Studies on Skin from Spent Hen as a Functional Ingredient in

• Main Authors: Shu-Chin Chang, 張淑錦
• Other Authors: Chi-Fa Chow
• Format: Others
• Language: zh-TW
• Published: 1995
• Online Access: http://ndltd.ncl.edu.tw/handle/23283934232832938775

碩士 === 東海大學 === 畜牧學系 === 83 === The objective of this study is to use the skin from spent hen of Taiwan''s poultry industry. The fresh skin from spent hen were defatted by acetone and hexane, followed by solvent removal and cooking by autoclave, then dried and milled to powder. The skin powder was added to restructured meat product as a functional ingredient. The results were as follows: 1. The yield of skin powder from spent hen was approximately 28%. The tawny skin powder contained over 80% collagen, with no off- flavor. 2. Adding skin powder to restructured ham increased the cook yield. The proximate analysis of restructured ham showed that moisture decreased, and that fat and protein increased by increasing skin powder content. Increasing skin powder content resulted in increasing "L" value and decreasing "a" value, and no significant difference was found for "b" value. Adding skin powder improved the slice intact ability of low-salt restructured ham. Rheological analysis indicated that restructured ham with 1.5% NaCl (25% less than control 2% NaCl) was more acceptable with 2-3% skin powder added. 3. Battered nd breaded products which were predusted with skin powder from spent hen had the highest batter pick-up rate (44.1%), the highest yield (139.77%) and the lowest oil pick-up (6.8%). However, no significant difference was found in water loss among treatment.