臺灣博碩士論文加值系統

有鑑於市售之凍膠肉商品其膠體透明度偏低，外觀視覺效果較差，降低其商品價值。故本研究旨在利用豬皮副產物自製豬皮明膠混合其它膠類；希望開發透明度、耐熱性較高及質地較佳之優質凍膠肉製品（耐熱40℃以上之凍膠肉）。試驗一取得市售明膠粉（五組）以6.67％復水加熱成膠，待其冷卻後以物性分析儀、色差計及黏度計分別測其膠強度、亮度及黏度。其中以膠強度、亮度、黏度最佳者與試驗二之自製豬皮明膠依不同比例混合。試驗二以高壓滅菌釜之自製豬皮明膠再與試驗一品質最佳之明膠以不同比例混合。其中商業明膠與自製豬皮明膠依5種不同比例（％）混合（商業明膠/自製豬皮明膠）分別0/100、20/80、50/50、80/20 及100/0 ，共五組處理組，對照組為T公司豬腳凍（只取其膠體做測試），進行膠強度、亮度及黏度之檢測。試驗三則以市售明膠混合自製豬皮明膠分別以80：20％ 及90：10％再合併添加結蘭膠0.1、0.3、0.5％或鹿角菜膠0.5、1.0、1.5％之比例，測其膠強度、亮度、黏度及熱崩解之溫度。試驗四根據試驗三之結果，以塑膠腸衣填充70％膠體與30％肉丁混合製成凍膠肉；後進行包裝後加熱殺菌（85℃、10分鐘），經冷卻後置於4℃冷藏中儲存21天，分別於第0、7、10、14、17及21天進行檢驗分析。試驗一結果顯示E實驗組（透明膠#260E；樣品E）全部檢測數據皆顯著最佳（P < 0.05），故選用樣品E作為本試驗與自製豬皮明膠合併混合之主要明膠膠體。試驗二結果顯示黏度以A實驗組（自製豬皮明膠）較高，而膠強度及亮度以B實驗組（E公司透明膠#260）較高，則以明膠配方混合豬皮明膠比例90：10％及80：20％作為本次試驗之主要基本配方。試驗三結果顯示亮度及膠強度以結蘭膠0.5％組有較佳之效果，而黏度及熱崩解溫度則以鹿角菜膠1.5％組有較佳之效果。由以上檢測數據之結果，選出明膠與自製豬皮明膠以80％：20%組及90%：10%組，且合併添加結蘭膠0.3 及0.5%或鹿角菜膠0.5及1.0％共八組，製成凍膠肉產品進行品評及其它儲存試驗的檢驗分析。試驗四結果顯示結蘭膠組有較佳的保水性及咀嚼性，而鹿角菜膠組有較佳的亮度值、內聚性、膠性及回復性。各處理組間的總接受性雖無顯著差異，但鹿角菜膠組的品評結果比其他組有較佳的趨勢。綜合上述，鹿角菜膠組有較佳之亮度、熱崩解溫度及總接受性，且富含膳食纖維及成本較低等之優點，建議以80％明膠混合20％自製豬皮明膠合併添加0.5％鹿角菜膠製成凍膠肉製品，其品質較佳且品評員的接受性亦較高。

Because of lower transparency for the commercial jellied pork products, the appearance visual effect of those products is relatively not so good, so that reduce the commercial value of these kind product. The objectives of this study is utilize home-made pork-skin gelatin (HMPG) made from by-product of pork skin incorporating with other gums for expecting to develop the high quality jellied pork products (heat tolerance over than 40℃) with higher transparency and heat tolerance as well as better quality. Experiment 1, the gels were form from commercial gelatin powder (5 groups) obtaining from 4 different commercial company rehydration and reheat for gelation by adding 6.67% water. After temperature cooling down, gel strength, L* values and viscosity of those gels were analyzed by utilizing texture analyzer, colorimeter and Brookfield viscometers. Selected those gels that have the best results from the analysis of gel strength, L* values and viscosity, the selected gels mixed with HMPG with different ratios to make test samples for experiment 2. For experiment 2, HMPG manufactured by the method of autoclave mixed with the commercial gelatin, which had the best quality, with different ratios. There were 5 treatment groups and company T of pork feet aspic for the control group (only sampling the gel part for tests). Utilizing commercial gelatin mixing with HMPG (80/20 and 90/10)incorporating to gellan gum (0.1, 0.3 and 0.5％) or kappta-carrageenan (0.5, 1.0 and 1.5％) to form the mixtures of gum for the analysis of gel strength, L* values and viscosity of these mixtures of gums were performed in Experiment 