Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/25399
標題: 添加不同量之香椿或迷迭香對生鮮雞肉香腸於4℃儲存期間其品質之影響
Effect of various levels of Chinese mahogany or Rosemary on the quality of fresh chicken sausage during storage at 4℃
作者: 曹瑞慈
Tsau, Ruei-Tsz
關鍵字: Chinese mahogany;香椿;rosemary;fresh sausage;迷迭香;生鮮香腸
出版社: 畜產學系所
引用: 仇志強、吾淳美。1983。滷肉的揮發性成分。食品工業發展研究所。研究報告 N285。 尤新輝。1997。簡介茶多元酚成份之機能性及其應用。食品工業月刊。第29卷第3期。p.10-18。 王珮憓。2001。椿葉水萃取液在Alloxan 所誘發糖尿病鼠中降血糖作用之研究。高雄醫學大學醫學研究所碩士論文。 中國國家標準(CNS)。1982。編號:1451。類號:N6029.經濟中央標準局。 朱燕華。1998。類黃酮之介紹。食品工業月刊。第30卷第9期。p.11-15。 艾爾.敏德爾。1993。藥草聖典。p. 268-269。台灣台北。 艾爾.敏德爾。1995。特選100種天然食物的藥效。p.261。台灣台北。 艾爾.敏德爾。1999。營養補充品聖典。p.271。台灣台北。 李秀,賴滋漢。1976。食品分析與檢驗。第六版。台灣。p.180。 松村敬一郎。 1991。茶的科學。p.206。台灣。 松崎妙子, 原 征彥。 1985。茶葉カテきン類の抗氧化作用にツいて。 日本農業化學會誌。59(2):129。 區少梅、蔡永生、張如華。1988。包種茶分類化合物分析方法之比較與評估。台灣茶葉研究彙報。7:43-61。 陳明造。1986。肉品加工理論與應用。p.143-275。藝軒出版社。台北。 陳書儀。2001。添加乳酸鏈球菌素對中式香腸與生鮮香腸於4℃儲藏期間品質之影響。碩士論文。國立中興大學畜產學系。 程劍華、李以鑌。1998。抗癌植物藥及其驗方。江西科學出版社。中國。608 頁。 楊今詳。1992。抗癌中草藥製劑。渡假出版社有限公司。台北台灣。165 頁。 楊宗熙。1996。油脂氧化安定性與天然抗氧化劑效力之評估。食品工業月刊。p.22-32。 楊瑩蓉。1996。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。中興大學畜產學研究所碩士論文。 楊馥瑜。2003。香椿對人類精子生理功能之探討。成功大學生物學系研究所碩士論文。 徐沛甄,許勝光,王銘富,廖俊旺,詹吟菁。2003。香椿葉萃取物對老化促進小鼠腦部氧化狀態及老化病理變化之影響。台灣農化與食品科學。 徐雯敏。2004。香椿對老化促進小鼠學習記憶能力、抗氧化狀態與精子品質之影響。靜宜大學食品營養學系碩士論文。 錢明賽。1998。蔬果中之抗氧化物質。食品工業月刊。第30卷第八期。21-34。 錢明賽。2000。番茄及番茄紅素。食品工業月刊。第32卷第9期。p.40-47。 賈宜琛。2002。香椿葉部生物活性成分的研究。台灣保健食品學會第二屆第二次年會論文摘要。台灣。台北。p.71。 董國秀。2005。切割果蔬的加工及防褐護色保鮮技術。中國鄉鎮企業報。 Addis, P. B. and G. J. Warner. 1990. The potential health aspects of lipid oxidation products in foods. In: Aruoma, O. I. AND Halliwell, B. (Eds), Free Radical and Food Additives. London: Taylor and Francis, pp. 77–113. A.O.A.C. 1990. Official methods of analysis. 15th ed. Association of official Analytical Chemist. Virginia, U. S. A. Aruoma, O. I., B. Halliwell, R. Aeschbach and J. Lo¨liger. 1992. Antioxidant and prooxidant properties of active rosemary constituents: Carnosol and carnosic acid. Xenobiotica. 22:257-268. Balogh, Z., J. I. Gray, E. A. Gomaa and A. M. Booren. 2000. Formation and inhibition heterocyclic aromatic amines in fried ground beef pstties. Food and Chemical Toxicology. 38:395-401. Barbut, S., D. B. Josephson and A. J. Maurer. 1985. Antioxidant properties of rosemary oleoresin in turkey sausage. Journal of Food Science. 50:1356-1359. Basaga, H., C. Tekkaya and F. Acikel. 1997. Antioxidative and free radical scavenging properties of rosemary extract. Lebensm. Wiss. U. Technology. 30:105-108. Benjilali, B., A. Tantaoui-Elaraki, A. Ayadi and M. Ihlal. 1984. Method to study antimicrobial effects of essential oils:Application to the antifungal activity of six Moroccan essences. Journal of Food Protection. 47:748-752. Bhaumik S., R. Anjum, N. Rangaraj, B. V. Pardhasaradhi and A Khar. 1996.Curcumin mediated apoptosis in AK-5 tumor cells involves the production of reactive oxygen intermediates. FEBS Letter. 456: 311-314,. Bracco, U., J. Lo¨liger and J. L. Viret. 1981. Production and use of natural antioxidants. Journal of the American Oil Chemists'' Society. 58: 689-690. Burton, G. W. and K. U. Ingold. 1984. β-carotene:An unusual type of lipid antioxidant. Science. 224:569-573. Caldironi, H. A. and N. G. Bazan. 1982. Effect of antioxidants on malonaldehyde production and fatty acid composition in pieces of bovine muscle and adipose tissue stored fresh and frozen. Journal of Food Science. 47:1329. Campo, J. D., M. J. Amiot and C. Nguyen-the. 2000. Antimicrobial effect of rosemary extracts. Journal of Food Protection. 63(10):1359-1368. Candela, M., I. Astiasaran and J. Bello. 