食物質地對於銀髮族與咀嚼吞嚥困難者相當重要，當今許多護理食品為提供柔軟質地需求，大多為粥狀或糊狀，為了維持食物原有外觀同時達到質地軟化，本研究目標將使用酵素注射、酵素搭配超聲波或真空迴旋振盪處理、鹼處理與搭配超聲波五種軟化處理九孔 (Haliotis discus hannai × Diversicolor diversicolor) 之方法，探討其硬度與外觀之影響，進一步找出最適處理方式。酵素處理組別中以酵素注射法效果為最佳，結果顯示注射鳳梨酵素 1.00 % 九孔硬度最低可降至 3.25 ± 0.64 ×104 N/m2，已達日本介護食品協會第二級標準，亦達臺灣健康署硬度標準第六級，且外觀部分仍可維持原有形狀。另一方面，鹼處理部分使用碳酸氫鈉 (Sodium bicarbonate) 與氫氧化鈉 (Sodium hydroxide) 共兩種，結果顯示超聲波搭配氫氧化鈉組 (Sodium hydroxide with ultrasound, SHU) 硬度為最低可降至 6.17 ± 0.70 ×104 N/m2，但外觀上已遭嚴重破壞且鹼味濃烈，故不適用於後續感官品評，至於碳酸氫鈉處理組 (SB) 形狀與其他鹼處理組相比則較完整。鮮度測定結果顯示所有組別於處理後 TVBN 值 (Total volatile basic nitrogen) 皆符合衛生福利部標準 (<25 mg/100 g)。綜合上述，五種軟化處理組別中以酵素注射法效果最佳，但於感官品評上未達到理想情況，可能須多加以調味與改善外觀，以期盼未來能應用於食品之開發。

The characteristic of food the texture is quite necessary for elder people and those who have to chew or swallowing dysfunction. Nowadays plenty of foods for nursing care in order to provide soft textures, many products are porridge or paste. So as to maintain the original appearance of the food meanwhile possess softening textures, the aim of this study is using five softening methods to treat abalones (Haliotis discus hannai × Diversicolor diversicolor), including enzyme injection, ultrasound with enzyme or vacuum orbital shaking, alkali treatment, and ultrasound with alkali solution, then evaluate the impact on hardness and appearance of abalones, according to the above then finally, find the most suitable treatment method. The effects of the enzyme injection is the best compared to other enzyme treatment groups, and the result shows that using 1.00% bromelain solution with injection in abalones has a minimum values of hardness (3.25 ± 0.64 ×104 N/m2), it has reached the second level hardness standard of the Japan Care Food Conference (<5.00 ×104 N/m2), and although it has reached the sixth level hardness standard of the Health Promotion Administration. In addition, the appearance of abalones still maintains the original shape. On the other hand, there are two kinds of alkali treatment including sodium bicarbonate and sodium hydroxide, the result shows sodium hydroxide with ultrasound group (SHU) has a minimum value of hardness (6.17 ± 0.70 ×104 N/m2), but the appearance has been severely damaged and the alkaline taste is strong. Therefore, it’s not suitable for subsequent sensory evaluation, as for the shape of the sodium bicarbonate treatment group (SB), it is more complete than other alkali groups. The freshness test results show all groups of the total volatile basic nitrogen (TVBN) values measure up to standard from the Ministry of Health and Welfare (<25 mg/100 g). To sum up, among the five softening treatment groups, the enzyme injection method has the best effect, but it doesn’t reach the ideal situation in sensory evaluation. It may need to be seasoned and improved in appearance, hoping to be used in the development of food in the future.

