| 摘要: | 近年來國人健康意識抬頭,人們在飲食方面逐漸從高油、高鹽、高糖轉變為少油、少鹽與少糖並多選用高纖維等食物,因此現今保健機能性之食品逐漸受到國人矚目,且保健機能性之食品開發在食品業上也是一大商機。雨來菇為一種陸地上生長的固態藍綠藻,學名為普通念珠藻 (Nostoc commune
Vauch) ,俗稱情人的眼淚、葛仙米藻、地木耳、地耳、地皮菜、草木耳、地軟,營養價值高並富含許多機能性成分,其中機能性成分以藻藍蛋白為主,可抗病毒、抗菌、抗腫瘤、清除自由基、提高免疫功能與延緩衰老等生理活性。貢丸在臺灣是受國人歡迎的肉類加工食品,其製作方式與口味也因應市場需求開發出多樣化的丸類產品,截至目前為止,國內外並無雨來菇應用於貢丸新 產品開發之相關文獻報導,因此本研究將雨來菇分別以 0%、20%、30%與 40%比例添加於貢丸製品中,探討不同比例雨來菇添加量對感官品評之影響。感官品評分別為專家訪談與消費者感官品評,專家訪談一共邀請三位專家受訪者給予貢丸感官品評與改善要點之建議,而消費者感官品評採用七分制喜好性/接受性感官品評問卷以78位品評員填寫,問卷內容包含個人基本資料、購買意願與感官品評項目。添加雨來菇貢丸研究結果顯示:(一)在外觀、色澤、風味、多汁性、彈性與整體接受度上20%雨來菇貢丸皆高於 30%與40%產品。(二)在外觀與色澤上,20%雨來菇貢丸皆顯著高於30%與40%產品(p<0.05)。(三)在彈性上,40%雨來菇貢丸僅顯著高於30%產品(p<0.05)。綜上述研究結果得知 20%雨來菇貢丸在感官品評各項得分皆高於30%與40%雨來菇貢丸,在外觀與色澤上,皆顯著高於30%與40%。此外,消費者對於添加機能性食材之貢丸購買意願高達90%,建議若朝商品化製作時,可以40%雨來菇貢丸進行產品開發,讓貢丸兼具保健營養同時並提高雨來菇經濟效益。
In recent years Taiwanese health consciousness has risen in terms of diet and people are gradually turning from high oil, high salt and high sugar food to less oil, less salt, less sugar and higher fiber food. Therefore, health functional foods are gradually attracting the attention of the Taiwanese nowadays, and the development of health functional food is a big business opportunity in the food industry. Nostoc commune Vauch, which has many other names, is a nitrogen-fixing blue-green algae that grows on land, with high nutritional value and rich in many functional ingredients. The functional components are mainly phycocyanin with physiological activities such as anti-virus, antibacterial, anti-tumor, scavenging free radicals, improving immune function and delaying aging. Meatball is a popular processed meat food in Taiwan, and its production methods and tastes have also developed a variety of meatball in response to market demand. So far, there is no relevant literature report on the application of Nostoc commune Vauch to new meatball product development domestically and abroad. Therefore, in this study, Nostoc commune Vauch was added to meatball products at the proportions of 0%, 20%, 30% and 40%, respectively. Sensory evaluations are expert interviews and consumer sensory evaluations, and three expert interviewees were invited to give meatball sensory evaluation and suggestions for improvement. The consumer sensory evaluation uses scoring preference test sensory evaluation questionnaire to be filled out by 78 tasters, and the content of the questionnaire includes items of basic personal information, purchase intention and sensory evaluation. The research results of adding of Nostoc commune Vauch to meatball showed the following: (1) In terms of appearance, color, flavor, juiciness, elasticity and overall acceptance, 20% Nostoc commune Vauch meatball are higher than 30% and 40% products. (2) In terms of appearance and color, 20% Nostoc commune Vauch meatball are significantly higher than 30% and 40% products(p<0.05). (3) In terms of elasticity, the 40% Nostoc commune Vauch meatball is only significantly higher than 30% product(p<0.05). The above research results show that 20% of Nostoc commune Vauch meatball have higher scores in sensory evaluation than 30% and 40% of Nostoc commune Vauch meatball, and the appearance and color are significantly higher than 30% and 40%. In addition, 90% of consumers are willing to buy meatball with functional ingredients. It is recommended that if the production is commercialized, 40% Nostoc commune Vauch meatball can be used for product development. The meatball has both health and nutrition and at the same time improves the economic benefits of Nostoc commune Vauch. |
