Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96530
標題: 探討利用芹菜粉加入硝酸還原菌作為醃漬劑對於肉品品質之影響
Effect of adding nitrate reductase bacteria to celery powder as curing agent on the meat quality
作者: 翁曼語
Man-Yu Weng
關鍵字: 亞硝酸鹽
硝酸還原菌
芹菜粉
醃漬劑
Nitrite
nitrate reductase starter
celery powder
curing agent
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摘要: 本研究旨在探討利用芹菜粉加入硝酸還原菌作為醃漬劑對於豬瘦肉切片之影響。試驗一為醃漬液之製備,組別分為CN5(菌元含量105 cfu/ml與200 ppm硝酸鹽)、CN6(菌元含量106 cfu/ml與200 ppm硝酸鹽)、CN7(菌元含量107 cfu/ml與200 ppm硝酸鹽)、CP5(菌元含量105 cfu/ml與芹菜汁對應濃度200 ppm硝酸鹽)、CP6(菌元含量106 cfu/ml與芹菜汁對應濃度200 ppm硝酸鹽)、CP7(菌元含量107 cfu/ml與芹菜汁對應濃度200 ppm硝酸鹽),添加菌元後,進48小時培養;試驗二接續試驗一部分, CNO2(200ppm亞硝酸鹽)與CNO3(200ppm硝酸鹽)為無菌元添加之對照組,其餘醃漬液處理分別為CNL(菌元含量106 cfu/ml與200 ppm硝酸鹽)、CNH(菌元含量107 cfu/ml與200 ppm硝酸鹽)、CPL(菌元含量106 cfu/ml與芹菜汁對應濃度200 ppm硝酸鹽)與CPH(菌元含量107 cfu/ml與芹菜汁對應濃度200 ppm硝酸鹽),將豬瘦肉片置於不同醃漬液中進行兩天冷藏醃漬,經過加熱與冷卻後,包裝於保鮮夾鏈袋中,儲存於4°C下,並於第0, 4, 8, 16, 24與40天時進行儲藏試驗分析,分析項目包含:pH值、色澤、總生菌數、揮發性鹽肌態氮(volatile basic nitrogen, VBN)、2-硫巴比妥酸反應物值(2-thiobarbituric acid value, TBARS value)、亞硝酸鹽殘留量及亞硝基血色素含量,並於第4天進行感官品評。 試驗一結果顯示:以106與107 cfu/ml之菌元量添加於化學硝酸鹽與芹菜粉醃漬劑中,其菌元生長表現與亞硝酸鹽殘留量較佳,符合預期作為接續試驗之醃漬液。試驗二結果顯示:在整個儲藏期間內,各組別之亞硝酸鹽與亞硝基血色素含量隨儲藏時間增加而顯著降低(p<0.05);總生菌數、VBN值、TBA值皆隨貯藏時間增加而顯著提升(p<0.05);另外,CNO2與CPH有較高之紅色度(a*) (p< 0.05),在亞硝酸鹽殘留含量上,CNO2有最高之剩餘含量(p< 0.05)直至儲藏結束,儲藏過程中亞硝基血色素含量以CNO2與CPH有較高之含量(p< 0.05),且又以CPH含量較穩定,抗氧化力上,以CPH有最佳之抗氧化力(p<0.05),而CNO3與CL則在初期即有氧化現象之產生,感官品評上,整體來說CNO2有較佳之評分與接受度,芹菜汁處理之特性評分上則有偏低之評分(p<0.05)。綜觀上述,可添加107 cfu/ml菌元於芹菜汁中,作為亞硝酸鹽醃漬劑之替代物,其色澤與抗氧化能力皆有正面之效果,未來可加入香辛料或調味料於產品內,預期可提升產品之風味與氣味,此方式也成為亞硝酸鹽替代方式中之一新選擇。
The purpose of this study was evaluate the effect of pork meat slice combined fermented celery powder juice by examining the changes in some quality characteristics during storage period at 4 °C. Experiment 1 was prepared for pickle. All treatment groups were CN5(Starter culture 105 cfu/ml and 200 ppm nitrate), CN6(Starter culture 106 cfu/ml and 200 ppm nitrate), CN7(Starter culture 107 cfu/ml and 200 ppm nitrate), CP5(Starter culture 105 cfu/ml and celery powder(200 ppm nitrate)), CP6(Starter culture 106 cfu/ml and celery powder(200 ppm nitrate)), CP7(Starter culture 107 cfu/ml and celery powder(200 ppm nitrate)). Experiment 2 was continued Experiment 1. Treatment groups including CNO2(200 ppm nitrite) and CNO3(200 ppm nitrate) no starter culture as control groups. Other treatment groups including CNL(Starter culture 106 cfu/ml and 200 ppm nitrate), CNH(Starter culture 107 cfu/ml and 200 ppm nitrate), CPL(Starter culture 106 cfu/ml and celery powder(200 ppm nitrate)) and CPH(Starter culture 107 cfu/ml and celery powder(200 ppm nitrate)). Put the pork meat slice in the pickle 48 hours at 4 °C. Then heat the pork meat slice at 80 °C. After heating and packaging, storing the sample at 4 °C. At 0, 4, 8, 16, 24, 40 days for storage analysis. The pH value, Hunter L*, a*, b* value, total plate counts, volatile basic nitrogen(VBN), 2-thiobarbituric acid reactive substances (TBARS), residual nitrite, nitrosohemochrome amount and sensory evaluation were measured. The results of experiment 1 showed that rising growth curves and higher residual nitrite with adding the starter culture(106 and 107 cfu/ml) in nitrate and celery powder juice. That was meet expectation to be the curing agent. The results of experiment 2 showed that the residual nitrite content and nitrosohemochrome amount are significantly reduced by storage time (p<0.05). During storage, total plate count, VBN value, TBARS value are significantly improved follow by storage time (p<0.05). Besides, CNO2 and CPH had the highest a* value (p<0.05). In residual nitrite test, CNO2 had the highest residual nitrite counts (p<0.05) in all treatment groups. CNO2 and CPH had the highest (p<0.05) nitrosohemochrome amount during storage period. In TBARS tese, CPH had the best antioxidant activity(p<0.05). CNO3 and CNL were be find oxidation at early stage. Overall, CNO2 had more higher value than other treatment groups in sensory properties. The value of celery powder juice treatments were be low. In conclusion, using celery powder juice combine 107 cfu/ml starter culture as curing agent were be find positive benefits on color and antioxidant activity. In future, it could be add spices or seasoning in meat product to improve the odor and flavor. This method is a new way and trend to replace nitrite.
URI: http://hdl.handle.net/11455/96530
文章公開時間: 2018-08-03
Appears in Collections:動物科學系

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