臺灣博碩士論文加值系統

本研究之目的在探討添加黑蒜頭粉於法蘭克福香腸，對其品質特性之影響。試驗共分為四組，分別為未添加黑蒜頭粉的控制組CON，添加0.5% 黑蒜頭粉的B1組、添加1.0% 黑蒜頭粉的B2組以及添加1.5% 黑蒜頭粉的B3組。法蘭克福香腸進行冷藏條件保存四週，進行物化性與官能品評分析。冷藏期間，水分含量以B1組為最低42.08%。復熱烹煮流失率以對照組為最高3.233% (P<0.05)。pH值以B3組為最低為6.07 (P<0.05)。總生菌數以B2組最低為3.00 CFu/g。B2與B3組之DPPH自由基清除力分別為55.92% 與57.40%，顯著高於其他組別 (P<0.05)。B3組之硬度為1281.8g、整體結構強度為426.2 g/sec、咀嚼性為578.6 g*sec與緊實度為 -76.30 g*sec，顯著高於對照組 (P<0.05)。官能品評結果顯示，除第0週B3組之外觀評分較低為2.50 (P<0.05)，其他品評項目皆無顯著差異。

The objective of this study is to evaluate the effect of the addition of black garlic powder on quality characteristics of frankfurter sausage. There were four treatments of frankfurter sausage separately added 0% of black garlic as control CON group, 0.5% of black garlic as B1 group, 1.0% of black garlic as B2 group and 1.5% of black garlic as B3 group. Frankfurter sausage were stored in a refrigerator for 4 weeks proceeded with physical, chemical and sensory analyses. After refrigerator storage, the moisture content of B1 group was at least 42.08%, the recooking loss of CON group was up to 3.233% (P<0.05), the pH of B3 group was at least 6.07 (P<0.05), the total plate counts of B2 group was at least 3.0 0CFu/g. DPPH scavenging of B2 group and B3 group were 55.92% and 57.40%, higher than the others of three group (P<0.05). The hardness of B3 group was 1281.8g, the overall structural was 426.2 g/sec, the chewiness was 578.6 g*sec and the resilience was -76.30 g*sec and there were higher than CON group (P<0.05). However, the results of B3 group of the appearance sensory evaluation scores 2.50 has lower than the others of three treatments (P<0.05) during 0 weeks, there are no significant difference between other sensory evaluation analyses results.

目錄
中文摘要 I
ABSTRACT II
誌謝III
目錄IV
圖目錄VI
Figure VII
表目錄VIII
Table IX
壹、前言1
貳、文獻探討2
一、大蒜介紹2
(一) 化學成分與變化2
(二) 蒜頭中硫化物成分3
(三) 蒜頭的生理機能4
二、黑蒜頭介紹4
(一) 化學成分及功能5
(二) 黑蒜頭發酵期間物理化學變化6
(三) 黑蒜頭抗氧化能力6
(四) 黑蒜頭增強免疫系統7
(五) 黑蒜頭抗腫瘤 7
三、法蘭克福香腸8
(一) 乳化原理8
(二) 乳化過程需要注意事項：9
(三) 脂質氧化9
參、材料與方法11
一、試驗材料11
(一) 黑蒜頭粉法蘭克福香腸製作原料11
(二) 化學試劑11
(三) 儀器11
二、試驗方法11
(一) 試驗設計11
三、黑蒜頭粉法蘭克福香腸製備與配方12
(一) 黑蒜頭粉法蘭克福香腸之製備12
(二) 黑蒜頭粉法蘭克福香腸配方12
(三) 黑蒜頭粉規格 13
四、分析項目及方法14
肆、結果與討論19
一、添加黑蒜頭粉對法蘭克福香腸水分、復熱烹煮流失率、水活性之探討19
二、添加黑蒜頭粉對法蘭克福香腸pH值之探討19
三、添加黑蒜頭粉對法蘭克福香腸大腸桿菌群與大腸桿菌之探討19
四、添加黑蒜頭粉對法蘭克福香腸總生菌數之探討20
五、添加黑蒜頭粉對法蘭克福香腸自由基清除率之探討20
六、添加黑蒜頭粉對法蘭克福香腸硫巴比妥酸價試驗變化之探討20
七、添加黑蒜頭粉對法蘭克福香腸質地剖面分析之探討21
八、添加黑蒜頭粉對法蘭克福香腸官能品評之探討22
伍、結論 24
陸、參考文獻40
 

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