3. According to the best results from experiment 3, experiment 4 applying 70% the mixtures of gum mixing with 30% cured cubes to stuffing into plastic casings to prepare jellied lean pork; after finished post-packaging thermal pasteurization (85℃/10 min.). Then cooling down and storing in refrigerator at 4℃for 21 days, the analysis were performed on 0, 7, 10, 14, 17 and 21days, separately. The results from experiment 1 showed that group E (transparency gum #260E, sample E) had the best results among all analyzed data (P < 0.05); so that sample E, which was selected to be the major gelatin, mixed with HMPG to prepare the mixtures of gums. The results (experiment 2) indicated that the group A (HMPG) had higher viscosity, and group B (transparency gum #260E, sample E) had higher gel strength and L* values than the other groups. According to the results above, it was found that the sample E (commercial gelatin) mixing with HMPG by the ratios (%) of 90/10 and 80/20 (sample E / HMPG) could be the major basic formula for the mixtures of gums in this study. The higher L* values and gel strength obtaining from the samples with 0.5% gellan gum compared to the other groups; and the higher viscosity and thermal disruption got from the samples with 1.5% kappta-carrageenan in experiment 3. According to the above results, there were 8 groups for jellied lean pork, which is one kind of jellied pork products, prepared from the commercial gelatin mixing with HMPG (80/20 and 90/10 groups) incorporating to gellan gums (0.3 and 0.5%) or kappta-carrageenan (0.5 and 1.0%), were selected for analysis of sensory evaluation and the experimental measurements of storage tests for experiment 4. The results from experiment 4 appeared that the groups with gellan gum of jellied lean pork had higher water holding capacity and chewiness values; the groups with kappta-carrageenan got higher L* values and values of cohesiveness, gumminess and resilience. There was no significant difference among the scores of overall acceptability of jellied lean pork in different treatments. But, it was found that the better tendency obtaining from the results of sensory evaluation from jellied lean pork of carrageenan groups. It concluded that jellied lean pork got from groups with kappta-carrageenan had higher L* values, thermal disruption temperatures and the scores of overall acceptability, as well as the advantages of richer dietary fiber and lower cost. Suggesting that the mixtures of gums consist to 80% commercial gelatin mixing with 20% HMPG incorporating with 0.5% carrageenan could be applied to prepare jellied pork products due to the better quality and the higher scores of acceptability got from panelists.

