臺灣博碩士論文加值系統

本實驗的目的是以不同氯化鈉添加量（0％、0.25％及0.5％）配合使用五種不同來源的膠類（Alginate、carrageenan、CMC、gelatin及guar bean gum）為結著劑，利用膠類與碳酸鈣（CaCO3）結合後所形成的網狀結構，使產品在未加熱之前達到結著的目的，以完成重組原料肉製備，並探討在不同氯化鈉處理下產品重組結果的表現，以及產品官能品評結果與產品質地描述分析的關係。
研究結果顯示，膠類與鈣鹽結合後仍可以保有部份原本膠類的特性，而利用膠類與碳酸鈣所形成的網狀結構，可以使重組原料肉產品擁有良好的結著表現。在外觀上，解凍之後的膠類與碳酸鈣處理的產品擁有良好的結著評分。在破裂試驗（Breaking test）中，膠類與碳酸鈣的處理可以顯著（p<0.05）增加產品的破裂強度（Strength）、破壞應力（Breaking intension）及膠性（Jelly），但0.25％氯化鈉的添加則會顯著（p<0.05）的降低其破裂強度、破壞應力及膠性。蒸煮之後，膠類的添加可以顯著（p<0.05）的降低蒸煮失重，而且氯化鈉的添加可以使膠類產品的蒸煮失重有減少的趨勢（p>0.05）。在產品的質地描述分析（Texture profile analysis）上，膠類處理的產品，其硬度以carrageenan及gelatin的處理顯著（p<0.05）較高，且與對照組沒有差異。在官能品評中也呈現了相同的結果。產品咀嚼性的官能品評結果則顯示各處理間並沒有顯著差異（p>0.05），但carrageenan有較佳的趨勢。在質地描述分析上是以對照組、carrageenan及gelatin有顯著（p<0.05）較高的硬度及咀嚼性。氯化鈉的添加對質地描述分析上的影響是會顯著（p<0.05）的增加產品的硬度，但對咀嚼性沒有影響。所有膠類的處理在總接受性上並無差異。

The purpose of this experiment was to use the net-work conformation forming ability from different gums( alginate, carrageenan, CMC, gelatin, and guar bean gum) combining with calcium ion( calcium carbonate) to study the binding properties of restructured pork chops with the addition of different NaCl percentage( 0%, 0.25%, and 0.5%) before heating. The effects of different addition of NaCl percentage and gums on the appearance, instrumental analysis, and sensory evaluation of restructured pork chops were also discussed.
The gums have some general properties( eg. the products treated with gums have more moisture percentage ( p<0.05) in proximate analysis) after reacted with calcium ion. The net-work conformation formed from gums and calcium ion provides a good binding force to the restructured pork chops. The results indicated that the products treated with gums and calcium ion had better binding score in appearance than control (treated with 1% NaCl and 0.1% polyphosphate) (p<0.05) before heating. In breaking test, the treatment of gums and calcium ion increased the strength, breaking intension, and and jelly, and among all gums treatment, the carrageenan and gelatin have the best results(p<0.05) in breaking test. But the addition of NaCl decreased the breaking force of the products, especially in the addition of 0.25% NaCl(p<0.05). After cooking, the treatment of gums had less cooking loss(p<0.05) than control, and the treatments with addition of NaCl had the same result( p>0.05). The control had a better result in texture profile analysis(p<0.05). Among different gums, carrageenan and gelatin have higher toughness and chewiness, and had no differences between control. The results from rheological analysis (texture profile analysis) were related to sensory evaluation. The addition of NaCl improved the toughness and chewiness of restructured pork chops in both rheological properties and sensory evaluation. The control, carrageenan, and gelatin had better score in hardness in sensory evaluation of restructured pork chops, and there were no differences among all gums(p>0.05) in overall acceptability.

