頁籤選單縮合
題 名 | 牛肉粉、豬肉粉與雞肉粉之照射=Irradiation of Dried Powder of Beef, Pork and Chicken |
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作 者 | 吳家駒; 錢明賽; | 書刊名 | 核子科學 |
卷 期 | 35:6 1998.12[民87.12] |
頁 次 | 頁404-415 |
分類號 | 463.7 |
關鍵詞 | 照射肉粉; 脂肪氧化; 安全評估; 生菌數; Irradiated meat powder; Lipid oxidation; Ames test; Microorganism; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究是探討牛肉、豬肉及雞肉之乾燥肉粉經 0-10 kGy之劑量照射後,在10 ℃ 及常溫貯藏期間, 微生物含量、 顏色及化學品質的變化。 牛肉粉之初始菌數低於 10 �� cfu/g, 故 3 kGy 之劑量即可使產品之菌數在 10 ℃或室溫貯藏 8 個月期間, 維持在 10 �� cfu/g 以下。豬肉粉及雞肉粉之初始菌數在 10 �� cfu/g 左右,需 7 kGy 之照射劑 量,才能使產品在 10 ℃或室溫貯藏期間,菌數不超過 10 �� cfu/g。照射對肉粉之亮度值 影響不大,對紅色度、黃色度值則略有影響,但肉眼無法辨明。貯藏時間與溫度對黃色度值 則有影響,肉眼可辨明其差異。照射與未照射肉粉之脂肪酸價、醛酮基值與過氧化價差異不 大;貯藏時間與溫度是影響樣品酸價、醛酮基值與過氧化價之最主要原因。安全評估結果顯 示以 10 kGy 照射之牛肉粉、 豬肉粉或雞肉粉飼養之沙門氏菌 TA100 (初始菌數 10-100 cfu/ml ), 在無組胺酸( histidine )培養基中培養 16 hr 約有 0-30 個菌數生長,而 在有組胺酸培養基中則 10 �� -10 �e cfu/g 菌數生長,結果與未照射組無差異。 |
英文摘要 | Effects of 4 doses (3,5,7,10 kGy) of irradiation on color, chemical and microbiological properties of beef, pork and chicken powder were determined during storage at 10 ℃ and ambient temperature. Irradiation doses of up to 7 kGy had minimal effects on color and oxidative rancidity but significantly reduced baterial counts (from 10 �� to < 10 �� cfu/g) of pork and chicken powder for up to 8 months. The initial counts of beef powder were below 10 �� cfu/g. Therefore, the radiation treatment at 3 kGy was sufficient to maintain the number of microorganisms of beef powder below 10 �� cfu/g for 8 months. The AV, COV and POV of both irradiated and nonirradiated meat powder increased with the increase of storage temperature and time. The results of Ames test were similar for irradiated (10 kGy) and nonirradiated meat powder. |
本系統中英文摘要資訊取自各篇刊載內容。