本研究旨在利用本省養雞事業副產品淘汰雞之雞皮，經脫脂、乾燥並磨成 粉末狀，將其添加於重組肉製品中作為機能性配料。其結果顯示：一、新 鮮雞皮經丙酮與己烷脫脂、去溶劑、高壓滅菌釜加熱處理再乾燥及磨粉等 加工過程後所獲得之實驗材料淘汰雞皮粉，產率約 28% ，此微黃褐色粉 末之 80% 以上是膠原蛋白，並且無不良風味。二、重組火腿中添加雞皮 粉有助於提高產率，產品化學組成分方面隨雞皮粉添加量之增加將使水分 減少，脂肪及蛋白質增加，色澤方面會使Ｌ值提高，ａ值下降，ｂ值則無 明顯改變。添加淘汰雞皮粉可改善低食鹽濃度重組火腿切片之完整性，質 地分析結果顯示於 1.5% （較對照組 2% 低 25%）食鹽濃度重組火腿中添 加 2-3% 雞皮粉為較適宜的添加量。三、淘汰雞皮粉應用於裹漿重組雞塊 中以預沾粉的處理方式最為理想，可獲致最高的裹漿附著率（44.1%）及 產率（139.77%），最低的油脂吸附率（6.8%），然在失水率方面則無明 顯差異。 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.
