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題 名 | 燻煙及亞硝酸鈉對常溫貯藏去皮雞腿製品化學特性及肉毒桿菌毒素之影響=Effect of Smoking and Sodium Nitrite on the Chemical Properties and Clostridium Toxin of Shelf-stable Processed Skinless Chicken Drumsticks |
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作 者 | 王偉竹; 王中奇; 紀學斌; 郭俊欽; | 書刊名 | 食品科學 |
卷 期 | 25:4 1998.08[民87.08] |
頁 次 | 頁373-382 |
分類號 | 463.7 |
關鍵詞 | 雞腿; 燻煙; 亞硝酸鈉; 乳酸菌; 肉毒桿菌毒素; Chicken; Smoking; Sodium nitrite; Lactic acid bacteria; Clostridium botulinum toxin; |
語 文 | 中文(Chinese) |
中文摘要 | 為探討燻煙及亞硝酸鈉對去皮雞腿製品貯藏安定性之影響。本實驗分成四組,(一)控制組(未燻煙,未加亞硝酸鈉)(二)亞硝酸鈉組(三)燻煙組(四)亞硝酸鈉+燻煙組。產品於25°C貯藏10天,發現燻煙處理能抑制乳酸菌生長;燻煙配合亞硝酸鈉之添加,其抑制乳酸菌生長之效果更佳。一般而言,所有樣品,所有樣品之乳酸菌隨貯藏時間增加而增多;pH值則有逐漸下降之趨勢。燻煙處理對亞硝酸鈉殘留量沒有顯著影響。添加亞硝酸鈉組之亞硝酸鈉殘留量為40 ppm,經30天貯藏後,其殘留量降低至11 ppm。去皮雞腿製品接種肉毒桿菌A型孢子(103 spores.g)後,其殘留量降低至11 ppm,去皮雞腿製品接種肉毒桿菌A型孢子(103 spores/g)後,於30°C下貯藏30天,發現未添加亞硝酸鈉之樣品皆能檢出肉毒菌毒素,而添加亞硝酸鈉組則無毒素檢出,顯示雞腿產品只降低水活性(0.93~0.94)與燻煙處理並無法抑制肉毒桿菌毒素的產生。 |
英文摘要 | In order to study the effect of smoking and sodium nitrite on the storage (25°C stability of shelf stable processed chicken drumsticks, meat samples were divided into four groups, including (1) control (non-smoking, no nitrite), (2) nitrite, (3) smoke, and (4) nitrite+smoke. During the early stage of storage (10 days), lactic acid bacterial growth was inhibited by smoking; however, the addition of sodium nitrite plus smoking had a synergistic effect and inhibited lactic acid bacterial growth. In general, the lactic acid bacteria in all the samples increased, and the pH values decreased with the increase of storage time. Residual sodium nitrite was not significantly affected by smoking. The amount of residual nitrite in the nitrite group and the nitrite+smoke group was about 40 ppm, but it decreased to 11 ppm after 30days of storage. When meat samples were inoculated with Clostridium botulinum type A spores (103 spores/g) and stored at 30°C days, Clostridium toxin was found in the control and smoke groups, but not in the nitrite and nitrite+smoke groups. This indicated that Clostridium toxin in the processed chicken drumsticks could not be inhibited by decreasing the water activity (0.93~0.94) or smoking. |
本系統中英文摘要資訊取自各篇刊載內容。