臺灣博碩士論文加值系統

本試驗飼養 18 頭努比亞 （Nubian） 閹公羊，分成三組，每組 6 頭，分別添加不同量 （0 %、2.5 % 和 5.0 %） 之大豆油，羊初始平均重量為 40 kg，以圈飼的形式進行肥育5 個月，使羊總平均重量為 60 kg，每組逢機屠宰 5 頭，取後腿 （goat leg） 部位以絞肉機予以絞碎，為羊後腿絞肉 （ground goat leg），分析其基本成分，其餘放入真空袋中先抽真空，再用純度 99.5％ 以上的 CO 充氣，分別在 2℃ 及 25℃ 下反應 30 分鐘後，以 PVC（polyvinylchloride） 膜進行包裝，在 2℃ 恆溫冷藏箱下貯藏 0、2、4、6 及 8 天分析飼糧中添加不同大豆油之羊後腿絞肉，在不同溫度下與一氧化碳接觸及貯藏時間對絞肉之一氧化碳殘留量、煮後一氧化碳殘留量、pH 值、TBARS 值、色澤 （L*、a*、b*）、變性肌紅蛋白百分比及總生菌數的影響。研究結果發現，飼糧中添加不同大豆油濃度不會影響羊後腿絞肉之基本成分。5.0 % 大豆油組之 pH 值於貯藏期間些微低於控制組及 2.5 % 大豆油組，於第四天時顯著較低。TBARS 值及變性肌紅蛋白百分比高低順序為 2.5 % 大豆油組 > 控制組 > 5.0 % 大豆油組。色澤方面，2.5 % 大豆油組之 L* 值顯著低於控制組和 5.0 % 大豆油組，且各處理組隨貯藏時間的增加有下降的趨勢；2.5 % 大豆油組之 a* 值於貯藏第 2 天時顯著低於控制組及 5.0 % 大豆油組，其餘貯藏期間沒有顯著差異；b* 值為 5.0 % 大豆油組 > 控制組 > 2.5 % 大豆油組。貯藏第 0 、2 及 4 天時，5.0 % 大豆油組之ㄧ氧化碳殘留量顯著低於控制組和 2.5 % 大豆油組，第 6 及 8 天時，各處理組之ㄧ氧化碳殘留量皆沒有顯著差異。各處理組之起始菌數沒有顯著差異，貯藏期間總生菌數之高低順序為 5.0 % 大豆油組 > 控制組 > 2.5 % 大豆油組。樣品之 pH值、TBARS值及總生菌不受 CO 預處理的影響。在色澤方面，CO 處理組之 L*、a* 及 b* 值皆顯著高於控制組，但 CO 處理組之間沒有顯著差異。CO 處理組之變性肌紅蛋白百分比皆顯著低於控制組，於第 8 天時，CO-25-30 組之變性肌紅蛋白百分比顯著高於 CO-2-30 組。貯藏期間測得控制組羊肉未含有一氧化碳氣體，而 CO 處理組之一氧化碳殘留量皆隨貯藏時間的增加有減少的趨勢，且 CO-25-30 組之一氧化碳殘留量比 CO-2-30 組減少較快。CO 處理組加熱至 72℃ 後，一氧化碳殘留量皆有顯著減少，並隨貯藏時間的增加，其下降比例越高，CO-25-30 組於加熱處理後其一氧化碳殘留量比 CO-2-30 組減少較快。

Eighteen Nubian goats having an average live weight of 40 kg were randomly allocated into three groups. The goats of each group were fed three dietary added with 0 %, 2.5 %, and 5.0 % soybean oil. Five months passed away, they were at a mean live weight of 60 kg, then it was time to slaughter. Slices of goat leg were sampled from all goats at slaughter and grounded by meat mincer, then analyzed basic components of goat legs. The other goat legs were pretreated with over 99.5 % carbon monoxide（CO）at 2℃ and 25℃ for 30 minites, then packed with PVC（polyvinylchloride）film.The packed samples were stored at 2℃ for 0, 2, 4, 6 and 8 days, and studied their pH, thiobarbituric acid reactive substance（TBARS）, lightness（L* value）, redness（a* value）, yellow（b* value）, metmyoglobin %（met %）, uncooked and cooked of carbon monoxide residue of meat and total plate count（TPC）. The basic compositions of goat legs were not affected by the diets added with different concentration of soybean oil. The pH of 5.0 % soybean oil group was little lower than control and 2.5 % soybean oil group during storage but lower significantly at day 4. TBARS value and met % from high to low of all groups were 2.5 % soybean oil group > control > 5.0 % soybean oil group. L* value of 2.5 % soybean oil group was lower significantly than control and 5.0 % soybean oil group. L* value of all groups were decreased by storage time. The a* value of all groups had no significant different, but of 2.5 % soybean oil group was lower significantly than control and 5.0 % soybean oil group at day 2. The b* value of all groups were 5.0 % soybean oil group > control > 2.5 % soybean oil group. At day 0, 2 and 4 of storage, CO residue of 5.0 % soybean oil group was lower significantly than control and 2.5 % soybean oil group, but at day 6 and 8 all groups had no significant different. The initial TPC of all groups had no significant different. TPC of all groups from high to low during storage were 5.0 % soybean oil group > control > 2.5 % soybean oil group.The pH value, TBARS and TPC of all samples were not affected by pretreating with CO for 30 minites. About color, the L*, a* and b* value of the CO treatment were significantly higher than control, there were no significant difference between the CO treatment. Met % was significantly higher of CO treatment than control. At day 8, CO-25-30 group had significantly higher Met % than CO-2-30 group. During storage, it can’t measure any CO of control. CO residue of the CO treatment was decreased by storage time, and CO-25-30 group decreased more quickly than CO-2-30 group. CO residue of CO treatment were significantly decreased when heated to 72℃, and the decrease proporation became more by storage time. Besides, CO-25-30 group decreased more quickly than CO-2-30 group.

