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題名 | Use of Hurdle Technology to Extend Shelf-life of Pressed Ham |
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作者 | 周學明; 劉名榜; 洪維新; | 書刊名 | Taiwan Sugar |
卷期 | 46:3 民88.05-06 |
頁次 | 頁23-30 |
分類號 | 463.74 |
關鍵詞 | 欄柵技術; 壓型火腿; 總生菌數; 肉毒桿菌; 金黃色葡萄球菌; 大腸桿菌; Hurdle technology; Pressed ham; Total aerobic plate count; Clostridium botulism; Staphylococci aureus; Escherichia coli; |
語文 | 英文(English) |
英文摘要 | The effects of hurdle technology on pressed ham during a storage period of 0, 2, 4, 6, 8, and 10 weeks were investigated by adding nisin and a mixture of organic acids and cooking to an internal temperature (IT) of 75 or 85℃. The microbial examinations of total aerobic plate counts (TAPC), Clostridium botulism, Staphylococci aureus, Escherichia coli, and mold were performed to evaluate the efficiency of this technology. The qualities of the pressed ham were also evaluated by using the Warner-Bratzler shear value; Hunter's L, a, b values; and sensory parameters. The treatment with nisin and organic acids and heating to 85℃ had the lowest TAPC, while the treatment without these additives and heating to 75℃ had the highest TAPC. There was a significant difference (p<0.05) among treatments. TAPC was also significantly decreased by adding nisin (p<0.05), adding organic acids (p<0.05), and reaching an IT of 85℃ (p<0.05). In addition, there were significant interactions (p<0.05) found for the additions of nisin and organic acids, addition of organic acids and an IT of 85℃, and the additions of nisin and organic acids and an IT of 85℃. The nitrite residuals of pressed ham were decreased (p<0.05) with storage periods. The microbiological examinations for C. botulism, S. aureus, E. coli, and mold resulted in no detectable counts; additionally, no toxin produced by C. botulinum nor enterotoxin produced by S. aureus were detected. There were no differences (p>0.05) found in Warner-Bratzler shear values; Hunter Colorimetry L, a, b values; or sensory parameters. Treatment I, combining three hurdle factors, could improve the stability and safety of product; compared to control, the shelf-life of pressed ham was further extended for four weeks. |
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