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研究生:吳家菱
研究生(外文):Wu, Jia-Ling
論文名稱:應用溫度/時間控制系統在及添加菌酛對酸肉品質之影響
論文名稱(外文):Effects of Application of Temperature/Time Control System and Starter Culture on Sour Meat Quality
指導教授:陳明造陳明造引用關係
指導教授(外文):Chen, Ming-Tsao
口試委員:曾再富顏裕鴻陳明造
口試委員(外文):Tseng, Tsai-FuYen, Yu-HungChen, Ming-Tsao
口試日期:2012-07-09
學位類別:碩士
校院名稱:大葉大學
系所名稱:生物產業科技學系
學門:生命科學學門
學類:生物科技學類
論文種類:學術論文
論文出版年:2012
畢業學年度:100
語文別:中文
論文頁數:75
中文關鍵詞:酸肉溫度/時間控制系統
外文關鍵詞:sour meattemperature/time control system
相關次數:
  • 被引用被引用:0
  • 點閱點閱:165
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  • 下載下載:5
  • 收藏至我的研究室書目清單書目收藏:0
酸肉為泰國地方性之生食發酵肉製品,呈現凝膠狀粉紅色酸肉,其作法是生豬肉配上糯米飯與調味料,以增加酸肉的特殊風味與口感。在本實驗研究中,為增加酸肉之安全性以及食物中毒菌的滋生,添加Lactobacillus plantarum作為菌酛進行發酵使pH值短時間內降至5.3以下後進行冷藏。酸肉的製備將採取四種配方分別以三種不同的發酵溫度及不同的發酵時間製成產品並有助於提升產品安全性。比較不同發酵溫度及發酵時間的變化,進而檢測一般成分、機能性成分。結果顯示不同發酵溫度之酸肉的滴定酸度以35℃ > 30℃ > 25℃,隨發酵溫度升高其滴定酸度最高約為0.7% ( p < 0.05 ),且發現隨pH值下降乳酸含量也跟著上升;揮發性鹽基態氮(VBN)含量變化在無添加乳酸菌酛組VBN含量隨溫度升高;有添加乳酸菌酛組的VBN含量增加緩慢;乳酸菌數以添加Lactobacillus plantarum最高,隨著發酵的進行乳酸菌大量增殖成為優勢菌,且由於乳酸菌數增加,造成pH值下降;胜肽含量以35℃>30℃>25℃,隨著溫度升高發酵時間愈長,胜肽含量也愈高,最高可達到 26 (mg/mL) ( p < 0.05 );分析蛋白質分解情況所測得之總游離胺基酸以35℃含量為最高,有機酸的含量隨著溫度、發酵時間之增加而提高。在此,將藉由乳酸菌的添加以提升酸肉在製程上的附加價值與微生物性質之評估。
Sour meat which appears pink color and gelatinous is a native product in Thailand. It is prepared with pork mixed with steamed glutinous rice and seasonings to give the product special flavor and taste. In this study, we inoculated Lactobacillus plantarum as starter culture to ferment the mixture of ground pork, steamed glutinous rice and other ingredients to lower the pH of sour meat to 5.3 within a short time, then chilled at 4℃ to ensure the safety of the product. Four treatments were used in this study, two recipes( A,B ) with and without starter cultures to prepare sour meat and fermented under different temperatures and times. The differences in chemical properties and functional components of the sour meat samples among different treatments(recipes) were compared. The result showed that the titratable acidity of the sour meat samples fermented at 35℃( >0.7% ), then followed by 30℃ and 25 ℃ in the descent order. It was also found that the titratable acidity of the sour meat samples increased with the fermentation temperature. Meanwhile, the pH value of the samples decreased with the lactic acid level increased. We also found that the volatile basic nitrogen content increased in the samples without inoculation starter culture as compared with the samples inoculated with L. plantarum. The numbers of lactic acid bacteria were found the highest in the samples inoculated with L. plantarum which was the dominant bacterium in the sour pork. In addition, the pH value decreased due to the number of lactic acid bacteria increased. The peptide content of the sour meat samples was found to increase with the fermentation temperature and time increased. They were 35℃>30℃>25℃ in the descent order, the maximum of peptide level was 26mg/ml. The total amino acid content was found the highest in the samples fermented at 35℃ among the four treatments. The content of organic acid increase with the fermentation time and temperature. In conclusion, the addition of lactic acid bacteria can increase the value and safety of the sour meat.
封面內頁
簽名頁
中文摘要
英文摘要
誌謝
目錄
封面內頁
簽名頁
中文摘要iii
英文摘要iv
誌謝v
目錄vi
圖目錄ix
表目錄x

