臺灣博碩士論文加值系統

本研究目的在探討鹽漬劑影響鴨肉肌紅蛋白含量、加熱條件和鴨肉製品發色關連性、鴨肉肌紅蛋白熱變性與其亞硝基化產物跟肌肉成分的發色促進作用之間相關性。整塊鴨胸肉分別以單獨或混合之食鹽、亞硝酸鈉鹽及抗壞血酸鈉鹽或混合鹽加以處理後，貯藏於溫度1~2℃，6天，分別以1.5%、3%和9%食鹽濃度處理後，其肌紅蛋白減少量分別是35%、60%和90%，顯示肌紅蛋白含量隨食鹽濃度增加而遞減。當1.5%食鹽預先和120ppm亞硝酸鈉鹽或0.2%抗壞血酸鈉鹽混合後，再與肉混合，發現其肌紅蛋白分解率之抑制程度比單獨添加1.5%食鹽之抑制要大。至於使用食鹽、亞硝酸鈉鹽及抗壞血酸鈉鹽三者混合之鹽漬劑，貯藏初期肌紅蛋白含量些許減少，爾後大致可穩定不變。同樣的實驗使用純粹水牛肌紅蛋白代替鴨肉之模擬水溶液系統，顯示出不同結果，肌紅蛋白不受食鹽影響，即使和其他鹽漬劑混合，原來之肌紅蛋白含量也都沒改變。還有純粹肌紅蛋白存在於鴨肉肌肉纖維中，一旦添加食鹽則肌紅蛋白含量在貯藏期間會顯著地降低，因此推測食鹽添加導致鴨肉肌紅蛋白分解是與其肌肉成分有關聯。
加熱溫度對於鹽漬肉發色率、亞硝酸鹽分解率和肌漿蛋白質變性率等影響，其結果如下：1. 製品發色率隨加熱溫度(45~80℃)昇高而提高，特別是在45~70℃；2. 肌漿蛋白質變性率隨加熱溫度之提高顯著地上昇，特別是在45~70℃有明顯的變化，顯示肌漿蛋白質變性率跟發色率有密切關係，即製品發色率愈高，肌漿蛋白質變性率也愈高；3.對每個加熱處理樣品的電泳pattern圖呈現出肌漿蛋白質的變性成分；4.肌漿蛋白質變性率受到加熱溫度之影響，加熱溫度在45~80℃之間，變性率會隨著溫度之提高而增加，尤其在60~70℃。而加熱溫度對發色率與亞硝酸鹽分解率之影響也類似。
在鴨肉成分中具有顯著促進鴨肉製品發色效果之肌漿低分子量的區分帶，檢討對肌紅蛋白的熱變性和對亞硝基化反應的影響。結果在肌漿低分子量區分帶和加熱變性過肌紅蛋白混合反應液中，添加亞硝酸鈉再經加熱使生成亞硝基肌紅蛋白之發色，其發色率比加熱變性後肌紅蛋白添加亞硝酸鈉鹽和肌漿低分子量區分帶後再加熱之反應液、肌紅蛋白與肌漿低分子量區分帶個別加熱過和亞硝酸鈉鹽混合再加熱之反應液等二者都來得高。即使試作鴨肉製品之實驗體，其肌紅蛋白熱變性和變性亞硝基肌紅蛋白生成之速度都有同樣傾向。即在鴨肉製品中使預熱之肌紅蛋白與添加之亞硝酸鈉鹽再經加熱，會使其肌紅蛋白亞硝基化。顯示出和一次加熱試作鴨肉製品之發色率有相同數值。從這些結果發現在鴨肉製品中，特別是肌漿低分子量區分帶所顯示之發色促進效果而推斷肌漿低分子量區分帶會促進肌紅蛋白的熱變性，使肌紅蛋白更容易亞硝基化。

The remarkable action of curing agents, heating temperature, low-molecular weight sarcoplasm for promoting the color formation of processed duck products were studied. Duck breast meat was treated with NaCl, NaNO2 and sodium ascorbate, separately or in combination. Myoglobin content decreased with increase in NaCl concentration and the decrease was about 35%, 60% and 90% at NaCl concentration of 1.5%、3% and 9%, respectively. 1.5% NaCl prevented myoglobin destruction, when previously mixed with 120ppm NaNO2 or 0.2% Na-ascorbate. Although decrease in myoglobin content was noted following application of a mixture of NaCl, NaNO2 and Na-ascorbate, it was essentially the same as that of the control. In a model solution containing the same curing agents as those applied to the duck meat, NaCl had no effect and myoglobin content remained constant. From the results, muscle constituents appear to act in concert with NaCl to bring about a decrease in myoglobin.
Effect of cooking on muscle constituents of duck products was examined. The results were (1) The color forming ratio increased with a rise in cooking temperature, especially at 45~70℃. (2) The ratio of nitrite decomposition was promoted by the retention time of cooking rather than the cooking temperature. (3) The SDS-PAGE patterns of each heat-treated sample exhibited the denatured components of sarcoplasmic proteins. (4) The denaturation ratio of sarcoplasmic proteins was enhanced by the cooking temperature in ranging from 45℃ to 85℃, especially at 60~70℃. The relationship among the color forming ratio, nitrite decomposition and the denaturation ratio of sarcoplasmic proteins were discussed.
The Nitrosation of denatured metmyoglobin was found to occur by heating after adding NaNO2 to MetMb preheated with the low-molecular weight sarcoplasm (LMS) fraction. The color forming ratio of myoglobin was noted to exceed that of a heated reaction mixture of Mb which alone had been preheated, NaNO2 and unheated or heated LMS fraction. In the case of duck products, the tendency for myoglobin to undergo denaturation by heat was essentially the same as that of the nitrosation of denatured myoglobin. In duck products, the color formation occurred by adding NaNO2 and heating following heat denaturation of myoglobin. Increase in color forming ratio with heating time showed the same trend as in duck products prepared by heating after curing. It thus appears that the action of LMS fraction for promoting the color formation may occur through acceleration of the heat denaturation of myoglobin, causing them to readily undergo nitrosation. Based on the above results, a possible pathway for the color formation in cooked cured duck products is discussed.

