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|標題:||添加Staphylococcus xylosus及Micrococcus varians對香肚品質之影響|
Effect of Staphylococcus xylosus and Micrococcus varians on the Quality of Shang-Do
香肚是中國富有盛名且受歡迎的肉製品，其外觀似鮮紅之蘋果，產品之特性類似歐美的發酵香腸，不過其需經蒸煮方可食用。細球菌是一種經常被應用於發酵肉製品中的菌元，其添加主要的目的為其可改善產品之色澤，且因觸作用而可抑制產品氧化酸敗。為瞭解菌元對於香肚品質之影響，本試驗於原料肉中分別添加Staphylococcus xylosus (CCRC12930)及Micrococcus varians (CCRC12272)，而後填充入豬膀胱中，再經4℃乾醃24小時後，以50-55℃乾燥8小時，此時產品再移入熟成室中進行熟成，熟成期間進行微生物相、pH值、水活性、食鹽含量及色澤的測定，同時分析香肚於熟成期間游離脂肪酸、游離胺基酸之變化，另外，亦進行香肚成品揮發性風味成分之分析。
香肚經2個月熟成後，各處理組之揮發性風味成分中，由香辛料而來約佔50 % 以上，而由脂肪氧化而來的揮發性成分則佔18.4-20.6 % 之間。|
英文摘要 Effect of Staphylococcus xylosus and Micrococcus varians on the Quality of Shang-Do Li-Shu Wang Summary Shang-Do is a popular and well-known meat product in China. It is fermented by natural microorganism and belongs to a type of semi-drys fermented products. It looks like red apple and its properties like salami type-pepperoni, but it must be cooked before eating. Micrococcaceae are used in fermented meat for enhancing the color stability and preventing rancidity of the fermented meat by reducing peroxide formation via a catalase system. In this study, Shang-Do was made of 80﹪pork ham and 20﹪ pork lard as well as inoculated with Micrococcus varians(CCRC12272), Staphylococcus xylosus(CCRC12930) and mixture of the two starters, individually, then stuffed into the bladder, dried curing at 4℃ for 24h, and finally dried at 50-55℃ for 8h. The products then ripening stages were performed at 15℃ for 8 weeks The pH, water activity, salt content, color, the quality of microbiology, free fatty acids, fatty acid composition were determined during ripening. After ripened for 8 weeks, the volatile compounds of Shang-Do were determined. The results were shown as follows：during the ripening period, pH value of all treaments increased with ripening time. The water activity of Shang-Do of the edge and the center reached equilibrium at the 2nd week and that of all treaments decreased with ripening time. In salt content, all treaments increased with the ripening time. After drying, the salt content of all treaments significantly increased (P<0.05) and that of Shang-Do of the edge was higher than the center one. At the 3rd week, the salt content of Shang-Do of the center was higher than the edge one. In the quality of microbiology, the counts of all treatments significantly reduced (P<0.05) after drying, then decreased slightly with ripening time and kept a stable state at the finial stage. At the 8th week, Shang-Do with S. xylosus had higher Micrococcaceae counts than that of Shang-Do with M. varians. The fungi counts of Shang-Do was lass than 4 log CFU/g at the initial stage and then reduced with ripening time. At the final stage(8th week), there were no fungi existing in Shang-Do. It might be that most fungi grew only on the surface of fermented meat products. Except Shang-Do with M. varians, the amounts of total free amino acids of the other treatments increased at the final stage(8th week), when compared with those at the initial stage. The free amino acid patterns of all treatments were varied with starter cultures. At the 8th week for ripening , the amounts of fatty acids of Shang-Do in order with C18:1>C18:2>C16:0>C18:0. To compare the amounts of fatty acids of the initial sample with those of the finial product, there was no significant change. The amounts of free fetty acids at the finial product were in order with C18:1>C16:0>C18:2>C18:0. At the finial stage, the amounts of C18:1、C16:0 and total free fatty acids reduced of the products were reduced in this study of Shang-Do. There are nearly 40 volatile compounds being identified. The results indicated that above 50% of volatile compounds of Shang-Do came from spices, 18.4-20.6 % from lipid oxidation and 0.9-1.4 % from amino acids catabolism.
|Appears in Collections:||動物科學系|
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