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研究生:莊啟祥
研究生(外文):Chi-Hsiang Chuang
論文名稱:原料肉經浸漬液處理對低脂中式香腸及豬里肌肉排品質影響之探討
論文名稱(外文):Investigation of dipping on raw meat materials for the quality characteristics of low-fat Chinese-style sausage and pork loin chop
指導教授:林國維林國維引用關係
指導教授(外文):Kuo-Wei Lin
學位類別:碩士
校院名稱:靜宜大學
系所名稱:食品營養學系
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:1999
畢業學年度:87
語文別:中文
論文頁數:99
中文關鍵詞:低脂中式香腸里肌肉排乳酸鈉磷酸三鈉浸漬
外文關鍵詞:low-fatChinese-style sausageloin chopsodium lactatetrisodium phosphatedipping
相關次數:
  • 被引用被引用:4
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本研究探討原料豬後腿瘦肉或豬里肌肉排分別以2%醋酸(acetic acid;AA)、10%乳酸鈉(sodium lactate;SL)或10%磷酸三鈉(trisodium phosphate;TSP)溶液浸漬(dipping),製成低脂(~18%)中式香腸或豬里肌肉排,於儲藏期間產品品質之變化。低脂中式香腸之組成分於貯藏期間變化並不大,各試驗組於冷藏期間水活性與保水性之變化亦不顯著。貯藏期間各試驗組之pH值皆維持穩定而無顯著變化,然TSP組於各貯藏期間皆有最高之pH值,而AA組則為最低。AA組中式香腸之Hunter L值於各取樣週期上都較其它各組略高。低脂中式香腸TBA值(mg malonaldehyde / kg)隨貯存時間增加而略為上升,然而各試驗組最終數值皆未超過0.4。
經各浸漬液浸泡處理後,原料豬後腿瘦肉表面菌數有降低現象。以經浸漬處理的原料肉所製成之香腸於貯藏初期,微生物生長仍受到抑制,其中AA組之抑菌作用可持續至9週。SL組微生物菌數於冷藏貯存時亦維持穩定,且其最終菌數皆略低於AA組。TSP組可能具有立即的抑菌或殺菌效果,然而於12週的貯藏過程中其抑菌效果則不如SL或AA組。不同浸漬液處理的低脂中式香腸之VBN值皆隨貯藏時間而增加,但最終VBN值皆不超過15 mg / 100g。就微生物菌數而言,經AA、SL、TSP浸漬液浸泡後的原料後腿瘦肉所製成之低脂中式香腸,經12週貯藏後生菌數皆未超過106 CFU/g,而與未浸漬對照組(CONT)之貯藏壽命並無顯著的延長。
經浸漬液浸泡或未浸泡之豬里肌肉排於2℃下貯藏期間之組成分與水活性並無顯著差異。TSP組的pH值與保水性皆為最高,而Hunter L值則較其他三組為低,且其外觀具有類似暗乾肉(DFD)之特性。AA組則因pH值較低故保水性低,而Hunter L偏高,並伴隨著滲出液的產生,而有類似水樣肉(PSE)之性狀。而肉排經SL浸漬後,其理化及外觀色澤特性與CONT較為相似。
CONT、SL及TSP組之生菌數量皆隨貯藏期間時間增加而增加,其中CONT與SL組分別於第6及第9天相繼超過7 log CFU/g,同時亦伴隨著蛋白質腐敗臭味之產生。AA組豬里肌肉排於貯藏前3天生菌數有下降現象,但3天後生菌數亦隨時間增加而緩慢地增加,經9天貯藏後其生菌數<105 CFU/g。AA雖具較佳的抑菌效果,然而肉排表面外觀色澤將負面地影響消費者購買意願。綜合理化特性、外觀評估及微生物分析,浸漬於10%乳酸鈉溶液之里肌肉排(SL),其外觀特性與控制組(CONT)較為相似,其冷藏壽命可達6天,故對鮮肉製品具有較高之加工適性。

