臺灣博碩士論文加值系統

本研究旨在探討不同週齡及性別對滴雞精品質之影響。選取紅羽土雞，試驗分為13週齡公雞組、13週齡母雞組、56週齡公雞組和56週齡母雞組。分別將雞隻分切成塊狀，以高壓滅菌釜加熱121℃，1小時，取出總抽取液經分液漏斗分離脂肪即得滴雞精，將其分裝後於-20℃冷凍儲存。分析滴雞精之總抽取率、含脂率、製成率、鹹度、pH值、色澤、凝膠強度、胺基酸組成及感官品評。結果顯示，週齡較大雞隻之滴雞精b值、精氨酸含量較高，且感官品評之總接受性較高。性別方面，母雞組之滴雞精含脂率顯著高於公雞組(P < 0.05)，而公雞組之滴雞精製成率、凝膠強度及麩胺酸、甘胺酸含量顯著高於母雞組(P < 0.05)。

The purpose of this research was to investigate the effects of different ages and gender of red feathered Taiwan native chickens on quality of drop chicken essence. Chickens divided into four groups: 13 weeks male group, 13 weeks female group, 56 weeks male group and 56 weeks female group. Cutting chicken into pieces heating with autoclave at 121℃ for an hour then pouring out of total extraction of drop chicken essence in the pot and separated fat with separatory funnel. Separated chicken essence was package with foil bag and storage and kept at -20℃. Analysis items of drop chicken essence were included as total extraction percent, fat content, recover rate, salt content, pH value, color, gel strength, amino acid content and sensory evaluation were evaluated. The major showed that: b value and overall of older age groups were acceptability increased. Meanwhile, fat content of female groups higher than male groups (P < 0.05), but recover rate, gel strength, glutamic acid and glycine content of male groups were higher than female groups (P < 0.05).

壹、 前言………………………………………………………………..1
貳、 文獻回顧…………………………………………………………..2
一、雞隻性別、年齡與其肉質之相關性………………………….2
(一）不同用途雞隻之差異……………………………………2
(二）雞隻性別的影響…………………………………………5
(三）雞隻飼養週齡的影響……………………………………8
二、雞精與滴雞精之生產、營養和應用…………………………9
(一）雞精生產流程…………………………………………..10
(二）滴雞精生產流程………………………………………...11
(三）雞精營養成分…………………………………………..12
(四）雞精功效……………………………………..…………23
三、萃取方法與雞精品質之相關性……………………………..26
(一）溫度對雞精品質之影響……………………………….26
(二）物理性和化學性變化對雞精品質之影響...27
參、 材料與方法
一、試驗材料與流程…………………………………………….28
(一）試驗材料與處理……………………………………….28
(二）試驗流程………………………………………………..28
二、分析方法……………………………………………………29
(一）滴雞精總抽取率、含脂率及製成率計算……….…….29
(二）鹹度(salt content％)……….…………..….………….…29
(三）pH值測定………………………………………………29
(四）色澤測定……………………………………………......30
(五）滴雞精凝膠強度測定…………………………………30
(六）胺基酸組成分析………………………………………31
(七）感官品評（Sensory evaluation）……….…………….37
三、統計分析……………………………………………………37
肆、 結果與討論………………………………………………………38
一、不同週齡及性別對滴雞精總抽取率、含脂率和製成率之影
響……………………………………………………………38
二、不同週齡及性別對滴雞精鹹度之影響……………………42
三、不同週齡及性別對滴雞精pH值之影響………………….43
四、不同週齡及性別對滴雞精色澤之影響……………………44
(一）L值………………………………………….…………44
(二）a值…………………………………………….…….…45
(三）b值…………………………………………….……….45
(四）雞精色澤….…………………………………….……….48
五、不同週齡及性別對滴雞精凝膠強度之影響………………49
六、不同週齡及性別對滴雞精胺基酸含量之影響……………51
七、不同週齡及性別對滴雞精感官品評之影響………………55
伍、 結論………………………………………………………………58
陸、 參考文獻…………………………………………………………59

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