臺灣博碩士論文加值系統

本研究之目的在探討猴頭菇粉添加於中式香腸，對其品質特性的影響評估。試驗共分為四組，分別為未添加猴頭菇粉的控制組 C，與添加猴頭菇粉各 1.5％、3％及 6％者分別為 H1、H2 及 H3 組香腸並以 4 ℃冷藏保存 6 週後，進行物性、化性和官能品評分析。結果顯示，猴頭菇粉的添加會使香腸外觀的黃色度降低，H2 與 H3 組皆比控制組有較高的烘烤後外觀之 CIE b* 值 (P < 0.05)。H1 組在第 5 週比控制組有較低的 TBARS 值 (P < 0.05)。H2 組在第 3、4 和第 6 週比控制組有較低的總生菌數 (P < 0.05)，H3 組在第 1 至 6 週亦比控制組有較低的總生菌數 (P < 0.05)。最後官能品評的結果顯示，香腸的外觀、氣味、和質感並無組間的顯著差異 (P > 0.05)，但在第 2 和第 4 週時，H2 和 H3 組於色澤、風味、柔嫩度、多汁性和整體接受度項目中有高於控制組的評分，至於其他週時則無顯著差異。

The objective of this study is to evaluate the effect of the addition of Hericium erinaceus powder on quality characteristics of Chinese sausage. Four experimental treatments were used: no addition of the fungus powder as the control, and 1.5%, 3% and 6% additions of the fungus powder as H1, H2 and H3 treatment groups, respectively. After storing in a refrigerator at 4℃ for 6 weeks, they were subjected to physical, chemical and sensory panel analyses. The results showed that the addition of the fungus powder decreased the yellowness of sausages; the CIE b * values of cooked section of sausages of H2 and H3 groups were higher than those of the control (P<0.05). H1 stored for 5 weeks had a lower TBARS values than that of the control (P<0.05). The total plate counts of H2 group were lower than those of the control in the third, fourth and sixth weeks (P<0.05). The total plate counts of H3 had a lower number than that of control after storing for 1 week (P<0.05). The results of the sensory evaluation showed that the appearance, aroma and tenderness of sausages were not significantly different among all treatments (P>0.05). The color, flavor, tenderness, juiciness and overall acceptability of H2 and H3 groups had higher scores than those of the control in the second and fourth weeks, but no significant differences were found among them in other week periods.

摘要 I
ABSTRACT II
誌謝 III
目錄 IV
表目錄 VI
壹、前言 1
貳、文獻探討 2
一、香腸介紹 2
二、猴頭菇介紹 4
三、天然纖維添加於香腸之應用 7
參、材料與方法 9
一、試驗材料 9
(一)、香腸製作原料 9
(二)、化學試劑 9
(三)、儀器 9
二、試驗方法 11
(一)、試驗設計 11
肆、結果與討論 20
一、添加猴頭菇粉對中式香腸製成率 (％) 之影響 20
二、添加猴頭菇粉對中式香腸烘烤失重率 (％) 之影響 20
三、添加猴頭菇粉對中式香腸水分含量 (％) 之影響 22
四、添加猴頭菇粉對中式香腸 pH 值之影響 24
五、添加猴頭菇粉對中式香腸截切值之影響 26
六、添加猴頭菇粉對中式香腸 CIE L*a*b* 值之影響 26
(一)、烘烤前外觀 CIE L* a* b* 值 28
(二)、烘烤前切面 CIE L* a* b* 值 28
(三)、烘烤後外觀 CIE L* a* b* 值 29
(四)、烘烤後切面 CIE L* a* b* 值 29
七、添加猴頭菇粉對中式香腸 TBARS 值之影響 43
八、添加猴頭菇粉對中式香腸總生菌數之影響 45
九、添加猴頭菇粉對中式香腸官能品評之影響 47
伍、結論 56
陸、參考文獻 57

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