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研究生:黃國基
研究生(外文):Huang, Kuo-Chi
論文名稱:雞肉在貯存條理過程中肌酸酐、還原糖與游離胺基酸含量變化對食物致突變物形成之影響及其梅納反應物之研究
論文名稱(外文):Studies on effects of creatinine, reducing sugars and free amino acids changes in quantities on food mutagen formation and the characteristics of their Maillard reaction products of chicken meat durin
指導教授:蔡順仁蔡順仁引用關係
指導教授(外文):Shun-Jen Tsai
學位類別:碩士
校院名稱:國立中興大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:1999
畢業學年度:86
語文別:中文
論文頁數:101
中文關鍵詞:致突變物
外文關鍵詞:mutagen
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中文摘要 本研究探討雞肉在不同貯存條件下(25℃, ~24小時;4℃,
~7天;-18、-30及-40℃, ~12週)與其製成雞肉汁迴流加熱(100~105℃,
12小時)過程中,雞肉組成份(肌酸酐、還原糖、胺基酸)之含量變化與
梅納反應產物特性對其形成IQ型致突變物之影響。 雞肉之pH值在25及4
℃之貯存下均隨時間之經過而有先降後升之趨勢;凍藏在-18、-30及-40
℃下則均維持在5.79~5.92之間。雞肉之揮發性鹽基態氮量在25及4℃之貯
存下均隨時間之經過而增加,且25℃上升趨勢比4℃顯著;凍藏在-18
、-30及-40℃下則雖貯存至12週仍維持在5.49~12.04mg/ 100g之範圍。雞
肉汁加熱迴流後經安氏試驗法測試,並無致突變性。但其鹼層區分物則貯
存於25℃下者經8小時後致突變性明顯下降;貯存於4、-18℃下者分別於3
天及5週後致突變性上升,而4℃之上升趨勢比-18℃明顯;凍藏在-30
及-40℃下者至12週止致突變性仍無顯著變化。雞肉貯存於25、4及-18℃
下,其肌酸酐於迴流前後之消耗量與雞肉汁鹼層區分物致突變性有顯著性
相關(25℃, r=0.97;4℃, r=0.99;-18℃, r=0.92, p<0.01),而
在-30、-40℃時則否。雞肉貯存於25、4、-18℃下,其還原糖於迴流前後
之消耗量與雞肉汁鹼層區分物致突變性有顯著性相關(25℃, r=0.96;4
℃, r=0.96;-18℃, r=0.92, p<0.01),而在-30、-40℃時則否。雞
肉貯存於25、4℃下,其游離胺基酸於迴流前後之消耗量與雞肉汁鹼層區
分物致突變性有顯著性相關(25℃, r=0.98;4℃, r=0.99, p<0.01)
,但-18、-30、-40℃時則否。 雞肉汁鹼層區分物中含有MeIQx、4,8-
DiMeIQx、PhIP之IQ型致突變物。而其含量為PhIP>MeIQx>4,8-DiMeIQx
;但致突變活性則為MeIQx>4,8-DiMeIQx>PhIP。IQ型致突變物含量變化
與雞肉汁鹼層區分物致突變性變化趨勢一致,均為4℃>-18℃>-30≒-40
℃>25℃。 雞肉汁酸層區分物即梅納反應物經安氏試驗法測試結果顯
示不具毒性及致突變性,並以劑量關係地抑制間接型致突變劑IQ,且其抑
制效果為 4℃>-18℃>-30≒-40℃>25℃。另外發現其梅納反應物具抗
氧化活性、還原力、螯合金屬銅、鐵離子的能力、DPPH自由基及羥自由基
之捕捉效應。雞肉汁中梅納反應物之主要成分為吩、、喃及
等四類。總梅納反應物之含量變化與雞肉汁鹼層區分物變化趨勢一致。

Abstract The objective of the study was to investigate the
changing effects of chicken meat components(creatinine,
reducing sugars and free amino acids)in quantities and the
characteristics of Maillard reaction products (MRPs)on the IQ
type mutagen formation under various storage conditions (25℃,
~24 hours;4℃, ~7 days;-18, -30, -40℃, ~12 weeks) during
refluxing at 100~105℃ for 12 hours. The pH values of
chicken meat stored at 25 and 4℃decreased at first and
increased afterwards as time went on;while those of which
frozen at -18, -30 and -40℃ still maintained at 5.79~5.92. The
volatile basic nitrogen(VBN) of chicken meat stored at 25 and
4℃ increased as time went on and the increasing trend of which
stored at 25℃ was higher than that of stored at 4℃; while
those of which frozen at -18, -30 and -40℃ for 12 hours still
maintained in the range of 5.49~12.04 mg/ 100g. The chicken
meat juice after refluxing showed no mutagenicity. But the
mutagenicity of the basic layer extract stored at 25℃ after 8
hours lowered obviously, while those which stored at 4, -18℃
increased after 3 days and 5 weeks respectively, and the
increasing trend of which stored at 4℃ was more obvious than
that of stored at -18℃. No obvious changes of mutagenicity of
chicken meats frozen at -30 and -40℃ for 12 weeks were found.
Obvious correlation between the consumed amounts of creatinine
of chicken meats stored at 25, 4 and -18℃ and the mutagenicity
of their basic layer extracts were observed (25℃, r=0.97;
4℃, r=0.99;-18℃, r=0.92, p<0.01), but not at -30 and
-40℃; obvious correlation between the consumed amounts of
reducing sugars of chicken meats stored at 25, 4 and -18℃ and
the mutagenicity of their basic layer extracts were observed(25
℃, r=0.96;4℃, r=0.96;-18℃, r=0.92, p<0.01), but not at
-30 and The basic layer extract of chicken meat juice
contained IQ-type mutagen including MeIQx, 4,8-DiMeIQx and PhIP.
The tendency of the contents were PhIP>MeIQx>4,8-DiMeIQx,
while those of mutagenic activities were MeIQx>4,8-DiMeIQx>
PhIP. The changing trend of IQ-type mutagen amounts coincided
with that of mutagenicity of basic layer extracts of chicken
meat juice and the tendency was 4℃>-18℃>-30≒-40℃>25℃.
Acid layer extract, i. e. Maillard reaction products (MRPs) of
chicken meat juice showed no toxicity as well as mutagenicity,
and inhibited the mutagenicity of indirect mutagen-IQ in a dose
dependent manner in the order of 4℃>-18℃>-30≒-40℃>25℃.
Besides, MRPs also possessed antioxidative activity, reducing
power, chelating ability of copper and iron ions and scavenging
ability of DPPH and hydroxyl radicals. MRPs in chicken meat
juice contained thiophenes, pyrazines, furans and thiazoles. The
tend

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