添加奇亞籽（Salvia hispanica L.）對油炸雞丁品質與抗氧化性之影響

Effect of chia seed (Salvia hispanica L.) on the quality and antioxidant property of fried chicken nuggets

黃繼興(Ji-Xing Huang)

指導教授 ： 林美貞

國立屏東科技大學/農學院/動物科學與畜產系/碩士(2016年)

摘要

預熟食品只須經簡單的復熱動作便可直接食用，也因其方便性在食品產業中具有相當的影響，但經多次加熱的食品所導致的氧化問題會影響其品質，天然抗氧化物質便成為良好的抗氧化劑來源，而奇亞籽（Salvia hispanica L., chia seed）所含多酚類化合物具相當的抗氧化能力。故本研究旨在探討油炸雞丁中奇亞籽添加型式與含量之篩選及探討奇亞籽對雞丁品質及抗氧化特性之影響。
試驗一中以感官品評篩選出奇亞籽添加至油炸雞丁中適合的型式（全粒、粉末狀）與添加量（原料肉重之0、2、4、6及8%）。品評結果顯示，不同奇亞籽型式添加下，雞丁之汁液喜好性於全粒及粉末狀奇亞籽有顯著提升，而雞丁之色澤、質地及總接受度會因奇亞籽添加後有降低的趨勢，且粉末狀具有最低的接受程度，故全粒奇亞籽為較佳添加方式；而不同全粒奇亞籽添加量結果中，全粒狀以2及4%奇亞籽添加至油炸雞丁中具有較佳的多汁性與總接受度，然而隨著奇亞籽添加量提升，雞丁之色澤、質地與總接受度也具有較低分數，故雞丁中添加2與4%之奇亞籽為較佳添加量。
試驗二中則以試驗一篩選出之全粒狀2%及4%添加量奇亞籽於油炸雞丁中，並配合30、35與40%水分含量進行品質與抗氧化能力之分析。分析項目包含製成率、pH值、總多酚含量、DPPH清除能力、還原能力、二硫巴比妥酸反應物值（thiobarbituric acid reactive substances, TBARS）與感官品評。分析結果顯示，油炸雞丁之製成率會隨奇亞籽添加量與水分含量提升而增加，而pH值不會受到奇亞籽與水分的影響；總多酚含量、DPPH清除能力、還原能力皆會隨奇亞籽添加量增加而有所提升，相對TBARS值則有較低的表現，且水分含量的變化對油炸雞丁以上四種分析項目皆無顯著影響；感官品評結果顯示，雞丁之色澤、多汁性與總接受度會受奇亞籽添加量所影響，除多汁性隨奇亞籽添加量增加以外，色澤與總接受度皆為降低，且0與2%奇亞籽添加量具較高總接受度，而雞丁水分含量只影響其多汁性，並於35%水分含量下具有最高值，評估以上結果，2%奇亞籽配合35%水分為較佳組合，並以此組合作為進行試驗三雞丁之處理。
試驗三以試驗二之結果，並配合150與165°C油溫油炸後，於4°C中貯存0、4、7、10與13日，並觀察其TBARS值、pH值與總生菌數之變化。TBARS值結果顯示，奇亞籽的添加並不會影響雞丁貯存期間之TBARS值，而165°C油炸與150°C油炸之雞丁相較下，前者於貯存期間皆具有較高之TBARS值，所有處理組皆隨貯存時間增加而提升，貯存至第7日具有最高值，然而7日以後之TBARS值則隨天數降低；油炸雞丁pH值於貯存期間於各處理間則皆無顯著變化；而雞丁總生菌數結果則顯示，奇亞籽對其無顯著影響，隨貯存天數增加，菌數皆具顯著的成長，且165°C油溫處理組之菌數具有較低的趨勢。
綜上所述，油炸雞丁中添加奇亞籽可增加其總酚類含量與抗氧化能力，但雞丁感官接受度卻會因奇亞籽含量之提升而有負面影響，所有處理組中以2%奇亞籽添加並配合35%水分含量影響雞丁感官接受度之程度為最低，並可提升其製成率及感官多汁性，故奇亞籽可做為油炸雞丁中的添加物與天然抗氧化物質的來源。

