臺灣博碩士論文加值系統

隨著環境永續與動物福祉逐漸受到重視，使得植物肉越來越受到歡迎，目前市場上已充斥著各式各樣的植物肉產品，其中海鮮風味相關之植物肉製品則較少。風味為食品之關鍵特徵，為模擬原肉風味，植物肉經常需添加許多香料，而多數天然肉類風味香料皆含有動物性脂肪或動物性蛋白水解產物，導致素食者無法接受，且易受到消費者質疑。過往研究證實，不同種類之肉製品風味主要與動物性脂質中脂肪酸組成有關，因次本研究提出以富含二十碳五烯酸 (eicosapentaenoic acid, EPA) 及二十二碳六烯酸 (docosahexaenoic acid, DHA) 且與魚油具有相似脂肪酸組成之藻油取代魚油，將胺基酸、葡萄糖及藻油經加熱處理，反應生成植物性烤魚風味香料。試驗結果發現以白胺酸、離胺酸、麩醯胺酸、丙胺酸、半胱胺酸、葡萄糖及藻油混勻後，調整 pH 值，經 121 °C 加熱 15 分鐘，可以生成烤魚風味 (烤鯖魚味)，後續透過氣相層析質譜儀 (gas chromatography - mass spectrometry, GC-MS) 分析揮發性化合物組成，探討其風味特徵及生成機制。結果顯示，添加半胱胺酸可透過梅納反應及 Strecker 降解形成含硫化合物，能助於增強反應模型之烤魚風味，於調整 pH 值之反應模型中，以 pH 值 2–3 與魚風味最相似，酸性條件下加熱能促使脂質氧化降解且能部分抑制梅納反應發生。於添加不同脂肪酸之模型中，以 EPA、DHA 及 EPA + DHA 模型與添加藻油模型相近，藉由主成分分析 (Principal components analysis, PCA) 得知 Hexenal、5-Methyl-2-isopropyl-2-hexenal 及 2-Methyl-2-hexenal 為分群之關鍵化合物，這些化合物皆帶有魚腥味、青草味。於反應模型之香氣分析中，以 Isovaleric acid 、Octanoic acid、1,5-Octadien-3-one、2,4-Octadienal、2-Octenal、Furaneol、2,5-Furandicarboxaldehyde、2-Pentenylfuran及2-Isopropyl-5-methyl-2-hexenal 為關鍵氣味化合物，推知其風味生成機制主要是藉由脂質氧化、脂質降解，再利用葡萄糖與胺基酸的梅納反應，進而生成烤魚風味之反應模型，藉此將關鍵氣味化合物回添至反應模型中，可增強烤魚風味。綜上所述，藻油富含 EPA 及 DHA，能藉由脂質氧化、脂質降解與梅納反應相互作用生成烤魚風味，表明作為植物性烤魚風味香料，藻油具有取代魚油之應用潛力，可用於植物性肉類調味，解決素食海鮮風味產品甚少問題，以滿足不同消費者需求且為植物肉市場帶來創新發展。

Environmental sustainability and animal welfare make plant-based meats being more popular. The current market is in demand with a diverse range of plant-based meat products, while fewer options available for plant-based alternatives with seafood flavors. Flavor is one of the most significant factor influences consumer’s preferences in food products. To mimic the original meat flavor, plant-based meats often require the addition of many spices. However, most meat flavorings contain animal-derived fats or hydrolyzed animal protein products, making them unacceptable to vegetarians and raising consumer skepticism. This study aims to use the algae oil rich in EPA and DHA, with a fatty acid composition similar to that of fish oil, to replace fish oil in plant-based roasted fish flavorings. The results showed that mixture of alanine, leucine, glutamine, proline, cysteine, glucose, and algae oil, with adjusted pH value, and heated at 121°C for 15 minutes, produced a roasted fish flavor through Maillard reactions and Strecker degradation. Particularly under acidic conditions, which promoted lipid oxidation while partially inhibited Maillard reactions. In models spiked with different single fatty acid, EPA, DHA, and EPA + DHA added models were similar to the algae oil model with roasted fish flavor. Key aromatic compounds such as isovaleric acid, octanoic acid, 1,5-octadien-3-one, 2,4-octadienal, 2octenal, furaneol, 2,5-furandicarboxaldehyde, and 2-pentenylfuran were found as important contributors in the reaction flavor model. In conclusion, algae oil containing high amount of EPA and DHA along with amino acids and reducing sugar were able to make plant-based roasted fish flavor through interactions of lipid oxidation, lipid degradation, and Maillard reactions, demonstrating its potential as a substitute for fish oil in plant-based roasted fish flavorings. This application addresses the scarcity of vegetarian seafood flavor products, catering to diverse consumer demands and contributing to innovative developments in the plant-based meat market.

