臺灣博碩士論文加值系統

本研究分為兩部分，第一部分為取代組，是以Hi-maize 260抗性澱粉( Resistant starch ; RS )與市售燕麥粉( Oat powder；OT )之不同比例(2%、4%、6%)取代乳化肉丸中之豬背脂，第二部分為添加組，是以不同比例之市售大蒜粉(garlic powder ; G : 0.5%、1.0%、1.5%)與灰化牡蠣殼粉(Oyster shell powder ; OY : 0.5、1.0%)添加於乳化肉丸中，談討其對乳化肉丸之品質、感官特性、機能性及其營養價值之影響。
對照組是以75:25之原料肉與豬背脂比而成 ( C25 ) ，取代組方面結果顯示，以燕麥粉與抗性澱粉取代脂肪，基本成份分析顯示，取代後之組別，於熱量方面下降之現象，以OT6有顯著(p<0.05 )低於對照組，品質試驗中，添加燕麥粉與抗性澱粉後保水性有顯著(p<0.05)高於對照組，烹煮損失率顯著(p<0.05)下降，而pH值隨之添加量顯著(p<0.05)上升，另外，隨著取代量上升，硬度、膠著性、咀嚼性隨有顯著性(p<0.05 )的提高，但內聚性因燕麥粉取代呈現顯著性(p<0.05)下降，於儲存試驗中，4ºC冷藏14天冷藏試驗中，儲藏期間之pH值隨之上升，大多介於pH 6.4 ~ pH 6.7。TBARS與總生菌數測定，取代組與對照組無顯著(p<0.05)差異。而經-20ºC凍藏45天的凍藏試驗中色澤方面，L* 值以添加6% 之燕麥粉與抗性澱粉 (OT6； RS6) 經15天冷凍之後有較顯著性之增加(p<0.05 )， 但a* 與 b* 值於儲藏期間無顯著(p>0.05)性之變化。而各處理組於質地剖面分析中，以RS4(4% Resistant starch)與RS6組之內聚力有較明顯隨著儲存天數而降低，總生菌數試驗中，取代組方面，則以OT4與RS6較其他取代組低，但皆與對照組無顯著(p>0.05)性差異。
添加組方面，以大蒜粉與灰化牡蠣殼粉添加品，品質試驗中，大蒜粉添加於各項品質試驗中與對照組無顯著性差異，而灰化牡蠣殼之添加，有提升保水性亦有助於烹煮損失率之降低。經4ºC冷藏14天，大蒜粉級灰化牡蠣殼粉添加組TBARS值顯著性(p<0.05)的增加數率減緩。微生物方面，以大蒜粉添加組與OY1.0( 1.0 % Oyster shell powder)顯著低於對照組，儲存至第14天始有生菌數之檢出。凍藏試驗中，總生菌數試驗，除G1.0( 1.0% Garlic powder)組外各組均於第15天有生菌數之檢出，分別以G1.0與OY1.0為最低，其中G1.0組於第45天始有生菌數的檢出，總生菌數結果顯示，除冷凍因素外，大蒜粉與一定份量之灰化牡蠣殼粉添加下，有抑菌之功能，達到延長儲存期之效果。官能品評方面，各組與對照組於硬度皆無顯著性差異(p>0.05 )，但大蒜添加組，於色澤與風味有明顯高於對照組，而整體接受度更以大蒜粉添加組與RS2(2% Resistant starch)之分數與較為對照組相近。

