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- Proteolysis of Fermented Chinese-style Sausage Inoculated with Lactic Acid Bacteria during Drying and Ripening
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題 名 | Proteolysis of Fermented Chinese-style Sausage Inoculated with Lactic Acid Bacteria during Drying and Ripening=中式乳酸菌發酵香腸於乾燥及熟成期間之蛋白質分解性 |
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作 者 | 黃加成; 蘇和平; 林慶文; | 書刊名 | 中華農學會報 |
卷 期 | 184 1998.12[民87.12] |
頁 次 | 頁1-13 |
分類號 | 369.36 |
關鍵詞 | 中式香腸; 乳酸菌; 發酵; 蛋白質分解性; Chinese-style sausage; Lactic acid bacteria; Fermentation; Proteolysis; |
語 文 | 英文(English) |
中文摘要 | 為開發乳酸菌於中式香腸上之應用,本研究即利用L. plantarum及DS- 66之乳酸菌元於中式香腸之製造,探討在45℃乾燥及3℃,25℃(真空包裝)和 室溫(23±1℃,無真空包裝)下熟成期間的蛋白質分解性,結果顯示;在45℃乾 燥時,可溶性氮、非蛋白態氮及游離胺基酸皆隨時間的延長而增加。在3℃及25 ℃及室溫熟成時,非蛋白態氮及游離胺基酸亦皆隨貯藏時間顯著增加,且以菌 元組顯較對照組高。在3℃熟成時之變化顯較其他兩組低。菌元組氨的含量顯 較對照組低。 |
英文摘要 | To develop the utilization of lactic acid bacteria in Chinese-style sausage, Lactobacillus planetarium and a commercial culture (DS-66) were used as starter culture for manufacturing Chinese-style sausage. The proteolysis of a fermented sausage during drying at 45℃ and ripening at 3℃, 25℃ (vacuum package) and room temperature (23±1℃; unvacuum package) were investigated. The results showed that during drying at 45℃, soluble nitrogen, nonprotein nitrogen and free amino acids of sausage all increased with drying time. During ripening at 3℃, 25℃ and room temperature, both nonprotein nitrogen and free amino acids increased with storage time. Furthermore, the starter culture group exhibited higher levels of nonprotein nitrogen and free amino acid than the control group. The quality changes during ripening at 3℃ were distinctly smaller than at 25℃ and room temperature. However, there was a decrease in ammonia in the starter culture group of sausage compared to the control group. |
本系統中英文摘要資訊取自各篇刊載內容。