臺灣博碩士論文加值系統

本試驗旨在探討柑橘纖維（citrus fiber, CF）與馬鈴薯纖維（potato fiber, PF）添加1 %、2 %於中式香腸及1 %、2 %、3 %於法蘭克福香腸，在4℃下貯存8週對貯存性、風味與質地的影響。試驗採完全逢機試驗之裂區設計（split-split plot design），影響因子為不同來源之膳食纖維、濃度與貯存時間。結果顯示：
一、中式香腸添加CF或PF對於一般成分、產率、水活性及貯存期間的微生物無顯著影響（p＞0.05）。而添加CF或PF會造成pH值下降，且添加濃度越高會使pH值下降越多（p＜0.05）。添加2 %以上CF或PF時可顯著降低產品的TBA值（p＜0.05）。CF及PF會提昇產品L值和b值並降低a值。添加CF與PF的處理組在亞硝酸鹽殘留量均顯著較對照組低（p＜0.05）。感官品評方面差異不大，但以PF 2 %總接受度最佳。質地描述分析上，各組無顯著差異（p＞0.05）。
二、法蘭克福香腸添加CF或PF對一般成分、產率、水活性及貯存期間的微生物無顯著影響（p＞0.05）。添加CF或PF可增進乳化安定力與保水力，但添加比例須在2 %以上時效果才會顯著（p＜0.05）。添加CF或PF會顯著降低pH值（p＜0.05）。添加CF及PF的TBA值顯著低於對照組（p＜0.05）。在顏色方面與對照組相比皆無顯著差異（p＞0.05）。添加CF及PF的處理組其亞硝酸鹽殘留均較對照組低，但只有CF 2 %及CF 3 %才達到差異顯著（p＜0.05）。在感官品評中，添加CF或PF的總接受度均高於或相似於對照組。對質地描述分析影響不大。綜合上述，添加柑橘纖維與馬鈴薯纖維於中式香腸、法蘭克福香腸等肉製品，不會損害產品品質與風味，且具有機能性訴求，可藉此增加肉製品的多樣性來提升市場的競爭力。

The purpose of this study was to investigate the Effects of different concentrations of citrus fiber (CF) and potato fiber (PF) on flavor and shelf life of Chinese-style sausages(1 % or 2 %) and frankfurters (1 %, 2 % and 3 %,) in 8 weeks of storage at 4℃. Completely randomized design with split plot treatment arrangement was used. For Chinese-style sausages, the results showed that all of the different dietary fiber addition had no effects on proximate composition, yield, water activity and microorganism（P＞0.05）. CF and PF had lower pH value, the increase of concentration decreased pH（P＜0.05）. Chinese-style sausages with CF 2 % and PF 2 % addition decreased TBA value significantly（P＞0.05）. CF and PF had lower residual nitrite level than control（P＜0.05）. In sensory evaluation and texture profile analysis, no significant difference（P＞0.05）was found among treatments, but PF 2 % had the highest score in total acceptability . For frankfurters, the results also showed that all of the different dietary fiber addition had no effects on proximate composition, yield, water activity and microorganism. Frankfurters with CF and PF addition had increased emulsion stability and water holding capacity, and the effect was significant when addition concentration over 2 %. Frankfurters with CF and PF additions had decreased TBA value significantly（P＜0.05）. CF and PF had lower residual nitrite level than control, but only in CF 2 % and CF 3 % had significantly different（P＜0.05）. In sensory evaluation, all treatments except CF 3 % had higher score than control in total acceptability. In texture profile analysis, no significant difference（P＞0.05）was found among treatments. In conclusion, meat products with citrus fiber or potato fiber had no side effects on quality and flavor. Furthermore, fiber addition had functional claim, and provided more variety and suitable products for consumers.

壹、中文摘要---------------------------------------------------------------- 1
貳、前言---------------------------------------------------------------------- 3
參、文獻檢討---------------------------------------------------------------- 5
一、膳食纖維的介紹------------------------------------------------- 5
（一） 膳食纖維之定義--------------------------------------- 5
（二） 膳食纖維之分類--------------------------------------- 6
（三） 膳食纖維之對人體之影響--------------------------- 7
二、膳食纖維的加工特性------------------------------------------- 12
（一） 增加保水力及產率------------------------------------ 12
（二） 增加保油性--------------------------------------------- 13
（三） 穩定組織------------------------------------------------ 14
（四） 抗冰晶生成--------------------------------------------- 15
三、膳食纖維於肉品之應用---------------------------------------- 15
四、天然抗氧化物的種類及作用機制---------------------------- 18
（一）抗氧化劑的作用機制---------------------------------- 18
（二）天然抗氧化物的種類---------------------------------- 19
五、柑橘纖維的特點-------------------------------------------------- 25
六、馬鈴薯纖維的特點----------------------------------------------- 27
七、亞硝酸鹽----------------------------------------------------------- 29
（一）亞硝酸鹽的功能---------------------------------------- 29
（二）亞硝酸鹽之殘留問題---------------------------------- 31
（三）影響亞硝酸鹽殘留的因素---------------------------- 32
八、中式香腸---------------------------------------------------------- 32
九、法蘭克福香腸---------------------------------------------------- 34
肆、材料與方法------------------------------------------------------------- 36
一、膳食纖維之來源------------------------------------------------- 36
二、中式香腸之製造------------------------------------------------- 38
三、法蘭克福香腸之製造------------------------------------------- 39
四、分析項目及方法------------------------------------------------- 45
五、試驗設計及統計分析------------------------------------------- 50
伍、結果與討論------------------------------------------------------------- 52
一、中式香腸---------------------------------------------------------- 52
（一）一般成分、產率、水活性------------------------------- 52
（二）微生物的變化---------------------------------------------- 54
（三）酸鹼值------------------------------------------------------- 55
（四）2-硫巴比妥酸值------------------------------------------- 61
（五）色澤變化---------------------------------------------------- 63
（六）亞硝酸鹽殘留---------------------------------------------- 68
（七）感官品評---------------------------------------------------- 70
（八）質地描述分析---------------------------------------------- 74
二、法蘭克福香腸---------------------------------------------------------- 76
（一）一般成分分析、產率、水活性----------------------------- 76
（二）保水力及乳化安定力------------------------------------- 78
（三）總生菌數---------------------------------------------------- 80
（四）酸鹼值------------------------------------------------------- 80
（五）2-硫巴比妥酸值------------------------------------------ 83
（六）色澤變化--------------------------------------------------- 85
（七）亞硝酸鹽殘留--------------------------------------------- 90
（八）感官品評--------------------------------------------------- 92
（九）質地描述分析--------------------------------------------- 95
陸、結論--------------------------------------------------------------------- 98
柒、參考文獻--------------------------------------------------------------- 100
捌、英文摘要--------------------------------------------------------------- 109
玖、小傳--------------------------------------------------------------------- 111
拾、附錄--------------------------------------------------------------------- 112

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