臺灣博碩士論文加值系統

雞塊是以裹漿裹粉包覆重組肉的油炸食品，在全球普受消費者歡迎。市售雞塊在肉品加工廠成形後經油炸加工，以冷凍食品的型態於通路流通銷售。使用者須將冷凍雞塊以高溫油炸或是烘烤復熱方能食用。本研究考慮復熱的便利性是消費者選購商品的重要考量，故檢討雞塊的油炸條件，以建議適合家用微波爐復熱的雞塊製程。本研究食品加工常用的170 ˚C 與185 ˚C 油炸溫度對生雞塊分別加熱30 sec、45 sec、60 sec 做預熱處理。油炸過的雞塊經急速冷凍即完成樣品製備。冷凍油炸雞塊，以不同微波加熱功率(340 W、510 W、680 W、850 W) 及時間處理後成即時調理食品。結果顯示不同油炸溫度及加熱時間製備的冷凍油炸雞塊其基本組成無太大差異。以185 ˚C 處理之雞塊總生菌數與大腸桿菌群最低（3.85 log CFU/g；2.95 log MPN/g ），且均無大腸桿菌的存在。在油脂品質方面以185 ˚C 處理之雞塊的油脂酸價最低（1.25 mg KOH/g ∙ nugget sample）；而以170 ˚C 處理之雞塊的油脂過氧化價最低（0.98 meq/kg ∙ nugget sample）。雞塊之色澤分析值（Lab）依油炸時間增加而有顯著性差異（p＜0.05）。以不同微波條件加熱雞塊，其基本組成及油脂品質並無太大差異。經微波加熱處理之雞塊其總生菌數與大腸桿菌群均有效地降低。以質地分析儀測定微波復熱的冷凍雞塊，結果顯示雞塊表面硬度會隨微波時間而上升。以510 W 微波210秒經170 ˚C油炸60 sec 後的冷凍雞塊其硬度最高（6.16 kg）。微波復熱的雞塊以185 ˚C 油炸45 sec 後經680 W微波180秒其喜好平均分數最高（5.84 / 7分制）。此研究結果可提供一般消費者居家以微波爐復熱冷凍雞塊參考。

Chicken is fried foods made with restructured meat wrapped and powdered and is widely appreciated in the world. After formation in the meat processing plants and frying treatment, the commercial chickens are sold in the market in the form of frozen food. The consumers have to fry or roast the frozen chicken in high temperature before eating. Considering that the convenience of reheating is an important purchase consideration for consumers, in this study we examined the frying conditions of chicken to recommend a reheating process for home microwave. We preheated the chicken at 185 ˚C or 170 ˚C for 30 sec, 45 sec or 60 sec, respectively. The fried chicken was then prepared with rapid freezing. The frozen fried chicken was treated with different microwave heating power (340W, 510W, 680W, 850W) at different time to become instantly prepared food. The results showed that the basic compositions of frozen fried chicken prepared with different frying temperature and preheating time were not significantly different. The chicken prepared at 185 ˚C had the lowest total plate count and coliform (3.85 log CFU / g; 2.95 log MPN / g), with no presence of E. coli. In terms of oil quality, chicken treated at 185 ˚C had the lowest acid value (1.25 mg KOH / g ∙ nugget sample); while chicken treated at 170 ˚C had the lowest peroxide value (0.98 meq / kg ∙ nugget sample). The laboratory color values exhibited statistical significance (p <0.05) with increasing frying time. The chicken processed at different microwave conditions had no obvious differences in the basic compositions and the oil qualities. After microwave preheating treatment, the total plate count and coliform in the chicken were effectively reduced. Regarding the quality of frozen chicken after microwave heating, the results showed that the chicken surface hardness increased with the microwave reheating time, the maximum hardness (6.16 ± 0.67) was shown in the frozen chicken fried at 170 ˚C for 60 sec and microwave reheated at 510 W for 210 sec. The chicken fried at 185 ˚C for 45 sec and then microwave reheated at 680 W for 180 sec had the highest consumer preference score (5.84 ± 0.66). These results provide reference for general consumers to preheat frozen fried chicken with home microwave.

書頁名
中文摘要………………………………………………………………. I
Abstract…………………………………………………………………III
總目錄
圖目錄
表目錄
壹、前言………………………………………………………………. 01
貳、文獻整理…………………………………………………………. 03
一、禽肉……………………………………………………………. 03
（一）禽肉簡介…………………………………………………. 03
（二）禽肉消費變動……………………………………………. 07
二、食品之裹麵技術………………………………………………. 08
（一）裹麵食品的特性………………………………………..... 08
（二）裹麵的操作方式………………………………………..... 09
（三）各裹麵層的功能………………………………………..... 10
（四）裹麵加工的種類與程序………………………………..... 11
（五）儲存期間之油炸後裹麵產品的品質變化………............. 14
三、微波…………………………………………………………….. 15
（一）微波加熱的原理………………………………………….. 17
（二）微波的特性……………………………………………….. 21
（三）微波反應………………………………………………….. 27
（四）微波加熱之應用-家用微波爐…………………………… 27
參、實驗材料與方法…………………………………………………. 30
一、實驗架構………………………………………………………. 30
二、實驗材料………………………………………………………. 30
（一）雞塊………………………………………………………. 30
（二）粉料………………………………………………………. 30
（三）油炸油……………………………………………………. 30
三、化學藥品………………………………………………………. 32
四、儀器設備………………………………………………………. 34
五、實驗方法………………………………………………………. 36
（一）雞塊製備…………………………………………………. 36
1. 生雞塊之製備……………………………………………… 36
2. 冷凍油炸雞塊之製備……………………………………… 36
3. 微波加熱雞塊之製備……………………………………… 36
（二）樣品分析…………………………………………………. 39
1. 水分含量測定……………………………………………… 39
2. 粗脂肪含量測定…………………………………………… 39
3. 灰分含量測定……………………………………………… 40
4. 粗蛋白含量測定…………………………………………… 40
5. 碳水化合物含量測定……………………………………… 41
（三）油脂品質測定…………………………………………….. 41
1. 酸價測定…………………………………………………… 41
2. 過氧化價測定……………………………………………… 42
（四）微生物測定………………………………………………. 43
1. 總生菌數測定…………………………………………........ 43
2. 大腸桿菌群測定…………………………………………… 43
3. 大腸桿菌數測定…………………………………………… 44
（五）質地特性分析……………………………………………. 44
（六）色澤Lab測定……………………………………………. 45
（七）感官品評…………………………………………………. 45
（八）統計分析…………………………………………………. 48
肆、結果與討論………………………………………………………. 49
伍、結論………………………………………………………………. 91
陸、參考文獻…………………………………………………………. 92

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