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題 名 | 次氧酸鈣、已二烯酸鉀及三聚合磷酸鈉溶液對雞肉品質之影響=Effect of Calcium Hypochloride, Potassium Sorbate and Sodium Tripolyphosphate Solutions on Quality of Chicken Meat |
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作 者 | 敦俊欽; 劉秀媛; | 書刊名 | 東海學報 |
卷 期 | 38:6(農學院) 民86.07 |
頁 次 | 頁67-78 |
分類號 | 473.6 |
關鍵詞 | 次氧酸鈣; 已二烯酸鉀; 三聚合磷酸鈉溶液; 雞肉品質; Calcium hypochlorite; Potassium sorbate; Sodium tripolyphosphate; Chicken; Quality; |
語 文 | 中文(Chinese) |
中文摘要 | 肉雞屠宰冷卻後分成四組,分別浸入不同溶液中各 10 分鐘 (1)冰水+冰水,即 為控制組; ( 2 )冰水 +200 ppm 次氯酸鈣溶液組; ( 3 ) 200 ppm 次氯酸鈣溶液 + 10% 己二烯酸鉀溶液組;( 4 ) 200 ppm 次氯酸鈣溶液 + 10% 三聚合碳酸鈉溶液組。 結 果發現肉雞之吸水率在 2.0-4.4% 之間。 次氯鈣溶液 + 己二烯酸鉀溶液組及次氯酸鈣溶液 + 三聚合碳酸鈣溶液組之吸水率最高,冰水 + 次氯酸鈣溶液組次之,控制組最低。 冷藏期 間( 12 日)次氯酸鈣溶液 + 三聚合碳酸鈉溶液組之水分流失量少,氧化酸敗值最低。 雞 肉冷藏 1-4 日,次氯酸鈣溶液 + 己二烯酸鉀溶液組之總生菌數最少,控制組最多。但冷藏 8-12 日後,四組之菌數相近。雞肉凍藏 60 日後,四組之總生菌數有逐漸減少趨勢。 次氯 酸鈣溶液浸泡處理可減少雞肉總生菌數, 但次氯酸鈣溶液 + 三聚合碳酸鈉溶液組或次氯酸 鈣溶液 + 己二烯酸鉀溶液組之抑菌效果更好。 |
英文摘要 | Chicken carcasses were divided into 4 groups, (1)iced water + iced water, control group; (2) iced water + 200 ppm calcium hypochlorite solution; (3) 200 ppm calcium hypochlorite solution + 15% potassium sorbate solution;(4) 200 ppm calcium hypochlorite solution + 10% tripolyphosphate solution, and chilled for 10 min individually. The percentage of water uptake of chicken was between 2.0 to 4.4%. The calcium hypochlorite solution + potassium sorbate solution group and the hypochorite solution + tripolyphosphate solution group have higher percentage of water uptake, followed by the iced water + calcium hypochlorite solution and the control groups. The calcium hypochlorite solution + tripolyphosphate solution group had lower % of purge and TBA value than the other groups. During 1-4 days of storage, the calcium hypochlorite solution + potassium sorbate solution group had lower TPC counts, and the control group had higher TPC counts. However, during 8-12 days of storage, the TPC counts among these four groups were not significantly different. During 60 days of frozen storage, the bacteria decreased graduatelly in all samples. By dipping meat in the calcium hypochlorite solution alone would decrease the TPC counts of poultry meat; however, the antibacterial effect could be enhanced by dipping meat in the calcuim hypochlorite solution + potassium sorbate solution or in calcium hypochlorite solution + tripolyphosphate solution. |
本系統中英文摘要資訊取自各篇刊載內容。