Low-fat (~18%) Chinese-style sausages or pork loin chops were manufactured from lean pork ham or pork loin, respectively, dipped in 2% acetic acid (AA), 10% sodium lactate (SL) or 10% trisodium phosphate (TSP) solutions. The physicochemical and microbiological characteristics of Chinese sausages and loin chops during refrigerated storage were evaluated. Proximate composition, water activity and water-holding capacity (WHC) of Chinese sausages were not different among treatments during cold storage at 4oC. The pH values of all treatments remained relatively constant throughout the storage period, while the TSP had the highest pH and AA being the lowest. The Hunter L value of AA at any storage period was slightly higher than other treatments. The TBA (2-thiobarbituric acid) values of all treatments increased with increasing storage time but the values of all treatments did not exceed 0.4 (mg malonaldehyde/kg).
Following dipping, the microbial counts on ham surface decreased and the microbial growth of Chinese sausages processed from dipped pork ham remained low. The inhibitory action of AA lasted for 9 weeks. The microbial population of SL remained relatively unchanged during storage and was slightly lower than those of AA at the end of storage period. TSP was shown to possess possibly short-term bactericidal or bacteriostatic effects on microorganisms. The VBN (volatile basic nitrogen) values of treatments increased along with storage time; however, the values were all lower than 15 mg/100 g. From microbial standpoint, low-fat Chinese sausages processed from pork ham dipped in AA, SL or TSP did not have significant longer shelf-life than did the CONT.
Pork loin chops dipped in AA, SL or TSP in comparison with the CONT showed no significant difference in proximate composition and water activity. TSP had the highest pH and WHC but lower Hunter L value among treatments. In addition, TSP showed dry and dark visual appearances on loin chop surface, which resembled to DFD (dark, firm, dry). AA was the lowest in pH and WHC but lower Hunter L value. Treatment AA, on the other hand, was observed to be similar to PSE (pale, soft, exudative) pork. SL and CONT were similar regarding physicochemical and visual properties.
The total plate counts (TPC) of CONT, SL and TSP increased with storage time. CONT and SL were also noted for obvious putrid odor along with TPC exceeding 7 log CFU/g at day 6 and day 9 of storage, respectively. TPC of AA decreased initially and started to rise gradually from day 3 to day 9. Pork loin chops dipped in 10% sodium lactate solution (SL) seemed to result in better visual appearance comparing with TSP and AA, and the shelf-life could be extended to six days in refrigeration.

頁次
中文摘要……………………………………………………………Ⅰ
英文摘要……………………………………………………………Ⅲ
誌謝…………………………………………………………………Ⅴ
目錄…………………………………………………………………Ⅶ
表目錄………………………………………………………………Ⅹ
圖目錄………………………………………………………………ⅩⅠ
第一章 前 言…………………………………………………………1
第二章 文 獻 回 顧…………………………………………………4
第一節 低脂對肉製品之影響………………………………………4
第二節 肉品之保存及貯藏安定性………………………………6
第三節 抗菌劑對肉品貯藏安定性之影響………………………8
(一)有機酸之應用……………………………………………8
(二)有機酸鹽類之應用………………………………………12
(三)磷酸鹽之應用……………………………………………15
第三章 研 究 目的………………………………………………19
第四章 材 料 與 方 法.………………………………………… 20
第一節 實驗材料……………………………………………… 20
第二節 實驗方法……………………………………………… 21
(一) 低脂中式香腸之製備………………………………… 21
(二)生鮮里肌肉排之製備………………………………… 23
第三節 分析方法……………………………………………… 25
1. 化學分析(Chemical analyses)………………………………25
(1) 水分(Moisture)……………………………………………25
(2) 粗脂肪( Crude fat )……………………………………………27
(3) 粗蛋白質(Crude protein)…………………………………27
(4) pH值…………………………………………………………28
(5) 水活性(Water activity; aw)…………………………………28
(6) 色澤(Hunter L, a, b value)……….…………………………28
(7) 保水性(Water-holding capacity; WHC)……………………29
(8) 硫巴比妥酸(2-Thiobarbituric acid;TBA)試驗……………30
(9) 揮發性鹽基態氮(Volatile basic nitrogen; VBN)……………31
(10)磷含量(Phosphorus)………………………………………32
2. 微生物(Microbiology)………………………………………33
(1) 生菌數(Total plate count; TPC)……………………………33
(2) 乳酸菌(Lactic acid bacteria; LAB)…………………………33
(3) 低溫菌(Psychrotrophs)……………………………………34
3. 產品外觀特性(Visual evaluation)…………………………34
(1) 外觀色澤(Visual color)……………………………………34
(2) 異味(Off-flavor)……………………………………………34
(3) 黏滑感(Sliminess)…………………………………………34
(4) 滲水現象(Dripping)………………………………………34
第四節 統計分析(Statistical analysis)…………………………35
第五章 結 果 與 討 論……………………………………………36
第一節 原料肉經浸漬液處理對低脂中式香腸之影響…………36
一、組成分及磷含量……………………………………………36
二、水活性………………………………………………………39
三、保水性………………………………………………………41
四、pH值…………………………………………………………41
五、油脂氧化(TBA值)………………………………………44
六、色澤…………………………………………………………46
七、生菌數與乳酸菌……………………………………………49
八、揮發性鹽基態氮(VBN)…………………………………54
第二節 浸漬液處理對豬里肌肉排之影響………………………57
一、組成分及磷含量……………………………………………57
二、pH值及保水性………………………………………………57
三、水活性………………………………………………………63
四、色澤…………………………………………………………63
五、油脂氧化(TBA值)………………………………………67
六、生菌數與低溫菌……………………………………………67
七、揮發性鹽基態氮(VBN)…………………………………72
八、外觀特性……………………………………………………75
第六章 結 論……………………………………………………82
第一節 原料肉經浸漬液處理對低脂中式香腸之影響…………82
第二節 浸漬液處理對豬里肌肉排之影響………………………83
第七章 參 考 文 獻………………………………………………85

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