臺灣博碩士論文加值系統

本試驗探討以蛋殼粉製得鈣源的處理條件，期能減少液蛋廠的廢棄物，並將製得鈣鹽應用在加工製品，探討貯存期間對其品質之影響，以作為食品中營養補充劑。蛋殼粉分別以乾燥法與酸化法處理，乾燥法主要是乾燥粉碎後直接利用之，酸化法則是將蛋殼粉利用醋酸、檸檬酸及乳酸三種有機酸溶解製得鈣鹽，以不同的加熱溫度、時間、酸溶液添加量與等條件處理。將所製得鈣鹽添加於加工製品魚丸和中式香腸中，探討貯存期間對其品質之影響。
結果顯示，蛋殼粉以乾燥後粉碎之鈣含量約41％。蛋殼粉以醋酸、檸檬酸及乳酸處理，以檸檬酸處理的效果最佳；所得產物為醋酸鈣、檸檬酸鈣及乳酸鈣，其鈣含量分別為24.1％、21.9％及14.8％。不同蛋殼粉粒徑經加熱處理後pH值隨粒徑減小而增加，蛋殼粉隨著酸濃度與加熱溫度增加溶解率亦增加。在100℃以不同酸溶液量處理1小時，醋酸處理組在溶液濃度1.0N，粉末與溶液量比例1：40；檸檬酸處理組在0.5N比例1：40；乳酸處理組在溶液濃度0.5N比例1：50時，蛋殼粉有最高的溶解率。在連續加熱時間處理上，當溶液濃度為1.5N時，檸檬酸處理組達8小時，醋酸與乳酸處理組達7小時，蛋殼粉溶解量不再增加，溶解率分別為39.5％(醋酸處理組)、53.9％(檸檬酸處理組)及41.9％(乳酸處理組)。不同鈣源溶解率試驗，去殼膜與未去殼膜蛋殼粉溶解率在去離子水中約0.5~0.6％，pH 4.5時溶解率約75 ％，pH 1.0時，去殼膜組反應2小時達100％，未去殼膜組僅達95％；醋酸鈣、檸檬酸鈣及乳酸鈣處理組在去離子水中、pH 1.0及pH4.5反應1小時溶解率達100％。
加工製品試驗，魚丸添加鈣鹽，對產品在-4℃貯存期間保水性無顯著影響；總生菌數介於4.32~4.98 log CFU/g之間；TBA值方面，在貯存第0天各處理組間無顯著差異，貯存至第14天，TBA值隨著鈣鹽添加量增加而下降，尤其是蛋殼粉處理組下降最為明顯。隨著貯存時間的增加，各處理組VBN值皆增加，但鈣鹽添加可減緩VBN值增加，以醋酸鈣組、檸檬酸鈣組及乳酸鈣組之效果較蛋殼粉為佳。中式香腸方面，各處理組隨貯存時間增加而pH值下降，總生菌數無顯著差異，介於3.81~4.74 log CFU/g 之間。色澤方面，L值隨著鈣鹽添加量增加而增加；添加鈣鹽處理組之a值較對照組低；b值方面，各處理組間無顯著差異。品評試驗方面，魚丸貯存至第28天在外觀、質地與總接受性得分較低，中式香腸受到添加3.0％鈣鹽產生酸味的影響，在風味與酸味的得分較低。

