| 報告時間：2025-6-20 |
| 報告地點：Room 407 |
| 指導老師：Yu-Tse Liu |
| 學生：Ting-Yu Lin |
| 摘要 |
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Spent laying ducks, culled due to declining egg production and shell quality, yield tough, low-juiciness meat with limited market value and frequent underutilization. Mechanical deboning technology offers a way to recover usable meat and reduce processing costs. This study investigated the physicochemical properties of mechanically deboned duck meat (MDDM) from spent laying ducks and its feasibility as a partial substitute for pork ham in emulsified meat products. Experiment 1 compared MDDM from spent laying ducks (D), spent laying hens (H), and broiler skeletons (B). Results showed that D had the lowest yield and bone-meat separation rate but the highest moisture content and pH. Fat content was highest in B, followed by D, while protein and ash levels were similar across groups. D also showed higher L* and b* values. Emulsification tests revealed higher total expressible fluid in H and D than in B. H exhibited the highest level of fat release among the groups. During storage, pH decreased in all groups, especially H, while color remained stable. Lipid oxidation and total plate count were most evident in B. Experiment 2 evaluated Taiwanese-style meatballs with 0% (M0), 5% (M5), 10% (M10), and 15% (M15) MDDM substitution. Increasing MDDM levels led to higher moisture, fat, ash, and calcium contents, while protein slightly declined. pH increased with MDDM, but L* and a* values were stable; b* values rose in higher-MDDM samples. Texture analysis showed improved tenderness at 10% MDDM, and 15% reduced chewiness, springiness, and cohesiveness. SEM revealed that MDDM helped form a denser protein network. Sensory results showed M5 had the highest overall acceptance, while M15 had the lowest hardness score. In conclusion, MDDM from spent laying ducks is a viable ingredient for emulsified meat products, with 5–10% substitution maintaining quality and consumer satisfaction. |
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