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題名 | 中式香腸之不同香辛料其抗氧化性及抗菌性之探討=A Study of Antioxidative and Antibacterial Effects of Different Spices in Chinese-Style Sausage |
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作者姓名(中文) | 楊瑩蓉; 陳明造; 劉登城; | 書刊名 | 中國畜牧學會會誌 |
卷期 | 27:1 1998.03[民87.03] |
頁次 | 頁117-128 |
分類號 | 473.6 |
關鍵詞 | 香辛料; 中式香腸; 抗氧化性; 菌性; Spice; Chinese-style sausage; Antioxidative; Antimicrobial; |
語文 | 中文(Chinese) |
中文摘要 | 香辛料常被添加於肉製品中以增進肉品之風味,在中式肉製品中尤以香腸產品添 加量最多。因此,本試驗主要評估香辛料添加在中式香腸時其抗氧化性和抗菌性之效果。結 果顯示在微生物品質方面,中式香腸添加不同香辛料粉末及精油(薑、肉桂、茴香及芫荽) 的各組其生菌數、黴菌╱酵母菌耐酸菌數、好氣性嗜熱菌數、大腸桿菌群數、乳酸菌數、好 氣嗜熱菌數、厭氣性菌數及低溫菌數在儲存期間皆與對照組一樣隨時間之增加而升高,但添 加薑精油、肉桂精油和茴香精油比粉末者更具有抑菌之效果。在抗氧化性方面,不管添加粉 末或精油之香辛料的各組其 TBO 皆比對照組低, 但還是以精油添加組較粉末者佳且可發現 以薑精油和肉桂精油具有最佳的抗氧化之效果。至於 pH 值各組皆則隨貯存時間增加而降低 ,水活性則均無顯著變化。 |
英文摘要 | Spices are often used to enchance the flavor of meat products, especially for Chinese-style sausage. The objectives of this study were to evaluate the effects of antioxidative activity and antimicrobial property of ginger, cinnnamon, anise and coriander powder and essential oil on Chinese-style sausage. The results showed that logarithmic number of total plate count, mold/yeast, acid tolerant bacteria count, coilform count, lactic acid bacteria count, anaerobic bacteric count and psychrophilic bacteria count of Chinese-style sausage added with different spice powders and the control increased with storage time. Chinese-style sausage added with the spice essential oils had significantly lower microbial count than those of the products added with spice powders and the control during storage. The results indicated that spice essential oils had more effective antimicrobial property than that of the spice powders. The antioxidative activity aspect, Chinese-style sausage added with different spice powders or essential oils had significantly lower TBA value than that of the control. At the same time, the results also indicated that ginger and cinnamon essential oil had the most effective antioxidative activity on the products. The pH value of all treatments and the control decreased with the storage time. The water activity of all samples were stable during storage. |
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