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頁籤選單縮合
題名 | 板鴨加工製程中衛生污染源調查 |
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作者 | 陳輝煌; 邱一鳴; 洪美芳; 黃國榮; 余嚴尊; | 書刊名 | 宜蘭農工學報 |
卷期 | 10 1995.06[民84.06] |
頁次 | 頁1-18 |
分類號 | 412.25 |
關鍵詞 | 板鴨; 亞硝酸鹽; 己二烯酸; 微生物污染; Dry salted duck; Nitrite; Sorbic acid; Microorganism pollution; |
語文 | 中文(Chinese) |
中文摘要 | 本研究為瞭解宜蘭地區板鴨加工製程中衛生污染的情形,分別從市售產品、工廠 製程及自行試製的產品中,針對組成分、油脂氧化、微生物污染及添加物殘留情形加以分析 探討。由市售板鴨產品的分析結果發現,未去骨成品的水分含量低於經蒸熟去骨的成品。去 骨成品的酸價、TBA值、VBN及微生物污染情形也較未去骨成品高。有三種產品的亞硝酸鹽殘 留量超過70ppm,而只有一種產品被檢出含有微量(17ppm)的己二烯酸。在五家工廠的製程 中半成品的檢驗結果發現,工廠間及不同批產品間的品質及微生物污染程度都存在極大的差 異,並顯示出廠房設備的衛生管理與產品品質的密切關係。由製程分析中也發現燻煙及蒸熟 是造成產品酸價、TBA值升高的主要步驟,蒸熟後去骨、切片及包裝是微生物污染最嚴重的 階段。另由試製的單元製程發現,亞硝酸鹽及己二烯酸的殘留率很低,經鹽漬七天,漂水24 小後的產品,分別只有2.17-4.00%及1.60%-2.20%的殘留率,縮短漂水時間為4小時後,亞硝 酸鹽的殘留率才明顯提高到12.22%,但是己二烯酸仍只有3.20%。 |
英文摘要 | This study was to realize the sanitation pollution during the manufactury of dry salted ducks in I-Lan. Dry salted duck products bought from market were analyzed and found that the moisture content of two un-debonded products were lower than the other two debonded products which had been steam cooked. The acid value, TBA, VBN and microbial contamination of debonded products were higher than that of un-debonded products. Three products had residual nitrite content over 70 ppm, but only one product contained residual sorbic acid with 17ppm level. By surveying the process of dry salted ducks, there were apparent difference in quality and microorganism contamination of product manufactured from different factories or batches. It also indicated that there was close realtionships between products quality and sanitation management of instrument. The smoking and cooking process were the main steps resulted the increasing of products acid value and TBA, while the deboning, cutting and packing process were the main steps resulted the serious contamination by microorganism. The residual nitrite and sorbic acid content were 2.17%-4.00% and 1.60%-2.20%, respectively, in experimental products with salting for 7 days and desalting for 24 hours. The residual nitrite content increased to 12.22% by decreasing desalting time to 4 hours, but residual sorbic acid was still 3.20%. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。