台灣土雞肉生化變異及化學組成分析

Analysis of Biochemical Variation and Chemical Composition of Taiwan Native Chicken Meat

陳文賢(Wen-Shyan Chen) ； 紀學斌(Suey-Ping Chi) ； 凃榮珍(Rung-Jen Tu) ； 陳怡兆(Yi-Chao Chen)

《臺灣農業化學與食品科學》 43卷5期 (2005/10) Pp. 380-386

https://doi.org/10.6578/TJACFS.2005.048

摘要

本試驗在於檢測不同品種台灣土雞（台畜肉十三號、中興大學BDL2、紅羽土雞及黑羽土雞）與白肉雞肌肉內生化變異及化學組成。分析項目計有肌原纖維斷裂指數、總膠原蛋白、熱殘留膠原蛋白、凝膠強度、胺基酸、游離脂肪酸組成及核苷酸關聯化合物分析。結果顯示白肉雞肌肉之肌原纖維斷裂指數高於其他雞種。台畜肉十三號及BDL2土雞肌肉內總膠原蛋白、熱殘留膠原蛋白含量及肌肉凝膠強度顯著高於其他三個雞種。不同雞種間之總胺基酸、鮮味胺基酸及核苷酸關聯化合物無顯者差異。游離脂肪酸組成結果顯示黑羽土雞及白肉雞腹脂之亞麻仁油酸含量高於其他雞種；而各雞種腹脂所含之總飽和脂肪酸、單元不飽和脂肪酸及多元不飽和脂肪酸組成無顯著差異，然而，黑羽土雞具有最高的總不飽和脂肪酸與總飽和脂肪酸比率。

關鍵字

台灣土雞 ； 肌肉 ； 生化特性 ； 肌原纖維斷裂指數 ； 膠原蛋白

並列摘要

This experiment was conducted to compare the biochemical variation and chemical composition of the breast meat from different types of Taiwan native chickens (TLRI-l3, BDL2, RFNC and BFNC) and broiler. Myofibrillar fragmentation index (MFI), gel strength, total collagen, thermal residual collagen content, amino acid composition, free fatty acid composition and ATP related compounds were measured. Results showed that broiler had higher MFI than those of other types. The results of collagen content (including total collagen and thermal residual collagen content) and gel strength indicated that TLRI-13 and BDL2 were significantly higher than those of other three types. Significant different were observed neither in umami amino acid and total amino acid composition nor ATP related compounds in breast meat among all types. In aspect of the free fatty acid composition, BFNC and broiler had higher linoleic acid than those of TLRI-13, BDL2 and RFNC. No significant different were observed in saturated, monounsaturated and polyunsaturated fatty acid among all types, but, BFNC had the highest ratio of total unsaturated over total saturated fatty acid than those of other types.

並列關鍵字

Taiwan native chicken ； Muscle ； Biochemical properties ； Myofibrillar fragmentation index ； Collagen