| 摘要: | 本研究使用黃豆渣粉(Okara，O)、燕麥粉(Oat powder ，OP)及咖啡渣粉(Waste coffee ground，WCG)添加於豬肉漢堡，試驗共分二大組實驗，實驗一是以添加不同比例Okara (2、4、6％)、Oat powder (4、8、12％)、WCG (0.5、1、1.5％)來取代豬肉漢堡中的脂肪；實驗二是以添加不同比例灰化牡蠣殼粉(Incinerated Oyster Shell Powder， IOSP) (0.5、1、1.5％)、洋蔥 (onion) (0.5、1、1.5％)於豬肉漢堡(SWCG 0.5和SO2)中，探討黃豆渣、燕麥和咖啡渣取代豬肉餅中的脂肪以及添加新鮮洋蔥及牡蠣殼粉，對豬肉餅之風味品質、感官特性及組成成分及熱量的影響。
調整原料肉與脂肪比例至80：20 (C20) 為控制組，取代脂肪組
結果顯示，烹煮損失率、直徑損失程度結果為黃豆渣取代油脂組(SO)、咖啡渣取代油脂組(SWCG)和燕麥粉取代油脂組(SOP)都顯著低於C20組(p＜0.05)，保水性隨著SO、WCG、SOP組添加量提高有顯著上升的趨勢。綜合感官品評得結果，SO2和SOP4組喜好度與C20組無顯著差異(p＜0.05)。4℃冷藏儲存試驗中，SO和SOP組對總生菌數有顯著的抑制效果(p＜0.05)。TBARS方面，SO、SWCG、SOP組皆能顯著降低其氧化酸敗值(p＜0.05)。
添加IOSP的處理組保水性皆高於C20組，IOSP組在質地剖面分析中硬度、內聚性、咀嚼性隨著儲藏時間越長有增加的趨勢；添加洋蔥組(Onion)在冷藏第30天時有顯著較低的硬度(p＜0.05)。感官品評結果，色澤、多汁性、風味和整體接受度方面，冷凍第0天至30天時，隨著儲藏時間越長並沒有顯著的變化。冷凍儲存試驗中，C20組和各處理組對總生菌數皆有顯著的抑制效果(p＜0.05)。TBARS方面，C20組和各處理組皆能顯著降低其氧化酸敗值(p＜0.05)。
實驗一結果，建議可添加SO2、SOP4、SWCG0.5取代豬肉餅中的脂肪有較好的物性分析及官能特性，且冷藏儲存試驗下總生菌數和TBARS值低於C20。實驗二結果，建議可添加IOSP(0.5～1.5%)可以改善產品的質地特性和延長保存期限、Onion(0.5～1.5%)可以增加產品風味和和延長保存期限。
The purpose of this study was to understand the effect of the Okara
(O), Oat powder (OP) and Waste coffee ground (WCG) on the quality of
the pork hamburger. The experiment was divided into two groups, the
first group is the different proportion including Okara (2, 4, 6%), Oat
powder (4, 8,12% ) and WCG (0.5,1,1.5%) substituting the fat in the pork
hamburger ; the second group is the different proportion including
Incinerated Oyster Shell Powder (IOSP) (0.5, 1, 1.5%), onion(0.5,1,1.5%)
addition to the pork hamburger with SWCG 0.5% and SO 2%. Two
groups were compared with control group respectively on pork
hamburger’s quality, sensory characteristics, proximate composition and
energy value.
The formulation of meat composition for the control group is 80%
lean to 20% fat (C20). The cooking loss and reduction in diameter were
found that the substituting group of fat (SO), oat powder (SOP) and waste
coffee ground (SWCG) are significant lower than C20 group (p＜0.05).
Water binding was increasing with the added okara (O), oat powder (OP)
and waste coffee ground (WCG) increase. The result of sensory
evaluation was no significant difference between the group of SO2%,
SOP 4% and C20 group respectively. Pork hamburger storage at 4℃, the
total microbial count showed that the group of SO and SOP were
significant decreasing ( p＜0.05). Samples with added SO, SWCG and
SOP were indicated significant lower TBARS value ( p＜0.05).
The group of IOSP was shown higher water binding than C20 group.
Regarding to the texture profile analysis, the IOSP group showed the
trend of increasing on the hardness, springiness, cohesiveness, and
chewiness with time. The onion group was significant lower on the
hardness especially after 30 days at －20℃ frozen storage. No
significant difference ( p＜0.05) on color, flavor, juiciness and overall
acceptance for all samples at －20℃ stored up to 30 days. However, all
samples at －20℃ storage were significant decreasing on total microbial
count ( p＜0.05), and significant lower TBARS value ( p＜0.05) as well.
This study after all suggested that the okara (2%), Oat powder (4% )
and WCG (0.5%) substituting the fat in the pork hamburger due to the
better physical analysis and functional characteristics . In addition, pork
hamburger storage at 4℃, the results showed that total microbial count
and TBARS value was significantly lower than C20 group. Due to the
added IOSP 0.5～1.5% and onion 0.5～1.5% could improve the texture
and flavor of the product respectively. In addition, both additives also
prolong the shelf life of the product. Therefore, the IOSP 0.5～1.5% and
onion 0.5～1.5% were also suggested. |