1. 前言1
2. 文獻回顧3
2.1乳酸菌3
2.1.1定義與分類3
2.1.2乳酸菌特性6
2.1.3植物性乳酸菌9
2.1.4乳酸菌應用於肉品發酵11
2.2益生菌12
2.2.1定義12
2.2.2作為益生菌應具備的條件12
2.2.3常作為益生菌之乳酸菌13
2.2.4益生菌之機能性13
2.3酸肉加工主要原輔料及功能18
2.3.1 糖18
2.3.2大蒜18
2.3.3維生素C19
2.3.4天然色素19
2.3.5聚合磷酸鹽20
2.3.6食鹽21
3. 材料與方法22
3.1試驗材料之製備22
3.1.1材料22
3.2試驗菌株22
3.3藥品22
3.4儀器設備24
3.5實驗架構25
3.5.1酸肉製作流程25
3.6分析項目及方法26
3.6.1酸肉控制溫度過程26
3.6.2 pH值27
3.6.3可滴定酸測定27
3.6.4乳酸菌測定28
3.6.5總生菌數28
3.6.6揮發性鹽基態氮28
3.6.7電泳分析31
3.6.7.1水溶性蛋白之萃取31
3.6.7.2鹽溶性蛋白之萃取31
3.6.7.3樣品蛋白質變性流程31
3.6.7.4溶液配置31
3.6.7.5鑄膠33
3.6.7.6電泳條件34
3.6.7.7膠片染色及退色34
3.6.8有機酸之測定35
3.6.8.1樣品處理35
3.6.8.2 HPLC分析35
3.6.8.3標準品之配製及標準曲線之建定36
3.6.8.4樣品分析36
3.6.9胜肽含量之測定37
3.6.9.1胜肽萃取液體之製備37
3.6.9.2 胜肽測定37
4. 結果與討論39
4.1控制溫度比較39
4.2酸鹼值42
4.3可滴定酸44
4.4乳酸菌發酵製品菌數之變化46
4.5揮發性鹽基態氮49
4.6 SDS-PAGE電泳行為51
4.7有機酸53
4.8胜肽56
5. 結論58
參考文獻59

圖目錄

圖2.1益生菌所含有的生理機能特性17
圖3.1藥品23
圖3.2雙肽標準曲線38
圖4.1不同發酵溫度對酸肉pH值的影響43
圖4.2不同發酵溫度對酸肉之可滴定酸度的影響45
圖4.3不同發酵溫度對酸肉中乳酸菌數的影響47
圖4.4不同發酵溫度對酸肉中總生菌數的影響48
圖4.5不同發酵溫度對酸肉中揮發性鹽基態氮的影響49
圖4.6不同發酵溫度製備之不同配方酸肉之SDS-PAGE電泳圖譜 52
圖4.7不同發酵溫度對酸肉中胜肽的影響57

表目錄

表2.1肉製品中重要的菌種及使用目的5
表2.2肉類一般成分組成(可食部100g中)8
表2.3植物發酵物中主要的乳酸菌株10
表3.1分離膠組成33
表3.2排列膠組成34
表4.1酸肉控制溫度結果41
表4.2不同發酵溫度對酸肉中有機酸測定的影響55

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