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題名 | 包裝及貯藏時間對叉燒肉微生物及化學特性之影響=Microbial and Chemical Properties of Chinese Roasted Pork as Affected by Packaging and Storage Time |
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作者 | 黃安娜; 郭俊欽; Huang, Anna; Kuo, Chun-chin; |
期刊 | 東海學報 |
出版日期 | 19991000 |
卷期 | 40:6(農學院) 民88.10 |
頁次 | 頁9-16 |
分類號 | 473.6 |
語文 | chi |
關鍵詞 | 包裝; 貯藏時間; 微生物; 豬肉; 氧化酸敗值; Packaging; Storage time; Microbiology; Pork; Oxidative rancidity; |
中文摘要 | 本實驗之目的乃探討在5℃下,聚乙烯(PE)、真空、充氮氣及充二氧化碳包裝與貯 藏時間(0,10,20,30,及40天)對叉燒肉微生物及化學特性之影響。結果發現於各貯藏階段, 充二氧化碳組之總生菌數顯著低於(p<0.05)其他三組(PE、真空及充氮氣),而PE組、真 空組及充氮組之總生菌數則無顯著差異。貯藏第10及20天,四組叉燒肉之乳酸菌數維持很低 ,但於第30及40天,真空組及充氮氣組之乳酸菌數顯著顯加(p<0.05)。四組叉燒肉之pH值 隨貯藏時間增加而有下降之趨勢;充氮氣組之平均pH值稍較其他三組低。包裝對叉燒肉之L, a, b值及TAB值(氧化酸敗值)沒有顯著影響(p>0.05)。貯藏40天,叉燒肉之TBA值顯著增 加(p<0.05)。 |
英文摘要 | The purposes of this study were to investigate the effect of packaging (polyethylene, vacuum, N�畝nd CO��) and storage time (0,10,20,30 and 40 days) at 5℃ on the microbial and chemical properties of the Chinese roasted pork. Total plate counts of the CO�� treatment were significantly (p<0.05) lower than the other 3 treatments at each storage period. At 10 and 20 days of strage, the lactic acid bacteria of all treatments remained very low; however, at 30 and 40 days, the lactic acid bacteria increased significantly (p<0.05) for the vacuum and N�� treatments. The pH values of all treatments decreased as the storage time increased; however, the average pH values of the N�� treatment were significantly lower (p<0.05) than those of the other 3 treatments. The L, a, b values and TBA values of the Chinese roasted pork were not significantly affected (p>0.05) by packaging. TBA values of the Chinese roasted pork significantly increased (p<0.05) as the storage time increased up to 40 days. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。