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題名 | 原料肉經浸漬液處理對低脂中式香腸理化及貯藏壽命的影響=Effects of Dipping of Raw Meat Materials on the Physicochemical and Shelf-life of Low-fat Chinese-style Sausage |
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作者 | 林國維; 莊啟祥; | 書刊名 | 食品科學 |
卷期 | 26:6 1999.12[民88.12] |
頁次 | 頁583-595 |
分類號 | 473.6 |
關鍵詞 | 中式香腸; 乳酸鈉; 磷酸三鈉; 浸漬; Chinese-style sausage; Sodium lactate; TSP; Dipping; |
語文 | 中文(Chinese) |
中文摘要 | 本研究探討豬後腿瘦肉以2%醋酸 (acetic acld, AA)、10%乳酸鈉 (sodium lactate,SL)或10%磷酸三鈉 (trisodium phosphate,TSP)溶液浸漬 (dipping)後,與未浸漬之對照組(control,CONT)比較,對所製成之低脂(~18%)中式香腸於冷藏期間理化及儲藏安定性之影響。貯藏期間各組之pH值均維持相當穩定,然皆以TSP之pH最高,而從最低。各試驗組之TBA值隨貯藏時間增加而略為上升,但皆低於0.4 (mg malonaldehyde/kg)。三種浸漬處理對香腸之生菌數均有抑制作用,此抑制作用至第9週才顯現出來,其中以SL組之抑制效果最佳,從組及TSP組次之,乳酸菌也有類似的趨勢。在4℃經12週貯存後,三種處理之生菌數均低於 6 log CFU/g (初期菌數約5.5 log CFU/g),而對照組則接近 7logCFU/g。 |
英文摘要 | Low-fat (-18 %) Chinese-style sausage manufactured from fresh ham was dipped in 2 % acetic acid (AA), 10 % sodium lactate (SL) or 10 % trisodium phosphate (TSP) solution, respectively. The physicochemical and shelf-life characteristics of dipped sausage in comparison with the undipped control (CONT) were evaluated. The pH among all the treatments remained constant during the storage period while TSP was the highest and AA was the lowest in any storage period. The TBA values (mg malonaldehyde/kg) of all the treatments gradually increased with increasing storage time, but the values did not exceed 0 4. Total plate counts (TPC) of treatments AA, SL and TSP declined slightly during the first three weeks of storage while treatment AA maintained lower counts for 9 weeks. TSP solution resulted in instantaneous and short-term (0-3 weeks) inhibition, which was possibly due to higher pH of the sausage. The microbial population for SL remained relatively unchanged during storage and overall was smallest among the treatments. Results showed that sodium lactate solution had better bacteriostatic ability solution than did the other additives. Nevertheless, all the treatments had TPC less than 107 CFU/g after 12 weeks of refrigerated storage at 4℃ |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。