臺灣博碩士論文加值系統

摘要
本研究分為兩部分實驗，以分別探討減脂中式香腸儲藏安定性之改進。第一部分將減脂中式香腸以不同氣體組成包裝，(真空 , VAC; 100% CO2, C100; 80% CO2/20% N2, C80; 20% CO2/80% N2, C20; 100% N2, N2)，於冷藏期間觀察理化性質及微生物生長之變化。結果發現減脂中式香腸於冷藏期間之TBA值，除VAC組之外均逐漸升高，而8週後則有略為下降的趨勢，且均以C100、C80與C20組較高，顯示VAC包裝方式能較有效地抑制脂肪氧化。各組間之pH值亦隨貯藏時間的增加而逐漸降低，而VAC組之pH值於任何貯藏時段均為最高。微生物分析結果顯示，無論生菌數、低溫菌、厭氧菌或乳酸菌數，均隨冷藏時間的增加而略為增加，但各組間於統計上並無顯著差異，然皆以 N2包裝之香腸的菌數較低，C80組的各項微生物菌數較高。綜合理化與微生物分析結果顯示利用真空包裝處理之減脂中式香腸可得較適當的品質特性。
第二部分實驗則於減脂中式香腸分別添加3.0%乳酸鈉 (sodium lactate; SL)、0.2%磷酸三鈉 (trisodium phosphate; TSP) 或0.2%己二烯酸鉀 (potassium sorbate; KS) 並以真空包裝方式貯藏於4C。於冷藏期間各組的組成分變化不大，而各處理組之水活性皆隨貯藏時間之增加而降低，其中以乳酸鈉添加組的水活性最低，保水性則各組間並無顯著之變化。冷藏期間各組之pH值隨貯藏時間增加而逐漸下降，其pH值大小依序為TSPKSSLCONT。隨貯藏時間增加各組之TBA亦隨之增加，但貯藏最終各試驗組之TBA值皆低於0.5 (mg malonaldehyde/kg)。各試驗組VBN值隨貯藏時間增加而升高，以TSP組稍高於其它各組，VBN值於12週貯藏仍低於20 mg/100g。微生物分析結果顯示，無論生菌數、厭氧菌、乳酸菌或低溫菌數，均隨冷藏時間的增加而略為增加，然皆以SL處理之香腸的菌數為較低而以TSP組之菌數最高，然亦皆低於107 CFU/g。由結果顯示從理化特性及微生物觀點而言減脂中式香腸添加3.0%乳酸鈉有最佳之品質特性。

Abstract
Physicochemical characteristics and storage stability of reduced-fat Chinese-style sausage were conducted in two separate experiments. First experiment was to evaluate the effect of modified atmosphere packaging (vacuum, VAC; 100% CO2, C100; 80% CO2/20% N2, C80; 20% CO2/80% N2, C20 and 100% N2, N2) on the quality properties of reduced-fat Chinese-style sausage. Results showed that TBA value of all treatments, except for VAC, slightly increased during refrigerated storage indicating that VAC is an effective packaging method for inhibition of lipid oxidation. The pH value among treatments decreased with increasing time and VAC had the highest pH value at any storage period. C80 and C100 had similar and lower pH values during storage period resulted from dissolution of CO2 into sausage. Results from microbial analysis demonstrated that total plate count, total anaerobic count, psychrotrophic count and lactic acid bacteria gradually increased as storage time increased, and N2 was the lowest in all bacterial counts and C80 being the highest. From the standpoint of physicochemical and microbiological characteristics, reduced-fat Chinese-style sausage subject to vacuum packaging appears to result in better quality.
Second experiment was composed of the incorporation of 3.0% sodium lactate (SL), 0.2% trisodium phosphate (TSP) or 0.2% potassium sorbate (KS) comparing with the control (CONT) for physicochemical properties and storage stability of reduced-fat Chinese-style sausage. Water activity among treatments decreased with increasing storage time with the SL being the lowest. No significant differences were noted for water-holding capacity of all treatments. The pH value of all treatments decreased as storage time increased with TSP being the highest at any period due to higher alkalinity. All treatments showed increasing trends in TBA value along with storage period, but TBA values were all less than 0.5 (mg malonaldehyde/ kg) at the end of 12-week storage. VBN values were significantly increased with increasing storage period, and TSP was higher in VBN than others. Generally, SL had higher microbial counts than other treatments; nevertheless, all treatments had bacterial counts less than 107 CFU/g. In conclusion, reduced-fat Chinese-style sausage containing 3.0% sodium lactate results in better quality in terms of physicochemical and microbial characteristics.

目錄
頁次
中文摘要…………………………………………………………… Ⅰ
英文摘要…………………………………………………………… Ⅲ
誌謝………………………………………………………………… Ⅴ
目錄………………………………………………………………… Ⅶ
表目錄……………………………………………………………… Ⅸ
圖目錄……………………………………………………………… Ⅹ
表附錄……………………………………………………………… ⅩⅠ
圖附錄……………………………………………………………… ⅩⅡ
第一章 前言………………………………………………………. 1
第二章 文獻回顧…………………………………………………. 4
第一節 低脂對肉製品品質之影響…………………………. 4
第二節 調氣包裝對肉製品品質之影響……………………. 6
第三節 食品添加物對肉製品品質之影響…………………. 12
第三章 研究目的…………………………………………………. 18
第四章 材料與方法………………………………………………. 19
第一節 實驗材料……………………………………………. 19
第二節 實驗流程……………………………………………. 20
一、調氣包裝之減脂中式香腸的製備…………………. 20
二、含不同添加物的減脂中式香腸之製備……………. 22
第三節 分析方法……………………………………………. 25
一、 理化分析 (Physicochemical analysis)........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’s L, a, b value)………… 29
(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
二、 微生物分析 (Microbiological analysis)…… 31
(1)生菌數 (Total plate count; TPC)………… 32
(2)厭氧菌 (Total anaerobic count; TAC)…… 32
(3)乳酸菌 (Lactic acid bacteria; LAB)………32
(4)低溫菌 (Psychrotrophic count; PCT)………33
三、統計分析 (Statistical analysis)………………33
第五章 結果與討論………………………………………………..34
第一節 調氣包裝對減脂中式香腸品質之影響……………… 34
一、組成分…………………………………………………. 34
二、水活性…………………………………………………. 34
三、保水性…………………………………………………. 37
四、pH值……………………………………………………. 37
五、油脂氧化（TBA值）…………………………………. 40
六、色澤（Hunter’s L, a, b value）………………… 42
七、微生物…………………………………………………. 45
八、揮發性鹽基態氮（VBN）…………………………….. 52
第二節 添加物對減脂中式香腸品質之影響…….………… 54
一、組成分…………………………………………………. 54
二、水活性…………………………………………………. 54
三、保水性…………………………………………………. 54
四、pH值……………………………………………………. 58
五、油脂氧化（TBA值）…………………………………. 60
六、色澤（Hunter’s L, a, b value）………………… 62
七、微生物…………………………………………………. 62
八、揮發性鹽基態氮（VBN）…………………………….. 69
第六章 結論………………………………………………………. 72
第一節 調氣包裝對減脂中式香腸之影響…………………… 72
第二節 添加物對減脂中式香腸品質之影響………………… 72
第七章 參考文獻…………………………………………………. 74
第八章 附錄………………………………………………………. 86
表附錄……………………………………………………. 86
圖附錄……………………………………………………. 94

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