臺灣博碩士論文加值系統

雞肉萃取液（雞精）長期以來被視為是恢復體能，補充營養的食補之一，雞精製造的原料一般是以白色肉雞為主，以台灣土雞及烏骨雞製造雞精，其品質是否與白色肉雞有所差異，有待進一步之探討。本研究即在探討三種雞肉原料（白色肉雞、台灣土雞及烏骨雞）與不同之萃取方法（高溫短時間115℃，5hr萃取法、低溫長時間95℃，15hr萃取法、鳳梨酵素（Bromelain 50℃，15hr，pH7.0）酵素水解法及配合115℃，3hr加熱萃取及Bromelain 50℃，10hr酵素水解法），對所製成雞肉萃取液之一般組成分、分子量分佈、游離胺基酸含量、核酸含量及感官品評之影響，並嘗試添加2％β-環糊精去除萃取液之不良風味，以期能提高消費者之接受性。
結果顯示，各萃取液在分子量3000∼5000者為主要鮮味或旨味貢獻之物質。酵素水解法所得萃取液之一般游離胺基酸含量最高，雞種上則以烏骨雞含量較多。生理胺基酸以低溫長時間萃取法所得萃取液含量較高，雞種上則以烏骨雞含量較多。苦味及甜味胺基酸以酵素水解法所得最高，其中苦味胺基酸以烏骨雞含量較多，甜味胺基酸以台灣土雞含量較高。5’-核酸以低溫長時間萃取法所得含量較高，雞種上以烏骨雞含量較多。高溫短時間萃取法及低溫長時間萃取法之感官品評總接受性最高，酵素水解法所得萃取液因具明顯苦味而接受性不佳。
在配合加熱萃取及酵素水解法之結果顯示，先經酵素水解再加熱萃取法所得雞肉萃取液具有較明顯之苦味。先酵素水解再加熱萃取法所得萃取液之一般游離胺基酸含量較高，雞種上以烏骨雞含量較多。生理胺基酸則以先加熱萃取再酵素水解法所得萃取液含量較高，雞種上以烏骨雞含量較多。苦味與甜味胺基酸以先酵素水解再加熱萃取法所得萃取液含量較多，雞種上皆以白色肉雞有較高含量。5’-核酸以先加熱萃取再酵素水解法所得萃取液含量較高，雞種上以烏骨雞含量較多。感官品評以先加熱萃取再酵素水解所得萃取液之總接受性較高，雞種上以白色肉雞接受性最好。白色肉雞經先加熱萃取再酵素水解法所得萃取液經添加2％ β-環糊精處理後，其分子量分佈與未添加β-環糊精處理之控制組無明顯差異。添加β-環糊精者其游離胺基酸含量、苦味與甜味胺基酸含量及5’-核酸含量皆較控制組為低，但能去除萃取液之苦味，並相對使甜味感受性增加，感官品評總接受性上較控制組有所提升。

Chicken extracts ( Essence of chicken ) has long been regarded as health food for its energy-recovery, nutrition-fortify properties. Chicken extracts is generally made from broiler, however, the use of Taiwan country chicken and silkie in the manufacture of chicken extracts needs to be clarified for quality difference of the chicken extracts. The aim of this study was to investigate the effect of chicken meat materials ( broiler, Taiwan country chicken and silkie ) and various extraction methods ( High temperature short time extraction, 115℃, 5hr; Low temperature long time extraction, 95℃, 15hr; Enzyme hydrolysis, bromelain, 50℃, 15hr, pH7.0; Combined heat extraction and enzyme hydrolysis, 115℃,3hr→ bromelain, 50℃, 10hr ) on the composition, molecular weight distribution, free amino acids and nucleotides contents, and sensory characteristics of the chicken extracts. The use of 2% β-cyclodextrin on the removal of off-flavor of chicken extracts was also studied.
Results showed that the components ( M.W. 3000~5000 ) of the chicken extracts are responsible for the taste of the extracts. For extraction method, enzyme hydrolysis produced the highest amount of free amino acids, bitter and sweet amino acids, while low temperature long time extraction produced the highest amount of physiological free amino acids and 5’-nucleotides. For meat material, silkie produced the highest amount of free and physiological amino acids, bitter amino acids and 5’-nucleotide, while Taiwan country chicken produced the highest amount of sweet amino acids. Results on sensory evaluation revealed that chicken extracts manufactured from heat extraction exhibited better overall acceptability than that from enzyme hydrolysis, this was due to an apparent bitterness generated on enzyme-hydrolyzed chicken meat.
For broiler meat, enzyme hydrolysis followed by heat extraction produced apparent bitterness, more free amino acids and higher amount of bitter and sweet amino acids, while heat extraction followed by enzyme hydrolysis produced higher amount of physiological amino acids, 5’-nucleotides and better sensory overall acceptability. For chicken meat material, silkie contains higher amount of free amino acids, physiological amino acids, and 5’-nucleotides in the chicken extracts from the combination of heat extraction and enzyme hydrolysis. Sensory evaluation revealed that chicken extracts manufactured from heat extraction followed by enzyme hydrolysis exhibited better overall acceptability than that from enzyme hydrolysis followed by heat extraction, especially in broiler meat. The addition of 2% β-CD decreased the amount of free amino acids, bitter and sweet amino acids and 5’-nucleotides, but removed the bitterness and increased the sweetness of the chicken extracts manufactured from heat extraction followed by enzyme hydrolysis of broiler meat. No difference on molecular weight distribution of chicken extracts was observed.

