臺灣博碩士論文加值系統

本研究之目的在探討添加木醋液與黑蒜頭於中式香腸，對其品質的影響評估。試驗共分為六組，分別為未添加木醋液及黑蒜頭的控制組 C， 與添加 1％ 木醋液的 W1 組、添加 2％ 木醋液的 W2 組，和添加 1％ 黑蒜頭的 B1 組、添加 2％ 黑蒜頭的 B2 組以及各添加 1％ 的木醋液與黑蒜頭的 WB 組。香腸冷藏保存 6 週，進行物性、化性和官能品評分析。結果顯示，木醋液的添加會降低香腸的 pH 值，W2 組之 pH 值為最低 (P < 0.05)。黑蒜頭的添加會使香腸外觀顏色較深，B1 與 B2 組皆比控制組有較低的烘烤前外觀之 CIE L* 值 (P < 0.05)。W1 組在第 5 週和 W2 組在第 6 週，皆比控制組有較低的 TBARS 值 (P < 0.05)。B1、B2、W1 和 W2 組在第 1 週比控制組有較低的總生菌數 (P < 0.05)，W2 與 WB 組在第 4 至 6 週亦比控制組有較低的總生菌數 (P < 0.05)。然而官能品評的結果顯示，香腸的氣味、柔嫩度、質感、多汁性和整體接受度，並無組間的顯著差異 (P > 0.05)。雖然 B1 組的風味有較高的評分，但未達顯著差異。

The objective of this study is to evaluate the effect of the addition of wood vinegar and black garlic on quality characteristics of Chinese sausage. There were six treatments of Chinese sausages separately added 0% of black garlic or wood vinegar as control group, 1% of black garlic as B1 group, 2% of black garlic as B2 group, 1% of wood vinegar as W1 group, 2% of wood vinegar as W2 group and 1% of black garlic and wood vinegar as WB group. Sausages were stored in a refrigerator for 6 weeks proceeded with physical, chemical and sensory panel analyses. The results showed the addition of wood vinegar decreased the pH values of sausages. W2 had the lowest pH values of sausages (P<0.05). Addition of black garlic resulting the darker appearance of sausages, the CIE L * values of uncooked surface of sausages of B1 and B2 groups were lower than those of the control group (P<0.05). Both W1 stored for 5 weeks and W2 stored for 6 weeks had a lower TBARS values than that of control group, respectively (P<0.05). The total plate counts of B1, B2, W1 and W2 groups were lower than the total plate counts of control group in the first week (P<0.05). The total plate counts of W2 and WB group had a lower number than that of control group after storing 4 weeks (P<0.05). However, the results of the sensory evaluation showed aroma, tenderness, texture, juiciness and overall acceptability of sausages were not significantly different among the treatments (P>0.05). Though the flavor of B1 group resulted in a higher scores, no significantly different was found among them.

摘要 I
ABSTRACT II
誌謝 III
目錄 IV
表目錄 VII
圖目錄 IX
壹、前言 1
貳、文獻探討 3
一、木醋液介紹 3
(一) 成分分析 7
(二) 木醋液用途 10
二、黑蒜頭介紹 13
(一)、黑蒜頭應用 15
參、材料與方法 17
一、試驗材料 17
(一)、香腸製作原料 17
(二)、化學試劑 17
(三)、儀器 17
二、方法 19
(一)、試驗設計 19
(二)、中式香腸之製作 20
(三)、分析項目及方法 23
肆、結果與討論 31
一、添加木醋液與黑蒜頭對中式香腸製成率 (％) 之影響 31
二、添加木醋液與黑蒜頭對中式香腸烘烤失重率 (％) 之影響 31
三、添加木醋液與黑蒜頭對中式香腸水分 (％) 之影響 33
四、添加木醋液與黑蒜頭對中式香腸 pH 值之影響 35
五、添加木醋液與黑蒜頭對中式香腸截切值之影響 37
六、添加木醋液與黑蒜頭對中式香腸 CIE L*a*b* 值之影響 37
(一)、烘烤前外觀 CIE L* a* b* 值 39
(二)、烘烤前切面 CIE L* a* b* 值 40
(三)、烘烤後外觀 CIE L* a* b* 值 40
(四)、烘烤後切面 CIE L* a* b* 值 41
七、添加木醋液與黑蒜頭對中式香腸 TBARS 值之影響 54
八、添加木醋液與黑蒜頭對中式香腸總生菌數之影響 56
九、添加木醋液與黑蒜頭對中式香腸官能品評之影響 58
伍、結論 67
陸、參考文獻 68

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