壹、摘要
貳、前言
參、文獻回顧
一、重組肉的開發
二、黏著技術開發之緣起
三、肉品黏著之原理
四、肉用黏著劑的形式
五、膠類及其凝膠特性
六、膠類在食品添加上的應用
七、官能品評
肆、材料與方法
一、原料肉的使用
二、試藥
三、重組肉製作流程
四、分析項目
伍、結果與討論
一、一般成分分析
二、產品保存性分析
三、官能品評
陸、結論
柒、參考文獻
捌、英文摘要
玖、小傳

王家仁。1989。食品組織的官能檢查。食品工業21（4）：8-18。
林清銀。1991。食品黏著技術在肉品加工上的應用。現代肉品22：22-24。
吳淦安。1978。褐藻膠製備與品質改善。食品工業10（2）：31-33。
吳淑靜、柯文慶、賴滋漢。1997。食品添加物，黏稠劑：第254-271頁。富林出版社，台中市。
邱健人和魏琬櫻。1978。膠在食品工業上之應用。食品工業10（11）：36-42。
周宏農。1976。Algin之展望。食品工業8（12）：24-26。
周學明。1988。影響重組肉製品黏著強度的因素。雜糧與畜產213：10-14。
陳炯堂。1993。蛋白質與多醣類水溶液之不相容性。食品科學20（1）：9-20
陳明造。1987。肉品加工理論與應用。藝軒圖書出版社。台北。
陳怡宏。1996。Algin的性質與應用。食品工業28（7）：33-38。
張為憲。1994。高等食品化學。華香園出版社。台北。
張為憲。1995。食品化學。華香園出版社。台北。
郭煌林。1994。蛋白質與多醣類之交互作用在食品系統上之應用。食品工業26（10）：45-56。
姚念周。1993。感官評鑑的新認識。食品工業25（1）：38-42。
姚念周。1993。感官科學的應用。食品工業25（4）：66-69。
張桂琳。1971。天然膠在食品工業上之應用。食品工業3（8）：16-23。
張為憲，李敏雄，林慶文。1995。食品化學，華香園出版社。台北。
黃以珪，鄭淑文，蔣見美和蔡敬民。1987。以雞胸肉鹽溶性蛋白質為黏合劑製造低鈉鹽重組肉。食品科學14（1、2）：59-65。
游銅錫。1988。官能品評在食品香料發展研究上之應用。食品工業20（6）：15-25。
蔡震壽和譚永慧。1992。多醣類對吳郭魚鹽溶性蛋白質乳化特性的影響。食品科學19（3）：293-301。
Al-Joher, M. A. and A. D. Clarke. 1993. Effect of hot processing on the properties of restructured beef with algin/calcium binders. J. Muscle Food 4: 13-25.
A. O. A. C. 1986. “Office Methods of Analysis.” 14th ed. Association of Official Analytical Chemists, Washington, D. C.
Bernal, V. M., C. H. Smajda, J. L. Smith and D. W. Stanley. 1987. Interactions in protein/ polysaccharide/ calcium gel. J. Food Sci. 52(2): 1121-1125.
Boles, J. A. and P. J. Shand. 1997. Effect of comminution method and raw binder system in restructured beef. Meat Sci. 49(3): 297-307.
Boure, M. C. 1978. Texture profile analysis. Food Technol. 32: 62-66.
Brigham, J. E., M. J. Gidley, R. A. Hoffmann and C. G. Smith. 1994. Microscopic imaging of network strands in agar, carrageenan, locust bean gum and kappa carrageenan/locust bean gum gels. Food Hydrocolloids 8(3-4): 331-344.
Bullock, K. B., D. L. Huffman, W. R. Egbert, D. D. Bradford, W. B. Mikel and W. R. Jones. 1995. Nonmeat ingredients for low-fat ground beef patties. J. Muscle Food 6: 37-46.
Cardello, A. V., R. A. Segars, J. Secrist, J. Smith, S. H. Cohen and R. Rosenkrans. 1983. Sensory and instrumetal texture profile properties of flaked and formed beef. Food Microstructure 2: 119-133.
Chen, H. H., E. N. Chiu and J. R. Huang. 1997. Color and gel-forming properties of horse mackerel (Trachurus japonicus) as related to washing conditions. J. Food. Sci. 62(5): 985-991.
Chen, R. S. 1995. Restructured meat technology. Taiwan Sugar 42(1): 20-25.
Chin, K. B., J. T. Keeton, M. T. Longnecker and J. W. Lamkey. 1998. Functional, textural and microstructural properties of low-fat Bologna (model system) with a konjac blend. J. Food Sci. 63(5): 801-807.
