頁籤選單縮合
題名 | 豬肉在紅麴菌、乳酸菌和酵母菌等培養液浸漬期間色澤、TBA及VBN的變化=Changes of Color, pH, TBA and VBN of Pork Marinated in the Liquid Culture of Monascus Anka, Lactic Acid Bacteria & Yeast |
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作者 | 陳明造; 林坤炳; 郭秀蘭; 曾穎玉; | 書刊名 | 中華農學會報 |
卷期 | 181 1998.03[民87.03] |
頁次 | 頁68-76 |
分類號 | 473.6 |
關鍵詞 | 豬肉; 紅麴菌; 乳酸菌; 培養液; 浸漬; Pork; Monascus; Lactic acid bacteria; Yeast; Liquid culture and marination; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗以經30℃培養7天之紅麴菌(Monascas anka)做成液體紅糟,並分成四組 :A組無菌肉對照組、B組浸漬無菌肉、C組浸漬無菌肉再接種酵母菌(Saccharomyces cercvisiac)+乳酸菌、D組浸漬無菌肉再接種酵母菌+乳酸菌+7.5%食鹽,並貯存於4℃ 。貯存期間分析豬肉色澤、揮發性鹽基態氮及硫巴比妥酸的變化,結果發現:液體紅糟的 浸漬能賦與豬肉良好的鮮紅色澤,但乳酸菌的添加降低液體紅糟之紅色度和pH值,且食鹽 的添加能加速紅糟成分滲入豬肉中。浸漬初期紅糟中蛋白分解□之活性降低,但隨後有增 高之趨勢,經液體紅糟的浸漬,豬肉中揮發性鹽基態氮含量顯著的提高;但硫巴必妥酸值 的升高卻顯著的被抑制(p<0.05)。 |
英文摘要 | Aseptic porcine muscle was soaked in liquid culture of Monascus anka, inoculated with given lactic acid bacteria and yeasts, respectively, as will as added with 7.5% sodium chloride. Changes in chemical and color of porcine muscle were determined. Porcine muscle soaked in liquid anka mush produced a desirable fresh red color. Addition of sodium chloride would accelerate penetrating rate of anka mash pigment into porcine muscle. Volatile basic nitrogen compounds content increased in the porcine muscle soaked in liquid anka mash, while thiobarbituric acid value decreased significantly (p< 0.05) with the soaking time. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。