臺灣博碩士論文加值系統

國內團體膳食的餐點供應對象大多以學生族群為主，食材的使用，應盡量以生鮮的原型食物。然而生鮮肉品本身的嫩度不足且不易入味，導致學生的適口性不佳、接受度低，且傳統醃製方式的效果有限。本研究透過兩種醃漬液及兩種醃製方式，以木薯澱粉配翻滾醃製、木薯澱粉配真空按摩、玉米澱粉配翻滾醃製、玉米澱粉配真空按摩，四種組別進行肉品醃製，比較各組吸收率。再經過滷煮、油炸、烘烤，三種烹調方式，比較烹調失重、質地及感官品評。
結果顯示，四種組別的醃漬里肌肉排的吸收率沒有顯著差異。經三種烹調方式處理後，四種組別的醃漬里肌肉排的烹煮失重沒有顯著差異。比較烹調後的里肌肉排的質地剖面分析及感官品評，真空按摩組別的硬度都顯著低於翻滾醃製組別，感官品評分數都顯著高於翻滾醃製組別。真空按摩對於里肌肉排的醃製效果，並不會受滷煮、油炸、烘烤，三種烹調方式的影響。另外以同醃製方式、不同醃漬液配方進行硬度及感官品評的比較，經三種烹調方式後的里肌肉排，雖然使用木薯澱粉的組別與使用玉米澱粉的組別相比，在滷煮及烘烤後，硬度較低、感官品評分數較高，在油炸後，硬度較高、感官品評分數較低，但兩者之間沒有顯著差異。可以考量成本及烹調方式進行醃漬液配方的選擇。
本研究以未添加磷酸鹽類的醃漬液進行實驗，發現改變醃漬液配方後，真空按摩對於里肌肉排的質地及感官品評有顯著的改善效果，對於學生滿意度的提升能夠有所幫助。此結果對於團體膳食製備的設備選擇提供了有利的價值。相較其他大型設備，真空按摩機操作方法簡單、醃製效果佳，是營養午餐製備可以購置的設備選項之一。

In domestic group meal, the primary recipients of meals are mostly students. Therefore, the ingredients used should be as fresh and unprocessed as possible. However, fresh meat tends to lack tenderness and is difficult to season, resulting in poor palatability and low acceptance among students. This study utilized two marinating solutions and two marinating methods, using four groups: cassava starch with tumbling marination, cassava starch with vacuum massage, corn starch with tumbling marination, and corn starch with vacuum massage, to marinate meat products and compare the absorption rate of each group. The marinated meat was then cooked by three methods: braising, frying, and baking, to compare cooking loss, texture, and sensory evaluation.
Results showed no significant differences in absorption rates or cooking loss among the four groups of marinated pork loin. Comparing the texture profile analysis and sensory evaluation, the hardness of the vacuum massage groups was significantly lower than that of the tumbling marination groups, and the sensory evaluation scores were significantly higher. The marination effect of vacuum massage on pork loin was not affected by the cooking methods. Comparing the hardness and sensory evaluation of the same marination method with different marinating solutions, although the cassava starch groups had lower hardness and higher sensory evaluation scores after braising and baking, and higher hardness and lower scores after frying compared to the corn starch groups, there were no significant differences. The choice of marinating solution can be based on cost and cooking methods.
This study used marinating solutions without added phosphates and found that the vacuum massage significantly improved the texture and sensory evaluation.It can help enhance student satisfaction. This result provides valuable insights for equipment selection in group meal preparation. Compared to other large-scale equipment, vacuum massagers are simple to operate, and effective in marination, making them one of the viable equipment options for school meal preparation.

摘要 I
Abstract II
目錄 III
圖目錄 V
表目錄 VI
壹、 前言 1
一、 研究背景 1
二、 研究動機 1
貳、 文獻整理 2
一、 澱粉簡介 2
(一) 兩種天然澱粉的結構與特性 2
(二) 澱粉的糊化 2
(三) 澱粉於肉類產品的應用 3
二、 翻滾醃製 4
(一) 翻滾醃製的原理及方法 4
(二) 翻滾醃製於肉品的應用 4
三、 真空按摩機 5
(一) 真空按摩的原理 5
(二) 真空按摩的醃製方法 6
(三) 真空按摩於肉品的應用 6
四、 醃漬液的應用 7
(一) 醃漬液的成分及比例 7
(二) 醃漬液pH值對於澱粉及肉品的影響 8
五、 烹調方式的應用 9
(一) 滷煮對於肉品的影響 9
(二) 油炸對於肉質的影響 9
(三) 烘烤對於肉質的影響 10
六、 質地剖面分析 10
七、 感官品評 11
八、 雷達分析圖 12
參、 研究目的與架構 13
一、 研究目的 13
二、 研究架構 14
肆、 研究材料與方法 16
一、 實驗材料 16
二、 實驗設備 16
三、 翻滾醃製 16
四、 真空按摩醃製 17
五、 分析項目 17
(一) 醃製吸收率 17
(二) 酸鹼值 (pH value) 17
(三) 烹煮失重 17
(四) 質地分析 18
(五) 感官品評 18
(六) 統計分析 18
伍、 結果與討論 19
一、 里肌肉排pH值的變化 19
二、 醃製吸收率及烹調失重 19
(一) 醃製吸收率 19
(二) 烹調失重 20
三、 質地剖面分析 21
四、 感官品評 22
(一) 口味 22
(二) 多汁性 23
(三) 嫩度 23
(四) 整體接受度 23
(五) 感官品評綜合結果 24
五、 綜合討論 24
(一) 感官品評與質地分析的關聯性 24
(二) 以醃製方法比較差異 25
(三) 以醃漬配方比較差異 26
(四) 烹調方式對於醃製里肌肉排的影響 27
六、 成本分析 28
陸、 結論 30
柒、 參考文獻 31

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