頁籤選單縮合
題 名 | 不同包裝方式對於冷藏豬絞肉儲存品質之影響=Effect of Different Packaging Methods on the Storage Quality of Chilled Ground Pork |
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作 者 | 林亮全; 華克勤; 紀學斌; | 書刊名 | 食品科學 |
卷 期 | 24:2 1997.04[民86.04] |
頁 次 | 頁166-177 |
分類號 | 473.6 |
關鍵詞 | 包裝方式; 冷藏豬絞肉; 品質; Packaging methods; Chilled ground pork; Quality; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究之目的在比較不同包裝型態[包裝保鮮膜(控制組)、真空、100%N�砥B20% CO �� +80 % O �砥B脫氧劑和抗氧化劑 (Vit.C)] 在冷藏溫度 (4 ℃ ) 下,對於豬絞肉之 儲藏壽命之影響。 在 0、 1、3、5、 7 分別測定 Hunter L、 a 值, 總生菌數、 TBA 值 (O.D538nm)、變性肌紅蛋白率和官能品評, 其結果如下:冷藏豬絞肉在 Hunter L、a 值變 化方面, 以添加抗氧化劑包裝組有最高之 Humter L、a 值、 其次為 100 % N �砥B20 % CO �� +80 % O �砥B保鮮膜、脫氧劑和真空包裝。在 7 天的儲藏期間、不同包裝之生菌數 以 20 % CO �� +80 % O �砲]裝組之生菌數最低,其次為 100 % N �砥B抗氧化劑、真空 、 脫氧劑和保鮮膜包裝, 而於 100 % N �砥B 抗氧化劑、 真空和脫氧劑間無顯著差異 (P>0.05) 存在。 豬絞肉添加抗氧化劑包裝,顯示其 O.D. 538 nm 值較真空、100 % N �� 、 脫氧劑、 20 % CO �� +80 % O �祟M保鮮膜包裝為低。 以保鮮膜包裝和 20 % CO �� +80 % O �砲]裝組之變性肌紅蛋白率較真空、100 % N �砥B抗氧化劑和脫氧劑為高。在官 能品評上、外觀和肉色以添加抗氧化劑包裝組較其它包裝組為佳 (P<0.05)。 然而在風味方 面,則以 20 % CO �� +80 % O �砲]裝較其它組為佳。由以上結果顯示,使用抗氧化劑、 100 % N �祟M 20 % CO �� +80 % O �站辿b 4 ℃儲存對於改善冷藏豬絞肉之品質為有效 之方法。 |
英文摘要 | The purpose of this study was to compare the effects of different packaging methods (including the control、 vacuum、100%N �砥B20%CO �� +80%O �砥B adding antioxidant (Vit.C_ and deoxidant], on the storage quality of chilled ground pork. The Hunter L、 a values, total bacterial counts, TAB value (O.D 538 nm), metmyoglobin rate (%) and sensory test were measured after 0,1,3,5 and 7 days of storage. Results showed that packaged chilled ground pork with added antioxidant had higher Hunter L and a values than did the 100% N �砥B 20%CO �� +80% O �砥B control、 deoxidant and vacuum packages. During 7 days of storage, chilled ground pork packaged with 20% CO �� +80% O �� showed lower total bacterial counts than did pork packaged in the 100% N �砥Bantioxidant、 vacuum、 deoxidant and control packages. However, there were no significant differences in total bacterial counts among the 100% N �砥Bantioxidant、vacuum and deoxidant packages (P>0.05). Chilled ground pork with added antioxidant showed lower TAB values than pork packaged in the vacuum、 100% N �砥Bdeoxidant、20% CO �� +80% O �� and control packages. Chilled ground pork in the control and 20% CO �� +80% O �� packages had higher metmyoglobin rate (%) than the vacuum, 100 % N �砥B antioxidant and deoxidant packages. In appearance and color, ground pork in the antioxidant package had higher scores (P>0.05) than did the other packages. However, the 20% CO �� +80% O �� package had a higher flavor score (P>0.05) than did the other packages. The results indicated that the addition of antioxidant、 100% N �� and 20% CO �� +80% O �� in packages under 4 ℃ storage led to improvement of the quality of chilled ground pork during different storage periods. |
本系統中英文摘要資訊取自各篇刊載內容。