頁籤選單縮合
題名 | 添加柚皮萃取液對中式半乾式香腸品質之影響=Effects of Pomelo Peel Extract on the Qualities of Chinese Semi-dry Sausage |
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作者姓名(中文) | 周仲光; 林坤賜; 陳怡兆; 陳世宜; | 書刊名 | 中國畜牧學會會誌 |
卷期 | 46:3 2017.09[民106.09] |
頁次 | 頁257-271 |
分類號 | 473.6 |
關鍵詞 | 柚皮萃取液; 中式半乾式香腸; 品質; 感官品評; Pomelo peel extract; Chinese semi-dry sausage; Quality; Sensory evaluation; |
語文 | 中文(Chinese) |
中文摘要 | 本研究之目的在探討柚皮萃取液對中式半乾式香腸品質之影響。西施柚皮 萃取液依照總酚含量以三種濃度(0、500 ppm 及 1,000 ppm)添加於中式半乾式 香腸,於 4℃冷藏 6 週,每週採樣進行品質分析,並於第 0 週與第 3 週進行感官 品評。結果顯示:添加 500 ppm 或 1,000 ppm 西施柚皮萃取液在第 0-2 週有降低中 式香腸 pH 值作用(P < 0.05),但第 3 週之後各組間即無明顯差異。添加柚皮萃 取液有降低中式香腸 L 值之效果,a 值並不受到添加柚皮萃取液之影響,添加 500 ppm 西施柚皮萃取液組之 b 值於第 0、1 及 5 週顯著低於對照組(P < 0.05)。 添加柚皮萃取液亦有降低中式香腸 TBARS 及減少變性肌紅蛋白合成作用(P < 0.05),生菌數不受柚皮萃取液添加影響,唯 1,000 ppm 組於第 6 週顯著低於對照 組(P < 0.05)。感官品評方面僅在第 3 週 1,000 ppm 組色澤評分高於對照組(P< 0.05)。 |
英文摘要 | The purpose of this study was to investigate the effect of adding sisu pomelo peel extracts on the quality of Chinese-style semi-dry sausage. Sisu pomelo peel extracts were added into Chinese-style semi-dry sausage at three concentration (0, 500 and 1,000 ppm) levels. The sausages were stored at 4℃ for 6 weeks and sampled weekly to analyze the qualities; the sensory evaluations were performed at week 0 and week 3. The results indicated that adding 500 ppm or 1,000 ppm sisu pomelo peel extracts reduced the pH value of Chinese-style semi-dry sausage (P < 0.05) at week 0 and it showed no effect after the 3rd week. L value could be reduced by addition of pomelo peel extracts while a value didn’t. The b values in 500 ppm addition groups were lower (P < 0.05) than control at week 0, 1 and 5. TBARS and metmyoglobin amount were reduced by pomelo peel extracts (P < 0.05); the total plate count number was lower than control at week 6 by 1,000 ppm addition (P < 0.05). Concerning the sensory evaluations, color score was higher at 1,000 ppm addition at week 3 (P < 0.05). |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。