2013-02-012024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/658034摘要：畜禽類中雞肉的油脂多位於雞皮與雞肉之間，所以藉由分切處理使其油脂含量較其他家畜產品油脂含量少。由於雞胸肉較為乾澀，國人飲食習慣上偏好腿肉，而雞胸肉則較不被青睞。而omega-3 PUFA的保健機能性，使其在身體健康的維持上有著不可忽視的角色；然而omega-3 PUFA含量在畜禽類產品中是較缺乏的。因此本年度的計畫中主要使用雞胸為原料，藉由水洗過程將其蛋白質萃取出來，並添入不同omega-3 PUFA，如：魚油、亞麻籽油等，開發成為富含omega-3脂肪酸chicken surimi原料。期待能增加雞胸肉的市場，並提供市場上另一含保健成分畜產品，改變消費者對家畜禽產品中缺乏omega-3 PUFA的刻版印象。<br> Abstract: Among animal products, chicken fat can be easily removed because it is always located between skin and muscle. Moreover, Taiwanese dislikes the chicken breast meat due to its driness and toughness. Beneficial effects of omega-3 fatty acids have been demonstrated but animal products are deficient in omega-3 fatty acids. Hence, first we will try to extract chicken-breast protein via washing procedure and then incorporate different sources of omega-3 fatty acids with proteins. We look forward to developing a nutraceutical chicken-surimi products on the future niche market and changing consumer’s impression of omega-3-fatty-acid deficiency on animal products.