跳到主要內容

臺灣博碩士論文加值系統

(18.207.132.116) 您好!臺灣時間:2021/07/29 21:29
字體大小: 字級放大   字級縮小   預設字形  
回查詢結果 :::

詳目顯示

我願授權國圖
: 
twitterline
研究生:許清其
研究生(外文):Ching-Chi Shu
論文名稱:灌水摻假之肉類品質檢測
論文名稱(外文):Detection of Adulteration of Water Injection in Meat
指導教授:陳明造陳明造引用關係
指導教授(外文):Ming-Tsao Chen
學位類別:碩士
校院名稱:大葉大學
系所名稱:生物產業科技學系
學門:生命科學學門
學類:生物科技學類
論文種類:學術論文
論文出版年:2007
畢業學年度:95
語文別:中文
論文頁數:70
中文關鍵詞:生鮮肉水分摻假
外文關鍵詞:Fresh meatwater adulteration
相關次數:
  • 被引用被引用:0
  • 點閱點閱:227
  • 評分評分:
  • 下載下載:0
  • 收藏至我的研究室書目清單書目收藏:0
台灣許多肉商為了增加屠體和生鮮肉的重量以獲得不當利益,因此對屠體和生鮮肉作灌水的處理。本實驗主要探討對豬肉經過灌水摻假後的物化特性,實驗中使用豬的背最長肌注射10%(A)、20%(B)、30%(C)肉重之去離子水和10%肉重之10%(w/w)氯化鈉水溶液(D)和不做注射處理的對照組(E),於-20℃下冷凍48小時,再於4℃下解凍24小時,分析色澤、電導度、粗蛋白含量、解凍流失率組織結構的變化。另外,快速檢測的方法為使用觸碰與濾紙貼壓法來檢測肉品是否有摻雜水分。結果顯示在冷凍前和解凍後C組的L值均最高,粗蛋白含量為E>D>A>B>C,豬肉和豬肉滴液的電導度大小為D>E>A>B>C,組織切片觀察方面,經過注射處理的纖維組織結構有明顯的多處斷裂,而對照組組織纖維較完整;快速檢測法的結果發現用手指觸摸發現對照組(E)和注射氯化鈉溶液(D)的肉會有黏性,注射水之各組則沒有,當以濾紙覆蓋肉之表面,再以1Kg重物壓在濾紙上三秒後發現,B及C組之濾紙有顯著增重(p<0.05),且除E及D組外其他各組之濾紙都有明顯的渲染。
In Taiwan ,some butchers intend to increase the weight of carcass or raw meat to get more economical profits. Therefore, some butchers try to add water into meat. The objective of this study was to investigate the change of some physico-chemical characteristics of the meat injected water for detection of adulteration. In experiment, Longissimus dorsi muscle of pork was injected with 10%(A), 20%(B), and 30%(C)meat weight of water, 10% meat weight of 10%(w/w)NaCl and control(E)(without injection water), then frozen at -20℃ for 48 hr and thawed at 4℃ for 24 hr. Color, conductivity, crude protein content and drip loss of the meat samples were determined. The microstructure of muscle tissue from all treatments were also studied. In addition, the finger-touching and filter paper pressing were used to detect the water adulteration compensatorily. The result indicate the group C had the highest in L-value both before freezing and after thawing among the treatments. The crude protein contents were found in the descending order as follows: E>D>A>B>C, and the conductivity values of the meat samples and drips were D>E>A>B>C in the descending order. The microstructure of muscle tissue from the meat injected water was showing disrupture of fibers, but the control was not. For the quick detection method, it was sticky for the control and brine injected samples, while the water injected samples was not when touched by fingers. It was also found that the filter paper was smeared and moisten for the water injected meat samples when the filter paper was pressed on the meat surface for 3 seconds, but not found in the control and salt solution injected meat.
目錄

