添加綠茶及紅茶萃取物對預煮雞肉品質之影響

肉品在加熱後儲藏的期間容易產生預煮異味（Warmed-Over Flavor; WOF），因而降低了產品的接受性及儲藏期限。本研究利用紅茶及綠茶的萃取物，以抑制雞肉預煮異味的生成。在水煮的過程中分別加入此二種萃取物，並在2℃冷藏期間檢測其TBARS（Thiobarbituric Acid-Reactive Substances）值變化及利用氣相層析質譜儀（GC/MS）分析其揮發性物質，以及利用Hunter L, a, b值評估雞肉的顏色變化。結果顯示，在預煮雞肉中添加500ppm的紅茶或綠茶萃取物，可明顯抑制WOF的生成，於儲存24小時後可降低64-77％的TBARS值，於第5天紅茶及綠茶的萃取物可分別降低預煮雞肉22及54％的TBARS值。綠茶及紅茶的萃取物之總揮發性成分的含量亦能有效控制，其中WOF的指標－正己醛（hexanal）的生成量，在冷藏4天後明顯降低94％。經顏色分析後，發現500ppm綠茶萃取物，並不影響預煮雞肉的外觀顏色，而500ppm的紅茶萃取物，則明顯使雞肉顏色變暗。綜合本研究結果，綠茶萃取物為抑制預煮雞肉異味之理想添加劑。

關鍵字

綠茶萃取物；紅茶萃取物；預煮雞腿肉；預煮異味

並列摘要

Cooked meat products are apt to produce warmed-over flavor (WOF) during storage, thus reducing the acceptability and shortening the storage period. In this study, two potential antioxidants, black tea and green tea extracts, were used to inhibit the formation of such unpleasant flavors in precooked chicken. These two extracts were separately added during the cooking process. The change in thiobarbituric acid-reactive substance(TBARS)values was checked during the period of storage at 2°C. A GC/MS analysis was also used to check the amount of volatile compounds, and Hunter L, a, b values were also detected to evaluate the color change of the precooked chicken meat. Results showed that precooking the chicken in boiling water containing the tea extracts reduced the TBARS values of precooked chicken by up to 64%~72% after 24 h of storage at 2°C. The GC/ MS analysis showed that the level of hexanal, which is recognized as an indicator of WOF, was reduced by 94% after 4 days of storage. The color measurement showed that 500ppm of green tea extract did not change the color of precooked chicken, but 500ppm of black tea extract made the precooked chicken darker. In conclusion, green tea extract is an ideal additive to prevent the formation of WOF in precooked chicken meat.

並列關鍵字

green tea extract ； black tea extract ； precooked chicken thigh ； warmed-over flavor

國際替代計量

添加綠茶及紅茶萃取物對預煮雞肉品質之影響

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