頁籤選單縮合
題名 | N-羧甲基幾丁聚醣(NCMC)螫合鐵離子及在煮熟含鹽碎豬肉之抗氧化性探討=Chelation of Iron Ion and Antioxidative Effect on Cooked Salted Ground Pork by N-Carboxymethyl Chitosan (NCMC) |
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作者 | 李桂雲; 黃彥琪; 蔡正宗; 紀學斌; | 書刊名 | 食品科學 |
卷期 | 23:4 1996.08[民85.08] |
頁次 | 頁608-616 |
分類號 | 463 |
關鍵詞 | N-羧甲基幾丁聚醣; 螫合作用; 抗氧化酸敗; N-carboxymethyl chitosan; NCMC; Chelation; Antioxidative rancidity; |
語文 | 中文(Chinese) |
中文摘要 | 比較酸鹼滴定曲線及紅外線吸收光譜,可證實:合成化的化合物為N-羧甲基幾丁聚醣(NCMC),pK1=2.3, pKs=6.6, pI=4.1。白色粉末,無澀味。 NCMC螫合亞鐵離子的能力受pH影響,以0.3%NCMC螫合為例,則以pH 6時最佳(95%),其次是pH 4(90%)和pH 8(68%)。在pH 6磷酸緩衝溶液中,0.1%,0.3%及0.5%NCMC可螫合沉澱住90%以上Fe2+,效果顯著。 在煮熟含鹽碎?肉實驗中,貯藏8天未添加NCMC之控制組,TBA值達15.01;添加0.1%,0.3%,0.5%NCMC組的TBA值分別為7.08,0.75,0.23。因此在煮熟含鹽碎?肉製品中,只需添加0.3%NCMC即可有效防止脂質氧化酸敗。官能評估中,在顏色方面,各處理組間,並無顯著差異。控制組呈現回溫味;而添加0.3%及0.5%NCMC處理組,毫無異味,且有較佳之接受性(p<0.05)。 |
英文摘要 | Compared with the titrating curve of acid-alkalimetric and IR absorption spectrum, the synthetic compound from chitosan was identified to be N-carboxy-methyl chitosan (NCMC) with pK1=2.3, pK2=6.6, pI=4.1. The compound was white powder with no acerbity. Chelation capacity of ferrous ion by NCMC was found pH dependent and the best at pH 6 (95%) and then pH 4 (90%), and pH 8 (68%). At pH 6 phosphate buffer, 0.1%, 0.3%, 0.5% NCMC could chelate and precipitate more than 90% Fe2+ from solution of low ferrous ion concentration (20-60ppm). NCMC was tested to inhibit warmed-over flavor of cooked slated ground pork, the TBA value were found to be 15.01, 7.08, 0.75 and 0.23 for control, 0.1% NCMC-0.3% NCMC-and 0.5% NCMC-addition treatments respectively at the end of 8 day storage. For practical application to meat products, 0.3% NCMC addition seems to be enough for prevention of oxidative rancidity of cooked meat products. No significance difference among treatments for "color" in sensory evaluation (p<0.05). The control showed warmedover flavor whereas 0.3% and 0.5% NCMC-addition treatments showed better flavor and the over-all acceptability (p<0.05) in sensory evaluation of products. |
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