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題 名 | 中式肉品加工常用香辛料之微生物品質調查=Investigation of Microbial Quality of Spices used in Chinese Style Meat Products |
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作 者 | 楊瑩蓉; 劉登城; 陳明造; 郭秀蘭; | 書刊名 | 中國畜牧學會會誌 |
卷 期 | 26:2 1997.06[民86.06] |
頁 次 | 頁223-232 |
分類號 | 473.6 |
關鍵詞 | 香辛料; 總生菌數; 好氣性嗜熱菌; 伽瑪射線照射; 高溫滅菌; Spice; Total plate count; Aerobic thermophile count; Radiation; Sterilization; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗是以調查本省常用香辛料微生物污染情形。同時探討香辛料的適當殺菌方 式。結果顯示黑胡椒粉不論在總生菌數、黴菌、酵母菌及耐酸菌、好氣性嗜熱菌、大腸桿菌 群等,其微生物數目均為最高。而白胡椒粉測試結果其總生菌數、黴菌、酵母菌及耐酸菌、 好氣性嗜熱菌之對數值分佈在 1 ∼ 5 之間,此顯示因廠商和來源之不同,其汙染情形也不 盡相同。此外其他香辛料如五香粉、甘草粉、大蒜粉、紅辣椒粉、肉桂粉等之總生菌數、黴 菌、酵母菌及耐酸菌、好氣性嗜熱菌以及大腸桿菌群的對數值也會隨著廠商之不同而有差異 。 另外分別經過伽瑪射線照射 (放射劑量 27 ∼ 30 kGy) 以及包裝於耐熱袋中之香辛料經 高溫滅菌 (121 ℃,1.1 kg/cm �插A15 分鐘 ) 後,都顯示無微生物存活。 |
英文摘要 | The purpose of this study of investigate the contamination level of spice used in meat currently in Taiwan. The norm of sterilization of spices was also set up in this experiment. Black pepper had the highest total plate count, yeast, mold acid-tolerant bacterial counts, aerobic thermophile counts and coilform among all spices' samples. The logarithmic numbers of total plate count, mold, yeast and acid-tolerant bacteria count, aerobic thermobphile count of white pepper was from 1 to 5. The results indicated that the contamination level of spices' samples depended upon sources and brands. Otherwise, logarithmic numbers of total plate count, mold, year and acid-tolerant bacteria count, aerobic thermophile count and coilform of Chinese blended spice powder, licorice powder, garlic powder, red pepper and cinnamon powder were significantly different among meat plants and food additives suppliers. The spice under radiation (r-ray, 27 ∼ 30 kGy, 40 hr) and sterilization (121 ℃, 1.1 kg/cm ��, 15 min) showed no microbial growth. |
本系統中英文摘要資訊取自各篇刊載內容。