the texture stabilizers. In this experiment, surimi (fish paste), potato starch and carrageenan were added to improve the texture of the egg product. The response surface method (RSM) was applied to explain the effect of stabilizers and heating conditions on the moisture content and toughness of the egg product. With the aid of sensory evaluation, the optimum condition for manfacturing the egg product was determined, and its color syneresis, toughness and microbial changes during storage were also investigated. Results revealed that with the egg white as the material, the model for the toughness that was affected by the stabilizer was：Y=335.96+2.00X1-24.27X2+26.33X3-0.09X1*X1+0.18X2*X1+1.20X1*X3+3.05X2*X2+0.33X3*X2-1.54X3*X3（Y：toughness（g）；X1：surimi 0-20g/100g liquid egg white；X2：potato starch 0-12g/100g liquid egg white；X3：carrageenan 0-2g/100g liquid egg white） .The moisture content was Y=79.29-0.11X1-0.58X2-2.63X3+0.01X2* X1+0.03X1*X3-0.01X2*X2-0.22X3*X2+1.30X3*X3.(Y：moisturecontent﹪；X1：surimi 0-20g/100g liquid egg white；X2：potatostarch 0-12g/100g liquid egg white；X3：carrageenan 0-2g/100gliquid egg white).The moisture content of the egg white productwas egg white product.

摘要 1
英文摘要 3
第一章 、前言 6
第二章 、文獻回顧 8
一.雞蛋蛋白與蛋黃之組成分 8
二. 雞蛋蛋白質之加熱凝膠機制 11
三.影響雞蛋蛋白加熱凝膠的因素 12
四.添加安定劑對熱凝膠產品質地之影響 15
五.雞蛋熱凝膠加工製品的介紹 25
六.反應曲面法在食品上之應用 28
第三章、材料方法 32
一.材料 32
二.方法 36
三.產品分析及評估項目 36
第四章 、結果與討論 46
壹.雞蛋調味加熱凝膠製品的配方與製程 47
一.蛋白調味加熱凝膠製品 47
二.全蛋調味加熱凝膠製品 67
貳.產品保存性質的探討雞蛋加熱凝膠製品的財存性質 86
一.白調味加熱凝膠製品 86
二.蛋調味加熱凝膠製品 100
第五章 結論118
參考文獻 120

台灣省農林廳, 1991. 台灣農業年報.
今井忠平, 1983. 雞卵的知識-奄仍保藏主加工的科學,食品化學新聞社. p141
楊勝欽,徐鴻辱, 1989. 新鮮及經處理雞蛋蛋白的掃描電子微細構造探討.中國農業化學會誌, 1) :125
黃靖媛, 1993. 雞蛋卵白加熱凝膠物之冷凍安定性研究.碩士論文.私立靜宜女子大學食品營養研究所.
AOAC.1980.0ffici al Methods of Analysis,(13th ed.) ,Association of Official Analytical Chemists, Washington , DC.
Baldwin, R.E. , 1977 , Functional properties in foods. in "Egg Science and Technology",(2nd ed.) , W.J. Stadelman and O.J. Cotterill, ed. , p242 The AVI Publishing Co. , West port, Connecticut.
Baldwin R.E. , 1986. Functional properties of egg in food. in"Egg Science and Techno10gy" , (3rd ed.) , W.J. Stadelman and O.J. Cotterill, ed. ,p.345 The AVl Publishing Co. , West port. Connecticut.
Bellaris, R. 1961. The structure of the yolk of the hen' s egg as studied by electron microscopy. 1. The yolk of the unincubated egg. J. Biophys. Biochem. Cyto1. 11 :207.
Beveridge, T., Arntfied , S. , Ko, S. , and Chung , J.K.L. 198 0. Firmness of heal induced albumen coagulum. Pou1t. Sci. 59:1229.
Bikbov, T.M., Grinberg, V.Y., Varfolomeyeva , E.P. , and Likhodzein skaya , I.B. 1986.Thermotropic gelation of protein. Die Nahrung 30: 369.
Box, G. E. P. and Behnken, D. W. 1960. Some new three level designs for the study of quantitative variables. Technometric 2(4):455.
Causeret, D Matringe, E. and Lorient, D. 1991. Ionic strength and pH effects on composition and microstructure of yolk granules. J .Food Sci. 56(6):1532.
Chang, P. K., Powrie, W. D., and Fennema, O. 1970. Discgel electrophoresis of proteins in native and heat treated albumen, yolk and centrifuged whole egg.J.Food Sci.35(4):774.
Chen, J.S., Lee, C.M. and Crapo, C. 1993. Linear Programming and respones surface methodology to optimize surimi gel texture. J. Food Sci. 58(3):535.
Chen, T.C. 1976. Improvements of liquid egg products. Poult Sci. 55(6):2019.
Chen, T.C. 1981 Observations on the weeping of double boiler scrambled egg products and its prevention. J. Food Sci. 46:310.
