油封烹調法於雞心之質地分析

Texture Profile Analysis of Chicken Heart Prepared By Confit Cooking Method

近幾十年來，全球肉類消費結構發生了顯著變化，其中禽肉的成長尤為突出。根據聯合國糧農組織（FAO）的統計，全球禽肉産量自1961年的約900萬噸，快速增長至2020年的13300萬噸，佔當年全球肉類生產總量的近40%（FAO，2020）。這一數據不僅顯示禽肉已成為全球最主要的肉類來源之一，也反映出消費者對於雞肉及相關副産品需求的持續擴大。在此趨勢下，如何更全面地理解並善用雞隻的副産物尤其是雞內臟已成為值得探討的重要議題。因此想要通過本研究將雞內臟料理處理的更加能夠讓大眾接受，並且日常化。本研究旨在通過質構分析不同比例鹵水及使用油封料理法的雞心，來找到最佳口感的雞心料理比例，本研究採取了三種不同比例的鹵水鹽分如12%，22%及32%，個別進行質地剖面分析，借此得出最客觀的硬度、壓縮工、咀嚼性、內聚性、彈性數據，來找出在不同比例鹵水下，雞心的變化如硬度隨著比例越高越硬等結果，並根據結果找到最佳比例。

In recent decades, the global structure of meat consumption has undergone significant changes, with poultry growth being particularly prominent. According to statistics from the Food and Agriculture Organization (FAO) of the United Nations, global poultry production has rapidly increased from approximately 9 million tons in 1961 to 133 million tons in 2020, accounting for nearly 40% of the total global meat production that year (FAO, 2020). This data not only indicates that poultry has become one of the primary meat sources worldwide but also reflects the continuous expansion of consumer demand for chicken and its related by-products. Under this trend, understanding and better utilizing chicken by-products, particularly offal, has become an important issue worthy of exploration.
Therefore, this study aims to process chicken offal in a way that is more acceptable to the general public and suitable for daily consumption. Specifically, the objective is to analyze chicken hearts treated with various brine concentrations and prepared using the sous-vide confit technique to identify the optimal flavor and texture proportions. In this study, three different brine salinity levels (12%, 22%, and 32%) were applied, and a Texture Profile Analysis (TPA) was conducted for each. Objective data on hardness, compression work, chewiness, cohesiveness, and springiness were obtained to evaluate the changes in chicken hearts under different brine ratios—such as the observed trend of increasing hardness with higher salinity levels—thereby determining the optimal processing ratio.