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頁籤選單縮合
題名 | 添加葡萄糖酸內酯與不同米飯類對肉[fe6f]品質特性和生物胺含量之影響=Effect of GDL Addition and Rice on Quality and Biogenic Amine Content of Raw Cured Fermented Pork (Zou-Kei) |
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作者 | 陳明造; 賴滋漢; 許哲彰; | 書刊名 | 中國畜牧學會會誌 |
卷期 | 29:3 2000.09[民89.09] |
頁次 | 頁255-264 |
分類號 | 463.76 |
關鍵詞 | 肉[fe6f]; 葡萄糖酸內酯; 肉毒桿菌; 生物胺; Raw cured fermented pork; Glucono-delta-lactone; Cl. botulinum; Biogenic amine; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗目的乃比較小米飯、糯米飯、秈米飯,再接種(reinoculated)處理 以及添加葡萄糖酸內酯(Glucono-delta-lactone, GDL)對肉�x中肉毒桿菌、生物胺含 量及品質之影響。預醃和發酵期間測定肉�x之水分、水活性、pH值及菌相之變 化,同時測定其揮發性鹽基態氮以及生物胺含量。結果發現肉�x之水分含量介於 65.21~70.44%之間,水活性則降至接近0.94,添加不同的米飯並未促進初期pH 值的下降。菌相方面各組均未檢出肉毒桿菌且大腸桿菌群經發酵2天後便低於 4.0 log cfu╱g,經發酵5天後便無法存活;除了微球菌科和真菌類增殖較慢外, 耐鹽菌、乳酸菌和乳酸菌群微生物均生長良好,發酵5天後均維持在7.0~8.0 log cfu ╱g。添加GDL組之揮發性鹽基態氮隨著發酵時間而增加,生物胺含量則低於初 期腐敗標準。實驗結果亦顯示GDL的添加在發酵初期有降低pH值和水分含量且 能抑制微球菌科生長的效果,添加GDL之組別揮發性鹽基態氮和生物胺含量較 低,能提高肉�x之貯藏品質。 |
英文摘要 | This study was to investigate the effect of addition of glucono-delta-lactone (GDL) and different varieties of rice on the quality of the raw cured fermented pork. Moisture, water activity, pH value, bacterial counts, volatile basic nitrogen (VBN) content and biogenic amine (BA) content were measured. The results indicated that moisture content of the products was 65.21 to 70.44% and water activity was about 0.94. It was also found that different varieties of rice did not affect the initial pH value. No Cl. Botulinum was found in the samples of the treatments. However, coliform dramatically decreased to 4.0 log cfu/g after fermented for 2 days and then was not detected at 5 days of fermentation. Salt-tolerant bacteria, lactobacilli and other lactic acid bacteria grew well, the numbers of these bacteria were in general in the range between 7.0 and 8.0 log cfu/g after fermented for 5 days and then they became dominant. The VBN content increased with increasing fermentating time and the concentration of BA in the raw cured fermented pork was very low and negligible. The results also showed that GDL was able to lower pH and moisture content and to inhibit Micrococcaceae growth in early fermented stage. However, the addition of GDL could prevent VBN and BA production and increase storage quality of the product. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。