Chin, K. B., J. T. Keeton, M. T. Longnecker and J. W. Lamkey. 1998. Loe-fat Bologna in model system with varying types and levels of konjac blends. J. Food Sci. 63(5): 808-813.
Clare, K. 1993. Algin. In: Whistler, R. L. and J. N. BeMiller. (Ed.). Industrial gums: polysaccharides and their derivatives. pp105-143. Academic Press, Inc. San Diego.
Clark , A. D., J. N. Sofos and G. R. Schmidt. 1988. Effect of algin/calcium binder levels on various characteristics of structured beef. J. Food Sci. 53(3): 711-713.
Cottrell, I. W. and P. Kovace. 1981. Alginate. In: Davidson, R. L. (Ed.). Handbook of water-soluble gums and resins. pp.2-42. McGraw-Hill Book Company. N. Y.
DeFreitas, Z., J. G. Sebranek, D. G. Olson and J. M. Carr. 1997. Carrageenan effects on salt-soluble meat proteins in model systems. J. Food. Sci. 62(3): 539-543.
DeFreitas, Z., J. G. Sebranek, D. G. Olson and J. M. Carr. 1997. Carrageenan effects on thermal stability of meat protein. J. Food. Sci. 62(3): 544-547.
Dickinson, E., E. Izgi and P. V. Nelson. 1993. Determination of protein foam stability from time-dependent pressure monitoring. Food Hydrocolloids 7(4): 307-318.
Ensor, S. A., J. N. Sofos and G. R. Schmidt. 1990. Effect of connective tissue on algin restructured beef. J. Food Sci. 55(4): 911-914.
Ensor, S. A., J. N. Sofos and G. R. Schmidt. 1990. Optimization of algin/calcium binder in restructured beef. J. Muscle Foods 1: 197-206.
Ensor, S. A., J. N. Sofos and G. R. Schmidt. 1991. Differential scanning calorimetric studies of meat protein-alginate mixture. J. Food Sci. 56(1): 175-179.
Ernst, E. A., S. A. Ensor, J. N. Sofos and G. R. Schmidt. 1989. Shelf-life of algin/calcium restructured turkey products held under aerobic and anaerobic condition. J. Food Sci. 54(5): 1147-1154.
FDA. 1978. “Bacteriological Analytical Manual.” Association of Official Chemists. Washington, D. C.
Foegeding, E. A. and S. R. Ramsey. 1986. Effect of gum on low-fat meat batters. J. Food Sci. 51(1): 33-36.
Foegeding, E. A. and S. R. Ramsey. 1987. Rheological and water-holding properties of gelled meat batters containing lota carrageenan, kappa carrageenan or xanthan gum. J. Food Sci. 52(3):549-553.
Gomez-Guillen, M. C. and P. Montero. 1996. Addition of hydrocolloids and non-meat protein to sardine (Sardina pilchardus) mice gels: effect of salt concentration. Food Chem. 56(4): 421-427.
Jellinek, M. 1991. General testing conditions In: Sensory evaluation of food: theory and practice. pp.23-36. Ellis Horwood. England.
Johnson, R. C. J. R. Romans, T. S. Muller, W. J. Costello and K. W. Jones. 1990. Physical, chemical and sensory characteristics of four types of beef steaks. J. Food Sci. 35(5): 1264-1267.
Johnson, R. C. T. S. Muller, J. R. Romans, W. J. Costello and K. W. Jones. 1990. Effect of algin/calcium and adipic acid concentration on muscle-juncture formation. J. Food Sci. 55(4): 906-910.
Kuraishi, C., J. Sakamoto, K. Yamazaki, Y. Susa, C. Kuhara and T. Soeda. 1997. Production of restructured meat using microbial transglutaminase without salt or cooking. J. Food Sci. 62(3): 488-490.
Kamdem, K. A. T. and J. Hardy. 1995. Grinding as a method of meat texture evaluation. Meat Sci. 39: 225-236.
Lapasin, R. and S. Pricl. 1995. The polysaccharides: sources and structures. In: Rheology of industrial polysaccharides: theory and applications. pp.1-118. Blackie Academic and Professional. London.
Lin, K. W. and J. T. Keeton. 1998. Textural and physicochemical properties of low-fat, precooked ground beef patties containing carrageenan and sodium alginate. J. Food Sci. 63(4): 571-574.
