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題名 | 不同儲存溫度豬後腿肉所製中式香腸其瘦肉中之生物胺含量與品質之相關性 |
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作者 | 林亮全; 陳志銘; 顏國欽; | 書刊名 | 食品科學 |
卷期 | 22:4 1995.08[民84.08] |
頁次 | 頁448-460 |
分類號 | 473.6 |
關鍵詞 | 生物胺; 豬肉; 中式香腸; 腐敗接標; Biogenic amines; Pork; Chinese-style sausage; Putrefactive index; |
語文 | 中文(Chinese) |
中文摘要 | 本研究主要在探討豬後腿肉置於不同溫度(30、4及-18℃)儲存後製成之中式香腸其瘦肉中之生物胺含量的變化與鮮度品質的相關性。 結果顯示在中式香腸之瘦肉中可檢測出生物胺的含量變化與豬後腿肉儲存溫度與時間有關。利用置於30℃儲存的原料肉所製成的中武香腸比置於4℃製成者有較高的生物胺含量;然而置於-18℃儲存9個月,各儲存時間所製戌者其生物胺含量則無明顯變化。利用置於30及4℃ 分別儲存1及10天所製成的中式香腸,其生物胺含量明顯增加,尤其是腐屍胺 (putrescinc)、屍胺(cadavefine) 及酪胺 (tyramine)等。這三種生物胺之含量與揮發性鹽基氮值皆有極顯著相關 (p<0.01),可做為中式香腸腐敗的參考指標。在-18℃儲存原料肉所製成的中式香腸,pH 值與揮發性鹽基態氮值與腐屍胺有顯著相關 (p<0.05)。將原料肉放置於30℃經12小時及將原料肉放置4℃經7天儲存所製成的中式香腸,此時其腐屍胺、屍胺、酪胺之總量分別為46.0μg/g 及 44.0μg/g,兩者皆可能處於腐敗初期。因此中式香腸品質應可依據此三種生物胺總量作較正確的判斷。 |
英文摘要 | The objective of this study was to investigate the relationship between the biogenic amine contents and freshness of lean meat of Chinese-style sausage prepared from pork ham stored at different temperatures (30, 4 and -18℃) with various periods. The results indicated that biogenic amines were detected in lean meat of Chinese-style sausages, and their contents were related to the storage temperature and time of raw ment. The biogenic amine content in sausage prepared from pork stored at 30℃ was greater than that stored at 4℃. However, there is no apparent (p>0.05) change in biogenic amine contents of Chinese-style sausage prepared from the pork stored at -18℃ for up to 9 months. The diogenic amine conten in stausage was markedly increased when prepared with the pork that stored at 30℃ for 1 day and 4℃ for 10 days, especially the put- rescine, cadaverine and tyramine. The amounts of these three amines was significantly correlated (p<70.01) to the VBN of Chinese-style sausage. This can be used as putrefactive index for Chinese-style sausage. When prepared from pork stored at -18℃, the pH and VBN of Chinese-style sausage were related (p<0.05) to its putrescine content. The total amount of putrescine, cadaverine and tyramine in Chinese-style sausage prepared from raw meat that stored at 30℃ for 12hr and 4℃ for 7 days were 46.02 and 44.07μg/g, respectively. At these conditions, they reached the early stage of putrefaction. In conclusion, the quality of Chinese-style sausage could be evaluated more accurately based on the contents of these three amines. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。