臺灣博碩士論文加值系統

本試驗目的在利用市售禽畜肉為原料，針對高齡者之營養需求，分別使用氯化鈣、碳酸氫鈉與嫩化酵素等常見之嫩化方式對禽畜肉進行嫩化處理，搭配反應曲面法分析一般特性與物性測定，並進行高齡者品評測試以探討不同嫩化方式之口感影響以求得不同禽畜肉之最佳嫩化處理，並以肌纖維組織切片與電泳分析觀察肌肉蛋白質之分解現象，最後利用真空調理法搭配嫩化處理並分析物性測定與品評測試，評估真空調理法增進嫩化之效果，探討禽畜肉開發為適合高齡者之加工產物模式。
結果顯示：在不同嫩化方式的一般測定比較中，以碳酸氫鈉對禽畜肉所造成的影響較大，不僅大幅提高禽畜肉之pH值，也在浸泡產率與蒸煮失重中有最佳的表現，嫩化酵素的影響次之，除了使pH值趨於中性外，在浸泡產率與蒸煮失重的表現中也僅次於碳酸氫鈉，而氯化鈣由於使禽畜肉樣品之pH值降低至接近肌肉蛋白質等電點，所以在三種嫩化處理中有著最高的蒸煮失重率。
而在禽畜肉的物性測定中，則以碳酸氫鈉與氯化鈣兩組的表現最為良好，有著最低的截切值與咀嚼性等數據，唯一例外的是雞腿肉，以嫩化酵素之效果最好。在品評測試中，不同禽畜肉與不同嫩化方式間的差距均不明顯，但在豬里肌肉、豬後腿肉與雞胸肉中均可觀察到嫩化組之品評分數高於對照組，唯一不同的是雞腿肉，在雞腿肉中則以對照組之分數較高。
即使不搭配嫩化處理，僅以真空調理法也能夠對禽畜肉之嫩度有顯著的提升，在不同的嫩化處理更可觀察到嫩化效果提升的現象。在真空調理法搭配不同嫩化處理後的官能品評中，可以發現到嫩化組之品評普遍得分均較對照組來得高，但調理法間的差距較不明顯。
最後，在肌纖維組織切片與電泳分析中，可以觀察到類似熟成之肌肉蛋白質分解現象，顯示禽畜肉即使在低濃度的嫩化處理中，只要延長浸泡時間，仍然能夠得到與高濃度嫩化處理的類似的效果。

The discussions which the study investigated were chicken and pork meat processing for elders via different tender mode. In this study, we want to evaluate the nutritions of elders and focus on animal protein. The experiment was injected marination with CaCl2( calcium chloride ), NaHCO3( sodium hydrogen carbonate) and enzyme( papain and bromelain ) on pork and chicken meat quality traits. Treatment on the meat was analyzed proximent quality and textural properties by response surface stepwise regression. The best tender method was discovered the elder’s sensory evaluation of different tender mode and observed degradation of myoglobulin by muscle tissue slice and SDS-PAGE (10%). The function of sous-vide cooking collocated with tenderization that was evaluated by textural properties and sensory evaluation. It looks for discussion about meat processing for elders.
The results showed that NaHCO3 had a greater effect in pH, and made better results in brining and cooking loss. The pH which was approached neutrality, and the loss of the brining and cooking is also after NaHCO3 in the enzyme. However, the CaCl2 was lowered pH into the isoelectric point for muscle protein, it is the highest cooking loss in three kings of tender modes.
In textural properties, the study had better hardiness and chewiness in CaCl2 and NaHCO3. However, chicken thigh had a better effect in the enzyme. In sensory evaluation, different meats are not significantly variation in any other tender modes. But experimental group is still better then control group in pork loin, pork round and chicken breast. The difference is only chicken thigh. Control group had a better sensory evaluation in thigh.
Sous-vide cooking can raise tenderness in different tender mode. Even though it is not collocated tenderization, sous-vide cooking still significantly raised tenderness of meat. The tenderized group is general better then control group in sensory evaluation of sous-vide cooking. The variation is not signification in different kinds of technique methods. Sensory panel can not detected variations of tenderness in sous-vide cooking even though it had a significantly difference in textural properties.
The degradation of myoglobulin is similar to aging in muscle tissue slice and SDS-PAGE. The result showed that tenderization of low concentration was similar to high concentration in longer marination.

