利用植物性蛋白酵素改善高齡飲食肉類質地之探討

台灣隨著國人壽命的延長，老年人口快速成長，預估在2025年步入超高齡社會，隨著身體機能退化、患有口腔疾病及在咀嚼吞嚥方面存在障礙的人逐漸增多，因此影響他們對食物的選擇和進食能力。本研究的目的主要是改善這族群的飲食需求，研究中篩選適當的鳳梨酵素5%~20%(佔鳳梨酵素溶液)、鹽濃液5%~13%(佔鈉鹽溶液)及二種溶液混合後在肉中靜置時間(1 hr~12 hr)，透過低溫舒肥的加工條件改善雞胸肉質地，以尋求最適合他們的產品質地(Eatender食品分級第5級~硬度上限值為2×104 N/m2)。研究中使用了反應曲面法(Response Surface Methodology)的Box-Behnken design進行雞胸肉的最佳化處理，並對軟化後的質地進行了口感評估測試(遵循台灣衛福部國健署Eatender食品分級標準)，獲得最適合這族群的產品，同時還保有雞胸肉原有形狀。研究結果顯示，彈性、咀嚼度、膠質感皆有明顯差異(p<0.05)，研究中發現透過RSM測試的質地硬度(轉換介護硬度值：最高硬度值為14556.33 N/m2，最低硬度值11696 N/m2)，所有樣品均符合介護食品質地分類的第 5 級要求 (硬度上限值為2×104 N/m2)，表示它們可以被舌頭壓碎，適用於咀嚼吞嚥困難的老年人。研究中得知符合老人最佳化條件的口感是在靜置時間1 hr，鹽濃度 5.41%(佔鈉鹽溶液)，鳳梨酵素濃度18.76%(佔鳳梨酵素溶液)的條件下產生之雞胸肉，而在本研究中雖然硬度無顯示明顯差異(p>0.05)，不過硬度卻是介護食品的質地分級中重要的一項感官品評。研究顯示，色澤度在本實驗中無顯著差異(p>0.05)，只能觀察出是鳳梨酵素溶液及鹽溶液的交互作用，導致色澤度差異不明顯，本研究結果為瞭解老年人咀嚼吞嚥困難人群的特殊飲食需求提供寶貴意見，利用真空低溫舒肥烹飪結合鳳梨酵素和鹽溶液可以有效改善雞胸肉的質地，使其更易於咀嚼吞嚥，從而改善老年人的飲食攝取。關鍵詞:介護食品、感官品評、鳳梨酵素、鹽濃度

關鍵字

介護食品；感官品評；鳳梨酵素；鹽濃度

並列摘要

With the extension of life expectancy and the rapid growth of the elderly population in Taiwan, it is estimated that in 2025 it will enter a super-aging society, with the gradual increase in the number of people with physical deterioration, oral diseases and problems in chewing and swallowing, thus affecting their food choices and eating ability. The purpose of this study is to improve the dietary needs of this group, and to select appropriate pineapple enzyme 5%~20% (accounting for pineapple enzyme solution), salt concentrate 5%~13% (accounting for sodium salt solution) and two solutions to stand in meat for a time (1 hr~12 hr) after mixing, and to improve the texture of chicken breast meat through low-temperature and fattening processing conditions, so as to seek the most suitable product texture for them (Eatender Food Grading Grade 5 ~ Upper hardness value is 2×104 N/m2). In the study, the Response Surface Methodology' Box-Behnken design was used to optimize the chicken breast, and the softened texture was tested for taste evaluation (following the Eatender Food Grading Standard of the National Health Administration of the Ministry of Health and Welfare of Taiwan) to obtain the most suitable product for this group, while maintaining the original shape of the chicken breast. The results of the study showed that there were significant differences in elasticity, chewiness and gelatinous texture (p<0.05), and it was found that the texture hardness tested by RSM (the highest hardness value was 14556.33 N/m2, the lowest hardness value was 11696 N/m2), all samples met the requirements of level 5 of the texture classification of nursing food (the upper hardness value was 2×104 N/m2), indicating that they could be crushed by the tongue, which is suitable for the elderly with chewing and swallowing difficulties. In this study, it was found that the taste of chicken breasts that met the optimization conditions for the elderly was produced under the conditions of standing time of 1 hr, salt concentration of 5.41% (accounting for sodium salt solution) and pineapple enzyme concentration of 18.76% (accounting for pineapple enzyme solution), and although there was no significant difference in hardness (P>0.05) in this study, hardness was an important sensory evaluation in the texture grading of nursing care foods. The results of this study provide valuable advice for understanding the special dietary needs of the elderly with difficulty chewing and swallowing, and the use of sous-vide low-temperature fattening cooking combined with pineapple enzyme and salt solution can effectively improve the texture of chicken breast, making it easier to chew and swallow, thereby improving the dietary intake of the elderly. Keywords: care food, sensory evaluation, pineapple enzyme, salt concentration