封面內頁
授權書iii
中文摘要iv
英文摘要v
誌謝vi
目錄vii
圖目錄x

1.緒言1
2.文獻回顧2
2.1影響肉品品質的因素2
2.1.1屠前因素2
2.1.1.1緊迫因素2
2.1.1.2遺傳因素2
2.1.1.3年齡因素3
2.1.1.4性別因素3
2.1.2.屠後因素3
2.1.2.1屠後僵直3
2.1.2.2冷收縮和熱僵直4
2.1.2.3僵直對肉品的影響5
2.1.2.4電刺激5
2.1.2.5僵直解除和熟成5
2.2食肉的理化性質6
2.2.1 pH6
2.2.2保水力6
2.2.3色澤7
2.3 食肉的冷凍處理10
2.3.1冷凍的速率10
2.3.2冷凍引起肉質改變的原因12
2.3.3冷凍對食肉的影響12
2.3.3.1保水力12
2.3.3.2色澤13
2.3.3.3解凍流失率13
2.3.3.4肌肉組織13
2.4氯化鈉對生鮮肉的影響15
2.4.1保水力15
2.4.2色澤15
2.4.3微生物15
3.材料與方法17
3.1.材料17
3.2.材料處理17
3.3儀器設備19
3.4藥品19
3.5水分含量測定20
3.6解凍流失率21
3.7肉色測定21
3.8粗蛋白含量22
3.8.1粗蛋白計算公式23
3.8.2 NaOH力價標定方法23
3.8.3混合指示劑24
3.9.電導度測定24
3.10肌肉切片及蘇木紫和伊紅染色25
3.11快速檢測法26
3.11.1觸摸法26
3.11.2濾紙貼壓法26
3.12統計分析與繪圖27
4.結果與討論28
4.1解凍流失率之測定28
4.2.色澤30
4.3粗蛋白含量34
4.4電導度測定36
4.5組織冷凍切片觀察39
4.6觸摸法44
4.7濾紙貼壓法46
5.結論48
參考文獻50
附錄54
參考文獻
1.包桂宗。1983。肉類的製造與食品機具。國興出版社。
2.林烈進。1996。屠宰後豬肉品質特性與熱性質特性之研究。碩士論文。國立中興大學。畜產學研究所。台中。
3.陳明造。1991。鮮肉的性質與管理。淑馨出版社。
4.陳明造。1995。畜產加工。三民書局。
5.陳明造。1997。肉品加工理論與應用,第256-258 頁。藝軒圖書出版社。台北市。
6.陳義弦。2004。鹽水注射對溫體去骨里脊豬排之物性及生化性狀之研究。碩士論文。國立屏東科技大學。畜產系。屏東
7.曾昭賓。2006。健康豬肉與病死豬肉生化特性之探討比較。碩士論文。私立大葉大學。生物產業科技學系。彰化。
8.彭清勇。2000。鮪魚肌肉中氧化肌紅蛋白還原對肌肉色澤之影響。博士論文。國立海洋大學。食品科學系。台北。
9.潘湘武。1990。雞肉筋蛋白(Chicken surimi)之試製其特性之研究。碩士論文。國立中興大學。畜牧學研究所。台中。
10.賴滋漢、柯文慶、金安兒。1984。 新鮮豬肉液態氮冷凍的研究. 農林學報。33(2);23-38。
11.Adams, K. D., 1977. Effects of electrical stimulation and high temperature pre-rigor conditioning on myofibrillar protein of bovine muscle. M. S. Thesis. Texas A & M University, College Station, Texas 77843.
12.Arihara, K., Cassens, R. G., Greaser, M. L., Luchansky, J. B. and Mozdziak, P. E. 1995. Localization of metmyoglobin-reductase enzyme NADH-cytochrome b5 reductase) system components in bovine skeletal muscle. Meat Sci. 39 :205-213.
13.Belton, P. S., K. J. Packer and T. E. Southon. 1987. Cl nuclear magnetic resonance studies of the interaction of chloride ions with meat in the presence of tripolyphosphate. J. Sci. Food Agric. 40:267-275.
14.Brewer, M. S., B. K. Rostogi, L. Argoudelis, and G. K. Sprouls. 1995. Sodium lactate/sodium chloride effects on aerobic plate counts and color of aerobically packaged ground pork. J. Food Sci. 60:58-62.
15.Cecchi, L. A., D. L. Huffman, W. R. Egbert, and W. R. Jones. 1988. Chemical and physical characteristics of beef chunk muscles: Effect of electrical stimulation, hot boning and high temperature conditioning. J. Food Sci. 53:411-415.
16.Cross, H. R.; Durland, P. R. and Seideman, S. C. 1986. Sensory quality of meat. In "Muscle as Food", Ed. by Bechtel, P. J., Pub. by Academic Press, Inc.New York, Sydney, pp. 279-288.
17.Dutson, T. R., G. C. Smith, and Z. L. Carpenter, 1980b. Lysosomal enzyme distribution in electrically stimulated ovine muscle. J. Food Sci. 45:1097
18.Ebashi, S. and Endo, M. 1968. Calcium and muscle contraction. Prog. Biophys. Mol. Biol. 18:123.
19.Fernandez, X., and E. Tornberg. 1994. The influence of post-mortem temperature and differing ultimate pH on the course of rigor and ageing in pig longissimus dorsi muscle. Meat Sci. 36:345-363.
20.Geesink, G. H., A. D. Bekhit, and R. Bickerstaffe. 2000. Rigor temperature and meat quality characteristics of lamb longissimus muscle. J. Anim. Sci. 78:2842-2848.
21.Honikel, K. O., P. Roncales, and R. Hamm. 1983. The influence of temperature on shortening and rigor onset in beef muscle. Meat Sci. 8:221-241.
22.Honikel, K. O. 1987. The water binding of meat. Fleischwirtsch 67:1098-1100.