1996. Effect of frying on the fatty acid profile of some meat dishes. Journal of Food Composition and Analysis. 9:277-282. Chen, Q., H. Shi and C. T. Ho. 1992. Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity. Journal of the American Oil Chemists'' Society. 69: 999-1002. Chen, W. I., Y. R. Chen, P.H. Wang, S. I. Lue and H. K. Hsu. 2002. Effect of Toona Sinensis on the Human Platelet Aggregation. Health Food Society of Taiwan. Feb.70. Chimi, H., J. Cillard, P. Cillard and M. Rahmani. 1991. Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants. Journal of the American Oil Chemists'' Society. 68:307-312. Chiu N. Y., M. Technician and K. H. Chang. 1995. Toona sinensis (A.Juss) Roem. In the ullustrated medicinal plants of Taiwan, SMC publishing Inc Taiwan ROC: 1st, 131-132. Collins, M. A. and H. P. Charles. 1987. Antimicrobial activity of carnosol and ursolic acid:two anti-oxidant constituents of Rosmarinus officinalis L. Food Microbiology. 4:311-315. Dahle, L. K., E. G. Hill and R. T. Holman. 1962. The thiobarbituric acid reaction and the autoxidation of polyunsaturated fatty acid methyl esters. Archives of Biochemistry and Biophysics. 98:253-261. Daood, H. G., M. Vinkler, F. Markus, E. A. Hebshi and P. A. Biacs. 1996. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chemistry. 55:365-372. Dugan, L. R. 1961. Development and inhibition of oxidative rancidity in foods. Food Technology. 15:10. Dziezak, J. D. 1986. Preservatives: Antioxidants. Food Technology. 40:4-102. Edmonds J. M. and M. Staniforth. 1998.Toona Sinensis(Meliaceae). Curtis’s Botanical Magazine. 15 (3): 186-193. Erikkson, C. F. 1982. Lipid oxidation catalysts and inhibitors in raw materials and processed foods. Food Chemistry. 9: 3–11. Farbood, M. I., J. H. Macneil and K. Ostovar. 1979. Effect of rosemary spice extractive on growth of microorganisms in meat. Journal of Milk Food Technology. 39(10):675-679. Faustman, C., S. M. Specht, L. A. Malkus and D. M. Kinsman. 1992. Pigment oxidation in ground veal:Influence of lipid oxidation, iron and zinc. Meat Science. 31:351-362. Fernandez, J., J. A. Perez-Alvarez and J. A. Fernandez-Lopez. 1997. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chemistry. 59(3):345-353. Frankel, E. N., S. W. Huang, J. Kanner and J. B. Germen. 1994. Interfacial phenomena in the evaluation of antioxidants:bulk oils vs emulsions. Journal of Agricultural and Food Chemistry. 42:1054-1059. Frankel, E. N., S. W. Huang, R. Aeschbath and E. Prior. 1996. Antioxidant activity of a rosemary extract and its constituents, carnosic acid, and rosmarinic acid, in bulk oil and oil-in-water emulsion. Journal of Agricultural and Food Chemistry. 44:131-135. Frankel, E. N., W. E. Heff and E. Selke. 1981. Analysis of autoxidized fats by gas chromatography-mass spectrometry. VII. Volatile thermal decomposition products of pure hydroperoxides from autoxided and photosensitized oxidized metyl oleate, linoleate and linolenate. Lipids.16:279–285. Gardner, H. W. 1983. Effect of lipid hydroperoxides on food components. In “Xenobiotics in Food and Feeds”. American Chemical Society. pp. 63-81 Gerster, H. 1991. Potential role of β-carotene in the prevention of cardiovascular disease. International of Journal of Vitamin Nutrition. Research.61:277-291. Gey, K. F. and P. Puska. 1989. Plasma vitamin E and A inversely correlated to mortality from ischemic heart disease in cross culture epidemiology. Annalist of New York Academe Science. 