鴕鳥肝醬與膽肝加工製品研發

Development of Ostrich liver paste and salted liver products

蔡依迪(Yi-Ti Tsai)

指導教授 ： 趙憶蒙

國立高雄餐旅大學/廚藝學院/餐飲創新研發碩士學位學程/碩士(2014年)

https://doi.org/10.6825/NKUHT.2014.00057

摘要

鴕鳥因抗病力極強，飼養時不需用藥，故其肝臟無動物用藥殘留問題且營養豐富，但因腥味重而導致其利用率極低，本研究擬開發鴕鳥肝醬及鴕鳥膽肝產品，進而提高鴕鳥肝臟使用之經濟價值。在鴕鳥肝醬產品研發部分，使用β-環狀糊精、羧甲基纖維素、海藻酸鈉等增稠劑可使鴕鳥肝醬有較好的色澤、堅實性、黏稠度、塗抹性與風味。經-18℃冷凍貯存60天之1%羧甲基纖維素+1%海藻酸鈉與20%鴕鳥油脂添加比例鴕鳥肝醬產品，其色澤、塗抹性、風味及整體接受性感官評分與市售肝醬無顯著差異。乾燥溫度對鴕鳥膽肝產品特性影響不大，乾燥時間則顯著影響膽肝產品的色澤與質地。52℃與56℃溫度乾燥時間48小時之鴕鳥膽肝與市售膽肝產品在色澤、香氣、咀嚼性、風味及整體喜好性皆無顯著差異(p<0.05)，故以52℃、48小時乾燥條件，即可製得與市售豬膽肝品質類似之鴕鳥膽肝產品。

關鍵字

鴕鳥 ； 肝醬 ； 膽肝 ； 質地分析 ； 感官品評

並列摘要

Due to Ostriches have such extremely high disease resistance so that no drug is needed in raising them. As such, there is no concern of veterinary drug residues in ostrich liver and the liver is rich in nutrition. However, the utilization of the ostrich liver is extremely low due to the unpleasant smell. This study attempted to develop ostrich liver paste and salted liver products to increase the economic value in use of the ostrich liver.
The results showed that the ostrich liver pastes with thickening agents (β-cyclodextrin, sodium carboxymethyl cellulose, sodium alginate) added have better color, firmness, stickiness, spreadability (work of adhesion) and flavor. There were no significant differences found between the ostrich liver paste (1% sodium carboxymethyl cellulose, 1% sodium alginate and 20% ostrich fat addition) which stored after 60 days at -18℃ and other commercially available liver paste in terms of sensory characteristics on color, spreadability, flavor and overall acceptance.
In the research and development of ostrich liver salted liver products. The result shows that drying temperature (52℃, 56℃) did not have significant differences on the properties of ostrich liver products, but drying time had a significant influence on color and texture. Sensory evaluation shows ostrich salted liver products which dried at 52℃, 56℃ respectively for 48 hours compared with commercially available salted liver products, there were no significant difference (p<0.05) in color, aroma, chewiness, flavor and overall preference. Therefore, under the drying condition at 52℃ for 48 hours, the ostrich salted liver products which’s qualities are similar to commercially available pork salted liver can be manufactured.

並列關鍵字

Ostrich ； Liver paste ； Salted liver ； Texture profile analysis ； Sensory evaluation

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