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題名 | 中式醃漬肉品中亞硝基化合物(N-nitroso Compound)之研究=Study on the Nitroso Compound in Chinese Cured Meat Products |
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作者 | 陳韻旨; 蔡正宗; 郭俊欽; 紀學斌; | 書刊名 | 東海學報 |
卷期 | 39:6(農學院) 民87.07 |
頁次 | 頁167-184 |
分類號 | 473.6 |
關鍵詞 | 亞硝基化合物; 中式香腸; 臘肉; N-nitroso compound; Chinese sausage; Chinese bacon; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗三個工作項目:1.調查十種市售中式香腸及四種臘肉中亞硝胺的含量;2.不 同瘦/脂比例(香腸,瘦/脂為2:1、3:1、4:1;臘肉選用五花肉及梅花肉)與不同烹調溫 度(相腸各以160℃、180℃、200℃油炸至內部熟)對亞硝胺含量的影響;3.個別添加等量 (500ppm)之抑制劑:ascorbate(A)、ascorbyl palmitate(Ap)、α-tocopherol(T)、ascorbate+α -tocopherol(A+T)對亞硝胺之抑制效果。 實際結果顯示,利用GC-FTD測得之市售產品之亞硝胺以N-nitroso- pyrrolidine(NPYR)為主:在1.調查市售產品方面,油炸後中式香腸NPYR含量約在微量至 45ppb之間,而臘肉炒焙後NPYR含量則分佈於微量至40ppb。2.不同瘦脂比例比較下,中 式香腸NPYR含量的高低並不明顯。而梅花肉略高於五花肉;以不同溫度烹調時,溫度愈 高則NPYR形成愈多。3.添加不同抑制劑比較時,油炸後中式香腸與炒焙後臘肉皆以添加A+T 之效果最好,抑制率分別達53.58%及62.24%;個別使用A及T時效果近似,約在40%左 右;而Ap在臘肉中之抑制率優於中式香腸。 |
英文摘要 | The main focus in this research is on the factors influencing nitrosamine formation and methods of improvement in Chinese traditional cured meat products, including Chinese sausage and Chinese bacon. These studies include: (1)investigation of the nitrosamine content in 10 commercial Chinese sausages and 4 commercial Chinese bacons, (2)changes in the lean-to-adipose tissue ratio (lean to adipose tissue ratios of sausage are 2:1, 3:1, 4:1, belly and shoulder are chosed to manufacture Chinese bacon) and frying temperature (160℃, 180℃, 200℃), (3)addition of different inhibitors (500ppm ascorbate, 500ppm ascorbyl palmmitate, 500ppmα-tocopherol and 250ppm ascorbate + 250ppmα-tocopherol). Results indicated that N-nitroso-pyrrolidine (NPYR) is the major nitrosamine found in samples. The NPYR content of commercial sausages and bacons are about trace-45ppb and trace-40ppb respectively. In Chinese sausages, the difference of NPYR contents among lean-to-adipose tissue ratios is not distinct. Chinese bacon of the shoulder has a little more NPYR than that of the belly. The inhibitory effect of nitrosamine formation by combining ascorbaye andα-tocopherol is the best, up to 53.6% for sausage and 62.2% for Chinese bacon respectively, the inhibitory effects of additionin of ascorbate andα-tocopherol separately are similar, about 40%. Inhibition of ascorbyl palmitate is better in Chinese bacon than in Chinese sausage. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。