570:268- 282. Gill, C. O. 1982. Microbial interaction with meats. Meat Microchology. Applied Science Publishers Ltd. England. p.225-264. Gordon, M. H. 1990. The mechanism of antioxidant action in vitro. In Food antioxidants;Hudson, B. J. F., Ed;Elsevier applied science:London and New York. Chapter 1. pp. 1-18. Gray, J. I., E. A. Gomaa and D. J. Buckley. 1996. Oxidative quality and shelf-life of meat. Meat Science. 43:S111-S123. Gunstone, F. D. 1984. Reaction of oxygen and unsaturated fatty acid. Journal of the American Oil Chemists'' Society. 61:441-447. Hall, C. and S. Cuppett. 1993. The effect of bleached and unbleached rosemary oleoresins on light-sensitized oxidation of soybean oil. Journal of the American Oil Chemists'' Society. 70(5):477-482. Ho, C. T. 1997. Antioxidant properties of plant flavonoids. In:Food Factors for Cancer Prevention, pp.593-597. Ho, C. T., C. W. Chen, U. N. Wanasundara and F. Shahidi. 1997. Natural antioxidants from tea. In:Natural Antioxidants. Editor:Shahidi, F. AOCS Press. Hopia, A. I., S. W. Huang, K. Schwarz, J. B. German and E. N. Frankel. 1996. Effect of different lipid systems on antioxidant activity of rosemary constituents carnosic acid with and without α-tocopherol. Journal of Agricultural and Food Chemistry. 44:2030-2036. Houlihan, C. M., C. T. Ho and S. S. Chang. 1984. Elucidation of the chemical structure of a novel antioxidant, rosmaridiphenol, isolated from rosemary. Journal of the American Oil Chemists'' Society. 61: 1036-1039. Houlihan, C. M., C. T. Ho and S. S. Chang. 1985. The structure of rosmariquinonesa new antioxidant isolated from Rosmarinus officinalis L. Journal of the American Oil Chemists'' Society. 62: 96-98. Hsieh T.J., T.Z. Liu, Y. C. Chia, C. L. Chern, Lu FJ, Chuang MC, Mau SY,S. H. Chen, Y. H. Syu and C. H. Chen. 2004. Protective effect of methyl gallate from Toona sinensis (Meliaceae) against hydrogen peroxide-induced oxidative stress and DNA damage in MDCK cells. Food and Chemical Toxicology. 42 (5):843-50. Hsu, H.K., Y. C. Yang, J. H. Hwang and S. J. Hong. 2003. Effect of Toona sinensis leaf extract on lipolysis in differentiated 3T3-L1 adipocytes. The Kaohsiung Journal Medical Science. 19(8):385-389. Igene, J. O., K. Yamauchi, A. M. Pearson, J. I. Gray and S. D. Aust. 1985. Evaluation of 2-thiobituric acid reactive substances (TBARS) in relation to warmed-over flavor (WOF) development in cooked chicken. Journal of Agricultural and Food Chemistry. 33:364-367. Inatani, R., N. Nakatani and H. Fuwa. 1983. Antioxidative Effect of the constituents of rosemary (Rosmarinus officinalis l.) and their derivatives. Agricultural and Biological Chemistry Journal. 47: 521-528. Imida, K., S. Fukushima, T. Shivai, M. Ohtani, K. Nakanishi and N. Ito. 1983. Promoting activities of butylated hydroxyanisole and butylated hydroxytoluene on 2-stage urinary bladder carcinogenesis and inhibition of γ-glutamyl tranapeptidase-positive foci development in liver of rats. Carcinogenesis. 4:885-889. Jennifer, M. and M. S. Edmonds. 1998. Toona Sinensis. Bentham-Moxon Trust. 186-196. Joe, B. and B. R. Lokesh. 1994. Role of capsaicin, curcumin and dietary n-3 fatty acids in lowering the generation of reactive oxygen species in rat peritoneal macrophages. Biochimica et Biophysica Acta. 1224: 255-263. Knize, M. G., F. A. Dolbeare, K. L. Carroll, D. H. Moore and J. S. Felton. 1994. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties. Pergamon. 17:595-603. Kuo, J. C., J. Dresel and C. J. Huang. 1987. Effect of phosphate type, packaging method and storage time on characteristics of Chinese sausage. Journal of Food Processing and Preservation. 