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研究生:萬添春
研究生(外文):Wan Tien Chun
論文名稱:有機酸處理對原料肉及中式香腸微生物生長及生物胺形成之研究
論文名稱(外文):Study of treatment with organic acids on microorganisms growth and biogenic amines formation in raw meat and Chinese-style sausage
指導教授:林 亮 全
指導教授(外文):Liang-Chuan Lin
學位類別:碩士
校院名稱:國立中興大學
系所名稱:畜牧學系
學門:農業科學學門
學類:畜牧學類
論文種類:學術論文
論文出版年:1994
畢業學年度:82
語文別:中文
論文頁數:106
中文關鍵詞:有機酸中式香腸微生物生物胺
外文關鍵詞:Organic acidChinese-style sausageMicroorganismsBiogenic Amines
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不同有機酸處理對原料肉及中式香腸內微生物生長及生物胺形成之研究,
主要探討微生物生長與生物胺形成。原料肉處理組之總生菌數、乳酸菌數
、葡萄球菌數和細球菌皆顯著低於對照組(P<0.05);處理組之腸內桿菌數
和李斯特菌數低於對照組;明度以對照組較低(P<0.05)。中式香腸冷藏儲
存30日,對照組之總生菌數、乳酸菌、葡萄球菌和細球菌皆顯著高於三個
處理組(P<0.05);對照組之李斯特菌儲存至30日高於處理組;對照組之腸
內桿菌除儲存20日外,皆高於處理組;然而, TBA值隨儲存時間增加有上
升之趨勢;儲存期間風味品評在可接受範圍。中式香腸冷藏儲存0-20日對
照組之pH值較高(P<0.05),儲存30-40日則無顯著差異;儲存0日起對照組
之VBN值高於處理組(P<0.05),儲存20日起對照組即高於處理組(P<0.05)
;儲存期40日之色胺和胺基乙苯均未檢測出;儲存30日之屍胺對照組高於
處理組(P<0.05);組織胺在儲存期 5日以檸檬酸和乳酸處理組較對照組為
高(P<0.05);酪胺在儲存30日對照組較高(P<0.05)。
Study of treatment with organic acids on the microbial counts
and the biogenic amines formation of raw meat and Chi- nese-
style sausage contained two parts, which were the micro- bial
growth and biogenic amines formation. The total plate counts,
lactic acid bacteria, Staphylococ- cus and Micrococcus of the
treated groups on raw meat were si- gnificantly smaller than
those of the controls (P<0.05). Ente- robacteriaceae and
Listeria spp. of the treated groups were smaller than those of
the controls. The L value of the controls were significantly
(P<0.05) smaller than those of the other treated groups. The
total plate counts, lactic acid bacteria and Staphylo- coccus
and Micrococcus of the treated groups were significantly
(P<0.05) greater than those of the treated groups in the Chi-
nese-style sausage after storage for 30 days at 4℃. The Lis-
teria spp. counts of the controls were greater than those of
the treated groups after storage for 30 days. The Enterobacte-
riaceae counts of the controls were greater than those of the
treated groups on days 0, 5, 10, 30 and 40. Although the TBA
value increased after storage, the level was still acceptable.
The pH of the controls in Chinese-style sausage had a sig-
nificant difference after storage from day 0 to 20 at 4℃ (P<
0.05), but it hadn''t a significant difference after storage
from days 30 to 40. VBN value of the controls were greater than
that of the treated groups after storage except day 10. Trypta-
mine, phenylethylamine and spermidine were not detected after
storage for 40 days. Cadaverine of the controls were greater
than that of the treated groups after storage on day 30. Hista-
mine of the treated groups with lactic and citric acid were
greater than that of the other treatments after storage on day
5 (P<0.05). Tyramine of the controls were significantly greater
than that of treated groups after storage on day 30.
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