Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75777
標題: 淘汰蛋雞的處理與應用
作者: 陳明造
郭秀蘭
劉登城
關鍵字: 淘汰雞;屠體;濃縮雞湯;風味;化學組成
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 43, Issue 3, Page(s) 33-41.
摘要: 
The purpose of this study was to investigate the components and yields of
the spent henand its utilization. The carcasses were used to prepare phosphoric acid
hydrolyzed concentrateand condensed chicken soup. Chemical composition, amino
acids and

本研究在探討淘汰蛋雞之屠宰率,各部位分切率,並利用淘汰雞屠體調
製磷酸水解濃縮物及濃縮雞湯。同時分析產品之化學組成,胺基酸、核??酸及官
能品評。其結果如下:
活重在1,200~1,800g之間,屠體重為1.080g。放血率為3.19,屠宰率為72.73.內臟
占19.61,而不可食部占活重的13.89。雞肉磷酸水解濃縮物胺基酸含量以麩胺酸
最高,其次依序為甘胺酸,天門冬胺酸,精胺酸和丙胺酸,雞湯濃縮物則以甘胺
酸為最高,在雞湯濃縮物中離胺酸顯著降低,核??酸的含量則發現磷酸水解濃縮
物中之5'
URI: http://hdl.handle.net/11455/75777
Appears in Collections:第43卷 第03期
農業暨自然資源學院

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