壹、摘要
一、中文摘要……..…………………………………………………..i
二、Abstract…………………………………………………………..iii
貳、前言...…………………………………………………………………..v
參、文獻探討
一、先進國家所面臨的人口老化現象
(一)､人口老化現象的來臨………………………………………1
(二) ､銀髮族特性………………………………………………..1
(三) ､老年常見疾病……………………………………………2
(四) ､銀髮族所遭遇的飲食障礙………………………………..3
(五) ､銀髮族營養需求的改變…………………………………5
(六) ､適合銀髮族食用之食物特性……………………………..8
二、影響食肉嫩度因素
(一)､品種………..………………………………………..…….10
(二)､性別………..…………………………………………..….11
(三)､年齡………..……………………………………….….….11
(四)､屠前緊迫………..…………………………………………11
(五)､肌肉部位………..……………………………..………….12
三､食肉嫩化種類、方法與機制
(一)､氯化鈣………..…………………………………….……..13
(二)､碳酸氫鈉………..…………………………………………13
(三)､酵素………..………………………………………………14
四、真空調理
(一) ､真空調理之優點………..……………………………..…15
(二) ､真空調理之缺點………..…………………………….…15
五、RSM模式之簡介
(一)､基本概念………..………………………………………...17
(二)､數學模式………..…………………………………………18
(三)､搜尋過程………..…………………………………………19
(四)､反應曲面法的優點………..………………………………20
肆、以反應曲面法探討適合高齡者食用之禽畜肉嫩化處理
一､摘要………..…………………………………………….………22
二､材料與方法………..……………………………………………23
三､結果與討論
(一)､豬里肌肉………..…………………………………………32
(二)､豬後腿肉………..…………………………………………51
(三)､雞胸肉………..……………………………………………68
(四)､雞腿肉………..……………………………………………87
(五)､官能品評………..…………………………………….…106
四､結論………..……………………………………………..……110
伍、以真空調理法探討適合銀髮族食用之禽畜肉嫩化方法
一､摘要………..………………………………………...…………112
二､材料與方法………..………………………………………..…113
三､結果與討論
(一)､物性測定………..……………………………..…………124
(二)､官能品評………..……………………………….………130
(三)､肌肉蛋白質特性………..………………………….……134
四､結論
陸、論文結論……………………………………………………………144
柒、參考文獻……………………………………………………………145
























