• 作者： 林慶文; 黃新田
• 作者服務機構： 國立臺灣大學畜牧學系
• 中文摘要： 本研究計畫，旨在提高豬皮之經濟價值，以求取代澱粉或脫脂乳粉作為乳化肉類製品結著劑
  為目的。豬皮經清洗、脫毛、去脂及分切等處理後，置於殺菌鍋，經121℃六十分鐘。冷卻至
  37℃，調整pH，加入同力價各?〔木瓜?、胰?、鳳梨?、MP?(Mucor Proteinase）〕，經
  十二小時水解，將其濃縮、乾燥、粉碎，得豬皮水解物。
  (一)豬皮水解物之乳化特性：(1)於乳化液（棉仔油－水）中之乳化係屬水於油中型（W/O）。
  (2)各豬皮水解物之乳化力及乳化安定性以木瓜?處理者為最佳，而經鳳梨?、毛黴?及胰?等處
  理者依序次之。(3)氯化鈉與焦磷酸鈉濃度對乳化安定性似有增進效果，而當添加0.25％或0.50％
  時顯示較優之結果。(4)溫度愈高則乳化安定性愈差。(5) pH 6～7時，對乳化安定性具最佳效果。
  （二）於豬皮水解物溶液中測定黏度和比界面張力值，皆依木瓜?、鳳梨?、MP?及胰?等處
  理之順序降低，此亦與乳化安定性者一致。
  （三）各豬皮水解物於水中均具高溶解度，約為90～91％。
  （四）各?對豬皮之消化率均佳，約為89～92％。
  （五）豬皮水解物於乳化肉製品內作為結著劑時，其剪切強度較一般者為低。
  綜合以觀，豬皮水解物可增進乳化香腸之品質安定，且若配以一平衡蛋白質，則仍不失為具
  有營養，並可作為改善製品穩定性之結著劑。
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• 英文摘要： The object of this thesis is to enlarge theutility of Mucor proteolytic enzyme (MP enzyme)and to promote the economical value of porkskin；by doing so, it was taken as a binder inemulsified meat products to replace the starchor nonfat dry milk. The pork skins were treatedthrough washing, dehairing, defatting and cutting,then autoclaved at 121℃ for 60 min. It wasadjusted the pH, added enzyme for digestion.The resulting solution was concentrated, dried,powdered, it was refered to the pork skinhydrolyzates. 1. The emulsion properties of pork skinhydrolyzates were: (1）The emulsion type in cottonseed oil-water system was water in oil (W/O). (2) The emulsion capacity and the emul-sion stability of various pork skin hydrolyzatesshowed the following order: papain digest＞bromelain digest＞MPenzyme digest＞pancreatin digest. (3) The concentration of sodium chlorideand sodium pyrophosphate seemed to havepromotive effect on emulsion stability, and whenadded with 0.25％ or 0.50％ amount, it showedbetter results. (4) The higher the temperature, the worsethe emulsion stability. (5) pH 6-7 was found to have best effecton the emulsion stability. 2. The value of viscosity and the relativeinterfacial tension in the solution of pork skinhydrolyzates showed the following order: papaindigest＞bromelain digest＞MP enzyme digest＞pancreatin digest, which also matched the orderof emulsion stability. 3. The various pork skin hydrolyzatesshowed high solubility in water, ranging from90-91％. 4. The digestibility of various enzymes topork skin were satisfactory, ranging from 89-92%. 5. The pork skin hydrolyzates as a binderin emulsified meat products showed lower shearstrength when compared with general cases. On the basis of the above results, the porkskin hydrolyzates could promote the qualitystability of emulsified sausages, and if it is sup-plied with a balanced protein, it could stillhave nutritional value, and could be used as abinder to improve the stability of products.
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