利用肉雞骨架發酵試製食品調味料之研究

The utilization of chicken bones as seasoning materials for foods by fermentation

吳祥雲(Hiang-Yun Wu) ； 涂榮珍(Rung-Jen Tu) ； 王政騰(Cheng-Taung Wang)

《畜產研究》 37卷4期 (2004/12) Pp. 291-299

摘要

以麴菌30103、30120及30428做為發酵菌種，接種於脫脂黃豆粉與小麥碎片之混合物（對照組）及上述之混合物含約28%雞骨者（雞骨組），於28－30℃培養4日，即成麴（koji），加入19%之食鹽水形成醬醪，於發酵五個月期間雞骨組與對照組醬醪液汁之化學分析比較結果：兩者之總氮含量隨發酵期延長而增加，但pH值反是隨發酵時間之延長而降低，含雞骨組之後期則有些微上升。胺基酸態氮在醬醪發酵的第五個月兩組含量相當；胺基酸態氮之分解率於第二個月後含雞骨組有較高的情形。兩組之TBA值隨發酵期的延長而增加，雞骨組顯著高於對照組，兩組均於第三個月達最高，爾後急速下降，於第五個月含雞骨組顯著低於對照組（P＜0.05）。最終產品之還原醣、醇類與乳酸之含量，對照組高於雞骨組，但雞骨組之含鈣量為對照組之3.8倍。兩處理組均無黃麴毒素被檢出。生醬汁經煮後殺菌，對照組胺基酸組成分的含量低於雞骨組。兩種醬汁試製紅燒肉品評結果，在風味、多汁性、鹹度、嫩度、皮之咬感及接受性，於統計上雖均無顯著差異，但對照組有較高的評分。

關鍵字

雞骨頭 ； 發酵 ； 調味料

並列摘要

Three species of Aspergillus 30103, 30120 and 30428, were inoculated in the mixture of defatted soybean and baked wheat meals (control) and the aforementioned mixture was added with about 28% chicken bones (chicken bone), and these two mixtures were then cultivated at 28-30℃ for 4 days. These two koji were mixed with 19% saline water and turned into mashes. Two sorts of fermented and centrifuged mash liquid, control mash and chicken bone mash, were used for this experiment through five-months fermentation period. The results indicated that total nitrogen content increased in both the control and chicken bone mash during the fermentation period, but pH values declined, except that pH value of chicken bone mash went up slightly at the end of fermentation period. The amino acid nitrogen contents were similar at the end of the 5th month. The chicken bone mash had a higher amino acid decomposition ratio than that of control mash at the 2nd month. It revealed that TBA values of chicken bone mash were higher than the control and those of both groups went up with the increase of fermentation time till the 3rd month. TBA values dropped rapidly after the 3rd month and chicken bone mash showed a lower TBA than that control mash at the 5th month (P ＜ 0.05). The control mash had higher reducing sugar, alcohols and lactic acid than chicken bone mash, but calcium content of chicken bone mash was 3.8 times more than that of control mash. No alfatoxins were detected in both of the mashes. When the raw mash liquid was pasteurized by boiling, the amino acid amounts in the control mash were less than those of chicken bone mash. The panel test of stewed pork made with fermented mash liquid showed that both control and chicken bone mash had no significant difference in flavor, juiciness, saltiness, tenderness, skin's softness or acceptability, although the control mash had a higher score.

並列關鍵字

Chicken bone ； Fermentation ； Seasoning material