This study was divided two parts, the first study is added different ratio (2%, 4%, 6%) of Hi-maize 260 resistant starch (RS) and oat powder (OT) substituting the pork backfat for the emulsified meatball. The second study is added different ratio garlic powder ( G ; 0.5%,1.0%,1.5%) and incinerated oyster shell powder ( OY ; 0.5,1.0%) to the emulsified meatball. Meat composition of both parts’ study for control group(C25) is 75 lean to 25% pork fat. The purpose of this study is to compare the previous treatments and control group (conventional meat ball) on the quality, sensory characteristics, functional and nutritional value. The results of two studies are shown as follow.
I. Substituting fat study: The result of calories concerns was shown that the OT group was significant lower (p<0.05) than control group. All added OT and RS groups was indicated significant higher (p<0.05) water binding than C25 group. Significant decreasing of increasing of pH value (p<0.05) were found with added substituting amount. In addition, the texture quality of hardness, gumminess, chewiness were also shown significant increasing with substituting amount. However, the cohesiveness was significant decreasing (p<0.05) for the oat powder group. The pH value of shown between 6.4~6.7 is found increasing during the 4 ºC storage up to 14 days. No significant different of TBARS and total microbial count were found among all treatments with C25 group. At 15 days of -20 ºC frozen storage, the group of OT6 and RS6 were shown significant increasing (p<0.05) on L* value but no significant (p>0.05) on a* and b* value compared C25 group. The cohesiveness of texture was found significant reducing with time. Regarding to the total microbial count, the group of OT4 and RS6 were lower than all other substituting groups, but all of them were no significant (p>0.05) difference with C25 group.
II. Extra addition of garlic and incinerated oyster shell powder.
There are no significant difference (p>0.05) between all garlic and C25 group on the quality tracts. However, the OY group was revealed improving the quality of meat ball resulted from higher water binding and lower cooking loss. At 14 days of 4ºC chilled storage, both groups of garlic and OY were shown significant lower TBARS value (p<0.05). In the meantime, all garlic and OY 1% groups were found that the total microbial count was significant decreasing (p<0.05) than C25 group. At 45 days of -20ºC frozen storage, all treatments were shown the total bacterial count between 2.11 and 5.36. The number is far below the CNS and CAS standard of the chilled and frozen processed meat product. All treatments were also reveals no significant difference at hardness, but garlic did show significant higher color and flavor evaluation than C25 group. Overall acceptance was higher for garlic and RS 2% groups but no significant difference with C25 group. The result was indicated that garlic and OY1% function were not only on taste and quality, but also prolong the shelf life.

中文摘要...................................................................i
英文摘要..................................................................ii
目錄......................................................................v
表目錄...................................................................vii
圖目錄...................................................................xii

壹、 前言...............................................................1
貳、 文獻探討............................................................4
一、乳化肉丸...............................................................5
二、脂肪替代物.............................................................6
三、燕麥.................................................................11
四、抗性澱粉..............................................................15
五、大蒜.................................................................18
六、牡蠣殼................................................................22
參、 材料與方法
一、實驗設計及架構.........................................................25
二、實驗材料..............................................................26
三、實驗儀器..............................................................29
四、實驗方法..............................................................30
肆、 結果與討論.........................................................41
一、 添加燕麥粉與抗性澱粉取代脂肪乳化肉丸之豬背脂............................43
甲、 品質特性影響探討.................................................43
乙、 冷藏其間品質變化之探討............................................48
丙、 冷凍其間品質變化之探討............................................59
二、 添加灰化牡蠣殼粉與大蒜粉對乳化肉丸之影響................................69
甲、 品質特性影響探討.................................................69
乙、 冷藏其間品質變化之探討............................................75
丙、 冷凍其間品質變化之探討............................................86
伍、 結論..............................................................94
陸、 參考文獻...........................................................96

中文部分
蔡明儒(1999) 不同添加物在高溫滅菌後對類貢丸製品品質的影響。中國文化大學生活應用科學科研究所碩士論文
黃聖雯(2001)。大蒜中四種含硫化合物在非酵素系統中抗氧化活性之試驗。中山醫學大學營養科學研究所碩士論文。
謝明哲(2004)。營養學實驗。台北醫學大學保健營養系印行。
韓百草(2004)。新世紀生機飲食健康指南-天然營養素的生機飲食指南(一版)。安帆出版社。
紀典佑(2006) 牡蠣殼開發利用之研究。中國文化大學生活應用科學科研究所碩士論文。
黃培安、吳純衡(2007)。殼本萬利－開啟牡蠣殼中的寶藏。行政院農委會統計與出版品，第176期。2010年12月15日，取自：http://www.coa.gov.tw/view.php?catid=12433
簡世勇、蔡慧君、吳純衡(2008)。牡蠣中的D-天門冬胺酸(D-Asp)之生理機能探討。水試專訊，第21期，26-28。
施明智(2009)。食物學原理(三版)。藝軒出版社。
金惠民，白玲珍(2009)。認識抗性澱粉及其臨床運用。台灣膳食營養學雜誌，（1）:17-21。
黃培安、吳純衡(2010)。淺談煅燒殼粉與金屬氧化物之液菌作用。水試專訊，第31期，52-54。

