臺灣博碩士論文加值系統

壹、 摘要
肉之醃漬，目的主要是形成醃漬風味及醃漬色澤，但在台灣肉品業界，亦
常於原料肉價格便宜時以醃漬方法來儲存中式香腸原料肉。業界通常在醃
漬過程中，先將絞碎瘦肉單獨與食鹽、蔗糖、調味料和亞硝酸鹽混合，於
冷藏狀態下進行儲存。本研究乃探討調氣處理(對照組、真空組、 100%
氮氣組和 100% 二氧化碳組)及儲存溫度(0℃、4℃、8℃)下，對於醃漬過
程中瘦肉化學性質及微生物性質之影響。 實驗結果顯示，在0℃
下100% 二氧化碳組之調氣處理醃漬瘦肉能顯著抑制微生物的生長(
p<0.05)，在各處理組間，以對照組之總生菌數最高，分別在0℃下第49天
，4℃下第21天及8℃下第11天其總生菌數已大於1.0×107 CFU/g，此時腐
敗氣味產生，顯示醃漬瘦肉已腐敗。
亞硝酸鹽殘留量在不同溫度下，各處理組均隨著醃漬時間延長而降低(
p<0.05)，並以儲藏於8℃之100% 二氧化碳組的殘留量最低。 TBA值在各
處理組均隨著醃漬時間增加而緩緩增加且以對照組最高，而其他組間無顯
著差異，醃漬瘦肉之表層及內部色澤以對照組之紅色度值最低(p<0.05)，
而亮度值與黃色度值在0℃及4℃之100% 二氧化碳組有顯著差異(p<0.05)
。 以上結果得知，在冷
藏溫度及調氣處理醃漬瘦肉；可延長醃漬瘦肉的保存時間，且以0℃
下100% 二氧化碳組之保存效果較佳。

Abstract
The primary purposes of curing meat are development of cured
meat flavor and cured meat color. In addition, meat curing for
Chinese-style sausage was used as a means of preserving meat
during times of low meat prices in the Taiwan meat industry. In
actual practice, the ground lean meat was solely mixed with the
salt, sugar, spices and sodium nitrite, and then stored in a
refrigerator for storage. Experiments were designed to determine
the effects of modified atmospheres treatment (air control,
vacuum, 100% N2, 100%CO2) and storage temperatures (0℃, 4℃,
8℃) on the chemical and microbial properties of lean meat in
curing procedure.
The results showed that 100%CO2 at 0℃ restricted the growth of
all organisms (p<0.05) on curing lean meat. Among the
treatments, the air control had the highest total plate count
(TPC). The counts were greater than 1.0×107 (CFU/g) for the
11th day at 8℃, for the 21th day at 4℃ and for the 49th day at
0℃. The curing lean meat exhibited signs of spoilage since a
spoilage odor was detected for these samples.
Regardless of modified atmosphere treatments aod storage
temperatures, a reduction in residual nitrite with increased
curing time for all samples. The minimum amount of residual
nitrite content in curing lean meat was obtained from 100%CO2
at 8℃. The TBA results indicated the air control had higher
values than other modified atmosphere treatments. However, no
significant difference( existed among other modified atmosphere
treatments. For all samples, TBA values tended to slightly
increase over storage time.The air control group had the lowest
Hunter a values (redness) on surface and in interior of curing
lean meat; on the other hand, the Hunter L values (brightness)
and Hunter b values (yellowness) were significantly different(
p<0.05) for 100%CO2 at 0℃ and 4℃.
In summary, curing lean meat treated by modified atmosphere
appear to be a feasible method of maintaining desirable curing
lean meat characteristics for an extended period of time when
stored at refrigerator temperature. And 100%CO2 at 0℃curing
procedure is indicated for the best acceptance.