液蛋白中添加南瓜泥對品質之影響研究

Effects of Pumpkin Puree on the Quality of Liquid Egg Whites

本研究旨在探討添加南瓜泥對液蛋白品質之影響。試驗一為探討添加不同百分率南瓜泥對液蛋白品質之影響，對照組為液全蛋，處理組為添加0%（液蛋白）、5%、10%、15%、20%、25%、30%、35%、40%、45%和50%南瓜泥之液蛋白，經殺菌處理後分析色澤、pH和總生菌數，並於烤熟後分析色澤、凝固強度和感官品評。結果顯示：添加南瓜泥能使液蛋白L值和b值增加，a值降低；但烤熟後，則使其L值降低和a值增加。添加南瓜泥能使液蛋白的pH值下降和總生菌數增加，而凝固強度則以對照組為最高。感官品評方面，添加20%南瓜泥處理組在外觀、色澤、風味和總接受度的評分為最高。試驗二為探討添加20%南瓜泥對液蛋白冷藏期間品質之影響，對照組為液全蛋，處理組為添加20%南瓜泥之液蛋白，經殺菌處理後於冷藏期間分析其品質變化及感官品評。結果顯示：處理組之水分和b值顯著高於對照組（p<0.05），但粗蛋白、粗脂肪、a值和TBA值則顯著低於對照組（p<0.05）；處理組未檢出膽固醇、沙門氏菌和大腸桿菌，但其總生菌數於冷藏第9、12和15天時則顯著高於對照組（p<0.05）。

The purpose of this study was to investigate the effect of pumpkin puree on the quality of liquid egg whites. Experiment 1 investigated the influence of pumpkin puree percentage upon the quality of liquid egg whites. Liquid whole eggs were used for control group, and experimental groups were comprised of liquid egg whites added with different percentage of pumpkin puree, i.e. 0, (liquid egg whites), 5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%. Color, pH value and total plate counts were analyzed after pasteurization; and color, coagulation strength, and sensory evaluation were analyzed after roasted. The results showed that the addition of pumpkin puree increased both L value and b value of liquid egg whites while decreased the a value. after roasted, L value decreased and a value increased. The addition of pumpkin puree decreased the pH value of liquid egg whites, however, the total plate counts increased. As for the coagulation strength, the control group showed the highest value. Liquid egg whites with 20% pumpkin puree were evaluated as the best at aspects such as appearance, color, flavor and overall acceptability. Experiment 2 was designed to explore the effect of 20% pumpkin puree on the quality of liquid egg whites during refrigeration. Liquid whole eggs were used for control group, and experimental group were liquid egg whites added with 20% pumpkin puree. After pasteurization, the quality variation and sensory evaluation were analyzed during refrigeration. The results showed that the moisture content of experimental group was significantly higher than control group (P < 0.05 ) , however, the crude fat, crude protein, a value and TBA value of experiment group were significantly lower that of control group ( P < 0.05 ). Cholesterol, Escherichia coli, and Salmonella were not detected in experimental group, but its total plate counts at the 9th, 12th and 15th day of refrigeration was significantly higher than that of control group ( P < 0.05 ).