不同舒肥條件處理對紅羽土雞與白肉雞胸肉肉質影響之研究

Study on breast meat qualities of red-feather native chicken and broiler treated by different sous-vide conditions

邱鼎欽(Chiu Ding-Chin)

指導教授 ： 鄭富元 ； 陳志銘

國立屏東科技大學/農學院/動物科學與畜產系所/碩士(2022年)

https://doi.org/10.6346/NPUST202200436

摘要

近年來健身風潮帶動雞肉的需求，因此市面上增加許多即食雞胸肉的舒肥調理產品。本實驗使用紅羽土雞與白肉雞的雞胸肉，分別以四個條件處理， 60℃加熱120和180分鐘，以及65℃加熱120和180分鐘進行舒肥調理，以了解紅羽土雞與白肉雞胸肉間的肉質差異，以及不同處理方式舒肥胸肉之肉質變化。結果顯示：生鮮白肉雞胸肉在外觀上比土雞更偏黃色（b*值）（P < 0.05）。舒肥調理後的雞胸肉，總生菌數均降為原先之1000倍以下。在同一個加熱溫度下，不同加熱時間，並不會影響土雞胸肉蒸煮失重。但在白肉雞部分則發現，加熱溫度越高與加熱時間越長皆會造成較高的蒸煮失重，因此白肉雞雞胸肉以65°C加熱180分鐘，有顯著最高之蒸煮失重（22.63%）。在色澤方面，65°C、180分鐘處理之土雞胸肉L*值為最高、a*值最低，而肉雞胸肉則是65°C之L*值為較高、a*值較低和b*值較高，在此條件下舒肥調理，亮度較高、比較不紅且偏向褐色的外觀會較受消費者喜愛。土雞胸肉以65°C、180分鐘之條件進行舒肥，在外觀上會有較高的接受度，且高溫長時間加熱處理所產生的脂質氧化能帶出雞肉本身的風味，再加上口感硬度適當且有更好的咀嚼性，總接受度最好。整體而言土雞胸肉以65°C、180分鐘舒肥是最好的選擇。在肉雞胸肉方面，65°C舒肥結果皆比60°C好，而在肉質方面，在長時間加熱過程中，蒸煮失重水分損失大、硬度和咀嚼性皆變差，肉雞胸肉之肉質特性較適合短時間加熱，能維持其硬度和咀嚼性，總接受度最好，因此肉雞胸肉以65°C、120分鐘舒肥是最好的選擇。

關鍵字

紅羽土雞 ； 白肉雞 ； 雞胸肉 ； 舒肥調理法 ； 肉質

並列摘要

In recent years, the fitness trend has driven the demand for chicken. As a result, many sous-vide products of ready-to-eat chicken breast have been added to the market. In this experiment, red-feather native chicken and broiler chicken breast were used for sous-vide treatment under different heating conditions, temperatures (60, 65°C) and times (120, 180 minutes) to understand the differences in meat between red-feather native chicken and broiler chicken breast. The results showed that the raw broiler chicken breast was more yellow in appearance than native chicken (b* value) (P < 0.05). After sous-vide treatment, all groups of the total plate counts in the chicken breast were reduced to less than 10-3. The same heating temperature and different heating times did not affect the cooking loss of native chicken breast. However, in broiler chicken breast group, the higher cooking temperatures and longer heating time resulted in higher cooking loss. Broiler chicken breast heated at 65°C for 180 minutes had the highest cooking loss (22.63%). In terms of color, the L* value of native chicken breast sous-vide at 65°C for 180 minutes was the highest and the a* value was the lowest, while broiler chicken breast had higher L* value, higher b* value, and lower a* value at 65°C. Under this condition, the broiler treatments had brighter, less red and browner appearance which were more favored by consumers. The chicken breast meat sous-vide at 65°C for 180 minutes was closer to the consumers' preference in appearance. And an appropriate hardness which enhanced better chewiness and overall acceptability. Additionally, lipid oxidation which occurred under high temperatures and long-term treatments aided in generating better chicken taste acceptable to consumers. Therefore, it can be inferred that sous-vide treatment at 65°C for 180 minutes is the best choice for native chicken breast. In terms of broiler chicken breast, groups treated at 65°C had better results than those treated at 60°C. In the long-term heating process, the cooking loss was high, and the hardness and chewiness were deteriorated. This means that the meat quality of broiler breast is more suitable for short-term heating, which can maintain its hardness and chewiness, and have the best overall acceptability. Therefore, it is the best choice that broiler chicken breast is sous-vided at 65°C and 120 minutes.

並列關鍵字

red-feather native chicken ； broiler ； chicken breast ； sous-vide cooking method ； meat quality

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