本研究主要以不同碳酸氫鈉(NaHCO;)濃度(0.1、0.3、0.5%)與浸漬時間（60、120、180分鐘）處理白肉雞胸 肉，分析其pH值、亮度值（L*)、保水力、蒸煮失重、截切值及肉質物性分析(Texture profile analysis, TPA)，希 望能找出有效改善肉質硬度同時具有咬感之肉品加工條件，以期未來能運用在老人食品的開發。結果顯示： 碳酸氫鈉浸漬處理確實能有效改善雞胸肉之保水力、蒸煮失重、硬度等肉質特性，且濃度之影響顯著大於浸 漬時間。在各處理組中，以0.3%碳酸氫鈉浸漬120分鐘有良好的增重率，且能有效改善雞胸肉之保水力與蒸煮 失重，同時在肉質分析上有較低截切值、咀嚼性，但保有一定程度之硬度與破碎度。

The current experiment was conducted to assess the effect of various concentrations of sodium bicarbonate (0.1, 0.3, 0.5%) and marination time (60, 120, 180 mins) on meat quality of broiler chicken breast including pH value, L* value, water holding capacity (WHC), cooking loss, shear value, and texture profile analysis (TPA), trying to provide a processing condition for development of food for elders. The results showed that marination with sodium bicarbonate could significantly improve WHC, cooking loss, hardness of broiler chicken breast meat, and the influence of the bicarbonate concentration on meat guality was greater than that of marination time. Sample treated with 0.3% sodium bicarbonate for 120 mins increased yield, and improved WHC and cooking loss. Lower shear value and chewiness were observed at the same time, but this treatment still kept a certain degree of hardness and fracturability.