- 期刊
淘汰蛋鴨肉試製鴨肉棒零食食品之品質研究
Study on the Quality of Duck Meat Stick for Snack Made from Spent Layer Tsaiya Meat
摘要
為提高淘汰蛋鴨肉之加工利用與經濟價值，本試驗以淘汰蛋鴨肉添加不同比例單離大豆蛋白（0, 1, 2及3%）試製鴨肉棒之零食食品，以探討其加工技術及品質性狀。結果顯示：各組鴨肉棒之水分含量隨單離大豆蛋白添加量增加而漸減，灰分、粗脂肪、粗蛋白質及製成率各組間無顯著差異。製品之水活性皆在0.92～0.93之間。不添加單離大豆蛋白組之製品，其硬度、破斷值及咀嚼度較添加組小，亮度（L值）亦較小。品評結果，各組之風味、質地、總接受性皆良好。鴨肉棒經真空包裝，分別於3℃及25℃下貯存，其亞硝酸鹽殘留量隨貯存時間增加而漸減，且以3℃貯存組之殘留量較25℃組高；TBA值及pH值在整個貯存期間變化微小而呈穩定趨勢，VBN值經7天貯存後顯著增加；總生菌數則以25℃貯存14天後明顯增加，至28天達6 log CFU/g。而3℃貯存組，在整個保存期間總生菌數均維持在3 log CFU/g，並保持良好品質。
並列摘要
The purpose of this study is to enhance the utilization and increase the economic value of spent layer Tsaiya meat. Different levels of isolated soy protein (0, 1,2 and 3%) were mixed with spent layer Tsaiya meat for producing duck meat stick for snack food. The processing technique and characteristics of the products were investigated. The moisture contents of the duck meat sticks decreased with the increase of isolated soy protein. No differences were observed in the ash, crude fat, crude protein or cooking loss among the treatments. The water activity was between 0.92-0.93. The hardness, fracturability, chewiness and 'L' value of products without added isolated soy protein were lower than those from the added treatments. The panel test scores showed that the texture, flavor and over-all acceptance of the product were well acceptable for all treatments. When stored in vacuum package at 3°C and 25°C, the sodium nitrite residues of products were reduced with storage time. However, the nitrite residues of those products decreased dramatically when stored at 25°c. The pH value and TBA value were stable during the storage period. The VBN value increased rapidly after 7 days of storage. The total plate counts significantly increased after 14 days of storage at 25°C and were 6 log CFU/g after 28 days. Whereas, the total plate counts were 3 log CFU/g and the good quality of the sticks products could be maintained after storage at 3°C for 28 days.