明胶作为配料利用添加於肉冻制品之研究.doc

明膠作為配料利用添加於肉凍製品之研究ngredient during processing of pork-meat jelly product 研究生：唐嘉憶 Tang, Jia-Yi 指導教授：邱文貴 Chiu, Wen-Kuei 【摘要】 製作肉凍明膠配料加熱時，溶膠分子量變化凝膠破斷特性之。同時也探討明膠溶膠凝膠化之冷卻條件實驗結果如下：凝膠強度幾乎相同之牛骨-鹼處理和豬皮-酸處理明膠分子量，後者比前者小;高溫抽出明膠分子量比低溫抽出明膠分子量小;低溫抽出明膠凝膠之破斷應力、破斷應變、破斷時外觀彈性率及破斷能等測定值都比高溫抽出者高; pH 3調整溶膠加熱超過約60℃時發生低分子化現象，至於無調整溶膠之分子量，加熱至98℃幾乎無變化;無調整溶膠沸騰造成凝膠破斷應力的降低程度，低溫抽出明膠比高溫抽出顯著; pH 3調整溶膠加熱80℃以上破斷應力明顯地下降;溶膠5℃冷卻時在冷卻水中之冷卻速度比冷藏庫內快速;以細線加熱法測定靜置狀的溶膠黏度結果是緩慢冷卻比急速冷卻之凝膠化時間長，凝膠化溫度明顯高。至於明膠種類中，低溫抽出明膠凝膠化溫度比高溫抽出者明顯高;使用試管依溶膠流動性測定凝膠化溫度，各測定值均比細線加熱法稍低;以迴轉黏度計法測定攪拌狀之溶膠黏度，低溫抽出明膠之凝膠化開始溫度比高溫抽出者顯著地高，但兩者都比靜置狀者呈現低值。從凝膠開始到結束之溫度範圍高溫抽出明膠比低溫抽出廣泛。關鍵字：明膠、溶膠、凝膠、膠凍Change of molecular weight of sols and breaking property of gels caused by heating are investigated in order to clarify how to disperse gelatin as a sol. Investigations were also made for clarifying the effect of cooling conditions of gelatin sols on the gelation. The results can be summarized as follows. The molecular weight of pigskin gelatin was smaller than that of cow bone gelatin in spite of the similar jelly strength during heating. The molecular weight of the gelatin extracted in high temperature was smaller than that of the one extracted in low temperature. The values of rupture stress, rupture strain, apparent elasticity and rupture energy obtained from the gelatin gel extracted in low temperature were higher than those of the gel extracted in high temperature. The molecules of the sol adjusted to pH 3 was broken into shorten fragments over 60℃ while the control sol showed little change in molecular weight up to 98℃. The decrease in rupture stress of the gel converted from the boiled control sol was more remarkable for the gelatin extracted in low temperature than the one extracted in high temperature. The decrease in rupture stress was significantly observed when the sol of pH 3 was heated over 80℃. Cooling rate of the standing sols was much slower in refrigerator than in cold water when samples were cooled at 5℃. Viscosity of the standing sols mea