氯化鈣或氯化鎂注射對熟齡種鵝胸肉物化性狀及感官品評之影響

本試驗之目的在於比較16週齡肉鵝（對照組）及3.5～4.0歲齡種鵝胸肉，利用蒸餾水、0.2M或0.4M之氯化鈣或氯化鎂注射，對鵝肉物理化學性狀及感官品評之影響。鵝胸肉於放血後60 min內，進行氯化鈣或氯化鎂之注射，接著進行60 min之按摩及儲存於4℃冷藏室24 hr。試驗分析之項目包括一般化學組成（水分、粗蛋白質、粗脂肪及灰分）、截切值、紅色度、肌原纖維破斷指數、氧化酸敗值、膠原蛋白、總生菌數及感官品評。試驗結果顯示對照組具有最低的粗蛋白質、粗脂肪、截切值、紅色度、氧化酸敗值及膠原蛋白含量。經氯化鈣或氯化鎂處理之水分、粗蛋白質、粗脂肪及紅色度間無顯著差異。經0.2 M或0.4 M氯化鈣處理之樣品，具有較高之肌原纖維破斷指數，但具有較低的截切值。於感官品評方面，對照組具有最高的嫩度、風味及總接受度；0.4 M氯化鈣是處理組中，具有較高的風味及總接受度。

關鍵字

熟齡鵝隻；胸肉；氯化鈣；氯化鎂

並列摘要

This objective was conducted to compare the physico-chemical variation and sensory evaluation of market geese (control) and aged geese breast fillets treated with distilled water (H2O), 0.2 and 0.4 M calcium chloride or magnesium chloride. Breast fillets were deboned after bleeding and calcium chloride and magnesium chloride were injected into them at 60 min post-mortem followed by tumbling for 60 min and storage at 4℃ for 24 hr. Approximate analysis (moisture, crude protein, crude fat and ash), shear value, a-value, myofibrillar fragmentation index (MFI), thiobarbituric acid value (TBA), collagen, total plate counts and sensory evaluation were measured. Results showed that the control had the lower crude protein, crude fat, shear value, a-value, TBA and collagen than those of other treatments. No significant difference was observed in crude protein, crude fat or a-value within different treatments. The results of MFI indicated that the 0.2 or 0.4 M calcium chloride had the higher MFI and the lower shear value than those of other treatments. In the aspect of sensory evaluation, the control had the highest tenderness, flavor and overall acceptable score than those of any other treatments, but the 0.4 M calcium chloride had the higher flavor and overall acceptable score than those of other treatments.

並列關鍵字

Aged geese ； Breast fillet ； Calcium chloride ； Magnesium chloride

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