臺灣博碩士論文加值系統

i
中文摘要
本回顧論文主要是探討發酵香腸的加工與品質特性。發酵香腸
是以菌酛之代謝活性控制生香腸發酵與熟成。最常使用的菌酛種類
為Micrococcus、Lactobacillus 與Pediococcus。發酵香腸生產時，
利用微生物的代謝作用，進行糖分解而產生乳酸，降低pH 以抑制不
良微生物之滋長並讓鹽溶性蛋白質變性接近蛋白質的等電點，降低
了保水力，加速製品乾燥之速率，而使產品形成特殊的質地。同時，
因含氮化合物及脂質之變化而產生特殊的風味。發酵香腸生產熟成
時間可由3-5 天延至14-90 天、此時產品的水分含量可達20-40%，
而水活性在0.82-0.94。原料肉之pH 對發酵時間和製品最終pH 值有
影響，而脂肪的顆粒大小決定發酵香腸的種類。一般發酵香腸的食
鹽添加量為2.4~3%。糖是細菌發酵的主要物質，供發酵香腸菌酛生
長發酵時需要添加0.75%葡萄糖。乾式發酵香腸發酵的溫度大約在
15-26oC 之間，半乾式發酵香腸通常發酵溫度在22-26oC 之間，發酵
的相對溼度（RH）為90-95%，若發酵條件控制不好則會產生異味及
腸衣膨脹。乾式發酵香腸熟成的相對溼度（RH）則控制在85-90%。
使用黴菌作為菌酛的發酵香腸，利用溫度與相對溼度控制香腸表面
黴菌的生長，相對濕度超過75%與較高的溫度利於黴菌的滋長。添
加脂解酶有助於發酵香腸降解三甘油脂及釋放游離脂肪酸，添加蛋
白酶可促進蛋白質分解或解離胺基酸及胜肽。發酵香腸之生產製程
中，pH 值是影響生物胺生成之脫羧酶活性的關鍵因子，當pH 值低
於4.9 時，C. divergens 之菌數及其酪胺的產量有明顯的下降。菌酛
產生的細菌素可抑制李斯特菌(Listeria monocytogenes)的生長，且大
約可減少1-2 個對數的細菌數目。

iii
Abstract
The purpose of this review is to confer with the processing and
characteristics of fermented sausage. The fermentation processing of raw
sausage controlled by metabolic activity of added starter cultures. The
most common starter cultures that added in fermented sausage were
Micrococcus, Lactobacillus and Pediococcus. The production of
fermented sausage applied metabolic activity of microorganisms. The
basic process is the bacteria breakdown of added suger, as a result of
which lactic acid is formed. In the presence of lactic acid the pH drop to
a value close to the isoelectric point of salt-solube-protein. In this way
reducing water-holding capacity and making rapid drying which leads to
a sharp increase in firmness.In the meantime change in N-compounds
and in lipids seem to formed a precious flavor. The qualitys of fermented
sausage are relative to production period which can be noless than 3-5
days or be extended to 14-90 days. And then the water content approach
20-40% and water activity around 0.82 and 0.94. The initial pH value of
raw material (meat) affects the fermentation period and final products
pH value. The size of the fat particles in the sausage determines the
sausage type. Usually2.4 -3% sodium chloride is added to the raw
sausage mixtures. For a bacterial fermentation carbohydrates are the
main fermentable substrates. It`s essential to added 0.75% glucose for
obtain a desirable fermentation. For dry fermented sausage, fermentation
temperatures are usually between 15 and 26oC, and for semi-dry
fermented sausage fermentation temperatures are usually between 22 and
26oC, the relative humidity in ripening process around 90 and 95%. It`s
happened to produce odour and casing expansion if the fermentation is
not strickly controlled. For get a consistence drying rate, dry fermented
sausage usually controled the relative humidity of ripening process
around 85% and 90%. Mold strain can be as a starter culture for air-dry
sausage, growth of mold on sausageis surface is control by drying
tempature and relative humidity. If the relative humidity exceeds 75%
and higher temperature is contribute to mold growth.Added lipase in
sausage mixture is contributes to degradation of triglyceride and releases
free fatty acid. And added protease to sausage mixture can be increase
cathepsins activity to protein degradation or produce free amino acid and
peptides. Durning the manafacture of fermented sausage, pH value is a
factor which affect the decarboxylase activity effect biogenic amines.
The account of C. civergens and the content of tyramine both have
sufficient decrease While pH value below 4.9. Microorganisms as starter
production bacteriocins can be inhibit Listeria monocytogenes, and could
reduce one or two log cycles.