目錄………………………………………………………………..……Ⅰ
圖次…………………………………………………………………..…Ⅳ
表次……………………………………………………………………..Ⅵ
中文摘要………………………………………………………………..Ⅷ
英文摘要……………………………………………………………..…Ⅹ
壹、 前言……………………………………………..…………………1
貳、 文獻回顧………………………………………..…………………4
ㄧ、調氣包裝………………………………………..…………………5
（ㄧ）二氧化碳……………………………………...…………………5
（二）氮氣…………………………………………..…………………6
（三）氧氣…………………………………………..…………………6
（四）ㄧ氧化碳…………………………………..……………………7
二、肉品中的色素………………………………..……………………7
（一）肌紅蛋白…………………………………..……………………8
（二）氧合肌紅蛋白……………………………..……………………8
（三）CO 型肌紅蛋白…………………………..……………………9
（四）變性肌紅蛋白…………………………………..………………9
三、CO 對微生物之影響……………………………………………14
四、食品管制…………………………………………………………15
五、一氧化碳之毒性…………………………………………………16
六、勞工安全…………………………………………………………17
七、共軛亞麻油酸之結構及生物功效………………………………20
（一）抗癌作用………………………………………………………20
（二）預防心臟疾病及糖尿病………………………………………22
（三）免疫系統的影響………………………………………………22
（四）體脂肪的調節…………………………………………………23
八、共軛亞麻油酸之來源……………………………………………23
（一）反芻動物之瘤胃合成…………………………………………23
（二）反芻動物之脂肪及乳品中儲存………………………………25
九、影響乳脂中共軛亞麻油酸之因素………………………………26
（一）動物品種與年齡………………………………………………26
（二）飼糧與配方……………………………………………………26
（三）季節與放牧……………………………………………………27
参、 材料與方法…………………………………………………..……29
一、動物飼養與管理…………………………………………………30
二、試驗設計…………………………………………………………32
（1）試驗設計（一）……………………………………..…………32
（2）試驗設計（二）……………………………………..…………33
三、試驗方法………………………………………………….………34
（1）包裝材料……………………………………………..…………34
（2）分裝儲藏………………………………………………..………34
四、分析項目…………………………………………………………35
A、一般成份分析……………………………………….………… 35
1.水分………………………………………………….…………35
2.灰分…………………………………………….………………35
3.粗脂肪………………………………………….………………36
4.粗蛋白……………………………………….…………………37
B、化學分析項目……………………………………..……………38
1.酸鹼值…………………………………………………………38
2.硫巴比妥酸值……………………………………….…………38
3.色澤分析……………………………………………….………39
4.變性肌紅蛋白……………………………….…………………39
5.總生菌數…………………………………….…………………40
6.羊後腿絞肉之加熱處理………………….……………………40
7.羊後腿絞肉中ㄧ氧化碳殘留量……………….………………41
（a）CO 檢量線之製作…………………………………………41
（b）羊後腿絞肉中 CO 殘留量之測定………….……………42
（c）GC 測試條件的設定………………………………………42
五、統計分析…………………………………………………………43
肆、 結果與討論………………………………………………..………44
ㄧ、試驗 （一）………………………………………………………45
二、試驗 （二）………………………………………………………50
