- 期刊
雞翅尖軟化技術之開發
The Development of Soft Technology for Chicken Wing Tip
摘要
本試驗旨在比較白肉雞翅尖，利用不同濃度醋酸處理後，再以碳酸氫鈉進行中和，對於産品物理化學性狀及感官品評之影響。分析的項目計有一般組成（水分、粗蛋白質、粗脂肪及灰分）、pH值、截切值、鈣及磷含量、生菌數、氧化酸敗值及感官品評試驗。試驗結果顯示對照組産品之水分含量低於各醋酸處理組，然而，對照組具有最高的粗蛋白質、粗脂肪、灰分、pH值、截切值、鈣及磷含量。於四週的冷藏儲存期間，無論是第二週或第四週，各醋酸處理間之生菌數無顯著差異；氧化酸敗值亦顯示，對照組具有最高的氧化酸敗值。於感官品評方面，對照組有最高的風味接受度，但具有最低的咀嚼喜好性。依據鈣殘留量及感官品評結果，雞翅尖利用10%醋酸處理，是最佳軟化處理方式。
並列摘要
This experiment was conducted to compare the physico-chemical variation and sensory quality of chicken wing tips treated wish acetic acid and sodium bicarbonate. The approximate analysis (moisture, crude protein, crude fat and ash), pH value, shear value, calcium and phosphorus content, total plate count, TBARS and panel test were measured. Results showed that control group had tower moisture content than those of other treatments, but higher crude protein, crude fat, ash, pH value, shear value, calcium and phosphorus content than those of other treatments. After 4 weeks of storage period, no significant difference was observed in total plate count for 0 and 4 week within different treatments. The results of TBARS indicated that control group had the higher TBARS than those of other treatments daring storage for 2 and 4 week. In the aspect of sensory quality, the control had the highest flavor acceptability than those of any other treatments, but the lowest chewing acceptability than those of other treatments. Judging from the results of residue of calcium and sensory quality, the 10% of acetic acid is the best concentration for soft chicken wing tips.