2014-01-012024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/661099摘要：由於健康意識的抬頭，消費者常因肉製品中的脂肪含量，減少了購買與攝取的慾望。但是，由於脂肪能提供肉品汁多味美、滑潤可口之口感，若是在生產低脂肉製品時，單純地去除脂肪，有可能造成肉製品組織及質地變得乾硬、風味差並減少多汁感，進而影響到肉製品的品質。近年來脂肪替代物(如：鹿角菜膠及海藻酸鈉)等食品添加劑孕育而生，其主要功能希望藉由其於加工過程中產生化學變化改進低脂肉製品的風味、口感、組織及其它感官上的特徵。另外，由於國人膳食纖維普遍攝食不足，先前文獻中也指出一些膳食纖維，添加於低油脂之肉製品上可以減少水份於加熱過程中的損失與剪切力。因此若能尋找出以天然膳食纖維食材的脂肪替代物添加於肉製產品中，則不僅僅是降低產品中脂肪含量，同時亦增加消費者攝取膳食纖食的機會。前人研究指出奇亞籽(chia seed)含有高量alpha-linolenic acid、膳食纖維與植化素，而且於麵製產品中可增加其保水、保油能力。因此，本計畫主要目的為探討chia seed於壓型火腿製作上的可行性，同時並尋找出其最佳的添加量。<br> Abstract: The healthy concern is enhancing recently. The buying and consuming desires are declining due to the fat contents in meat products. Fat offers characteristics as juiness and flavors in meat products. However, low-fat meat products are always dried and tough if simply a fat removal. Recently, fat replacers, such as gum and dietary fiber and so on, are used in low-fat meat products to improve those deflicts. Chia seeds contains high proportions of alpha-linolenic acid, dietary fiber, and phytochemicals; meanwhile, it has been reported that an addtion of chia seeds in cookies, chips, and breads can improve water holding, absorption capacities, and emulsifying stabilities. Hence, the aim of this study will be to investigate the possibility of chia seeds on a pressed-ham preparation and the optimum addition in the recipe of pressed hams.脂肪替代物低脂壓型火腿物化特性fat replacerlow-fat pressed hamphysichemical properties