關鍵字

抗氧化性 ； 奇亞籽 ； 肉製品 ； 酚類化合物

並列摘要

Pre-cooked food can be consumed through simply warming procedures, as the convenience of these products, they could be influential in food industry. However, the quality of pre-cooked food would be reduced due to lipid oxidation of the product. Hence, natural antioxidative substance would be a good source of the antioxidant for the pre-cooked food. The phenolic compound chia seed (Salvia hispanica L.) can perform high antioxidative abilities. The aim of this study was to evaluate the form and amount of the chia seed added, and the effect of the quality and antioxidant property of the fried chicken nuggets.
In experiment 1, the suitable form (2% whole seed and seed powder of the meat) and amount (0, 2, 4, 6 and 8% of the meat) of chia seed would be evaluated through the sensory evaluation and chosen for the better form and amount for the fried chicken nuggets. The sensory evaluation result showed that the juiciness of fried chicken nuggets was significantly promoted by whole and powdered chia seed. On the contrary, the chia seed had negative impact on color, texture and acceptability of the nuggets, the lowest scores showed in the nuggets with chia seed powder, as a result, the whole chia seed was the better way to add into the fried chicken nuggets. With different amount of the whole chia seed added into the nuggets, the 2 and 4% added had better juiciness and acceptability. However, as the increasing of chia seed also had negative affect on the color, texture and acceptability of nuggets. Therefore, the whole form chia seed with 2 and 4% adding would be carried into experiment 2.
In experiment 2, the 2% and 4% chia seed added fried chicken nuggets would be evaluated for the quality and antioxidant property with 30, 35 and 40% water content. The analysis of this experiment include: yield rate, pH value, total phenolic compound, DPPH scavenging capacity, reducing power, thiobarbituric acid reactive substances value (TBARS value) and sensory evaluation. The result showed that the yield rate of fried chicken nuggets increased with the level of chia seed and water added, but the pH value was not affected by both factors. The phenolic content, DPPH scavenging capacity and reducing power increased with the chia seed added, TBARS value would reduce in fried chicken nuggets relatively. Water content did not have significant effect on these four properties. The sensory evaluation result showed the score of juiciness increased, and color and acceptability decreased with chia seed added in the nuggets. The 0 and 2% chia seed also showed higher acceptability score. The water content just only affected the juiciness, under 35% water showed highest score.in the nuggets. By these results, the fired chicken nuggets made with 2% chia seed and 35% water could be a better combination.
In experiment 3, the chicken nuggets made with 2% chia and 35% water fried in 150 and 165°C oil, was evaluated for the TBARS value, pH value and total bacteria count at 0, 4, 7, 10 and 13 day under 4°C storage. The result showed the TBARS value and total bacteria count were not affected by the chia seed but did increase with the time during the storage. The highest TBARS value of nuggets were at 7th day storage, then decreased with the storage time till 13th day storage, yet the total bacteria count in the nuggets increased with the time. The fried temperature of nuggets also showed higher group showed higher TBARS value and lower bacteria count in 165°C group. Within whole storage time, the pH value did not be affected by all three factors in this experiment.
The phenolic content and antioxidant property of fried chicken nuggets were improved, but the sensory acceptability also be decreased when the chia seed added. In this experiment, 2% chia seed with 35% water added was a better combination for the nuggets and can increased the yield rate and juiciness with the lowest interference of acceptability of the nuggets. In summary, chia seed can be added into fried chicken nuggets as a new source of natural antioxidant.

並列關鍵字

antioxidant ； chia seed ； meat product ； phenolic compound

參考文獻

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