v
目錄
頁次
中文摘要…….………………………………………………....….......... i
英文摘要………………………..........…………………………….….... iii
一、前言…………………………………………………….…..……… 01
二、菌酛在發酵香腸之應用….…………………..….………...……… 03
1、乳酸菌在發酵香腸上之應用………………..……………..…… 04
2、發酵香腸菌酛的選用…………………………………………… 07
2-1.第二類菌酛的主要優點……………………………………….. 08
2-1.1 風味形成…………………………………………………….. 08
2-1.2 基因改造…………………………………………………….. 09
2-1.3 產生細菌素………………………………………………….. 09
3、黴菌在發酵香腸上之應用……………………………………… 13
三、發酵香腸之加工特性……………………………………………… 18
1、發酵香腸的分類………………………………………………… 18
1-1 乾發酵香腸……………………………………………………... 18
1-2 半乾發酵香腸………………………………..…….………........ 18
1-3 可塗抹式發酵香腸…………………………………………….. 19
2、發酵香腸之加工………………………………………………… 19
2-1. 義大利(Italian)發酵香腸…………………………………... 20
2-2. 比利時南方(Belgium S)發酵香腸…………………………. 20
2-3. 比利時北方(Belgium N) 發酵香腸……………………….. 21
vi
2-4. 挪威(Norway)發酵香腸……………………………………. 21
3、原料的選用(肉、脂肪、添加物)………………………………. 22
3-1. 肉的種類…………………………………………………… 22
3-2. 脂肪………………………………………………………… 23
3-3. 醃漬劑(食鹽、硝酸鹽、亞硝酸鹽與抗壞血酸)…………… 24
3-4. 糖…………………………………………………………… 26
3-5. 香辛料……………………………………………………… 28
3-6. 菌酛的種類………………………………………………… 30
3-7. 發酵與熟成之條件………………………………………… 32
四、發酵香腸發酵熟成期間品質之變化……………………………… 35
1、發酵香腸在發酵熟成期間所產生之品質變化………………… 35
1-1. 物理變化…………………………………………………… 35
1-2. 化學變化…………………………………………………… 36
1-3. 微生物的變化……………………………………………… 37
1-4. 生化變化…………………………………………………… 38
2、添加脂肪酶加速發酵香腸的熟成……………………………… 39
3、添加蛋白酶加速發酵香腸的熟成……………………………… 43
五、發酵香腸中的生物胺……………………………………………… 48
1、發酵香腸中生物胺的種類與含量……………………………… 50
2、發酵香腸中產生生物胺的微生物種類……………………… 53
2-1. 腸內細菌科………………………………………………… 53
2-2. 乳酸菌……………………………………………………… 53
2-3. 微球菌科…………………………………………………… 55
2-4. 其他微生物⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯ 56
3、發酵香腸中生物胺形成的影響因子…………………………… 56
3-1. 蛋白質分解作用對生物胺形成的影響……….…………... 56
3-2 菌酛對生物胺產生的影響….……………………………..… 58
4、影響香腸中生物胺形成的理化因子⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯ 60
4-1. pH…………………………………………………………. 60
4-2. 氯化鈉……………………………………………………… 61
4-3. 香腸直徑與氧化還原電位………………………………… 61
4-4. 溫度………………………………………………………… 62
4-5. 添加物………⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯ 63
4-6. 淨作用(Net effect)⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯ 64
4-7. 細菌胺氧化酶……………………………………………… 65
六、發酵肉製品於台灣消費市場之未來展望………………………… 70
七、參考文獻…………………………………………………………… 72
圖表……………………………………………………………………... 107

71
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