11:325. Levy, J., M. Danilenko and Y. Sharoni. 1997. The tomato carotenoid lycopene and cancer. In:Food Factors for Cancer Prevention, pp.209-212. Madsen, H. L. and G. Bertelsen. 1995. Spices as antioxidants. Trends in Food Science and Technology. 6:271-277. Mascio, P. D., M. E. Murphy and H. Sies. 1991. Antioxidant defense systems: the role of carotenoids, tocopherols and thiols. American of Journal Clin Nutrition. 53:194s-200s. McCarthy, T. L., J. P. Kerry, J. F. Kerry, P. B. Lynch and D. J. Buckley. 2001. Evaluation of antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Science. 57:45-52. Melton, S. T. 1983. Methodology for following lipid oxidation in muscle foods. Food Technology. 37(7):105-116. Mielnik, M. B., K. Aaby and G. Skrede. 2003. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Science. 65:1147-1155. Mielnik, M. B., K. Aaby, K. Rolfsen, M. R.Ellekjaer and A. Nilsson. 2002. Quality of comminuted sausages formulated from mechanically deboned poultry meat. Meat Science. 61:73-84. Min, D. B., S. H. Lee and E. C. Lee. 1988. Singlet oxygen oxidation of vegetable oils, in “Flavor chemistry of Lipid Foods”, Min, D. B. and T. H. Smouse Ed. American Oil Chemists’ Society, Champaign, USA. p.57-97. Mistry, B. S. and D. B. Min 1992. Oxidized flavor compounds in edible oils, in “Off-Flavors in Foods and Beverages.”Charalambous, G. (Ed). Elsevier, Amsterdam. The Netherlands. P. 171-209. Mortensen, A. and L. Skibsted. 1997. Importance of carotenoid structure in related scavenging reactions. Journal of Agricultural and Food Chemistry. 45:2970-2977. Murkovic, M. 2004. Formation of heterocyclic aromatic amines in model systems. Journal of Chromatography B. 802:3-10. Murkovic, M., D. Steinberger and W. Pfannhauser. 1998. Antioxidant spices reduce the formation of heterocyclic amines in fried meat. Z. Lebensm. Unters. Forsch. A. 207:477-480. Murphy, A., J. P. Kerry J. Buckley and I. Gray. 1998. The antioxidative properties of rosemary oleoresin and inhibition of off-flavours in precooked roast beef slices. Journal of the Science of Food and Agriculture. 77:235-243. Nakatani, N. and R. Inatani. 1984. Two antioxidative diterpenes from rosemary (Rosmarinus officinalis L.) and a revised structure for rosmanol. Agricultural and Biological Chemistry Journal.48: 2081-2085. Namiki, M. 1990. Antioxidants/ Antimutagens in foods. CRC. Critical Reviews in Food Science and Nutrition. 29:281-300. Narasimha Rao, G.V. and S. S. Nigam. 1970a. The in vitro antimicrobial efficiency of some essential oils. Indian Journal of Medical Sciences.58:627-633. Narasimha Rao, G.V. and S. S. Nigam. 1970b. The in vitro antimicrobial efficiency of some essential oils. Flavour Industry. 1:725-729. Nassu, R. T., L. A. G.. Goncalves, M. A. A. P. Silva and F. J. Beserra. 2003. Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. Meat Science. 63:43-49. Nir, Z. and D. Hartal. 1997. Lycopene:A new carotenoid extracted from tomatoes. In:Food Fractors for Cacer Prevention, pp.562-564. Ockerman, H. W. 1981. Quality control of post-mortem muscle tissue. Meat and additives analysis. 12th. Ohio state Univ. OH. USA. p.210. Okamoto, G.., F. Hayase, H. Kato. 1992. Scavenging of active oxygen species by glycated protein. Bioscience, Biotechnology, and Biochemistry. 56:928-931. Park J. C., Y. Y. Yu, J. H. Lee, J. S. Chol and K. D. Ok. 1996.Phenolic Compounds form the Rachis of Cedrela sinensis. Koria Journal Pharmacogn. 27 (3):219-223. Perkins, E. G. 1967. Formation of nonvolatile decomposition products in heated fats and oils. Food Technology. 