- 期刊
臺灣商業用白肉雞與古早雞肉質特性之比較
Comparison of quality characteristics between commercial white broilers and ancient native chickens of Taiwan
摘要
本試驗旨在比較商業白肉雞與臺灣古早雞肉質特性之差異性。試驗使用15週齡臺灣古早雞及飼養5週齡商用白肉雞雞胸肉，比較其肉質特性之影響。古早雞雞胸肉之蒸煮失重率為5.93%，顯著低於白肉雞之8.40%（P<0.05），而兩雞種腿肉的蒸煮失重率無顯著差異；剪切值方面，古早雞腿肉的1.08 kg/cm^2顯著高於白肉雞者的0.43 kg/cm^2（P<0.05），然兩雞種胸肉的剪切值之間無顯著差異。白肉雞的胸肉比例顯著高於古早雞者，而古早雞腿部比例則顯著高於白肉雞者。雞肉經真空低溫烹調（舒肥）方法後之官能品評結果，白肉雞與古早雞腿肉與胸肉在色澤、嫩度、風味及整體接受度等方面均無顯著差異，然白肉雞胸肉在多汁性方面有較高的評分（P<0.05）。鏡檢結果顯示，白肉雞雞胸肉的肌纖維面積大小與古早雞者無顯著差異，但古早雞腿肉的肌纖維面積顯著大於白肉雞者（P<0.05）。綜合上述，古早雞有較大的屠體和腿部比例及剪切值，較少的蒸煮失重與較粗的腿肌纖維，可能與其在禽肉市場比白肉雞受好評有關。而白肉雞胸肉蒸煮失重雖較高，然藉由舒肥加工調理方式則可改進其食用品質，所以沒有顯現出古早雞肉質品評的優勢。
並列摘要
This experiment is to compare the differences in the quality characteristics of Taiwanese commercial white broilers and ancient native chickens. The chicken breasts of 15-week-old ancient chickens and 5-week-old commercial white broilers were used to compare the effects of sous-vide cooking (sous vide) on the characteristics of their meat quality. The cooking loss of ancient native chicken was 5.93%, which was significantly lower than that of white broiler chicken in sous-vide group 8.40% (P < 0.05). However, the cooking loss of leg meat was not significantly different between the two chicken breeds. In terms of shear value, ancient native chicken leg meat 1.08 kg/ cm^2 was significantly higher than that of white broiler 0.43 kg/cm^2 (P < 0.05). Nevertheless, there was no significant difference in the shear value of breast meat between the two chicken breeds. The breast ratio of white broilers was significantly higher than that of ancient native chickens, but the proportion of legs of ancient native chickens was significantly higher than that of white broilers. In the sensory evaluation analysis, there was no significant difference in color, tenderness, flavor and overall acceptance in the thigh and breast meat between the white broilers and the ancient native chicken, but the juiciness of the breast meat by sous-vide in white broilers had a higher sensory evaluation score (P < 0.05). Microscopic examination results showed that the muscle fibers of leg meat from ancient native chickens were thicker, while those from white broilers were thinner. Based on the above, the ancient native chicken has a larger carcass leg percentage and shear value, less cooking weight loss in breast muscle and thicker leg muscle fibers, which may be the reason why it is more popular in the poultry market than white broilers, although white broilers breasts were more cooking weight loses, the meat quality of white broilers can be improved by sous vide processing; therefore, it does not show the advantages of ancient chicken meat quality and flavor evaluation.