英文部分
Anderson J.W, Chen W.L (1986). Cholesterol- lowering properties of oat
products. In Webster FH (ed) Oats, Chemistry and Technology, American Association of Cereal Chemists, St Paul, MN, 309–333

Andrés S.C., Garcýìa M.E., Zaritzky N.E,. Califano A.N. (2006). Storage
stability of low-fat chicken sausages. Journal of Food Engineering, 72, 311-319.

Barbut, S. (1988).Microstrure of reduced salt meat batters as affected by
polyphosphates and chopping time. Journal Food Science,53,1300.

Braaten T.J., Wood P.J., Scott F.W., Wolynetz M.S., Lowe M.K.,
Bradley Whyte P. (1994) .Oat β-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. European Journal of Clinical Nutrition, 48, 465–474

Brown L., Rosner B., Willett W.W., Sacks F.M.(1999). Cholesterol-
lowering effects of dietary fiber: A meta-analysis. American Journal of Clinical Nutrition,69,30-42

Bird, A. R., Brown, I. L., & Topping, D. L. (2000). Starches, resistant
starches, the gutmicroflora and human health. Current Issues in Intestinal Microbiology, 1, 25−37.

Brouns, F., Kettlitz, B., & Arrigoni, E. (2002). Resistant starch and
butyrate revolution.Trends in Food Science & Technology, 13, 251−261

Brennan, C. S., & Cleary, L. J. (2005). The potential use of cereal (1→3,
1→4)-b-Dglucans as functional food ingredients. Journal of Cereal Science, 42, 1–13.


Behall K.M., Scholfield D.J., Hallfrisch J. (2006). Whole-grain diets
reduce blood pressure in mildly hypercholesterolemic men and women. Journal of America Diet Association, 106, 1445-1449.

Charalampopoulos, D., Wang, R., Pandiella, S. S., & Webb, C. (2002).
Application of cereals and cereal components in functional foods: A review. International Journal of Food Microbiology, 79, 131–141.

Cengiz, E., & Gokoglu, N. (2005). Changes in energy and cholesterol
contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chemistry, 91, 443-447.

Colmenero F J, Ayo M J, Carballo J. (2005). Physicochemical properties
of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers. Meat Science, 69, 781-788.

Choi Y. M., Whang J. H., Kim J. M., Hyung Joo Suh.(2006). The effect
of oyster shell powder on the extension of the shelf-life of Kimchi. Food Control,17, 695–699.

Delaha, E. C., & Garagusi, V. F. (1985). Inhibition of mycobacterial by
garlic extract (Allium sativum). Antimicrobial Agents and Chemotherapy, 27, 485-486.

Dawkins N.L., Nnanna I.A. (1995). Studies on oat gum [(1→3, 1→4)-
β-D-glucan]: composition, molecular weight estimation and rheological properties. Food Hydrocolloid, 9,1–7.

Dai R.T, Wu G.Q. (2000). Analysis of existing problems and the
principle of processing emulsion-type sausage. Science and Technology of Food Industry, 21, 21-23. (in Chinese)

Dutta, P. K., Tripathi, S., Mehrotra, G. K., & Dutta, J. (2009).
Perspectives for chitosan based antimicrobial films in food applications. Food Chemistry, 114, 1173–1182.

E. Fuentes-Zaragoza, M.J. Riquelme-Navarrete, E. Sanchez-Zapata, J.A.
Perez-Alvarez. Resistant starch as functional ingredient: A review. Food Research International,2010, 43 , 931–942

Fassler C., Arrigo E., Venema K., Brouns F., Amado R.(2006).
Digestibility of resistant starch containing preparations using two in vitro models. European Journal of Nutrition,45,445-453.

