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題 名 | 機械去骨雞肉供製雞肉棒零食食品之品質研究=Study on the Quality of Chicken Meat Stick for Snack Made from Mechanically Deboned Chicken Meat |
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作 者 | 黃加成; 陳文賢; 王慈圓; 蘇和平; | 書刊名 | 食品科學 |
卷 期 | 26:3 1999.06[民88.06] |
頁 次 | 頁277-286 |
分類號 | 473.6 |
關鍵詞 | 雞肉; 機械去骨雞肉; 雞肉棒; 品質; Chicken meat; Mechanically deboned chicken meat; Chicken meat stick; Quality; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗在利用機械去骨雞頸肉,試製適合國人口味的雞肉棒零食食品,探討其加工技術及品質性狀。試驗中分別以機械去骨雞頸肉(0、20、30、40及50%)添加雞胸肉試製雞肉棒,結果顯示;雞肉棒的一般化學組成分中水分和蛋白質含量隨機械去骨肉之增加而減少(p<0.05),脂肪含量增加(p<0.05),灰分並無顯著差異。製品之剪截值(shear value)隨機械去骨肉之增加而減少(p<0.05),而紅色度(a值)反隨之增(p<0.05)。其水活性(Aw)平均在0.95間,各組間並無顯著差異。經品評結果其質地隨機械去骨肉添加量而變軟些(p<0.05),但風味各組間並無顯著差異。總接受性則以添加機械去骨肉在30~50%者較佳。製品以真空包裝在3℃,經8週貯藏時,其pH值、總生菌數、脂肪氧化酸敗值(TBA值)及揮發性鹽基態氮(VBN值)並無顯著變化的現象,仍保良好品質。 |
英文摘要 | In order to enhance the utilization and promote the economic value of mechanically deboned chicken meat (MDCM), different levels of MDCM (0, 20, 30, 40 and 50%) mixed with chicken breast meat were used to manufacture a chicken meat stick for snack food in this study. The processing usability and quality characteristics of the products were investigated. The results showed that the water and protein contents of the chicken meat sticks decreased with increased MDCM (p<0.05). However, the fat contents of products increased when MDCM increased (p<0.05). No difference were observed in the ash contents among the treatments. A decrease in the shear value and an increase in the "a" value (red color) and cooking loss were noted when MDCM increased (p<0.05). The average. Aw was approximately 0.95, with no differences observed among the treatment. The results of panel test scores showed that products were considered softer when higher percentages of MDCM were added. The flavor of the products showed no significant differences among the treatments. Higher scores for over-all acceptance were observed in the products with 30-50% MDCM. The pH value, viable bacterial counts, TBA value and VBN value of vacuum-packaged products showed no significant changes after storage at 3℃ for 8 weeks. Furthermore, the quality of the stick products remained during the storage period. |
本系統中英文摘要資訊取自各篇刊載內容。