褐藻酸鹽／鈣結著劑含量對重組雞排品質性狀之影響

Effect of Alginate/Calcium Binder Levels on Quality Characteristics of Restructured Chicken Steak

黃加成(Chia-Cherng Huang) ； 陳文賢(Wen-Shyan Chen)

《臺灣農業化學與食品科學》 43卷6期 (2005/12) Pp. 387-393

https://doi.org/10.6578/TJACFS.2005.049

摘要

兩種濃度之褐藻酸鈉(080，1.20%)及兩種濃度之碳酸鈣或乳酸鈣(0.14，021%)不同組合添加於重組雞排中，測定其生鮮及加熱後各種品質性狀之變化，以未添加褐藻酸鹽及鈣鹽者當對照組。生鮮雞排測定項目計有一般組成分、滲水失重、結著強度、氧化酸敗值、揮發性鹽基態氮及總生菌數；加熱後測定項目為烘烤失重及面積收縮率。無論於生鮮或加熱後性狀進行觀察，褐藻酸鹽／鈣膠化系統可作為重組雞排生產之用。根據烘烤失重及加熱面積收縮率結果，利用1.20%的褐藻酸鈉混合0.21%之碳酸鈣是生產重組雞排的最佳組合。

關鍵字

重組雞排 ； 褐藻酸鈉 ； 碳酸鈣 ； 乳酸鈣

並列摘要

Two levels of sodium alginate (0.80, 1.20%) and two levels of calcium carbonate or calcium lactate (0.14, 0.21%) were evaluated in raw and cooked restructured chicken steaks. Restructured chicken steak treated without alginate and calcium as control. Treatments were evaluated for six raw parameters: proximate composition, drip loss, bind strength, thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) and total plate counts. Treatments were also evaluated for two cooked parameters: roasting loss and diameter change. The alginate/calcium gel mechanism can be used to produce restructured chicken steaks which bind in both the raw and cooked state. According to the results of roasting loss and diameter change, optimum combination levels were 1.20% sodium alginate with 0.21% calcium carbonate for producing restructured chicken steaks.

並列關鍵字

Restructured chicken steak ； Sodium alginate ； Calcium carbonate ； Calcium lactate