以紅米米穀粉取代多磷酸鹽對重組雞肉火腿品質之影響

Effect of Replacing Polyphosphate with Red Rice Powder on Qualities of Restructured Chicken Ham

10.6730/JAAT.202104_21(3).0001

李孟儒(Meng-Ru Lee)；陳文賢(Wen-Shyan Chan)；凃榮珍(Rung-Jen Tu)

米穀粉 ； 重組雞肉火腿 ； 多磷酸鹽 ； Rice powder ； Restructured chicken ham ； Polyphosphate

台灣農學會報

21卷3期（2021 / 04 / 01）

152 - 164

繁體中文

為探討紅米米穀粉替代重組雞肉火腿中多磷酸鹽之可行性，本試驗組分為對照組（添加多磷酸鹽）、0%（未添加多磷酸鹽和紅米米穀粉）、1%和2%（未添加多磷酸鹽但添加1%和2%紅米米穀粉）共4組，各組樣品完成後進行一般組成、pH值、色澤、保水性、剪切值、切片張力、氧化酸敗值（Thiobarbituric acid reactive substances value, TBARS value）和總生菌數等測定。試驗結果顯示，添加2%紅米穀粉之重組火腿導致水分含量、L值和b值降低（p＜0.05），2%組其斷裂強度雖低於對照組之1.18 N/cm，但高於0%組之0.88 N/cm（p＜0.05），而剪切值、切片拉伸率和蒸煮失重於各組間皆無顯著差異。樣品於4℃冷藏儲存0～16週，TBARS值皆以2%組最高而對照組最低（p＜0.05），而總生菌數皆以對照組最低（p＜0.05）。各組感官品評分析之總接受度無顯著差異。綜上所述，未添加多磷酸鹽之重組雞肉火腿，雖TBARS值和總生菌數較對照組高，但仍可保持良好程度，添加2%紅米米穀粉雖造成產品一般組成分和色澤差異，但對於總接受度則無顯著影響。相較於無磷酸鹽火腿，添加1～2%紅米米穀粉可明顯增強產品斷裂強度，較能維持切片完整性。故添加紅米米穀粉應為一降低重組火腿中多磷酸鹽使用量之可行方式。

This experiment was conducted to investigate the feasibility of replacing the polyphosphate in restructured chicken ham with red rice powder. The treatments were divided into the control group (adding polyphosphate), 0% (without both polyphosphate and red-rice powder added), 1% and 2% (only 1% and 2% red-rice powder added) groups. The proximate analysis, color, shear force, tension, TBARS value, total plate counts and sensory evaluation were analyzed. The results showed the moisture content, pH value, L and b value of the 2% group were lowest among all groups (p ＜ 0.05). The breaking strength of the 2% group was lower than the control group (1.18 N/cm) but higher than the 0% group at 0.88 N/cm (p ＜ 0.05). There were no significant differences in shear force and cooking loss between all groups. After storing for 16 weeks at 4℃ , TBARS values and total plate counts of the control group were the lowest, and the data of the 2% group were highest among all groups. There was no significant difference in sensory evaluation. In conclusion, the qualities of restructured ham were maintained although TBARS values and total plate counts of the 0 ~ 2% groups were higher than that of the control group. Although there were significant differences in the 2% group in proximate content and colour, these did not result in decreasing the acceptability of the ham product. Provide better quality seems to be achieved, such as higher breaking strength during ham slicing, when adding 1 ~ 2% red rice powder instead of polyphosphate to ham. Therefore, adding rice powder could be a feasible method to reduce polyphosphate content in meat products.

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