2020-01-012024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/660485摘要：近年來鹹蛋加工技術突破，許多業者改採用直接醃漬分離鴨蛋黃製造鹹鴨蛋黃，而 剩餘的鴨蛋蛋白卻因不易保存、腥味強烈，且運送或利用上不便利，使珍貴富含營 養價值與加工特性之高蛋白質於應用上受到限制，因此能快速並大量使用這些過剩 新鮮鴨蛋白已成為目前重要議題。本研究目的乃提高剩餘新鮮鴨蛋蛋白液之利用價 值，將分離鴨蛋白適當調味並添加食材後利用蛋白質鹼性凝膠原理，開發製作可加 熱之新型態半透明具彈性之蛋白製品，此產品有別於傳統肉凍之成分與食用方式 ，其組成主要以鴨蛋白為主體，具有類似皮蛋蛋白之彈性與耐加熱性，可作為涼拌 食用或火&#29041;料等熱食，同時亦可應用於銀髮族食材，以提高過剩鴨蛋白之附加價值 與利用性。<br> Abstract: Because of the improvement of processing techniques, many egg-processing plants manufacture salted eggs quickly using separated yolks. However, the remaining duck egg white is poor acceptability in food applications due to its unpleasant flavor and short shelf life. In order to consume those large separated egg white as soon as possible, the alkali treatment is the alternative and potential processing method for creating transparent and elastic protein gels. The purpose of this study is to utilize massively the separated duck egg white and manufacture heatable alkali-induced duck egg white gels containing condiments or poultry meat cubes that seem like traditional aspic jelly products. In generally, aspic jelly products compose of gelatin, fat and a little meat and appear to be a semi-opaque soft and elastic gel but not fit to cook them in hot soup. In our study, we would like to apply the alkali-induced gel-forming mechanisms to create new egg products possess heat-resistant, semi-opaque soft and elastic properties and full of nutrient novel eggs.分離鴨蛋白皮蛋白可加熱separated duck egg whitealkali-induced eggheatable