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頁籤選單縮合
題名 | 鹿角菜膠及橄欖油對中式香腸化學、微生物及官能特性之影響 |
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作者姓名(中文) | 林苑暉; 郭俊欽; | 書刊名 | 食品科學 |
卷期 | 22:4 1995.08[民84.08] |
頁次 | 頁395-406 |
分類號 | 473.6 |
關鍵詞 | 鹿角菜膠; 橄欖油; 中式香腸; Carrageenan; Olive oil; Chinese-style sausage; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗為降低中式香腸之脂肪、飽和脂肪酸及膽固醇含量,乃利用鹿角菜膠 (10%,15%濕重) 或橄欖油 (5%,10%) 製造中式香腸,在4℃下貯藏40天,以探討其化學、微生物及官能特性之變化。由實驗結果得知,15%鹿角菜膠組之水分含量最高,脂肪含量及熱量最低 (分別約為控制組之51及73%)。10%橄欖油組之油酸百分比最高,不飽和脂肪酸/飽和脂肪酸之比值亦最高。隨著貯藏時間增加,各組香腸膽固醇逐漸下降,油炸後之膽固醇含量較油炸前高。各組香腸於貯藏期間並無李斯特單胞菌之存活,大腸桿菌數亦未增加。貯藏10天後,金黃色葡萄球菌小於102CFU/g。在嫌氣性菌、乳酸菌及大腸桿菌?方面,15%鹿角棻膠組最低,10%鹿角菜膠組次之,5%橄欖油組再次之,10%橄欖油組最高。貯藏期間各組香腸之 TBA 值均相當低 (≦0.37)。添加鹿角菜膠及橄欖油之香腸紅色度較低,但控制組與10%及15%鹿角菜膠及5%橄欖油組之總接受性沒有顯著差異。 |
英文摘要 | Chinese-style sausage was made with carrageenan (10% and 15%, wet basis) or olive oil (5% and 10%) in order to reduce fat, saturated fatty acids and cholestrol content. The main purpose of this study was to investigate the chemical, microbiological and sensory properties of these vacuum-packed Chinese-style sausages during 40 days of storage at 4℃. The results showed that 15% carrageenan group contained a higher amount of water and a lower amount of fat and calories (about 51% and 73% of the control group, respectively) The 10% olive oil group had a higher percentage of oleic acid and ratio of unsaturated fatty acids and saturated fatty acids. The cholesterol content of all the sausages decreased with the increase of storage time but increased after frying. Listeria-monocyt ogenes did not survive, and Escherichia coli did not grow during storage at 4℃. After to days of storage, Staphylococcus aureus in all the sausages was less than 102CFU/g. The 15% carrageenan group had lower counts of anaerobic bacteria, lactic acid bacteria and coliform, followed by 10% carrageenan, 5% olive oil and 10% olive oil group. The TB values for all the sausages remained very low (≦0.37) during storage. Sausages added with carrageenan or olive oil had lower redness scores; however, and the overall acceptability scores for the control and 10% and 15% carrageenan and 5% olive oil groups were not significantly different. |
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