Means, W. J., A. D. Clark and J. N. Sofos. 1987. Binding, sensory and storage properties of algin/calcium structured beef steaks. J. Food Sci. 52(2): 252-256.
Means, W. J. and G. R. Schmidt. 1986. Algin/calcium gel as a raw and cooked binder in structured beef steaks. J. Food Sci. 51(1): 60-65.
Meullenet, J. F., B. G. Lyon, J. A. Carpenter and C. E. Lyon. 1998. Relationship between sensory and instrumental texture profile attribute. J. Sensory Studies 13(1): 77-93.
Mohamed, S. B. and G. Stainsby. 1983. Ability of various proteins to form thermostable gels with propylene glycol alginate. Food Chem.13: 241-255.
Morris, V. J. 1986. Gelation of polysaccharides. In: Mitchell, J. R. and D. A. Ledward (Ed.). Functional properties of food macromolecules. pp121-170. Elsevier Applied Science Publishers. London.
Muller, T. S., R. C. Johnson, W. J. Costello, J. R. Romans and K. W. Jones. 1991. Storage of structured beef steakettes produced with algin/calcium/adipic acid gel. J. Food Sci. 56(3): 604-606.
Ocio, U., S. M. Fiszman, F. Gasque, M. Rodrigo and A. Martinez. 1997. Development of a restructured alginate food particle suitable for high temperature-short time process validation. Food Hydrocolloids 11(14): 426-427.
Ockerman, M. W. 1985. Quality Control of Post Morterm Muscles. Tissue.” The Dept. of analysis Science, the Ohio State Univ, Columbus, Ohio.
Petsinger, D. C. and A. D. Clarke. 1992. Effects of adding turkey skin and sodium salts to other binding adjuncts used for restructured turkey patties. J. Muscle Food 3: 141-149.
Rourke, T. J., A. D. Clarke, M. E. Bailey and H. B. Hedrick. 1997. Ionic interactions in algine/calcium/myofibrillar protein gels. J. Muscle Food 8: 33-46.
Rourke, T. J., A. D. Clarke and J. E. Meyer. 1992. Microwave cooking of restructured pork roasts. J. Muscle Food 3: 243-251.
SAS Ins. Stat. Anal. System. 1994. SAS Procedure Guide for Personal Computer. Version 6.2th ed. SAS Institute Inc. Cary, NC. USA.
Sanderson, G. R. 1981. Polysaccharides in food. Food Technol. 35: 50-57.
Schmidt, G. R. 1984. Processing effect on meat product microstructure. Food Microstructure 3: 33-39.
Shand, P. J., J. N. Sofos and G. R. Schmidt. 1993. Properties of algin/clacium and salt/phosphate structured beef rolls with added gums. J. Food Sci. 58(6): 1224-1230.
Stainsby, G. 1980. Proteinaceous gelling system and their complexes with polysaccharides. Food Chemistry 6: 3-14.
Thomas, W. R. 1997. Carrageenan. In: Imeson, A. (Ed.). Thicking and gelling agents for food. pp50. Blackie Academic and Professional. London.
Todd, S. L., F. E. Cunninfham, J. R. Claus and J. R. Schwenke. 1989. Effect of dietary fiber on the texture and cooking characteristics of restructured pork. J. Food Sci. 54(5): 1190-1192.
Tolstoguzov, V. B. 1991. Functional properties of food protein and role of protein-polysaccharide interaction. Food Hydrocoll. 4(6): 429.
Ward-Smith, R. S., M. J. Hey and J. R. Mitchell. 1994. Protein-polysaccharide interactions at the oil-water interface. Food Hydrocolloids8(3-4): 309-315.
Wielings, W. C. 1983. Application of gum-based stabilization system. In: Phillips, G. O., D. J. Wedlock, and P. A. Williams (Ed.). Gums and stabilisers for the food industry 2: applications of hydrocollods, pp.251-284. Pergamon Press. Oxford.
Yalpani, M. 1988. Properties. In: Polysaccharides: syntheses, modification and structure/property relations. pp.83-132. Elsevier. Amsterdam.
Xiong, Y. J. and S. P. Balanchard. 1993. Viscoelastic properties of myofibrillar protein-polysaccharide composite gels. J. Food Sci. 58(1):164-167.