Chen, T.C. and Hsu, S.Y. 1981. Quality attributes of whole egg and albumen mixtures cooked by different methods. J. Food Sci.46:984.
Chin, R.G. and Redfern, S. 1968. Egg compositions containing soluble phorosphous compounds effective to impart fresh egg co1or. U.S Patent L No 3, 383 , 221.
Clark, A.H . 1991. Structural and mechanical properties of biopolymer gels. in"Food Polymers Gels and Colloids" , E. Dickinson (Ed. ), p323- 328 The Royal of Chemistry, Cambridge. England.
Cochran, W. G. and Cox, G. M. 1957. Experimental Designs. (2nd ed.) , John Wiley & Sons. Inc., New York.
Cobb III.B.F. , Alaniz, I., and Thampson, C.A.Jr. 1973. Biochemical and microbial studies on shrimp: Volatile nitrogen and amino analysis. J. Food Sci. 38(3)431.
Dixon, D.X. and Cotterill,O.J. , 1981. Electrophoresis and chromatraphic changes in egg yolk protein due to heat. J.Food Sci. 46 (4): 98 1.
Dziezak, J.D. 1990. Taking the gamble out of product development. Food Tech. 44(6):110.
Floros , J.D. , Ekanayake, A. Abide, G.P. , and Nelson ,P.E.1992. Optimization of a diced tomato calcification process.J. food Sci.57(5) :1114.
Gilbert , A.B.1971. The egg: Its physical and chemical aspects. In "Physiology and Biochemistry of the Domestic Fowl" Vol. 3 D.J Ball. and B.M.Freeman , B.M . (ed). Academic Press, New York.
Giovanni, M. 1983. Response surface methodology and product optimization. Food Tech. 37(11):41.
Gossett , P.W. , Rizvi , S.S.H. , and Baker , R.C. , 1983. Selected rheological properties of pH-adjusted or succinylated egg albumen, J. Food Sci 48(6):1395.
Guiseley, K.B. , Stanley , N.F. and Whitehouse , P.A.1980. Carrageenan. In "Handbook of Water Soluble Gums and Resins" R.L. Davidson, ed. , p5-1-5-30.McGraw-Hill . New York.
Hawley, R.L. , 1970 Egg product. U.S. Patent. 3,510,315.
Hermansson, A.M. and Lucisano, M.1982.Gel characteristics water binding properties of biood plasma gels and methodological aspects on the water binding of gel systems. J. Food Sci. 47(6): 1955.
Hsien, Y. L. and Regenstein J.M.1992.Modeling gelation of egg albumen and ovalbumin.J. Food Sci.57(4):856.
Hickson, D.W. , Dill. C.W. , Morgan, R.G. , Suter, D.A. and Carpenter, Z.L. , 1980 , A comparison of heat- induced gel strengths of bovine plasma and egg albumen proteins. J. Anim. Sci. , 51.
Hickson, D.W. , Dill, C.W. , Morgan , R.G. , Sweat , V.E. , Suter, D.A. and Carpenter, Z.L. , 1982. Rheological properties of two heat induced protein gels. J. Food Sci. , 47(3):783.
Holt D.L. , Watson , M.A. , Dill , C.W. , Alford , E.S. , Edward , R.L. , Diehl , K.C. , and Cardner, F.A. , 1984. Correlation of the rheological behavior of egg albumen to temperature, pH, and NaC1 concentration. J. Food Sci, 49(1):137.
Hsien, Y.C. 1991. Mode1ing egg white gelation and gel elasticity. Ph. D. Thesis. Cornell University, Ithaca, NY.
Iso, N. , Mizuno , H. , Saito , T., Lin , C. Y ., Fujita, T. , and Nagahisa, E. 1985. The effects of additives (egg white and soy protein) on the rheological properties of kamaboko. Bull. Japan. Soc. Sci. Fish. 51: 485.
Jack, J.W. 1964. New Marketable Poultry and Egg Products Prepackaged Hard Cooked Egg. Cornell University A.E. Res .p.1 46 .Itaca. N.Y.
Jone, E. , Tracy , D. H. and Deffenbaugh , C. B. 1963. Egg products and processes for preparing same .U.S. Patent. 3 093 487.
Kato, A. and Takagi, T. 1987. Estimation of the molecular weight distribution of heat-induced ovalbumin aggregates by the low angle laser light scattering technique combined with high performance gel chromatography. J. Agric. Food Chem. 38:32.
Kinsella, J.E. , 1976. Functional properties of proteins in foods, a survey. Crit Rev. Food Technol. 7:219.
Koseki, T. , Kitabatake, N. , and Doi, E. 1989. Irreversible thermal denaturation and formation of linear aggregates of ovalbumin. Food Hydrocoll 3:123.
Lockwood, B. , 1972 Use of pectin infood processing. Food Process. Ind. , 41 :37.