Gray, J. J., Gomaa, E. A., & Buckley, D. J. (1996). Oxidative quality and
shelf life of meats. Meat Science, 43(Suppl.), S111–S123.

Giese, J. (1996). Fats, oils and fat replacers. Food Technology,
50(4),78–83.

Gardner, D. C., Lawson, L. D., Block, E., Chatterjee, L. M., Kiazand, A.,
Balise, R. R., et al. (2007). Effect of raw garlic vs commercial garlic supplements on plasma lipid concentrations in adults with moderate hypercholesterolemia. Archives of Internal Medicine, 167, 346-353.

Harris, J. C., Cottrell, S. L., Plummer, S., & Lloyd, D. (2001).
Antimicrobial properties of Allium sativum (garlic). Applied Microbiology and Biotechnology, 57, 282–286.

Inglett, G., Peterson, S., Carriere, C., & Maneepun, S. (2005).
Rheological, textural and sensory properties of Asian noodles containing on oat cereal hydrocolloid. Food Chemistry, 90(1&2), 1–8.

Jilin Dong, Fengli Cai, Ruiling Shen ⇑, Yanqi Liu.(2011) Hypoglycaemic
effects and inhibitory effect on intestinal disaccharidases of oat beta-glucan in streptozotocin-induced diabetic mice. Food Chemistry, 129 ,1066–1071

Keeton, J. T. (1994). Low-fat meat products. Technological problems
with processing. Meat Science, 36(1/2), 261–276.

Kim Y. S., Choi Y. M., Noh D. O., Yong S. Cho ,Hyung Joo Suh(2003).
The effect of oyster shell powder on the extension of the shelf life of tofu. Food Chemistry, 103,155–160.

Kh.I. Sallama,M. Ishioroshib, K. Samejima(2004). Antioxidant and
antimicrobial effects of garlic in chicken sausage. Lebensm.-Wiss. u.-Technol,37, 849–855.

Knudsen, K. E. B., & Jorgensen, H. (2007). Impact of wheat and oat
polysaccharides provided as rolls on the digestion and absorption processes in the small intestine of pigs. Journal of Science and Food Agriculture, 87, 2399–2408.

Kim, H., Stote, K. S., Behall, K. M., Spears, K., Vinyard, B., & Conway,
J. M. (2009). Glucose and insulin responses to whole grain breakfasts varying in soluble fiber, b-glucan: A dose–response study in obese women with increased risk for insulin resistance. European Journal of Clinical Nutrition, 48, 170–175.



Kendall, C. W. C., Esfahani, A., & Jenkins, D. J. A. (2010). The link
between dietary fiber and human health. Food Hydrocolloid, 24, 42–48.

K.E. Andersson, K.A.Svedberg, M.W.Lindholm, R.Östec,
P.Hellstrand.(2010). Oats (Avena sativa) reduce atherogenesis in LDL-receptor-deficient mice. Atherosclerosis, 212, 93–99.

Lyly M, Salmenkallio-Marttila M, Suortti T, Autio K, Poutanen K,
Lahteenmaki L (2003). Influence of oat βglucan preparations on the perception of mouth feel and rheological properties in beverage prototypes. Cereal Chem, 80,536–541

Li, W. L., Zheng, H. C., Bukuru, J., & De, K. N. (2004). Natural
medicines used in the traditional Chinese medical system for therapy of diabetes mellitus. Journal of Ethnopharmacology, 92, 1–21.

Lanzotti, V. (2006). The analysis of onion and garlic. Journal of
Chromatography A, 1112, 3-22.

Lunn, J., & Buttriss, J. L. (2007). Carbohydrates and dietary fiber.
Nutrition Bulletin,32, 21–64.

Lucia Fama, Ana Mônica B.Q. Bittante, Paulo J.A. Sobral, Silvia
Goyanes, Lia N. Gerschenson.(2010).Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites. Materials Science and Engineering, 30, 853–859

Martinez-Tome, M., Jimenez, A. M., Ruggieri, S., Frega, N., Strabbioli,
R., & Murcia, M. A. (2001). Antioxidant properties of Mediterranean spices compared with common food additives. Journal of Food Protection, 64, 1412–1419.

