Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/24816
標題: 常用香辛料之微生物品質及其對中式香腸品質影響之調查
Investigate the microbial quality of spices and their effect on the quality of Chinese-type sausage
作者: 楊瑩蓉
Yang, Ying-Rong
關鍵字: spices;香辛料;bacterial;swollen;Chinese-type sausage;微生物;膨包;中式香腸
出版社: 畜牧學系
摘要: 
壹、中文摘要
香辛料常被添加於肉製品中以增進肉品之風味,在中式肉製品中 尤以香
腸產品添加量最多。由於本省之香辛料大多來自潮溼高溫地 區,因此
其受微生物之污染極為嚴重,又由於這些香辛料亦經常大量 使用於肉品
工業中,因此實有必要調查目前常用於肉製品中的香辛料 受污染之狀況
。另外肉品工業長久以來,香腸產品常有膨包現象發生 並遭退貨之損失
,由於膨包的產品其氣體具有微酸及臭味,它可能來 自微生物污染所造
成,而這些微生物是否來自香辛料是值得探討。因 此,本實驗是以調查
本省常用香辛料微生物污染情形。同時探討香辛 料的適當殺菌方式及香
辛料在肉品添加時的抗氧化性和抗菌性之效 果。並自市面購置或搜集
膨包的產品,分析污染的微生物之特性以找 出何者來自香辛料,以供業
者處理香辛料的參考。 結果顯示黑胡椒粉不論在總生
菌數、黴菌、酵母菌及耐酸菌、好 氣性嗜熱菌、大腸桿菌群等,其
微生物數目均為最高。而白胡椒粉測 試結果其總生菌數、黴菌酵母菌及
耐酸菌、好氣性嗜熱菌之對數值分 佈在1-5之間,此顯示因廠商和來源之
不同,其汙染情形也不盡相同。此外其他香辛料如五香粉、甘草粉、大蒜
粉、紅辣椒粉、肉桂粉等之 總生菌數、黴菌酵母菌及耐酸菌、好氣性嗜
熱菌以及大腸桿菌群的對 數值也會隨著廠商之不同而有差異。另外分別
經過伽瑪射線照射 (gamma radiation)(放射劑量27-30kGy)以及包裝
於耐熱袋中之香辛 料經高溫滅菌(121℃,15分鐘,1.1 Kg/cm2)後,都
顯示無微生物存 活,但是少數幾家廠商的香辛料如洋蔥粉、經照射處理
後,便失去原 來風味,且復水後會成黏稠狀,而部份香辛料經高溫滅菌
處理後,也 會失去原來風味。另外針對香腸膨包樣品分析其微生物結果
發現乳酸 菌佔60%以上,而異型發酵乳酸菌之菌叢佔全部乳酸菌之30%
。 添加薑精油和肉桂精油的香腸,從第0天到第21天,其TBA值
比其他各組低,顯示薑精油和肉桂精油具有抗氧化之效果。在總生菌 數
方面,以薑精油、肉桂精油和茴香精油,從第7天到第21天,其 對數
值與其他各組間具有顯著差異,此結果顯示薑精油、肉桂精油和 茴香精
油具有抑菌之效果。至於pH值各組皆則隨貯存時間增加而降 低,水活
性則均無顯著變化。
捌、英 文 摘 要
Investigate the microbial quality of spices and their effect
on the quality of Chinese-type sausage
Ying-Rong Yang
Abstract
Spices usually added in meat industry for flavor and especially
is used to enrich the flavor of Chinese style sausage. Spices
come from tropic or subtropical zone where is moist and high
temperature, thus contamination degree of spice is very
serious. In addition, the swollen packaging of meat products is
one of meat industry problems in Taiwan. This phenomenon
resulted in refund and economic loss. The off-flavor can be
induced by this defects of package due to microbial growth. To
know which microorganism can induce this problem is
necessary. Therefore, the purpose of this study was to
investigate the contamination level of spices used in meat
products currently in Taiwan and also to look for which
microbial strain is the main strain in swollen package . On the
other hand, the antioxidation and antimicrobial of
spices were evaluated and the optimum of sterilization of
spices was also set up in this experiment.
Black pepper had the highest total plate counts, yeast, mold
acid-tolerant bacterial counts, aerobic thermophile counts and
coliform among all spice samples. The logarithmic numbers
of total plate counts, yeast, mold, acid-tolerant bacterial
counts, aerobic thermophile counts of white pepper was from 1
to 5. The results indicated that the contamination level of
spice's samples depended upon different sources and brands.
Otherwise, the logarithmic numbers of total plate counts, mold
acid- tolerant bacteria counts, aerobic thermophile
counts, coliform and aerobic thermophilic flat-sour type of
Chinese blended spice powder, licorice powder, garlic
powder, red pepper powder and cinnamon powder were
significantly different among each meat plants and food additive
suppliers. The spices under radiation(r-ray, 27-30 kGy, 40 hr,
at China Biotech Corporation) and sterilization (1210C,
1.1kg/cm2, 15 min) showed no microbial growth. The
agglutination and off-flavor of spice were found on onion
powder and white pepper sample after radiation. It was found
that seventy percent of isolated microorganisms in all
swollen package samples was Lactobacillus. And a 30% of
Lactobacillus isolated from the swollen package samples was
heterofermentative. The
TBA value of the sausage with ginger essential oil and cinnamon
essential oil were lower than that of other lots during storage.
It means the ginger essential oil and cinnamon essential oil
have the most effective antioxidantion among all spices
samples. The logarithmic numbers of total plate counts of
sausage adding ginger essential oil, cinnamon essential oil and
anise essential oil were significantly different when compared
to the other lots during storage. This result indicated
ginger essential oil , cinnamon essential oil and anise
essential oil had antibacterial function. However the water
activity(Aw) were stable but the pH value of all lots
decreased with the storage time increasing.
URI: http://hdl.handle.net/11455/24816
Appears in Collections:動物科學系

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