冷藏與冷凍處理對生鮮及水煮鵝肉理化性狀之影響

Effect of Frozen and Chilled Storage on Physichemical Traits of Fresh and Cooked Goose Breast and Thigh Muscle

許惠茹(Hui-Ju Hsu) ； 葉佳玲(Chia-Lin Yeh) ； 陳美妤(Mei-Yu Chen) ； 林高塚(Kou-Joong Lin)

《嘉大農林學報》 7卷1期 (2010/02) Pp. 92-99

https://doi.org/10.29891/JAFNCU.201002.0007

摘要

The objective of this study was to investigate the effect of frozen and chilled storage on pH, TBARS, shear force value, and color difference of geese breast and thigh muscle. A sixteen White Roman geese were slaughtered at traditional abattoir. The slaughtered geese were divided into two sections, firstly the fresh breast and thigh muscle were collected and frozen at -20℃ for 0, 2, 4, 6, 8 weeks, secondly the whole carcasses were boiled up to internal temperature 85℃. The cooked breast and thigh muscle were collected and chilled storage at 0-5℃ for 1, 3, 5, 7 days. pH, TBARS value, color difference, and shear force value of chilled and frozen storage samples were measured. The results of collected fresh breast and thigh muscle during frozen storage were shown that pH value, L, a, b value of thigh muscle samples were significantly (p＜0.05) higher than breast muscle samples and TBARS value of thigh muscle samples were significantly (p＜0.05) lower than breast muscle samples. By the way, TBARS value was the highest value at 4(superscript th) week (breast: 1.61mg/kg, thigh: 1.07mg/kg). And L, b value, TBARS value, and shear force value were gradually increased with the frozen storage times. The results of collected cooked breast and thigh muscle during chilled storage were shown that L, a value, pH value of thigh muscle samples were significantly (p＜0.05) higher than breast muscle sample and TBARS value of thigh muscle samples were significantly (p＜0.05) lower than breast muscle samples. L, a, b value, TBARS value, and shear force value were gradually increased with the increased chilled storage times.

關鍵字

白羅曼鵝肉 ； 貯藏試驗 ； 理化性狀

並列摘要

The objective of this study was to investigate the effect of frozen and chilled storage on pH, TBARS, shear force value, and color difference of geese breast and thigh muscle. A sixteen White Roman geese were slaughtered at traditional abattoir. The slaughtered geese were divided into two sections, firstly the fresh breast and thigh muscle were collected and frozen at -20℃ for 0, 2, 4, 6, 8 weeks, secondly the whole carcasses were boiled up to internal temperature 85℃. The cooked breast and thigh muscle were collected and chilled storage at 0-5℃ for 1, 3, 5, 7 days. pH, TBARS value, color difference, and shear force value of chilled and frozen storage samples were measured. The results of collected fresh breast and thigh muscle during frozen storage were shown that pH value, L, a, b value of thigh muscle samples were significantly (p＜0.05) higher than breast muscle samples and TBARS value of thigh muscle samples were significantly (p＜0.05) lower than breast muscle samples. By the way, TBARS value was the highest value at 4(superscript th) week (breast: 1.61mg/kg, thigh: 1.07mg/kg). And L, b value, TBARS value, and shear force value were gradually increased with the frozen storage times. The results of collected cooked breast and thigh muscle during chilled storage were shown that L, a value, pH value of thigh muscle samples were significantly (p＜0.05) higher than breast muscle sample and TBARS value of thigh muscle samples were significantly (p＜0.05) lower than breast muscle samples. L, a, b value, TBARS value, and shear force value were gradually increased with the increased chilled storage times.

並列關鍵字

White Roman geese ； Storage ； pH value