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

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