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頁籤選單縮合
題名 | 低亞硝基西式乳化型香腸之研製 |
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作者姓名(中文) | 黃彥琪; 蔡正宗; 郭俊欽; 紀學斌; | 書刊名 | 食品科學 |
卷期 | 22:6 1995.12[民84.12] |
頁次 | 頁776-789 |
分類號 | 473.6 |
關鍵詞 | 西式乳化型香腸; 低亞硝基; 含鐵血紅素; 血晶質; 紅血球; Western-style emulsified sausage; Low-nitrite; Hemin; Red-blood cell; |
語文 | 中文(Chinese) |
中文摘要 | 由於亞硝酸鹽的單一取代物甚難尋獲,本實驗主針對「發色」功能加以探討,以血晶質與紅血球添加適量抗氧化劑分別在氮氣下經一氧化氮或亞硝酸鹽處理後做為醃漬色素dinitrosyl ferrohemochrome (DNFH)和nitrosohemoglobin加入西式乳化型香腸原料肉中,並添加0.3%次亞磷酸鈉及30ppm第三丁基氫昆以抑制肉毒桿菌及抗氧化酸敗,且與控制組(添加200ppm亞硝酸鈉)比較其在六星期之儲藏性。 結果顯示控制組有較高之Hunter L值(p<0.05),而紅血球組之Hunter a值則略高於其他二組,TBA及總菌數無顯著差異(p>0.05),產品製成之初,各組之亞硝酸鹽殘留量分別為(1)控制組:90ppm (2)血晶質組:7ppm (3)紅血球組:20ppm,在官能評估方面,製品外觀、風味及總接受性,紅血球組顯得比其他二組佳。 |
英文摘要 | It is difficult to find a chemical which possesses all the functions of nitrite in cured meat. The purpose of this research was to characterize the cured color formation by hemin under NO gas and that by red blood cells in the presence of nitrite in western-style emulsified sausage. 0.3% sodium hypophosphate and 30 ppm TBHQ were added to products to inhibit Clostridium botulinum and to inhibit oxidative rancidity, respectively. The storage stabilities of products were evaluated and compared with that of normal cured western-style emulsified sausage (200ppm NaNO2). The results showed that in the finished products, the control had a higher Hunter L value (p<0.05). The red-blood cell added group had a slightly higher value than did the other. No significant difference among the groups for TBA and total plate counts was found. The residual nitrite in finished products was 90 ppm, 7 ppm and 20 ppm for the control, hemin-added group and cured red-blood cell added group, respectively. The red-blood cell added group had the best appearance, flavor and overall acceptability in sensory evaluation of products. So, it is suitable to prepare low-nitrite western-style emulsified sausage by adding hemin or redblood cells. |
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