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題 名 | 添加金屬螫合劑對凍藏期間機械去骨雞肉品質之影響=Study on the Effect of Metal-Chelating Agents on the Quality of Mechanically Deboned Chicken Meat during Frozen Storage |
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作 者 | 陳韻旨; 李桂雲; 紀學斌; 蔡正宗; | 書刊名 | 食品科學 |
卷 期 | 24:2 1997.04[民86.04] |
頁 次 | 頁186-194 |
分類號 | 473.6 |
關鍵詞 | 機械去骨雞肉; 螫合劑; 氧化酸敗; Mechanically deboned chicken meat; MDCM; Chelating agent; Oxidative rancidity; |
語 文 | 中文(Chinese) |
中文摘要 | 機械去骨雞肉(mechanically deboned chicken meat)的貯藏利用,會因為其易氧 化酸敗而受到限制, 因此本實驗嘗試添加不同的金屬螯合劑: 0.3 % N-carboxymethylchitosan (NCMC) 、 0.5 % carnosine 及 0.5 % sodium tripolyphosphate (STPP),以抑制機械去骨雞肉之氧化酸敗, 並探討在凍藏 20 週的期間 中,機械去骨雞肉理化性的變化。 實驗結果顯示,抗氧化酸敗的效果以添加 carnosine 的 效果最佳,STPP 及 NCMC 次之:STPP 組的保水性及乳化性最佳,亮度值為控制組最低,其 餘三組無顯著差異; 紅色值以 STPP 組最低,黃色值則以控制組最低;pH 值方面,添加螯 合劑皆比控制組高約 0.1 ∼ 0.2 個單位。 |
英文摘要 | Utilization of mechanically deboned chicken meat (MDCM) is limited by its oxidative rancidity. The purpose of this research was to reduce the oxidative rancidity of MDCM by adding different metal-chelating agents, including 0.3% N-carboxymethylchitosan (NCMC), 0.5% canosine or 0.5% sodium tripolyphosphate (STPP), and to determine its effects on physcial and chemical properties during frozen storage of 20 weeks(-18 ℃ ). Among the chelators used in this study, 0.5% carnosine was found to be the best inhibitor of MDCM due to oxidative rancidity, and 0.3% NCMC was the poorest. STPP addition exhibited the best water holding capacity and emulsifying capacity. No significant difference in the Hunter L value was found among the treatments. STPP had the lowest Hunter a value, and the control had the lowest Hunter b value. Addition of chelating agents resulted in pH values which were 0.1-0.2 higher than control. |
本系統中英文摘要資訊取自各篇刊載內容。