中文摘要 ………………………………………………………Ⅰ
英文摘要 ………………………………………………………Ⅲ
誌謝 ……………………………………………………………Ⅴ
目錄 ……………………………………………………………Ⅵ
表次 ……………………………………………………………Ⅸ
圖次 ……………………………………………………………ⅩⅢ
壹、前言 ………………………………………………………1
貳、文獻回顧 …………………………………………………3
一、雞肉的一般組成分 ……………………………………3
（一）白色肉雞 …………………………………………3
（二）台灣土雞 …………………………………………4
（三）烏骨雞 ……………………………………………6
二、肉類蛋白質的萃取與利用 ……………………………10
（一）蛋白質之水解 ……………………………………10
（二）常見之蛋白質水解酵素種類 ……………………11
（三）天然調味料 ………………………………………13
三、蛋白質水解物的呈味性 ………………………………18
（一）胺基酸的呈味性 …………………………………19
（二）胜的呈味性 ……………………………………19
（三）核酸的呈味性 …………………………………23
（四）蛋白質水解物之個別呈味性介紹 ………………24
（五）蛋白質水解液苦味的去除 ………………………30
四、雞肉之風味與雞肉水解抽出物之成分 ………………34
（一）雞肉之風味 ………………………………………34
（二）雞肉水解抽出物之成分 …………………………35
五、胺基酸、核酸與胜及其生理生化功能 …………39
（一）胺基酸及其生理生化功能 ………………………39
（二）核酸及其生理生化功能 ………………………41
（三）胜及其生理生化功能 …………………………43
六、環糊精之簡介 …………………………………………44
（一）環糊精之一般性質 ………………………………44
（二）β-CD之安全性 …………………………………45
（三）β-CD包接方法 …………………………………50
（四）β-CD於食品加工之應用 ………………………51
參、研究目的 …………………………………………………56
肆、材料與方法 ………………………………………………57
第一部分
一、實驗材料 ………………………………………………57
二、不同萃取方式製備雞肉萃取液 ………………………57
三、分析與測定 ……………………………………………61
第二部分
一、實驗材料 ………………………………………………66
二、配合加壓加熱萃取與酵素水解法製備雞肉萃取液 …66
三、分析與測定 ……………………………………………68
第三部分
一、 實驗材料 ………………………………………………68
二、配合加壓加熱萃取與酵素水解法製備雞肉萃取液並以β-環狀糊精去 除不良風味 ……………………………68
三、分析與測定 ……………………………………………70
伍、結果與討論
第一部分、不同萃取方式對不同雞肉原料所得萃取液組成分之影響 ………………………………………72
第二部分、配合加熱萃取及酵素水解法對不同雞肉原料所得萃取液組成分之影響 ………………………108
第三部分、添加β-環糊精去除以白色肉雞混合不同萃取方式所製備雞肉萃取液之不良風味 ……………140
陸、結論 ………………………………………………………167
柒、參考文獻 …………………………………………………170

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