Lowe, B. 1955. Experimental Cookery, 4th Edition. John Wiley and Sons Co. , New York.
Ma, C. and Holme, J. 1982. Effect of chemical modifications on some physicochemical properties and heat coagulation of egg albumen .J. Food Sci.47(6):1454.
MacLeod, A.J . and Cave , S.J.1975. Volatile flavor components of eggs .J. Sci. Food Argic.26:351.
MacLeod, A.J. and Cave , S.J.1976. Variations in the volatile flavor components of eggs .J. Sci. Food Argic.27:799.
Maga, J.S. 1982. Egg and egg product flavor. J Agric. Food Chem.30:9.
Margoshes, B.A. 1990. Correlation of protein sulfhydryls with the strength of heat-formed egg white gels. J. Food Sci 55(6):1753.
McCammon, R.B. , Pittman, M. , and Wilhelm, L.A.1934.The odor and flavor of eggs. Poultry Sci.13:95.
Nickerson, J. T. R. and Framingham, J. R. D. , 1978. U.S. Patent. , 4076 850.
Neville,N.E. and Setser,C.S.1986. Textural optimization of reduced calorie layer cakes using response surface methodology. Cereal Foods World.31(10):744.
O'Brien , S.W. , Baker, R.C. , Hood , L.F. and Liboff, M. , 1982. Water holding capacitty and textural acceptability of precooked, frozen , whole- egg omelets. J. Food Sci. 47(3):412.
Powrie, W.D. and Nakai, S. 1986. The Chemistry of Egg Products. In Egg Science and Technology (3rd ed.), Stadelman, W.J. and Cotterill, O.J. ,The AVI Publishing Co. , Westport, Connecticut,p.97.Publ. CO. , Inc. , Westport , CT.
Palmer H, H, 1972. Eggs. p527. in Food Theory and Applications. P.C. Paul and H.H. Palmer, ed. , John Wiley and Sons. lnc. , New York,NY.
Rees, D. 1982.Polysaccharide conformation in solution and gels recent results on pectin. Carbohydrate Polymers, 1982(2): 254 .
Rees, D.A. , 1972.Polysaccharide gels.A molecular view.Chem.2nd. , p.630.London.
Rees, D.A. , 1969. Structure conformation and mechanism in the formaton of polysaccharide gels and networks, Adv. Carbohydr, Chem, Bilchem 24:267.
Rey, D.K. , and Labuza, T.P. , 1981.Characterization of the effect of solutes on the water- binding and gel strength properties of carrageenan , J. Food Sci.,46, 786.
Robinson, D.S. 1979. The domestic hen' s egg ln" Food Microscopy" J.G. Vanghll (Ed). Academic Press. lnc. , New York, NY.
Schmidt, G. R. , Bessman, M.J. , Hickey , M.D. , and Thannlauser, S.J. 1956. The concentrations of some constituents of egg yolk in its soluble phase. J.Biol. Chem. 233, 1027- 1031.
Schmidt, G. R. ,Mawson , R. F. , and Siege l, D. S. 198 1. Functionality of a protein matrix in comminated meat product. Food Technol. , 35 (5):235.
Sharma, S.C. 1981. Gum and hydrocolloids in oil-water emulsions. Food Technol. 35 (1):59
Shimada, K. and Matsushita, S.1980. Thermal coagulation of egg albumen .J. Agric Food Chem.28:409.
Von Hippel, P.H. and Schleich,T.1969.The effects of neutral salts on structure and conformational stability of macromelecules in solution, in: Sturctuτe and Conformationl Stability of Biological Macromolecule” S. M. Timasheff and G.D. Fasman(ed.) , p. 41 7. Marcel Dekker, lnc. ,New Yolk, NT
Wesley, R.D . , Rousselle, J.R Schwan D.R. and Stadelman, W. J. 1982. lmprovement in quality of scrambled egg products served from steam table display. Poult. Sci. 61:457.
Woodward, S.A. and Cotterill, O.J. 1983. Electrophoresis and chromatography of healed-treated plain, sugared and salted whole egg. J. Food Sci 48:501.
Woodward, S.A. and Cotterill, O.J. 1986. Texture and microstructure of heatformed egg white gels. J. Food Sci 51:333.
Woodward , S.A. and Cotterill, O.J. 1987 Texture and microstructure of cooked whole egg yolks and heat- formed gel of stirred egg yolk. J Food Sci 52:63.
Woodward, S.A. and Cotterill, O.J. 1987 Texture profile analysis, expressed serum, and microstructure of heat- formed egg yolk gels. J. Food Sci 52:68.
Ziegler, H.F. Jr, Seeley ,R.D. and Holland ,R.L. , 1971. Frozen egg mixture. U.S. Patent. 3 656 638.
Zimmermann, R.1979.Die funktionellen Eigenschaften der kohlenhydrane Lebensmitlelindustrie 26(2):57.