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研究生:陳建菖
論文名稱:不同保存溫度與貯存時間對沙爹醬產品特性的影響
論文名稱(外文):Effects of Storage Temperature and Storage time on the Physiochemical Properties of Satay Sauce Products
指導教授:翁義銘翁義銘引用關係
學位類別:碩士
校院名稱:國立嘉義大學
系所名稱:食品科學暨生物藥學研究所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
畢業學年度:100
語文別:中文
中文關鍵詞:沙爹醬酸價總極性物質共軛雙烯指數共軛三烯指數對-甲氧苯胺值
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本研究採用馬口鐵罐與玻璃瓶裝兩種包裝容器,貯存於室溫、40°C、60°C,貯存時間36星期,以探討包裝容器與貯存溫度對沙爹醬貯存的影響。研究結果顯示,不同容器、貯存溫度與貯存時間對封裝的沙爹醬的真空度有顯著性影響,且存在顯著性交感作用。隨著貯存時間的增加,真空度皆有降低的趨勢。玻璃瓶裝真空度於60°C、貯存時間36星期時,真空度降至28 ± 1.0 cmHg,仍高於馬口鐵罐於貯存開始的22.3 ± 0.6 cmHg。但不同容器、貯存溫度和貯存時間對沙爹醬水活性、含水量皆無顯著性影響,且無交感作用。水活性平均為0.67,含水量平均為4.77 %。當貯存時間增加、貯存溫度上升,沙爹醬油脂色澤有變暗紅褐的趨勢。於60°C、貯存時間32星期時,玻璃瓶裝沙爹醬油脂色澤的L*、a*及b*值 (70.5 ± 0.1、27.9 ± 0.0、49.9 ± 0.2) 略高於馬口鐵罐者 (70.0 ± 0.1、26.8 ± 0.1、49.8 ± 0.0)。
貯存溫度與貯存時間對沙爹醬酸價和總極性物質皆有顯著性影響,且存在交感作用。隨著貯存時間增加、貯存溫度上升,沙爹醬的酸價和總極性物質有增加的趨勢。貯存開始時沙爹醬酸價與總極性物質分別為1.22 ± 0.01 mgKOH/g和8.67 ± 0.29 %。於60°C下貯存36星期後,玻璃瓶裝與馬口罐裝沙爹醬的酸價分別為31.03 ± 0.76 mg KOH/g與32.83 ± 0.59 mg KOH/g;而總極性物質則分別為19.83 ± 0.29 %與19.17 ± 0.76 %。變異數分析結果顯示,不同容器、貯存溫度與貯存時間對沙爹醬過氧化價、共軛雙烯指數、共軛三烯指數、對-甲氧苯胺值皆有顯著性影響,並且存在顯著性交感作用。馬口鐵罐裝沙爹醬的過氧化價以在40°C下貯存16星期達12.03 ± 0.09 meq/kg為最高,仍高於玻璃瓶者 (11.51 ± 0.15 meq/kg)。於60°C下貯存為36星期,玻璃瓶裝沙爹醬共軛雙烯指數為604.0 ± 0.1低於馬口鐵罐者 (662.6 ± 4.7)。於室溫下貯存36星期,玻璃瓶裝沙爹醬共軛三烯指數188.7 ± 0.2高於馬口鐵罐者 (175.1 ± 0.2)。而對-甲氧苯胺值以60°C、貯存時間為20星期時,馬口鐵罐者0.94 ± 0.02 g/L為最低。
隨著貯存時間增加、貯存溫度上升,總生菌數皆有降低的趨勢。於60°C下貯存36星期,馬口鐵罐裝與玻璃瓶裝沙爹醬總生菌數分別為0.82 ± 0.76 log CFU/g及0.82 ± 0.76 log CFU/g。不同容器對沙爹醬總生菌數無顯著性影響。就玻璃瓶裝沙爹醬40°C或60°C貯存而言,貯存時間16星期風味品評分數分別達到7.6 ± 0.5及8.4 ± 0.5,但至貯存時間36星期則分別為8.4 ± 0.5與4.4 ± 0.5。顯示60°C貯存16星期為玻璃瓶裝沙爹醬貯存期限。綜上所述,玻璃瓶裝沙爹醬保有較高真空度、油脂色澤轉色較深及酸價較低,總生菌數、風味品評分數與馬口鐵罐裝沙爹醬無差異。故玻璃瓶較適宜選用為沙爹醬保存的容器。

摘要 I
Abstract III
表目錄 X
壹、前言 1
貳、文獻回顧 2
一、沙爹醬 2
(一) 簡介 2
(二) 品質標準 2
二、大豆油特性 3
三、油脂氧化連鎖反應 3
四、油脂氧化指標 7
(一) 酸價 (Acid Value) 7
(二) 極性化合物 (Polar Compounds) 8
(三) 過氧化價 (Peroxide Value) 8
(四) 共軛雙烯與共軛三烯 (Conjugated Diene and Conjugated Triene) 9
(五) 對-甲苯胺值 (p-Anisidine Value) 10
五、油脂抗氧化 11
(一) 人工合成抗氧化劑 11
(二) 天然抗氧化劑 12
六、色澤 13
(一) 色彩空間 13
(二) 油脂色澤 14
七、包裝 14
八、微生物生長 15
參、實驗架構 23
肆、材料與方法 24
一、實驗材料 24
(一) 儀器設備 24
(二) 化學試藥 25
(三) 試驗容器 25
二、實驗方法 27
(一) 沙爹醬製做及貯存試驗 27
1. 沙爹醬加工製作 27
2. 貯存試驗 27
3. 試驗分析 27
(二) 物理特性 28
1. 真空度 (Vacuum) 28
2. 水活性 (Water Activity) 28
3. 含水量 (Moisture Content) 28
4. 油脂色澤 (Color Attributes) 29
(三) 化學特性 29
1. 酸價 (Acid Value) 29
2. 總極性物質 (Total Polar Materials) 29
3. 過氧化價 (Peroxide Value) 30
4. 共軛雙烯指數 (Conjugated Diene Index) 30
5. 共軛三烯指數 (Conjugated Triene Index) 31
6. 對-甲氧苯胺值 (p-Anisidine Value) 31
(四) 微生物含量 32
1. 總生菌數 (Total Bacterial Count) 32
2. 大腸桿菌 (E. coli) 33
3. 大腸桿菌群 (Coliform) 33
(五) 風味品評 34
(六) 統計分析 34
伍、結果與討論 36
一、物理特性 36
(一) 真空度 (Vacuum) 36
(二) 水活性 (Water Activity) 37
(三) 含水量 (Moisture Content) 37
(四) 油脂色澤 (Color Attributes) 38
二、化學特性 39
(一) 酸價 (Acid Value) 39
(二) 總極性物質 (Total Polar Materials) 40
(三) 過氧化價 (Peroxide Value) 40
(四) 共軛雙烯指數 (Conjugated Diene Index) 42
(五) 共軛三烯指數 (Conjugated Triene Index) 44
(六) 對-甲氧苯胺值 (p-Anisidine Value) 45
三、微生物含量 46
(一) 總生菌數 (Total Bacterial Count) 46
(二) 大腸桿菌 (E. coli) 47
(三) 大腸桿菌群 (Coliform) 48
四、風味品評 48
陸、結論 70
柒、參考文獻 71

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