中文摘要 I
Abstract II
圖目錄 VI
表目錄 VII
附錄 VIII
壹、前言 1
貳、文獻回顧 3
一、九孔 3
1.1分類與棲息分佈 3
1.2形態構造與生活習性 3
1.3養殖概況與技術 4
1.4營養組成 5
二、超聲波 5
2.1 簡介 5
2.2 肉品上之應用 6
三、酵素 7
3.1 簡介 7
3.2 應用 7
四、真空按摩 8
4.1 簡介 8
4.2 應用 8
五、鹼處理 9
六、質地軟化 9
6.1 簡介 9
6.2 應用 9
七、魚貝類鮮度指標 10
7.1. 三甲胺態氮 10
7.2. 總揮發性鹽基態氮 10
7.3. K 值 11
7.4. pH 值 11
八、食品硬度標準 11
参、實驗架構 13
肆、實驗器材與方法 14
一、實驗器材與藥品 14
1.1 材料 14
1.2 試藥 14
1.3 儀器 15
二、實驗方法 16
2.1 樣品前處理 16
2.2 軟化處理 16
2.2.1 酵素注射法 17
2.2.2 真空迴旋振盪搭配酵素 17
2.2.3 超聲波搭配酵素 17
2.2.4 鹼處理 17
2.2.5 超聲波搭配鹼處理 18
2.3 採肉率、外觀大小與體重之測量 18
2.4 pH值測定 18
2.5 總揮發性鹽基態氮 18
2.6 一般成分 19
2.6.1 水分 19
2.6.2 灰分 19
2.6.3 粗脂肪 19
2.6.4 粗蛋白 20
2.6.5 碳水化合物 20
2.7 硬度測定 20
2.8 可溶性蛋白分析 20
2.9 抗氧化能力測定 21
2.9.1清除α,α-diphenyl-β-picrylhydrazyl (DPPH) 自由基能力 21
2.9.2 螯合亞鐵離子能力 21
2.9.3 還原力 21
2.10 肌肉組織切片 21
2.10.1 固定 22
2.10.2 脫水、浸蠟與包埋 22
2.10.3 切片 22
2.10.4 染色 22
2.10.5 觀察與照相 22
2.11 電泳分析 23
2.11.1 九孔肌肉蛋白之萃取 23
2.11.2 製備膠體與電泳分析 23
2.12 感官品評 23
2.13 統計分析 23
伍、結果與討論 25
一、採肉率與體重之測量 25
二、九孔肌肉硬度之測定 25
三、外觀大小與體重 26
四、pH 值 26
五、一般成分分析 27
六、總揮發性鹽基態氮測定 27
七、可溶性蛋白 28
八、抗氧化能力 28
8.1清除 DPPH 自由基能力 28
8.2亞鐵離子螯合能力 28
8.3還原力 29
九、肌肉組織切片 29
十、電泳分析 30
十一、感官品評 30
十二、相關性係數分析 31
陸、結論 32
柒、參考文獻 33
捌、圖表 44
玖、附錄 66

圖目錄

圖一、九孔經過不同軟化處理後水煮液之 DPPH 自由基清除能力測定結果
44
圖二、九孔經過不同軟化處理後水煮液之亞鐵螯合能力測定結果 45
圖三、九孔經過不同軟化處理後水煮液之還原力測定結果 46
圖四、九孔經過不同軟化處理後肌肉組織切片圖 47
圖五、九孔經過不同軟化處理後之肌肉組織切片圖 48
圖六、九孔經過軟化處理後碎肉之電泳分析圖 49


 
表目錄

表一、九孔之採肉率測定結果 50
表二、酵素注射法之九孔硬度、肌肉重量與酸鹼值測定結果 51
表三、真空迴旋振盪搭配酵素之九孔硬度、肌肉重量與酸鹼值測定結果
52
表四、超聲波搭配酵素之九孔硬度、肌肉重量與酸鹼值測定結果 53
表五、鹼處理之九孔硬度、肌肉重量與酸鹼值測定結果 54
表六、超聲波搭配鹼處理之九孔硬度、肌肉重量與酸鹼值測定結果 55
表七、酵素注射法對九孔肌肉長寬高變化測定結果 56
表八、真空迴旋震盪搭配酵素對九孔肌肉長寬高變化測定結果 57
表九、超聲波搭配酵素對九孔肌肉長寬高變化測定結果 58
表十、鹼處理對九孔肌肉長寬高變化測定結果 59
表十一、超聲波搭配鹼處理對九孔肌肉長寬高變化測定結果 60
表十二、一般成分分析結果 61
表十三、九孔經過不同軟化處理後之總揮發性鹽基態氮 62
表十四、九孔經過不同軟化處理後水煮液之可溶性蛋白 63
表十五、九孔之感官品評結果 64
表十六、酵素溶液濃度與硬度之相關係數 65

附錄

附錄一、九孔經過不同軟化處理後之硬度、肌肉重量與酸鹼值測定結果
66
附錄一、九孔經過不同軟化處理後之硬度、肌肉重量與酸鹼值測定結果 (續) 67
附錄二、九孔經過不同軟化處理後之肌肉長寬高變化測定結果 68
附錄二、九孔經過不同軟化處理後之肌肉長寬高變化測定結果 (續)
69
附錄三、木瓜酵素注射九孔經滅菌後之外觀結果
70
附錄四、鳳梨酵素注射九孔經滅菌後之外觀結果
71
附錄五、真空迴旋振盪搭配酵素之九孔經滅菌後外觀結果
72
附錄六、超聲波搭配酵素之九孔經滅菌後外觀結果 73
附錄七、鹼處理後九孔經滅菌後之外觀結果 74
附錄八、超聲波搭配鹼處理後九孔經滅菌後之外觀結果
75
附錄九、九孔經過不同軟化處理後肌肉組織切片圖 76
附錄十、九孔經過不同軟化處理後肌肉組織切片圖 77
附錄十一、九孔之感官品評測驗表 78
附錄十二、九孔之感官品評雷達圖 79
附錄十三、DPPH 自由基清除能力之抗壞血酸標準曲線 80
附錄十四、亞鐵離子螯合能力之乙二胺四乙酸標準曲線 81
附錄十五、還原力之抗壞血酸標準曲線 82
附錄十六、可溶性蛋白濃度之牛血清蛋白濃度標準曲線 83

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