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題 名 | 飼料中魚油及α-生育醇添加量對雞腿肉化學品質之影響=Effect of Dietary Fish Oil and α-Tocopheryl Acetate on the Chemical Properties and Quality of Chicken Thigh Meat |
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作 者 | 黃惠君; 林振宏; 郭俊欽; | 書刊名 | 食品科學 |
卷 期 | 26:2 1999.04[民88.04] |
頁 次 | 頁145-156 |
分類號 | 473.6 |
關鍵詞 | 魚油; α-生育醇; 氧化酸敗值; 色澤; 上部空隙吹除捕捉法; Fish oil; α-tocopheryl acetate; Thiobarbituric acid value; Hunter L.a.b. value; GC-headspace trapping method; |
語 文 | 中文(Chinese) |
中文摘要 | 以含不同濃度魚油(0,2及4%)與α-生育醇(0,50及100IU/kg)之飼料飼養肉雞6週,所得雞腿在-18℃下貯藏40天。結果發現飼料中魚油添加量愈多,雞腿肉之TBA值愈高,魚腥味評分愈高。一般而言,飼料中添加α-生育醇組之TBA值較未添加組低。飼料中α-生育醇添加量愈高,雞腿肉所含α-生育醇愈多。凍藏40天後,雞腿肉之α-生育醇含量減少,其減少百分比隨飼料魚油添加量的增加而增多。飼料中α-生育醇添加量愈高,雞腿肉之紅色度值(a值)愈高;亮度值(L值)及黃色度值(b值)愈低。雞腿肉凍藏10天,利用GC-headspace方法可測得揮發性成分為乙醛;於第20天,可測得乙醛及丙醛:於第30-40天僅可測得2-丙烯醛。 |
英文摘要 | Broilers were fed with diets supplemented with three levels (0, 2 and 4%) of cod fish oil and three levels (0, 50 and 100IU/Kg) of α-tocopheryl acetate for 6 weeks. During storage at-18℃, the TBA value and the fishy flavor scores of the thigh meat increased with the increase in the level of fish oil. In general, thigh meat from the broilers fed with α-tocophyeryl acetate supplementation had a lower TBA value and contained a lager amount of α-tocopherol than did those without α-tocopheryl acetate supplementation. The amount of α-tocopherol in the thigh meat decreased during 40days of frozen storage; and the decrease in the percentage of α-tocopherol increased with the increase level of fish oil. The higher the level of dietary α-docopheryl acetates, the higher the Hunter a values, and the lower the L and b values in the chicken thigh meat. Acetaldehyde was detected using the GC-headspace trapping method in the chicken thigh meat frozen for 10 days; both acetaldehyde and propanal were detected at day 20; at days 30 and 40, only propenal was detected. |
本系統中英文摘要資訊取自各篇刊載內容。