圖次
圖4-0. 試驗中添加物濃度與時間的設計點………………………………..……...26
圖4-1. 不同嫩化處理濃度及時間對豬里肌肉pH值之逐步回歸反應曲面圖……...40
圖4-2. 不同嫩化處理濃度及時間對豬里肌肉保水力之逐步回歸反應曲面圖…….41
圖4-3. 不同嫩化處理濃度及時間對豬里肌肉L值之逐步回歸反應曲面圖……….42
圖4-4. 不同嫩化處理濃度及時間對豬里肌肉a值之逐步回歸反應曲面圖……….43
圖4-5. 不同嫩化處理濃度及時間對豬里肌肉b值之逐步回歸反應曲面圖……….44
圖4-6. 不同嫩化處理濃度及時間對豬里肌肉浸泡產率之逐步回歸反應曲面圖….45
圖4-7. 不同嫩化處理濃度及時間對豬里肌肉蒸煮失重之逐步回歸反應曲面圖….46
圖4-8. 不同嫩化處理濃度及時間對豬里肌肉截切值之逐步回歸反應曲面圖…….47
圖4-9. 不同嫩化處理濃度及時間對豬里肌肉膠著性之逐步回歸反應曲面圖…….48
圖4-10.不同嫩化處理濃度及時間對豬里肌肉咀嚼性之逐步回歸反應曲面圖……49
圖4-11.不同嫩化處理濃度及時間對豬腿心pH值之逐步回歸反應曲面圖………..57
圖4-12.不同嫩化處理濃度及時間對豬腿心保水性之逐步回歸反應曲面圖….…....58
圖4-13.不同嫩化處理之濃度及時間對豬腿心L值之逐步回歸反應曲面圖...…….59
圖4-14.不同嫩化處理之濃度及時間對豬腿心a值之逐步回歸反應曲面圖……….60
圖4-15.不同嫩化處理之濃度及時間對豬腿心b值之逐步回歸反應曲面圖……….61
圖4-16.不同嫩化處理之濃度及時間對豬腿心浸泡產率之逐步回歸反應曲面圖…62
圖4-17.不同嫩化處理之濃度及時間對豬腿心蒸煮失重之逐步回歸反應曲面圖….63
圖4-18.不同嫩化處理之濃度及時間對豬腿心截切值之逐步回歸反應曲面圖……64
圖4-19.不同嫩化處理之濃度及時間對豬腿心膠著性之逐步回歸反應曲面圖……65
圖4-20.不同嫩化處理之濃度及時間對豬腿心咀嚼性之逐步回歸反應曲面圖……66
圖4-21.不同嫩化處理之濃度及時間對雞胸肉pH值之逐步回歸反應曲面圖….…76.
圖4-22.不同嫩化處理之濃度及時間對雞胸肉保水性之逐步回歸反應曲面圖……77
圖4-23.不同嫩化處理之濃度及時間對雞胸肉L值之逐步回歸反應曲面圖………78
圖4-24.不同嫩化處理之濃度及時間對雞胸肉a值之逐步回歸反應曲面圖……….79
圖4-25.不同嫩化處理之濃度及時間對雞胸肉b值之逐步回歸反應曲面圖……….80
圖4-26.不同嫩化處理之濃度及時間對雞胸肉浸泡產率之逐步回歸反應曲面圖…81
圖4-27.不同嫩化處理之濃度及時間對雞胸肉蒸煮失重之逐步回歸反應曲面圖…82
圖4-28.不同嫩化處理之濃度及時間對雞胸肉截切值之逐步回歸反應曲面圖……83
圖4-29.不同嫩化處理之濃度及時間對雞胸肉膠著性之逐步回歸反應曲面圖……84
圖4-30.不同嫩化處理之濃度及時間對雞胸肉咀嚼性之逐步回歸反應曲面圖……85
圖4-31.不同嫩化處理之濃度及時間對雞腿肉pH值之逐步回歸反應曲面圖….…95
圖4-32.不同嫩化處理之濃度及時間對雞腿肉保水性之逐步回歸反應曲面圖……96
圖4-33.不同嫩化處理之濃度及時間對雞腿肉L值之逐步回歸反應曲面圖………97
圖4-34.不同嫩化處理之濃度及時間對雞腿肉a值之逐步回歸反應曲面圖……….98
圖4-35.不同嫩化處理之濃度及時間對雞腿肉b值之逐步回歸反應曲面圖……….99
圖4-36.不同嫩化處理之濃度及時間對雞腿肉浸泡產率之逐步回歸反應曲面圖...100
圖4-37.不同嫩化處理之濃度及時間對雞腿肉蒸煮失重之逐步回歸反應曲面圖...101
圖4-38.不同嫩化處理之濃度及時間對雞腿肉截切值之逐步回歸反應曲面圖…..102
圖4-39.不同嫩化處理之濃度及時間對雞腿肉膠著性之逐步回歸反應曲面圖…..103
圖4-40.不同嫩化處理之濃度及時間對雞腿肉咀嚼性之逐步回歸反應曲面圖…..104
圖5-1(a).不同嫩化方式與調理方法對豬里肌肉之蒸煮失重的變化………. …….125
圖5-1(b).不同嫩化方式與調理方法對雞胸肉之蒸煮失重的變化………. ……….125
圖5-2(a).不同嫩化方式與調理方法對豬里肌肉之截切值的變化………. ……….126
圖5-2(b).不同嫩化方式與調理方法對雞胸肉之截切值的變化………. ………. ...126
圖5-3(a).不同嫩化方式與調理方法對雞胸肉之膠著性的變化………. ………. ....127
圖5-3(b).不同嫩化方式與調理方法對雞胸肉之膠著性的變化…………………..127
圖5-4(a).不同嫩化方式與調理方法對豬里肌肉之咀嚼性的變化………………...128
圖5-4(b).不同嫩化方式與調理方法對豬里肌肉之膠著性的變化………………..128
圖5-5. 不同嫩化方式對豬里肌肉各處理組在4℃時肌纖維切片的變化………....135
圖5-6.不同嫩化方式對雞胸肉各處理組在4℃時肌纖維切片的變化……………137
圖5-7.不同嫩化方式對豬里肌肉之肌纖維蛋白質的變化………………………..140
圖5-8.不同嫩化方式對雞胸肉之肌纖維蛋白質的變化…………………………..141


表次
表3-1. 國人膳食營養素參考攝取量…………………………………..…7
表3-2.日本厚生省訂定高齡者專用食品規範……………………………9
表.4-1試驗中添加物自變數的定義及其水準………..…………………26
表4-2.不同嫩化方式處理對豬里肌肉品評分數之影響………………107
表4-3. 不同嫩化方式處理對豬後腿肉品評分數之影響……………..107
表4-4.不同嫩化方式處理對雞胸肉品評分數之影響…………………108
表4-5. 不同嫩化方式處理對雞腿肉品評分數之影響………………..108
表5-1.不同嫩化方式與調理方法對豬里肌肉品評分數之影響………131
表5-2.不同嫩化方式與調理方法對雞胸肉品評分數之影響…………132

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