臺灣博碩士論文加值系統

丙烯醯胺在食品中為梅納反應之副產物，由還原醣與胺基酸為前驅物於高溫下反應產生，而國際癌症研究總署 (International Agency for Research on Cancer, IARC) 將其列為Group 2A人類可能致癌物。本研究以油炸及微波方式膨發鮮蝦餅，分別添加 0.1%、0.5% 及 1.0% 鈣鹽（乳酸鈣、碳酸鈣、檸檬酸鈣鈣及醋酸鈣），期望能達到降低丙烯醯胺生成之目的，同時具有鈣質補充之目的。結果顯示將添加鈣鹽蝦胚烘乾後，相較控制組，水分含量有減少情形並以添加檸檬酸鈣降低能力為最佳。鮮蝦餅中添加鈣鹽經油炸後可降低丙烯醯胺含量，以0.1%乳酸鈣及醋酸鈣抑制能力最佳，與控制組相比，分別可減少99.9%、90.7%丙烯醯胺的生成；水活性以微波鮮蝦餅組較低。隨著鈣鹽添加量增加而還原醣含量呈現逐漸上升，隨後再下降的趨勢；粗灰分含量呈現增加趨勢。油炸鮮蝦餅添加鈣鹽可降低粗脂肪含量，以檸檬酸鈣的添加降低能力最佳。以 UPLC-MS/MS 定性結果確定 HPLC 管柱流出之廢液中，滯留時間 TR = 8.55 分鐘時出現的波峰，確實為丙烯醯胺化合物。物理性質方面，膨發度以微波膨發醋酸鈣組為最佳；四種鈣鹽的添加對油炸及微波鮮蝦餅的褐變程度 BI 值皆呈現下降趨勢，微波組 L* 值高於油炸組，但 a* 值與 b* 值皆低於油炸組，油炸組色澤皆有明顯影響 (△E > 3)。以油炸鮮蝦餅乳酸鈣組作為官能品評，可以得知添加量在 0.1% 時，色澤上無差異性 (p > 0.05)，但質地、風味及氣味喜好度皆有降低情形，而整體接受度略低於控制組。

Acrylamide is one of the byproduct of the Maillard reaction, produced by reducing sugar an amino acid as precursors at high temperature. This compound has been classified by the International Agency for Research on Cancer (IARC) as a probable human carcinogen. This study use the ways of fried and microwave to puffy shrimp crackers with additional 0.1%, 0.5% and 1.0% calcium (calcium lactate, calcium carbonate, calcium citrate, calcium acetate) respectively. The aim is to investigate the feasibility of reducing acrylamide formation by calcium fortification in shrimp crackers. The results show that additional calcium in shrimp pellet after drying, reduces the moisture content comparing to the control group and calcium citrate is the best. Adding calcium to shrimp crackers can reduce acrylamide content after frying, the amount of 0.1% calcium lactate and calcium acetate have the best ability to inhibit the formation of acrylamide. Compared with the control group acrylamide was reduced 99.9% and 90.7%，by 0.1% calcium lactate and calcium acetate respectively. Water activity of the microwave group is lower than fried group. However, reducing sugar content show a gradual rise, followed by a downward trend with increasing amount of calcium and crude ash content increase with increasing amount of calcium. The addition of calcium can decrease crude fat of fried shrimp crackers. Moreover, the qualitative analysis of UP-MS/MS to confirm the outflow of eluate from HPLC column, when the peak appears at 8.55 min, it is indeed acrylamide compound. In terms of physical properties, calcium acetate group has best puffing ratio by microwave and all of calcium have significantly effect on the appearance of fried group (△E > 3). Fried and microwave group of brown index (BI) show a downward trend with additional calcium; however, microwave group L* higher than fried group, but a* and b* show the opposite trend. Choosing fried shrimp crackers with calcium lactate addition as sensory evaluation showed that color caused no significant difference (p > 0.05) at a dosage of 0.1%. Although preference of texture, flavor and odor are decreased, overall acceptance is slightly lower than the control group.

目次
中文摘要 I
ABSTRACT II
目次 III
圖目次 V
表目次 VI
附錄 VII
壹、研究動機與目的 1
貳、文獻回顧 2
(一) 丙烯醯胺 2
1.1丙烯醯胺的物化特性及用途 2
1.2丙烯醯胺的毒性 2
1.3食品中的丙烯醯胺 3
1.4減少食品中丙烯醯胺形成的方法 5
(二) 鮮蝦餅 6
2.1鮮蝦餅的起源 6
2.2鮮蝦餅主要成分 6
2.3鮮蝦餅乾燥方法 7
(三) 鈣 8
3.1鈣的生理功能 8
3.2鈣質攝取狀況 8
3.3常見鈣質補充形式 9
參、材料與方法 10
(一) 實驗流程 10
(二) 實驗方法與步驟 11
2.1鮮蝦餅製作 11
2.2一般成分分析 11
2.3還原醣含量分析 12
2.5水活性測定 14
2.6丙烯醯胺含量分析 15
2.7 UPLC-MS/MS 定性分析 17
2.8胺基酸定量分析 18
2.9外觀特性測定 19
2.10官能品評 20
2.11統計分析 21
肆、結果與討論 22
一、不同類型鈣鹽添加於蝦胚 22
二、不同類型鈣鹽添加於油炸鮮蝦餅 22
2.1化學性質分析 22
2.2物理性質分析 25
三、不同類型鈣鹽添加於微波鮮蝦餅 26
3.1化學性質分析 26
3.2物理性質分析 28
3.3官能品評 29
伍、結論 30
陸、參考文獻 31
柒、圖表 35
捌、附錄 69

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