A、基本成分分析……………………………………………………50
B、酸鹼值……………………………………………………………50
C、硫巴比妥酸值……………………………………………………53
D、明亮度……………………………………………………………54
E、紅色度……………………………………………………………57
F、黃色度……………………………………………………………63
G、變性肌紅百分比…………………………………………………66
H、肉中一氧化碳殘留量……………………………………………70
I、總生菌數…………………………………………………………77
伍、結論………………………………………………………………80
陸、參考文獻…………………………………………………………83
圖次
頁次
圖一、肌紅蛋白之結構圖……………………………………………10
圖二、肌紅蛋白之立體結構圖………………………………………11
圖三、氧合肌紅蛋白之立體結構圖…………………………………12
圖四、肌紅蛋白、CO 型肌紅蛋白、氧合肌紅蛋白及變性肌紅
蛋白之間的化學變化…………………………………………13
圖五、亞麻油酸、cis-9, trans-11 之共軛亞麻油酸及 trans-10,
cis-12 之共軛亞麻油酸的結構………………………………21
圖六、cis-9, trans-11 共軛亞麻油酸生物氫化作用途徑……………24
圖七、試驗設計（一）………………………………………………32
圖八、試驗設計（二）………………………………………………33
圖九、一氧化碳濃度之檢量線………………………………………41
圖十、於 2℃ 下ㄧ氧化碳接觸時間 （各貯藏時間之平均值）
對羊後腿絞肉紅色度之影響…………………………………46
圖十一、於 2℃ 下ㄧ氧化碳接觸時間 （各貯藏時間之平均值）
對羊後腿絞肉硫巴比妥酸之影響…………………………47
圖十二、於 25℃ 下ㄧ氧化碳接觸時間 （各貯藏時間之平均值）
對羊後腿絞肉紅色度之影響………………………………48
圖十三、於 25℃ 下ㄧ氧化碳接觸時間 （各貯藏時間之平均值）
對羊後腿絞肉硫巴比妥酸之影響…………………………49
圖十四、貯藏期間飼糧中大豆油添加量對羊後腿絞肉酸鹼值影響---52
圖十五、飼糧中大豆油添加量 （各貯藏時間之平均值）
對羊後腿絞肉硫巴比妥酸值之影響………………………55
圖十六、一氧化碳接觸溫度 （各貯藏時間之平均值）
對羊後腿絞肉明亮度之影響………………………………56
圖十七、飼糧中大豆油添加量 （各貯藏時間之平均值）
對羊後腿絞肉明亮度之影響………………………………58
圖十八、貯藏時間對羊後腿絞肉明亮度之影響……………………59
圖十九、貯藏期間一氧化碳接觸溫度對羊後腿絞肉紅色度
之影響………………………………………………………60
圖二十、貯藏期間飼糧中大豆油添加量對羊後腿絞肉紅色度
之影響………………………………………………………62
圖二十一、一氧化碳接觸溫度 （各貯藏時間之平均值）
對羊後腿絞肉黃色度之影響……………………………64
圖二十二、貯藏期間飼糧中大豆油添加量對羊後腿絞肉黃色度
之影響……………………………………………………65
圖二十三、貯藏期間一氧化碳接觸溫度對羊後腿絞肉
變性肌紅蛋白百分比之影響……………………………67
圖二十四、飼糧中大豆油添加量 （各貯藏時間之平均值）
對羊後腿絞肉變性肌紅蛋白生成百分比之影響………69
圖二十五、貯藏期間一氧化碳接觸溫度對羊後腿絞肉
一氧化碳殘留量之影響…………………………………71
圖二十六、貯藏時間及ㄧ氧化碳接觸溫度對羊後腿絞肉
之一氧化碳殘留量影響…………………………………72
圖二十¬七、貯藏期間飼糧中大豆油添加量對羊後腿絞肉
一氧化碳殘留量之影響…………………………………74
圖二十八、貯藏時間對煮過羊後腿絞肉一氧化碳殘留量之影響…76
圖二十¬九、貯藏期間飼糧中大豆油添加量對羊後腿絞肉
總生菌之影響……………………………………………78
表次
頁次
表一、暴露於 CO 不同時間的最大 CO 濃度來預防HbCO
標準不超過 1.5%，包含體內 CO 產生的量………………18
表二、在不同CO濃度下生理反應將出現的不同狀況……………19
表三、實驗之飼糧配方及組成………………………………………31
表四、飼糧中大豆油添加量對羊肉之基本成分影響………………51
表五、貯藏期間飼糧中大豆油添加量對煮過羊後腿絞肉
一氧化碳殘留量之影響………………………………………75

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