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題名 | 淘汰蛋雞的處理與應用 |
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作者姓名(中文) | 陳明造; 郭秀蘭; 劉登城; | 書刊名 | 農林學報 |
卷期 | 43:3 1994.09[民83.09] |
頁次 | 頁33-41 |
分類號 | 483.2 |
關鍵詞 | 淘汰雞; 屠體; 濃縮雞湯; 風味; 化學組成; Spent hens; Carcass; Condensed chicken soup; Flavour; Chemical composition; |
語文 | 中文(Chinese) |
中文摘要 | 本研究在探討淘汰蛋雞之屠宰率,各部位分切率,並利用淘汰雞屠體調 製磷酸水解濃縮物及濃縮雞湯。同時分析產品之化學組成,胺基酸、核��酸及官 能品評。其結果如下: 活重在1,200~1,800g之間,屠體重為1.080g。放血率為3.19,屠宰率為72.73.內臟 占19.61,而不可食部占活重的13.89。雞肉磷酸水解濃縮物胺基酸含量以麩胺酸 最高,其次依序為甘胺酸,天門冬胺酸,精胺酸和丙胺酸,雞湯濃縮物則以甘胺 酸為最高,在雞湯濃縮物中離胺酸顯著降低,核��酸的含量則發現磷酸水解濃縮 物中之5'-IMP幾乎完全消失,而雞湯濃縮物中則以次黃嘌呤(Hypoxanthin)最高, 其次為腺��二磷酸(ADP),次黃嘌呤核��(Inosine)及次黃嘌呤核��單磷酸(IMP)。 品評結果發現市售雞湯濃縮物之接受性高於試製雞湯。 |
英文摘要 | The purpose of this study was to investigate the components and yields of the spent henand its utilization. The carcasses were used to prepare phosphoric acid hydrolyzed concentrateand condensed chicken soup. Chemical composition, amino acids and nucleotide of the productswere measured, and sensory properties were also evaluated. The results were as follows: Liveweight was at range of 1200-1800g, carcass weight was 1080g and dressing percentage was72.73. The bleeding rate was 3.19 and offals was 19.61, and inedible part was 13.89 bylive weight. Glutamic acid was the highest content in phosphoric aicd hydrolyzed concentrate.The next higher content of amino acids were glycine, aspartic acid, arginine and alanine inorder. Glycine was highest in condensed chicken soup. Lysine in chicken concentrate decreasedremarkedly. 5'-IMP nearly disappeared from nucleotides of phosphoric acid hydrolyzed concentrate. It was found that hypoxanthin>ADP >inosine>IMP content in higher order in condensedchicken soup. Sensory evaluation was found that the commercial products were more accetablethat the tested sample. Therefore, there are more work needed to be done. |
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