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- Use of Hurdle Technology to Extend Shelf-Life of Pressed Ham
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| 題 名 | Use of Hurdle Technology to Extend Shelf-Life of Pressed Ham=壓型火腿貯存期限之延長 |
|---|---|
| 作 者 | 周學明; 劉名榜; 洪維新; | 書刊名 | 臺糖畜產 |
| 卷 期 | 2:4 1997.03[民86.03] |
| 頁 次 | 頁63-78 |
| 分類號 | 463.74 |
| 關鍵詞 | 欄柵科技; 壓型火腿; 總生菌數; 肉毒桿菌; 金黃色葡萄球菌; 大腸桿菌; Hurdle technology; Pressed ham; Total aerobic plate count; Clostridium botulism; Staphylococci aureus; Escherichia coli; |
| 語 文 | 英文(English) |
| 中文摘要 | The effects of hurdle technology on pressed ham during a storage period of 0,2,4,6,8 and 10 weeks were investigated by adding nisin and a mixture of organic acids and cooking to an internal temperature (IT) of 75 or 85 ° C. The microbial examinations of total aerobic plate counts (TAPC), Clostridium botulism, Staphylococci aureus, Escherichia coli, and mold were performed to evaluate the efficiency of this technology. The qualities of the pressed ham were also evaluated by using the Warner-Bratzler shear value; Hunter's L, a, b valuss; and sensory parameters. The treatment with nisin and organic acids and heating to 85 ° C had the lowest TAPC, while the treatment without thers additives and heating to 75 ° C had the highest TAPC. There was a significant difference (p<0.05) among treatments. TAPC was also singificantly decreased by adding nisin (p<0.05), adding organic acids (p<0.05), and reaching an IT 85 ℃ ( p<0.05 ). In addition, there were significant interactions ( p<0.05) found for the additions of nisin and organic acids, addition of organic acids and an IT of 85,. Tand the addition of nisin and organic acid and an IT of 85 ℃ nitrite residuals of pressed ham were decreased (p<0.05) with storage periods. The microbiological examinations for C. botulism, S. aureus, E. coli, and mold resulted in no detecable counts; additionally, no toxin produced by C. botulinum nor enterotoxin produced by S. aureus were detected.There were no difference (p>0.05) found in Warner-Bratzler shear values; Hunter Colorimetry L, a b values; or sensory parameters.Treatment I, combining three hurdle factors, could improve the stability and safety of product; compared to control, the shelf-life of pressed ham was further extended for four weeks. |
| 英文摘要 | 應用欄柵科技的原理,藉著添加乳酸鏈球菌素、添加有機酸、與蒸煮中心溫度達 75 ° C 或 85 ° C 保持此溫度達 20 分鐘, 以探討欄柵因子對壓型火腿在貯在期間( 0 ,2,4,6,8,與 10 週)的效應,藉著測定壓型火腿的總生菌數、肉毒桿菌、金黃色葡萄 球菌、與大腸桿菌等微生物試驗來評估欄柵效應,以及用 Warner- Bratzler 截切值、L、a , b 顏色值、 與官能品評來評定壓型火腿的品質。總生菌數以處理組工最低而對照組( 處理組VII)最高,名處理組間差異顯著(P<0.05) 總生菌數亦顯著地受添加有機酸( p<0.05 )、添加乳酸鏈球菌素( p<0.05 )、與高溫處理 85 ° C ( p<0.05 )等影響而 減少。 添加有機酸與添加乳酸鏈球菌素、添加有機酸與殺菌溫度 85 ° C、添加有機酸與 添加乳酸鏈球菌素與殺菌溫度85℃ 間的交感作用為顯著( p<0.05 )。壓型火腿亞硝酸根 殘留量隨貯存時間逐漸減少( p<0.05 )。肉毒桿菌、金黃色葡萄球菌、金黃色葡萄球菌、 與大腸桿菌在貯存期間(0,2,4,6,8及10週)都未被檢測出,肉毒桿菌毒素、金黃色葡 萄球菌內毒素亦都呈陰性。然而添加乳酸鏈球菌素、有機酸與不同中心溫度對壓型火腿品質 例如截切值、顏色與官能品評,都無顯著地影響( p>0.05 )。處理組 I 組合三種柵欄效 應, 可增進產品的穩定性與安全性及較對照組可增長產品四週的貯存期限。 |
本系統中英文摘要資訊取自各篇刊載內容。