Eggshell, the major waste in liquid-egg plant, was used in this study to obtain calcium, which was further applied in processed food as a nutrient supplement. Eggshell was utilized after dried and either grinded or acidified by organic acid such as acetic acid, citric acid and lactic acid at altered concentration, heating time and temperature. The calcium salt derived from eggshell powder was then added in minced fish ball and Chinese-style sausage which would be further determined the quality change during storage.
After dried and grinded, calcium content of eggshell powder was average 41%. Calcium acetate, calcium citrate and calcium lactate obtained from acid-treated eggshell powder contained 24.1%, 21.9% and 14.8% of calcium, respectively. A smaller particle size eggshell powder implied a better solubility and higher pH value after heating. The solubility of eggshell powder improved as the acid concentration and heating temperature got higher. Under 100℃ and varying acid concentration, eggshell powder had the best solubility was gained at 1.0N acetic acid, powder to solution ratio 1:40；0.5N citric acid, solution to powder ratio 1:40；0.5N lactic acid, solution to powder ratio 1:50. With 1.5 N acid concentration, the optimized solubility was attained at eight hour heating in citric acid treatment (53.9%)；seven hour heating in acetic acid treatment (39.5%) and lactic acid treatment (41.9%). Considering of different calcium resources, the solubility of eggshell with or without membrane were roughly 0.50-0.6% in deionized water；75% in pH 4.5. An 100% solubility was performed in egg-shell- -without-membrane treated at pH 1.0, two hour heating period, while that of egg-shell-with-membrane treatment was 95%. The solubility of calcium acetate, calcium citrate and calcium lactate got 100% after one hour in deionized water, pH 1.0 and pH 4.5.
As calcium salts from eggshell powder was employed in minced fish ball, there was no markedly difference in water holding capacity and the total plate count was between 4.32 and 4.98 log CFU/g. There was no significantly difference in TBA value at beginning among each treatment. More addition of calcium salts lowered TBA value from the 14th day, especially eggshell powder treatment. As storage time became longer, the VBN value all increased. Addition of calcium salts could inhibit VBN value to increase, especially calcium citrate, calcium acetate and calcium lactates. In Chinese-style sausage, the longer storage time all resulted in lower pH. The total plate count was between 3.81 and 4.74 log CFU/g, making no substantially difference among treatments. In coloration, L value arose as the adding amount of calcium salts increased；a value diminished with the addition of calcium salts；b value was no significantly difference among treatments. In panel score, minced fish ball scored low in appearance, texture and total acceptance after 28 days storage while Chinese-style sausage made a poor score in flavor and sour taste due to 3% addition of calcium salts.

目錄
頁次
壹、中文摘要-------------------------------------------- 1
貳、前言------------------------------------------------ 3
參、文獻檢討-------------------------------------------- 4
一、蛋殼部------------------------------------------- 4
(一) 蛋殼的構造------------------------------------- 4
(二) 蛋殼的組成------------------------------------- 5
二、鈣質--------------------------------------------- 8
(一) 鈣與骨質之關係--------------------------------- 8
(二) 鈣與生理調節----------------------------------- 9
(三) 鈣質吸收的因素-------------------------------- 11
(四)鈣質代謝異常與疾病----------------------------- 12
(五) 鈣質建議每日需要量---------------------------- 13
三、鈣鹽的種類-------------------------------------- 14
(一) 碳酸鈣---------------------------------------- 14
(二) 醋酸鈣==-------------------------------------- 15
(三) 檸檬酸鈣-------------------------------------- 15
(四) 乳酸鈣---------------------------------------- 16
四、蛋殼粉------------------------------------------ 16
肆、材料與方法----------------------------------------- 17
一、實驗材料---------------------------------------- 17
(一) 原料---------------------------------------------- 17
(二) 試藥------------------------------------------ 17
(三) 儀器------------------------------------------ 17
二、實驗方法---------------------------------------- 18
(一) 乾燥法處理蛋殼粉------------------------------ 18
(二) 蛋殼粉在不同處理條件下之溶解量-------------------- 21
(三) 不同鈣源溶解率試驗---------------------------- 23
(四) 加工製品製作試驗------------------------------ 23
(五) 統計分析-------------------------------------- 26
伍、結果與討論----------------------------------------- 29
一、乾燥法處理蛋殼粉----------------------------------- 29
(一) 蛋殼粉之一般成分與鈣磷含量-------------------- 29
(二) 蛋殼粉粒徑大小-------------------------------- 29
二、酸化法處理蛋殼粉-------------------------------- 32
(一)一般成分與鈣磷含量----------------------------- 33
(二)不同處理條件對蛋殼粉溶解量之影響--------------- 38
1. 不同粒徑蛋殼粉之溶解量------------------------------ 38
2. 不同酸溶液對蛋殼粉溶解量之影響---------------------- 38
3. 不同酸溶液濃度與加熱溫度對蛋殼粉溶解量之影響-------- 38
4. 不同酸溶液與蛋殼粉比例對蛋殼粉溶解量之影響---------- 45
5. 連續加熱時間對蛋殼粉溶解量之影響-------------------- 45
(三) 不同鈣源溶解率試驗---------------------------- 52
(四) 加工製品製作試驗------------------------------ 56
1. 水產練製品魚丸製作試驗----------------------- 56
2. 中式相腸製作試驗----------------------------- 66
3. 品評試驗------------------------------------- 73
陸、結論----------------------------------------------- 85
柒、參考文獻------------------------------------------- 87
捌、英文摘要------------------------------------------- 96

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