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題名 | 添加Staphylococcus xylosus及Micrococcus varians對香肚品質之影響=Effect of Staphylococcus Xylosus and Micrococcus Varians on the Quality of Shang-Do |
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作者 | 王理書; 陳明造; 劉登城; Wang, Li-shu; Chen, Ming-tsao; Liu, Deng-cheng; |
期刊 | 中華農學會報 |
出版日期 | 20010600 |
卷期 | 2:3 2001.06[民90.06] |
頁次 | 頁251-266 |
分類號 | 473.6 |
語文 | chi |
關鍵詞 | 香肚; 熟成; 游離胺基酸; 脂肪酸; 風味物質; Shang-Do; Ripening; Free amino acid; Fatty acid; Volatile compound; |
中文摘要 | 香肚是中國富有盛名且受歡迎的肉製品,其外觀似鮮紅之蘋果,產品之特性類似歐美的發酵香腸,需經蒸煮方可食用。為瞭解菌元對於香肚品質之影響,本試驗選用Staphylococcus xylosus (CCRC12930)及Micrococcus varians (CCRC12272)進行試驗,分析香肚之遊離胺基酸脂肪酸及揮發性風味成分。 結果發現,香肚經8週熟成後游離胺基酸之含量,除接種M. varians之組別外,其餘個組香肚之總游離胺基酸均隨熟成時間而增加,且添加不同菌元之香肚其所產生之遊離胺基酸圖譜亦不同。香肚經8週熟成後,各處理組之脂肪酸組成含量排列依序為:□>□>□>□,且熟成後個別脂肪酸之含量並無明顯之變化。游離脂肪酸含量方面,各處理組香肚經8週熟成後,其含量之排列順序為:□>□>□>□,且各組香肚之□、□及總遊離脂肪酸之含量減少。香肚經8週熟成後,個處理組之揮發性風味成分中,由香辛料而來約佔50%以上,而由脂肪氧化而來的揮發性成分則佔18.4-20.6%之間。 |
英文摘要 | Shand-Do is popular and well-known meat product in China. It is fermented by natural microorganisms and belongs to a type of semi-dried fermented product. It looks like red apple and its properties like salami type-pepperoni, but it must be cooked before eating. To understand the effect of adding starters in Shang-Do, Micrococcus varians (CCRC12272) and Staphylococcus xylosus(CCRC12930) were inoculated in it. In this study, the free amino acid, fatty acid composition and volatile compounds of Shang-Do were determined to know what special compounds exist in the product. Except Shang-Do with M. varians, the amounts of total free amino acids of the other treatments increased after ripening for 8 weeks, when compared with those at the initial stage. The free amino acid patterns of all treatments were varied with starter cultures. After 8 weeks ripening, the amounts of fatty acids of Shang-Do showed the order with □>□>□>□. To compare the amount of fatty acids of the initial samples with those of the final products, there was no significant change. The amounts of individual free fatty acids at the final product were at the order of □>□>□>□. At the final stage, the amounts of □、□ and total free fatty acids of the products were reduced in Shang-Do. There are nearly 40 volatile compounds being identified. The results indicated that above 50% of volatile compounds of Shang-Do originated from spices, 18.4-20.6% from lipid oxidation and 0.9-1.4% from amino acid catabolism. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。