臺灣博碩士論文加值系統

本試驗旨在研究中式半乾式香腸以10℃，85%相對濕度乾燥處理，且添加不同比例之蔗糖（8%、10%及12%），以探討低溫乾燥及高糖含量對中式半乾式香腸於0~5℃貯藏八週期間之品質穩定性與物理化學性質，測定項目包括：水分、水活性（water activity, Aw）、粗蛋白質、pH值、色澤、亞硝酸鹽殘留量、2-硫巴比妥酸反應 （2-thiobarbituric acid reactive substances , TBARS） 、變性肌紅蛋白含量 （metmyoglobin content, MMb）、生物胺（Biogenic amines, BAs）含量、總生菌數、大腸桿菌群及官能品評。
結果顯示，本試驗乾燥條件及蔗糖添加量對製品水分、粗蛋白質含量、大腸桿菌群、水活性及pH 值等性質無顯著影響；製品之變性肌紅蛋白含量及大腸桿菌群隨貯藏時間增加而顯著上升（P < 0.05），惟以10℃乾燥，添加12%蔗糖處理組變性肌紅蛋白含量顯著低於其他處理組。製品色澤以55℃乾燥處理組之明亮度（L 值）顯著較高，而低溫乾燥組皆有顯著較高的紅色度（a 值）（P < 0.05）；各處理組製品之總生菌數隨貯藏週數的增加而增加，惟以55℃乾燥，添加8%蔗糖處理組之總生菌數顯著較低（P < 0.05）。各處理組之TBARS值隨貯藏週數增加而顯著增加，而以10℃乾燥，添加10%蔗糖處理組製品之TBARS值顯著較低（P < 0.05）。各處理組製品之亞硝酸鹽殘留量隨貯藏週數增加而顯著下降（P < 0.05），惟以10℃處理組之亞硝酸鹽殘留量皆顯著低於55℃處理組（P < 0.05）。製品之腐胺（putrescine, Pu t）、屍胺（cadaverine, Cad）及酪胺（tyramine, Tym）會隨著儲存時間的增加而增長，但以10℃，添加12%蔗糖之組別顯著低於其他處理（P <0.05）。製品質地、色澤、汁液性及總接受性之官能品評，以添加12%蔗糖之處理組皆有較佳的得分，隨著貯藏時間的增加，惟添加10%蔗糖之55及10℃乾燥處理組製品風味得分皆顯著高於其他處理組。

