臺灣博碩士論文加值系統

試驗(一)之目的為探討不同濃度的磷酸三鈉鹽(trisodium
phosphate, TSP)溶液對豬肉微生物及化學性質的影響。試驗(二)則比
較0.2%氫氧化鈉(sodium hydroxide, NaOH)、6%磷酸三鈉鹽及磷酸三鉀
鹽(tripotassium phosphate, TPP)溶液對豬肉微生物及化學性質的影響
。各種濃度之TSP溶液均可顯著(P<0.05)降低豬肉中好氣生菌數(total
aerobic platecounts)、腸內桿菌科(Enterobacteriaceae)、大腸桿菌
群(coliform group)，但不濃度浸泡組間則無顯著差異(P>0.05)。所有濃
度之TSP溶液均可降低豬豬肉烹調損失率(cookingloss)、水分流失量(
weep)、氧化酸敗值(TBA values)及剪力值(shear values)；同時可增加
其pH值、保水性(WHC)及附量百分比(solution uptake)。由試驗(二)發
現6%TSP及6%TPP溶液可顯著(P<0.05)降低豬肉中好氣生菌數、腸內桿菌科
及大腸桿菌群，但0.2%氫氧化鈉溶液則無法顯著降低菌數。豬肉浸泡TSP
和TPP溶液可降低豬肉烹調損失率、水分流失量、維生素B1(thiamin)、維
生素B2(riboflavin)、氧化酸敗值及剪力值，並增加其pH值、保水性及吸
附量百分比。

The popurse of experiment (Ⅰ) were to investigate the effect of
trisodium phosphate (TSP) levels (0, 6, 10, 14 and 28%) on
microbial and chemical properties of pork. Also study the
effectiveness of 0.2% NaOH, 6%TSP, 6%TPP(tripotassium phosphate)
solutions on microbial and chemical propertiesof pork in
experiment (Ⅱ).Pork dipped in different percentage of TSP
solutions had lower counts of total aerobic bacteria,
Enterobacteriaceae and coliform group than the control.However,
the differences in bacterial counts among these TSP groups were
notsignificant. Pork treated with TSP solutions (6, 10, 14 and
28%) had higherpH values, water holding capacity (WHC), and
solution uptake (%). The differences in total aerobic bacterial
counts, Enterobacteriaceae coliformgroup, cooking loss (%), weep
(%), thiamin, riboflavin, TAB values, shearvalues, pH, WHC, and
solution uptake (%) between 6%TSP and 6%TPP groups were not
significant. Pork treated with 0.2% NaOH solution could not
reduce thebacterial counts effectively.