壹、前言………………………………………………………...……………1
貳、文獻回顧………………………………………………..……….………2
2.1 鴨隻種類及產業狀況…………………………..…….…..…………2
2.1.1鴨隻種類……………………………………..……..……………..2
2.1.2產業狀況…………………………………………..………...…….2
2.2本省鴨隻所面臨的問題……………….…………………...….……..3
2.3原料肉的選擇………………………………………………….…..…4
2.4肉品加工…………………………………………………………..….5
2.5添加物特性…………………………………………………………...6
2.5.1食鹽………………………………………………………………..6
2.5.2磷酸鹽………………………………………………………….….7
2.5.3亞硝酸鹽……………………………………………………….….8
2.5.4還原劑……………………………………………………………..9
2.6影響食肉保水性之因素……………………………………………10
2.7氧化酸敗的問題……………………………………………………11
2.8滾打及按摩…………………………………………………………12
參、實驗材料與方法……………………………………………………….14
3.1實驗流程…………………………………………………………….14
3.2實驗材料…………………………………………………………….15
3.3實驗方法…………………………………………………………….15
3.3.1亞硝基肌紅蛋白(NOMb)調製…………………………………15
3.3.2變性肌紅蛋白(MetMb)調製……………………………...……16
3.3.3亞硝基肌紅蛋白和變性肌紅蛋白的加熱處理……………..…16
3.3.4丙酮(75%)抽出法……………………………………………....16
3.3.5發色率測定………………………………………………….….16
3.3.6 顏色(L.a.b值)測定………………………………………….…17
3.4鹽漬劑和鴨肉肌紅蛋白含量關係………………………….………17
3.4.1目的…………………………………………………………..…17
3.4.2材料與方法……………………………………………………..18
3.5加熱條件和鴨肉製品發色相關性……………………….…………19
3.5.1原料製備及加熱條件…………………………………….…….19
3.5.2分析方法………………………………………………………..19
3.5.2.1 發色率…………………………………………………….19
3.5.2.2 亞硝基鹽分解率………………………………………….19
3.5.2.3 肌漿蛋白質變性率……………………………………….19
3.5.2.4 SDS-PAGE電氣泳動……………………………………...20
3.6鴨肉肌紅蛋白熱變性和其亞硝基化產物與促進肌肉成分發色作用三者之間的相關性……………………………………………….….24
3.6.1目的……………………………………………………………..24
3.6.2方法……………………………………………………………..25
3.6.2.1 肌漿低分子量區分帶和其反應液的製備……………......25
3.6.2.2 鴨肉製品調製……………………….…………………….25
3.6.2.3 發色率測定…………………….………………………….26
3.6.2.4 鴨肉製品肌紅蛋白溶解度和變性肌紅蛋白之發色程度之
測定…………………………...……………………….…..26
肆、結果與討論………………………………………………………….…28
4.1鹽漬劑和鴨肉肌紅蛋白含量關係…………………..……………...28
4.2加熱條件和鴨肉製品發色相關性……………………………….…38
4.2.1加熱溫度、加熱時間和製品發色的關係……………………..39
4.2.2加熱溫度、加熱時間和肌漿蛋白質變性的關係……………..41
4.2.3電氣泳動和蛋白質熱變性的成分相互關係…………………..44
4.3鴨肉肌紅蛋白熱變性和其亞硝基化產物跟肌肉成分發色促進作用
三者之間相關性…….……………………………....………………48
4.3.1各個反應液之發色率和加熱時間的相關性…………………48
4.3.2鴨肉製品發色率和加熱時間之間的關係……………………50
4.3.3鴨肉製品之肌紅蛋白的溶解度和加熱過肌紅蛋白的發色程
度……………………………………………………………….53
4.3.4再加熱鴨肉製品的發色率和加熱時間的相關性…………….53
伍、結論………………………………………………………………….…57
陸、參考文獻……………………………………………………………….60

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