Mendoza, E., Garcia, M. L., Casas, C., & Selgas, M. D. (2001). Inulin as
fat substitute in low fat, dry fermented sausages. Meat Science, 57, 387–393.

Miquel N., Daniel M. P., Joan P., Natàlia M., and José F. Pérez.(2007).
Long-term intake of resistant starch improves colonic mucosal integrity and reduces gut apoptosis and blood immune cells. Basic nutritional investigation, 23, 861–870.


M.P. Pinero, K. Parra, N. Huerta-Leidenz, L. Arenas de Moreno, M.
Ferrer, S. Araujo, Y. Barboza(2008). Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Science,80,675–680

Masood Sadiq Butt,Muhammad Tahir-Nadeem,Muhammad Kashif Iqbal
Khan,Rabia Shabir,Mehmood S. Butt(2008). Oat: unique among the cereals. Eur J Nutr,47,68–79

Mermelstein, N. H. (2009). Analyzing for resistant starch. Food
Technology, 4, 80–84.

Quesada, J., & Perez-Alvarez, J. A. (2006). El quitosano: Un ingrediente
para la industria alimentaria del Siglo XXI. Alimentacion equipos y Tecnologia, 229, 36–39.

Ruusunen M., Vainionpää J., Puolanne E., Lyly M., Lähteenmäki L.,
Niemistö M., Ahvenainen R.. 2003. Physical and sensory properties of low-salt phosphate-free frankfurters composedwith various ingredients. Meat Science, 63, 9-16.

Sharma, A., Yadav, B. S., & Ritika (2008). Resistant starch:
Physiological roles and food applications. Food Reviews International, 24, 193–234.

Tharanathan, R. N. (2002). Food-derived carbohydrates: Structural
complexity and functional diversity. Critical Reviews in Biotechnology, 22(1), 65–84.


Tapola, N., Karvonen, H., Niskanen, L., Mikola, M., & Sarkkinen, E.
(2005). Glycemic responses of oat bran products in type 2 diabetic patients. Nutrition Metabolism and Cardiovascular Diseases, 15, 255–261.

Topping, D. (2007). Cereal complex carbohydrates and their contribution
to human health. Journal of Cereal Science, 46, 220–229.

Peng Z.Q. 2005. Study on Solubility and gel functionalities of
salt-soluble proteins from muscles. Ph D thesis, Nanjing Agricultural University. (in Chinese)

Small E. (1999) New crops for Canadian agriculture. Janick J (ed)
Perspectives on new crops and new uses. ASHS Press, 15–52

Vendrell-Pascuas, S., Castellote-Bargallo, A. I., & Lopez-Sabater, M.C.
(2000). Determination of inulin in meat products by highperformance liquid chromatography with refractive index detection. Journal of Chromatography A., 881, 591–597.

Wood P.J. (1984). Physiochemical properties and technological and
nutritional significance of cereal β-glucans. Rasper VF (ed) Cereal Polysaccharides in Technology and Nutrition., 52–57

Wisker E., Feldheim W., Pomeranz Y., Meuser F (1985). Dietary fiber in
cereals. In Pomeranz Y (ed) Advances in Cereal Science and Technology, 7, 169–238

Wood P.J., Braaten J.A., Scott F.D., Riedel K.D., Wolynetz M.S., Collins
M.W.(1994) .Effect of dose and modification of viscous oat gum on plasma glucose and insulin following an oral glucose load. British J Nutrition, 72,731–743.

Wong, J. M. W., de Souza, R., Kendall, C. W. C., Emam, A., & Jenkins,
D. J. A. (2006).Colonic health: Fermentation and short chain fatty acids. Journal of Clinical Gastroenterology, 40(3), 235−243.

Wood, P. J. (2007). Cereal b-glucans in diet and health. Journal of Cereal
Science, 46, 230–238.

WANG Peng, XU Xing-lian and ZHOU Guang-hong(2009). Effects of
Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage. Agricultural Sciences in China, 8(12), 1475-1481