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題名 | 調氣環境醃漬溫度對中式香腸醃漬絞瘦肉微生物生長之影響=Effect of Modified Atmosphere Treatments and Curing Temperatures on Microbial Growth of Ground Cured Lean Meat in Chinese-Style Sausage |
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作者 | 蘇和平; 林文淵; 劉益忠; 紀學斌; | 書刊名 | 中國畜牧學會會誌 |
卷期 | 27:4 1998.12[民87.12] |
頁次 | 頁553-566 |
分類號 | 463.76 |
關鍵詞 | 調氣環境; 醃漬溫度; 中式香腸; 微生物; Modified atmosphere; Curing temperature; Chinese-style sauasge; Microbial; |
語文 | 中文(Chinese) |
中文摘要 | 肉之醃漬,其主要目的是形成醃漬風味、色澤及控制肉毒桿菌的生長,在臺灣 肉品業界,常於原料肉價格便宜時大量醃漬中式香腸原料肉。業界通常在醃漬過程中,先 將絞碎瘦肉與食鹽、蔗糖、調味料和亞硝酸鹽混合後,於冷藏狀態下進行儲存。本研究乃 探討不同調氣處理(對照組、真空組、100%氮氣組和100%二氧化碳組)及儲存溫度(0、4 、8℃)於醃漬過程中對醃漬絞瘦肉微生物生長之影響。結果顯示:在0℃,100%二氧化碳 之調氣處理餛顯著抑制微生物(乳酸菌、厭氣菌、大腸桿菌)的生長(P<0.05),在各處理 組間,以對照組之生菌數最高,分別在O℃下第49天,4℃下第21天及8℃下第11天其生菌 數已大於1.0/10□CFU/g,此時腐敗氣味產生,顯示醃漬絞瘦肉已腐敗。 |
英文摘要 | The primary purposes of curing f or meat processing are development of cured meat flavor and cured meat color. Generally, Chinese-style sausage is made for preserving meat when low meat prices occur. In practice, the ground lean meat is mixed with salt, sugar, spices and sodium nitrite, and then stored in a refrigerator. In this study, experiments were designed to determine the effects of modified atmosphere treatments (control, vacuum, 100% N2, 100% C02) and storage temperatures (0, 4, 8 ℃) on the microbial properties of ground lean meat in curing procedure. The results showed that 100% C0□ at 0 ℃ restricted the growth of all organisms (lactic acid bacteria, anaerobic bacteria, coliform) (P<0.05) in curing lean meat Among the treatments, the control had the highest aerobic plate count and was greater than 1.O X 10□ (CFU/g) on the 11th day (8 ℃), on the 21st day (4 ℃) and on the 49th day (0 ℃), separately, during curing storage. The ground cured lean meat exhibited signs of spoilage since a spoiled odor was detected for these samples. |
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