白肉雞肉於不同酵素水解過程中鮮度之變化及水解液特性之探討

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题名:	白肉雞肉於不同酵素水解過程中鮮度之變化及水解液特性之探討 Effect of Different Enzyme Hydrolysis on the Freshness Variation and Characteristic of the Broiler's Hydrolysates
作者:	楊炯政林慧生
贡献者:	生應系
关键词:	酵素水解鮮度游離胺基酸 Enzymatic hydrolysis Freshness Free amino acids
日期:	2004-06
上传时间:	2016-10-28 09:44:26 (UTC+8)
摘要:	Chicken extracts were manufactured from broiler breast hydrolyzed by three different enzymes of Pepsin, Papain and Bromelain. The pH value was adjusted to the most suitable value for different enzyme before or during the hydrolysis every two hours until 15 hours. The volatile basic nitrogen (VBN) and amino nitrogen were evaluated. When VBN value risen rapidly and closed to 30mg%, the hydrolysis stopped. The hydrolysates were analyzed for free amino acids and sensory evaluation. No matter the adjustment of the pH value, the VBN value of Pepsin didn't rise significantly during 15 hours (P＜0.05). Regarding Papain and Bromelain, the VBN value of adjusted pH value before hydrolysis risen rapidly after 7 and 9 hours' hydrolysis, however, the VBN value of other pH group risen rapidly after 9 and 11 hours of reaction. Among three enzymes, Pepsin was showed highest amino nitrogen level than others than others. Two pH treatments were indicated no difference on amino nitrogen. In addition, the hydrolysates of Papain had the highest ratio of bitter amino acids. The results of sensory evaluation also pointed out the same result that Papain hydrolysates had the strongest bitter intensity, which was 5.4 (P＜0.05). Pepsin hydrolysates exhibited the best overall acceptance, which was 5.2 (P＜0.05).
關聯:	華岡農科學報； 13期 (2004 / 06 / 01) ， P15 - 26
显示于类别:	[農學院] 學報-華岡農科學報

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