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題 名 | 淘汰雞肉與機械去骨雞肉漿之抽取與分離蛋白質品質評估=Quality Evaluation of Extracted and Isolated Spent Hen Meat and Mechanically Deboned Chicken Meat Proteins |
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作 者 | 林郁芳; 楊勝欽; | 書刊名 | 食品科學 |
卷 期 | 25:3 1998.06[民87.06] |
頁 次 | 頁241-253 |
分類號 | 473.6 |
關鍵詞 | 機械去骨雞肉漿; 抽取雞肉蛋白質; 分離雞肉蛋白質; 乳化能力; Mechanically deboned chicken meat; Extracted chicken meat proteins; Isolated chicken meat proteins; Emulsifying capacity; |
語 文 | 中文(Chinese) |
中文摘要 | 分別將淘汰雞胸肉、腿肉及機械去骨雞肉漿依最適條件(抽取:pH6.5,離子強度0.48,4℃,5hr;分離:pH7.0,離子強度0.1,4℃,2hr)將其蛋白質予以抽取或分離並冷凍乾燥成蛋白質粉末,分析其組成分,並對其理化與功能性質進 行探討。結果顯示抽取的雞肉蛋白質其蛋白質濃度、乳化能力、油及水吸收性均較分離的雞肉蛋白質佳。以胸肉為來源的抽取或分離蛋白質其氮溶解性與乳化能力均較腿肉或機械去骨雞肉漿所製成者為高。乾燥後的六種不同雞肉蛋白質其對水與油脂的吸收性皆不相同。SDS-聚丙烯?胺電泳分析結果顯示雞肉蛋白質的抽取與分離,所得蛋白質的分布與密度受到肉的部位之影響。由於色澤暗及風味上之問題,來自機械去骨雞肉漿之抽取或分離蛋白質其利用性仍受限制。 |
英文摘要 | Using optimum extraction and precipitation conditions (extraction: pH 6.5, ionic strength 0.48, 4℃, 5hr, isolation; pH 7.0, ionic strength 0.1, 4℃, 2hr), spent hen breast and thigh meat and mechanically deboned chicken meat proteins were obtained. The freeze dried chicken meat proteins were subjected to compositional analysis, physiochemical and functional property investigation. Results showed that the extracted chicken meat proteins had higher protein concentration, and better emulsifying capacity and oil and water absorption than did the isolated chicken meat proteins. Chicken meat proteins from spent hen breast meat had higher nitrogen solubility and emulsifying capacity than did those of spent hen thigh meat and mechanically deboned chicken meat. The water and oil absorption of the freeze dried meat proteins varied depending upon the type of chicken meat. Results of SDS-polyacrylamide gel electrophoresis showed that the distribution and density of the extracted and isolated meat proteins were affected by the type of chicken meat. Due to its dark appearance and flavor problems, the use of extracted or isolated proteins from mechanically deboned chicken meat is limited. |
本系統中英文摘要資訊取自各篇刊載內容。