中文摘要............................................................................................................ I
Abstract...................................................................................................... III
誌謝................................................................................................................. VI
目錄................................................................................................................VII
圖表目錄.......................................................................................................... X
壹、前言........................................................................................................... 1
貳、文獻回顧 ................................................................................................... 2
一、豬皮之簡介 ............................................................................................... 2
（一）豬皮之構造 ........................................................................................... 2
（二）豬皮膠之萃取方式 ............................................................................... 4
二、明膠之簡介 ............................................................................................... 5
（一）明膠之製程 ........................................................................................... 7
（二）明膠之理化特性 ................................................................................... 9
（三）明膠於食品之應用 ............................................................................. 13
三、鹿角菜膠之簡介 ..................................................................................... 16
（一）鹿角菜膠之製程 ................................................................................. 18
（二）鹿角菜膠之理化特性 ......................................................................... 18
（三）鹿角菜膠於食品之應用 ..................................................................... 21
四、結蘭膠之簡介 ......................................................................................... 22
（一）結蘭膠之製程 ..................................................................................... 24
（二）結蘭膠之理化性質 ............................................................................. 26
（三）結蘭膠於食品上之應用 ..................................................................... 31
（四）結蘭膠與動物膠混合之膠體特性 ..................................................... 31
參、材料與方法 ............................................................................................. 33
試驗一、不同市售明膠其膠強度、亮度、黏度之影響 ............................. 33
（一）試驗材料 ............................................................................................. 33
（二）試驗設計 ............................................................................................. 33
（三）市售明膠之測定方法 ......................................................................... 33
試驗二、自製豬皮明膠混和市售明膠與T公司豬腳凍膠體其物理特性 之影響............................................................................................ 35
（一）試驗材料 ............................................................................................. 35
（二）試驗設計 ............................................................................................. 35
（三）豬皮明膠、明膠及混和膠之測定方法 ............................................. 35
試驗三、添加鹿角菜膠或結蘭膠對其熱崩解溫度及透明度之影響 ........ 37
（一）試驗材料 ............................................................................................. 37
（二）試驗設計 ............................................................................................. 37
（三）鹿角菜膠與結蘭膠之測定方法 ......................................................... 37
試驗四、最適比例之混和膠體製成凍膠肉對其儲存品質之影響 ............ 39
（一）試驗材料 ............................................................................................. 39
（二）試驗設計與產品配方 ......................................................................... 39
（三）凍膠肉製作 ......................................................................................... 39
（四）分析項目 ............................................................................................. 42
一、一般成分分析（水分、灰分、蛋白質與粗脂肪） ............................. 42
二、產品製成率（product yields） .............................................................. 43
三、保水性（water-holding capacity, WHC）............................................. 44
四、pH值. ...................................................................................................... 44
五、質地分析（texture analysis） ................................................................ 44
六、色澤測試：L* a* b*值 ........................................................................... 46
七、水活性（water activity, aw） .................................................................. 46
八、總生菌數（total plate count, TPC） ...................................................... 46
九、乳酸菌（lactic acid bacteria） ............................................................... 46
十、大腸桿菌群/大腸桿菌（coliforms/Escherichia coli） ......................... 47
十一、揮發性鹽基態氮（volatile basic nitrogen, VBN） ........................... 47
十二、硫巴比妥酸反應物值（2-thiobarbituric acid reactive subtances, TBARS） ....................................................................................... 48
十三、感官品評（sensory evaluation） ....................................................... 49
十四、統計分析 ............................................................................................. 49
肆、結果與討論 ............................................................................................. 50
試驗一、不同市售商品化明膠膠強度、亮度、黏度之比較..................... 50
試驗二、自製豬皮明膠混合市售商品化明膠與T公司豬腳凍膠體其物 理特性之比較 ............................................................................... 52
試驗三、添加鹿角菜膠或結蘭膠對混合膠熱崩解溫度及膠強度之影響 54
試驗四、最適比例之混和膠體製成凍膠肉對其品質之影響..................... 63
（1）一般成分分析 ....................................................................................... 63
（2）保水性（water holding capacity, WHC） ........................................... 65
（3）pH值 ..................................................................................................... 67
（4）質地分析 ............................................................................................... 69
（5）色澤分析 ............................................................................................... 87
（6）水活性（water activity, aw） ................................................................ 96
（7）總生菌數（total plate count, TPC） .................................................... 98
（8）乳酸菌（lactic acid bacteria） ........................................................... 101
（9）大腸桿菌群/大腸桿菌（coliforms/Escherichia coli） ..................... 104
（10）揮發性鹽基態氮（volatile basic nitrogen, VBN） ......................... 107
（11）硫巴比妥酸反應物值（2-thiobarbituric acid reactive subtances, TBARS） ..................................................................................... 110
（12）感官品評 ........................................................................................... 113
伍、結論.. ..................................................................................................... 116
參考文獻.. ..................................................................................................... 117
附錄.......... ..................................................................................................... 124
作者簡介.. ..................................................................................................... 125

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