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相關文獻
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頁籤選單縮合
題 名 | 鴕鳥肉經噴酸後熱收縮包裝處理冷藏貯存期間品質之變化=Changes in Meat Quality Characteristics of Ostrich Meat with Spraying Acid Solution and Heat-shrinkage Package at Refrigerated Storage |
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作 者 | 陳佩莉; 李敬蕙; 林高塚; | 書刊名 | 嘉大農林學報 |
卷 期 | 6:2 2009.08[民98.08] |
頁 次 | 頁13-24 |
分類號 | 463.7 |
關鍵詞 | 鴕鳥肉; 噴酸處理; 熱收縮包裝; Ostrich meat; Acid treatment; Heat-shrinkage package; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗旨在探討鴕鳥肉經噴酸後熱收縮包裝處理於冷藏貯存期間品質之變化。品質分析測定項目包括色澤、截切值、pH值、TBARS值、蒸煮失重、VBN值及總生菌數。結果顯示,控制組與噴酸處理組兩組於貯存期間之理化學特性並無顯著差異;其中,兩組之pH值隨貯存時間增加,有先上升後下降之趨勢,貯存8週後以噴酸處理組有顯著較低之pH值;截切值於儲存4週後有下降之趨勢,其中以噴酸處理組有較低之截切值;總生菌數值隨儲存時間增加而增加,噴酸處理組較控制組有較低之總生菌數,且控制組之總生菌數於儲存7週後超出法定之範圍;兩處理組之VBN值隨貯存時間增加而上升,噴酸處理組雖有較高VBN值,惟儲存至7週後,控制組較先進入初期腐敗。綜上所述,鴕鳥肉經噴酸處理較控制組有較佳之保存性,且儲存至第7週仍符合衛生之標準。 |
英文摘要 | The objective of this study was to investigate the changes in meat quality characteristics of ostrich meat with spraying acid solution and heat-shrinkage package at refrigerated storage. Color difference, shear force value, pH value, TBARS value, cooking loss, volatile basic nitrogen (VBN) value and total plate counts (TPC) were determined. The results showed that there was no significantly difference in physicochemical characteristic among two treatments while storage time. The pH value of both treatments increased according to the storage time, and then decreased after storage for 8 weeks. Shear force value storing the trend with decline after 4 weeks, among them there is lower value by treatment with acid. TPC increased according the storage time, treatment with acid was the lower value than control treatment, TPC of control treatment exceeded safety range after 7 weeks of storage. VBN value of samples increased according to the storage time, treatment with acid had a higher VBN value. Stored until 7 weeks, control treatment became corruption in initial stage. In conclusion, ostrich meat with acid treatment has better storability, it accords with standard of hygiene for 7 weeks storage. |
本系統中英文摘要資訊取自各篇刊載內容。