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題 名 | 加熱最終中心溫度對醃漬及未醃漬豬肉顏色及水溶性蛋白質比率之影響=Effect of End Internal Cooking Temperature on Color and Water-Extractable Biuret-Positive Proteins Ratio of Cured and Uncured Pork |
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作 者 | 黃安娜; 郭俊欽; | 書刊名 | 東海學報 |
卷 期 | 41(農學院) 民89.10 |
頁 次 | 頁15-23 |
分類號 | 473.6 |
關鍵詞 | 最終中心溫度; 豬肉; 顏色; 亞硝酸鈉; 氯化鈉; End internal temperature; Pork; Color; Sodium nitrite; Sodium chloride; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗研究最終中心溫度(65,67,69,71,73及75℃)對醃漬(添加1.8%氯化 鈉, 0.012 %亞硝酸鈉,1.8 %氯化鈉+ 0.012 %亞硝酸鈉)及未醃漬(控制組)豬里肌 肉之顏色,總生菌數及水溶性蛋白質比率之影響。結果顯示,最終中心溫度愈高,各組肉品 內部之亮度值( L value )會顯著增加( p < 0.05 )。肉品流出液之亮度值在最終中心 溫度達 73 ∼ 75 ℃之間有增加趨勢,紅色度值( a value )及黃色度值( b value )則 無顯著差異( p > 0.05 )。 水溶性蛋白質比率( EBPR )在最終中心溫度達 65 ∼ 67 ℃及 69 ∼ 73 ℃之間皆有顯著下降( p < 0.05 ), 而最終中心溫度對各組總生菌數之 影響並不顯著( p > 0.05 )。 添加氯化鈉及亞硝酸鈉可使肉品內部之亮度值及紅色度值 顯著增加( p < 0.05 ),黃色度值及水溶性蛋白質比率則會顯著下降( p < 0.05 )。 添加氯化鈉可顯著增加流出液之亮度值及黃色度值( p < 0.05 ), 但紅色度值則無顯著 影響( p > 0.05 )。亞硝酸鈉的添加可顯著增加肉品流出液之亮度值( p < 0.05 ), 紅色度值及黃色度值則會顯著下降( p < 0.05 )。 無論是添加氯化鈉及╱或亞硝酸鈉, 各處理組之總生菌數並無顯著差異( p > 0.05 )。 |
英文摘要 | The purpose of this experiment was to study the effect of end internal temperature (65, 67, 69, 71, 73 and 75 ℃ ) and curing (control, 1.8% sodium chloride, 0.012% sodium nitrite and 1.8% sodium chloride + 0.012% sodium nitrite) on color, total plate count and water-extractable biuret-positive proteins ratio (EBPR) of cooked pork loin. The results showed that as the end internal temperature increased, the L value of pork loin increased (p<0.05). Between 73 and 75 ℃, the L values of meat juice increased (p<0.05); however, the a and b values of meat juice were not significantly affected by the end internal temperature. The water-extractable biuret-positive proteins ratio of pork loin significantly decreased (p<0.05) at 65 ∼ 67 ℃ and 69 ∼ 73 ℃. The total plate count (TPC) of all treatments was not significantly affected (p>0.05) by the end internal temperature or curing. The L and a values of pork loin increased (p<0.05) with the addition of sodium chloride and sodium nitrite; however, the b values significantly decreased (p<0.05). The L and b values and water-extractable biuret-positive proteins ratio of meat juice were not significantly affected by sodium chloride (p>0.05). Sodium nitrite significantly increase the L values, but decreased the a and b values of meat juice (p<0.05). Total plate count (TPC) was not significantly affected by sodium chloride or sodium nitrite (p>0.05). |
本系統中英文摘要資訊取自各篇刊載內容。