目 錄
頁次
壹、中文摘要……………………………………………………………1
貳、前言…………………………………………………………………3
參、文獻探討……………………………………………………………5
一、中式香腸……………………………………………………………5
（一）中式香腸的起源…………………………………………………5
（二）臺灣地區的食用習慣……………………………………………5
（三）中式香腸之製作…………………………………………………6
（四）中式香腸之特性…………………………………………………9
1. 製作之原理……………………………………………………9
2. 肉色形成之時間與原理………………………………12
3. pH 值化…………………………………14
4. 風味物質來源…………………………………......14
5. 加糖的目的…………………………………..........................................14
6. 使用之香辛料………………………………………………..................15
7. 微生物增長之時間與數量…………………………………...………...15
二、糖……………………………………………..………………………...………16
（一）蔗糖(sucrose)簡介..……...…………………………………...…………16
（二）蔗&;#64003;之製法與種類………………………...…………………...…….....16
（三）蔗&;#64003;之結構與特性…………...………………………………...…….....17
（四）蔗糖之物化特質與功能……………...………………...…………….…17
1. 甜味…………………………………………………..………….……...17
2. 保水性………………………………………...………………...………19
3. 滲透作用與防腐性…………………………………………...………...19
4. 益菌及抑菌………………………………………………...…………...20
5. 對蛋白質之影響…………………………………………...…………...21
6. 凍結點下&;#64009;作用………………………………………...……………...22
7. 沸點上升作用……………………………………………...…………...22
（五）中式香腸的砂糖添加量……………...…………………………...…….22
三、乾燥………………………………………………………………...…………..23
（一）乾燥的定義及目的……………...………………………………………23
（二）乾燥的機制………...…………………………….……………………...24
（三）食品乾燥原理…………...………………………………………...…….25
（四）熱處理對肉性質之影響……………...………………………...……….29
1. 肉中風味形成之關係………………………………………………......29
2. 肉質嫩化………………....……………………………………...….......36
3、不良風味（Off-flavors）……...………....…………………………...…..37
4、肉色之變化………………....…………………………………...……....38
5、肉蛋白質之熱變性………………....…………………………...………39
6、維生素受到破壞………………....…………………………...…………40
7、形成滴液與體積損失………………....…………………...……………41
8、生成致突變（mutagenic）及致癌（carcinogenic）成分……………...….43
四、水活性……………………………………………………...…………………..44
（一）食品中水分存在之狀態……………...…………...…………………….44
（二）水活性的定義……………...……...…………………………………….44
（三）水活性與食品的化學性質與安定性之關係……………………......….47
1. 微生物的生長………………………………..……………………...….47
2. 化學反應與物理特性……………….………………………………….48
（四）製造半乾式製品時改變製品水活性的方法……………….……...…...51
1. 濕浸法……………………………………………………………...…...51
2. 乾浸法…………………………………………………………...……...51
3. 成分混合………………..........................................................................51
4. 滲透性乾燥……………………………………………………...……...51
五、生物胺………………………………………………………………….………53
（一）生物胺的定義…………………...………………………...…………….53
（二）食品中之生物胺………………………...……...................…………….54
（三）生物胺的分類…………...………………………………...…………….56
（四）生物胺的生成機制及影響因素…………………………..…………….58
1. 生成機制…………………………………………………...…………...58
（1）氨基酸前驅物…………...…………………………...…………….58
（2）氨基酸脫羧化&;#37238;微生物之存在……………………..…………….60
（3）有利BAs生長及去羧化&;#37238;活性的條件………………...………….63
2. 其他影響因素……………………………………………...…………...65
（1）不同品種家畜之原料肉…………...………………...…………….65
（2）醃漬處理及添加物……………...…………………...…………….67
（3）加工及儲存過程溫度及時間……………...…………...………….68
（4）包裝……………...……………………………………...……….…70
（5）其他……………...……………………………………...………….70
（五）生物胺對人體造成之危害與不良生理反應………...……...……….…71
1. 組織胺………………………………………………………..…………71
2. 苯基乙胺、酪胺及色胺……………………………………...………….72
3. 腐胺、屍胺、胍戊胺、亞精胺及精胺………………………...………….74
（六）生物胺之限量標準………...…………………………………...……….74
肆、材料與方法……………………………………………………...………………77
一、 試驗材料與樣品製備…………………………………………...…………..77
（一）原料肉………………………………………………………......…...…77
（二）配方……………..……….………………………………………......…77
（三）標準加工製造流程………...………………………………...………...78
二、試驗方法…………………………………………………………...…………79
（一）、水分……….………………………………………………...………...79
（二）、粗蛋白質……….…………………………………………...………...79
（三）、 pH值…….……………………………………………...……………80
（四）、色澤……….……………………………………………...…………...80
（五）、二硫巴比妥酸值……….……………………………...……………...80
（六）、變性肌紅蛋白含量……….…………………………………..………81
（七）、水活性……….……………………………………………...……...…82
（八）、亞硝酸鹽殘留量……….……………………………...……………...82
（九）、微生物……….…………………………………………...………...…83
（十）、生物胺……….…………………………………………...………...…84
（十一）、官能品評………….………………………………………......……86
三、統計分析……………………………………………………………...………86
伍、結果與討論………………………………………………………...……………87
一、低溫乾燥、高糖低鹽中式半乾式香腸製品於冷藏（0-5℃）貯藏期間pH值之變化………………………………..……….………………………………87
二、低溫乾燥、高糖低鹽中式半乾式香腸製品於冷藏（0-5℃）貯藏期間水分、粗蛋白質及水活性之變化…......………...……………..……………………89
三、低溫乾燥、高糖低鹽中式半乾式香腸製品於冷藏（0-5℃）貯藏期間 Hunter L、a 及b 值之變化…...………………………………………..…………….93
四、低溫乾燥、高糖低鹽中式半乾式香腸製品於冷藏（0-5℃）貯藏期間亞硝酸鹽殘留量之變化…...…………………………………………...…………….98
五、低溫乾燥、高糖低鹽中式半乾式香腸製品於冷藏（0-5℃）貯藏期間二硫巴比妥酸值之變化…...………………………………………………………..101
六、低溫乾燥、高糖低鹽中式半乾式香腸製品於冷藏（0-5℃）貯藏期間變性肌紅蛋白含量之變化……………………………………104
七、低溫乾燥、高糖低鹽中式半乾式香腸製品於冷藏（0-5℃）貯藏期間總生菌數及大腸桿菌群之變化……………..………...107
八、低溫乾燥、高糖低鹽中式半乾式香腸製品於冷藏（0-5℃）貯藏期間生物胺含量之變化……………………………………………111
九、低溫乾燥、高糖低鹽中式半乾式香腸製品於冷藏（0-5℃）貯藏期間之官能品評……………………………………………………120
陸、結論………………………………………………………………126
柒、參考文獻……………………………………………………128
捌、英文摘要…………………………………………………………157

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