學生姓名:
許棕荃
指導教授:
陳泰源
學期:
114下
摘 要:
Brining is a common meat-processing method used to improve flavor, texture, and waterholding capacity. However, conventional static brining mainly depends on diffusion and usually requires a long processing time. Micro-nanobubble water (NBW), with its high specific surface area and long residence time, has recently been considered a potential medium for enhancing mass transfer efficiency. Therefore, this study investigated the effects of NBW as a static brining medium on salt absorption kinetics and quality characteristics of chicken breast. Chicken breast samples were immersed in distilled water or NBW for 20–120 min, and changes in salt content, moisture content, water activity, kinetic parameters, texture, and color were evaluated. The results showed that both salt and moisture contents increased with brining time in both groups. The NBW group exhibited higher salt content than the distilled water group at most time points, reaching 1.10% at 120 min, compared with 0.92% in the distilled water group. Peleg’s model showed a good fit for salt absorption behavior in both groups (R² = 0.930–0.959). In addition, the NBW group had a lower k1 value and a higher effective diffusion coefficient (3.414 × 10⁻⁹ m²/s), indicating better salt diffusion efficiency. Moisture content in both brined groups was higher than that of the unbrined control, while water activity decreased slightly with brining time without significant differences between groups. Static brining also reduced hardness, gumminess, and chewiness, indicating a tenderizing effect. Overall, NBW shows potential as a brining medium for chicken breast and may improve salt diffusion and mass transfer efficiency
許棕荃.pdf