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Effects of different heating time at 105±2℃ and storage temperatures on the quality of softened cabbage meat rolls
softened caggabe rolls
|摘要:||即食性軟質化加工肉製品之消費量已逐年增加；此類產品多以商業滅菌後販售。然商業滅菌易對產品質地造成破壞，進而影響消費者對產品之接受度。故本篇旨在於探討1) 105±2℃不同加熱時間對軟質化高麗菜肉捲於12±2℃冷藏儲藏下品質之影響；2) 105±2℃不同加熱時間對軟質化高麗菜肉捲於4±2℃冷藏儲藏下品質之影響。
試驗一探討以105±2℃分別加熱40、50及60分鐘 (105-40、105-50與105-60處理組) 之軟質化高麗菜肉捲於12±2℃儲藏8週期間之品質變化。結果顯示，於物化分析方面，於第5週時，105-40處理組之pH值為6.08顯著低於其他兩組 (P<0.05 )；於微生物方面，於105-40與105-50處理組於第5週總生菌數大於5 log CFU/g，105-60處理組於第6週達5.12 log CFU/g，而乳酸菌則分別於第5及7週達5 log CFU/g；於TBA及CD值方面，105-40處理組於儲藏期間其上升速率皆較其他兩組為快，顯示其脂肪氧化程度亦較高；硬度方面，各處理組間無顯著差異；感官品評方面，可發現105-40及50處理組總接受度於第5週時其分數顯著下降至不可接受，而105-60則於第6週亦無法被品評者所接受 (<4)。試驗二則探討以105±2℃分別加熱40、50及60分鐘之軟質化高麗菜肉捲產品於4±2℃儲藏12週之品質變化。結果顯示各處理組之pH值、色澤及CD於儲藏期間皆無顯著差異 (P>0.05)；硬度方面，105-60處理組之硬度顯著低於其他處理組；於儲藏後期105-40處理組則有之TBA值較高，且脂肪氧化程度顯著高於其他兩組；微生物方面，於儲藏12週期間各處理組之總生菌數及乳酸菌數皆低於4.5 log CFU/g。感官品評-多汁性方面，50歲 (含) 以上之品評員皆認為105-40處理組肉捲其多汁性較低 (P<0.05)，其他各項則無顯著差異。綜觀上述，105±2℃加熱40、50或60分鐘之軟質化高麗菜肉捲搭配4±2℃低溫儲藏，本產品皆可穩定儲藏至12週；因此，此加熱加工技術及產品將可應用於即食性軟質化肉製品之研發。|
Consumption of ready-to-eat (RTE) softened food will be increased due to convenience, personality and the requirement of nutrition. Thermal sterilization is one of the most effective to manufacture softened foods in food supply, however, the texture of these products were destroyed seriously and resulted in very low acceptance. Therefore, the aim of this study was to investigate 1) effect of different heating time at 105±2℃ on the quality of softened cabbage meat rolls during refrigerated storage at 12±2℃ for 8 weeks. 2) effect of different heating time at 105±2℃ on the quality of softened cabbage meat rolls during refrigerated storage at 4±2℃ for 12 weeks. The first experiment–effects of 105±2℃ for 40, 50 and 60 mins (105-40, 105-50 and 105-60) on the quality of softened cabbage meat rolls during refrigerated storage at 12±2℃ for 8 weeks. The results were showed that the pH of all products maintained stable before storage 4 weeks, then the pH of all products decreased with storage time. The pH of 105-40 was significantly lower than the others after the week 5 during storage. Aspect of microbial quality, the shelf life of ≦5 log CFU/g of TPC in 105-40, 105-50 was at week 4 and 105-60 was at week 6, separately. Furthermore, the shelf life of ≦5 log CFU/g of LAB in three treatments showed at week5 (105-40&105-50) and 7 (105-60). On the other hand, TBA and CD values of 105-40 were significantly higher than the other treatments during storage. The results also indicated that a fast oxidation in fat was occurred in the product of 105-40. The aspects of texture, the hardness value of 105-60 was lower and there was no significant difference (P>0.05), among treatments during storage. In sensory evaluation, the overall acceptance scores of products of 105-40 and 105-50 were lower than 4 at week 5 and the same condition was found at week 6 for 105-60. In experiment 2, during storage at 4±2℃ for 12 weeks, the quality of products in three treatments (105-40, 105-50 and 105-60) were performed with the same as the experiment 1. The results were showed that pH, color analysis and CD had no significant differences among treatments during storage. The hardness of 105-60 was lower but TBA value of 105-40 was higher than the other treatments (P<0.05) after 9 week during storage. In microbial quality, TPC and LAB of products in all treatments maintained stable and were lower than 4.5 log CFU/g during storage. In sensory, with the exception that the juiciness score of 105-40 was lower than the others by ≥ 50 year old panelists in this study, there were no significant differences in the other sensory items among treatments during storage. In conclusion, the quality of products of heating at 105±2℃ for 40, 50 and 60 min can be maintained stable during storage at 4±2℃ for 12 weeks. Therefore, this thermal processing technique could be applied to develop softened meat products in the future.
|Appears in Collections:||動物科學系|
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