摘要 III
Abstract IV
壹、前言 1
貳、文獻整理 3
一、鯖魚 (Scomber scombrus) 3
1-1. 簡介 3
1-2. 化學組成 3
1-2-1. 組成分分析 3
1-2-2. 胺基酸組成 4
1-2-3. 氣味化合物 4
二、植物性肉類 5
2-1. 簡介 5
2-2. 大豆蛋白 5
2-3. 小麥麵筋 6
2-4. 豆腥味 6
三、水產植物風味 7
3-1. 簡介 7
3-2. 藻類風味 7
3-2-1. 海藻 7
3-2-2. 藻油 8
四、反應風味 8
4-1. 簡介 8
4-2. 梅納反應 9
4-3. 脂質氧化作用 10
4-4. pH 值於風味之影響 10
五、香氣化合物分析 11
5-1. 萃取方法 11
5-1-1. 頂空固相微萃取 (HS-SPME) 11
5-1-2. 溶劑輔助風味萃取 (SAFE) 12
5-1-3. 同時蒸餾萃取 (SDE) 12
5-2. 香氣萃取物稀釋分析 (AEDA) 12
5-3. 氣相層析嗅聞技術 (GC-O) 13
参、實驗設計 14
一、烤魚風味香料中最合適之藻油篩選 14
二、探討以單一脂肪酸及部分食用油作為烤魚風味香料中脂質來源 15
三、優化初始烤魚風味香料 16
四、探討烤魚風味香料最適 pH 值之反應條件 17
五、烤魚風味香料之香氣成分分析及儲藏性試驗 18
肆、材料與方法 19
一、實驗材料 19
1-1. 原料 19
1-2. 香氣化合物 20
1-3. 實驗藥品 20
1-4. 標準品 21
1-5. 實驗耗材 21
1-6. 儀器設備 22
二、實驗方法 24
2-1. 烤魚風味香料之初始配方 24
2-2. 藻油對烤魚風味香料之影響及分析 24
2-2-1. 不同藻油對烤魚風味香料之影響 24
2-2-2. 藻油之脂肪酸分析 25
2-2-3. 不同脂肪酸對烤魚風味香料之影響 26
2-3. 優化及分析烤魚風味香料 26
2-3-1. 胺基酸種類、藻粉及藻油對烤魚風味香料之影響 26
2-3-2. 烤魚風味香料與動物性肉品之比較 28
2-3-3. pH 值對烤魚風味香料之影響 28
2-4. 以頂空固相微萃取結合氣相層析質譜儀分析 (HS-SPME-GC-MS) 28
2-5. 感官評估 29
2-6. 統計分析 29
2-7. 關鍵氣味化合物萃取及分析 29
2-7-1. 同時蒸餾萃取 (Simultaneous distillation and extraction, SDE) 29
2-7-2. 溶劑輔助風味萃取 (Solvent-assisted flavour evaporation, SAFE) 30
2-7-3.頂空固相微萃取 (Headspace solid phase microextraction, HS-SPME) 31
2-7-4. GC-O-AEDA之分析條件 31
2-8. 香氣化合物定量 32
2-9. 儲存性試驗 33
伍、結果與討論 34
一、藻油對烤魚風味香料之影響 34
二、藻油之脂肪酸組成對烤魚風味香料之影響 35
三、添加不同脂肪酸對烤魚風味香料之影響 37
四、胺基酸種類及含量對烤魚風味香料之影響 40
五、藻粉對烤魚風味香料之影響 43
六、pH 值對烤魚風味香料之影響 45
七、關鍵氣味化合物分析 48
7-1. 關鍵氣味化合物之定量分析 54
7-2. 香料中香氣化合物之濃度 55
八、儲藏性試驗 55
8-1. 儲藏性試驗條件篩選 55
8-2. 儲藏 35 天對烤魚風味香料之影響 58
陸、結論 61
柒、參考文獻 62
捌、附錄 78

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