23.Huffman, D. L., A. M. Ly and J. C. Cordray. 1981. Effect of salt concentration on quality of restructured pork chops. J. Food. Sci. 46:1563.
24.Karol O. H. 1988. The water binding of meat. Fleischwirtsch international(1):14-22
25.Kim, C. J., K. O. H. Honikel, R. Hamm, and P. Roncales. 1986. Sarcomere shortening of prerigor muscles and its influence on drip loss. Meat Sci. 16:267-282.
26.Koohmaraie, M. 1996. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Sci. 43:193-201.
27.Koohmaraie, M., M. E. Doumit, and T. L. Wheeler. 1996. Meat toughening does not occur when rigor shortening is prevented. J. Anim. Sci. 74:2935-2942.
28.Lewis, D. F., K. H. M. Groves and J. H. Holgate. 1986. Action of polyphosphates in meat products. Food Microstr. 5:53.
29.Mandigo, R. W. and A. M. Booren. 1981. Restructured meats. p. 44.Pro. Nat’l. Beef Grading Conf., Ames, IA.
30.Medynski, A., E. Pospiech, and R. Kniat. 2000. Effect of various concentrations of lactic acid and sodium chloride on selected physico-chemical meat traits. Meat Sci. 55:285-290.
31.Miller, A. J., S. A. Ackerman and S. A. Palumbo, 1980. Effect of frozen storage on functionality of meat for processing. J. Food Sci. 45 : 1466-1471.
32.Nusbaum, R. P., J. G. Sebranek, D.G. Topel and R.E. Rust, 1983.Structural and palatability relationships in frozen ground beef patties as a function of freezing treaments and product formulation. Meat Sci. 8:135.
33.Offer, G., and J. Trinick. 1983. On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Sci. 8:245-281.
34.Park, J. W., T. C. Lanier, Y. T. Keeton and D. D. Hamann, 1987. Use of cryoprotectants to stabilize functional properties of prerigor salted beef during frozen storage. J. Food Sci., 52 (3) : 537-542.
35.Rees, M. P., G. R. Trout, and R. D. Warner. 2003. The influence of the rate of pH decline on the rate of ageing for pork.Ⅰ: interaction with method of suspension. Meat Sci. 65:791-804.
36.Sonaiya, E. B., J. R. Stouffer, and D. H. Beerman,1982. Electrical stimulation of mature cow carcasses and its effect on tenderness,myofibril protein degradation and fragmentation. J. Food sci. 47:889.
37.Torres, E., A. M. Pearson, J. I. Gary, A. M. Booren and M. Shimokomaki. 1988. Meat Sci. 23:51.
38.Trout, G. R. 1989. Color and bind strength of restructured pork chops : Effect of calcium carbonate and sodium alginate concentration. J. Food Sci. 54:1466-1470.
39.Trout, G. R. 1989. Variation in myoglobin denaturation and color of cooked beef, pork and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate and cooking temperature. J. Food Sci. 54:536-540.
40.Topel, D. G., Bicknell, E. J., Preston, K. S., Christian, L. L. and Matsushima, C. Y. 1968. Porcine stress syndrome. Mod. Vet. Prac. 49:40.
41.Watabe, S., Hwang, G. C., Ushio, H., Hatae, K., Yamanaka, H. and Hashimoto, K. 1990. Acceleration of physicochemical change in carp muscle by washing in either chilled or heated water. J. Food Sci. 55:674-677, 692.
42.Yang Tom C, S. 1987. Freeze-texturized maine shrimp protein extract. J. Food Sci. 52 (3) : 601-608
43.Yokotsuka, T., Takimoto, and Izuka, S. 1955. Studies on the analytical method of total nitrogen in soy sauce by Kjedahl method. Seasoning Sci. 13:9
QRCODE
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                                                               
第一頁 上一頁 下一頁 最後一頁 top