21:125-134. Phillip, B. J., P. A. Carroll, A. C. Tee and D. Anderson. 1989. Microsome-mediated clastogenicity of butylated hydroxyanisole (BHA) in cultured Chinese hamster ovary cell:The possible role of reactive oxygen species. Mutation Research. 214:105-114. Pokorny, J. 1991. Natural antioxidants for food use. Trends in Food Science and Technology.3:223 Pokorny, P. 1981. Stabilisation of fats by phenolic antioxidants. Journal of Canadian Institute of Food Technology. 4: 68–73. Porter, W. L., E. D. Black and A. M. Drolet. 1989.Use of polyamide oxidative fluorescence test on lipid emulsion:Contrast in relative effectiveness of antioxidants in bulk versus dispersed systems. Journal of Agricultural and Food Chemistry. 37:615-624. Rao, A. and S. Agarwall. 1999. Role of lycopene as antioxidant carotenoil in the prevention of chronic disease:A review. Netrition Research. 19:305-323. Rhee, K. S., L. M. Anderson and A. R. Sams. 1996. Lipid oxidation potential of beef, chicken and pork. Journal of Food Science. 61:8-12. Rosental, I. 1985. Photooxidation of foods, in singlet oxygen, v.4, Frimer, A.A. (Ed.), CRC Press, Boca Raton, Fla. p.145. Schwartz, K., W. Ternes and E. Schmauderer. 1992. Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. III. Stability of phenolic diterpenes of rosemary extracts under thermal stress as required for technological processes. Z. Lebensm. Unters Forsch. 195: 104-107. Sebranek, J. G., V. J. H. Sewalt, K. L. Robbins and T. A. Houser. 2005. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science. 69:289-296. Shahidi, F. and P. K. J. P. D. Wanasundara. 1992. Phenolic antioxidants. CRC. Critical Reviews in Food Science and Nutrition. 32:67-103. Shelef, L. A., O. A. Naglik and D. W. Bogen. 1980. Sensitivity of some common food-borne bacteria to spices sage, rosemary and allspice. Journal of Food Science. 45:1042-1044. Sherwin, E. R. 1978. Oxidation and antioxidants in fat and oil processing. Journal of the American Oil Chemists'' Society. 55:809-814. Sies, H. 1990. Oxidative Stress:Oxidant and Antioxidant. Academic Press, London. Singletary, K., C. MacDonald and M. Wallig. 1996. Inhibition by rosemary and carnosol of 7, 12-dimethylbenz[a]anthracene (DMBA)- induced rat mammary tumorigenesis and in vivo DMBA-DNA adduct formation. Cancer Letters. 104:43-48. Skog, K.. 1993. Cooking procedures and food mutagens:A literature review. Food and Chemical Toxicology. 31:655-675. Smith, D. M., A. M. Salih and R. G. Morgan. 1987. Heat treatment effects on warmed-over flavor in chicken breast meat. Journal of Food Science. 52(4):842-845. Tero, J. 1989. Antioxidant activity of β-carotene-related carotenoids in solution. Lipid. 24(7):659-661. Wada, S. and X. Fang. 1992. The synergistic antioxidant effect of rosemary extract and R-tocopherol in sardine oil model system and frozen-crushed fish meat. Journal of Food Process. 16: 263-274. Wenkert, E., A. Fuchs and J. D. McChesney. 1965. Chemical artifacts from the family Labiatae. Journal of Organic Chemistry. 30: 2931- 2940. Yu, L., L. Scanlin, J. Wilson and G. Schmidt. 2002. Rosemary extracts as inhibitors of lipid oxidation and color change in cooked turkey products during refrigerated storage. Journal of Food Science. 67:582-585.
摘要: 
肉製品中脂肪氧化酸敗為影響品質的重要因素之ㄧ,因此常會在產品中添加抗氧化劑來降低脂肪的氧化酸敗並增加製品的保存期限,而在許多香草和香辛料的成分中含有酚類化合物,其具有抗氧化之效果。因此本試驗係分別添加500、1000及1500ppm之香椿或迷迭香於生鮮雞肉香腸中,探討不同濃度之香椿或迷迭香對生鮮雞肉香腸於4℃儲存期間其產品品質的變化。於第0天測定製品之ㄧ般化學組成分析。製品經保鮮膜包裝後儲存於4℃下,於第0、3、7、10及14天測定其pH值、總生菌數、2-硫巴比妥酸、揮發性鹽基態氮及色澤的測定,另外在第0、7及14天時測定產品中總酚類含量,並進 行官能品評。
結果顯示:添加不同濃度的香椿或迷迭香並不會影響其一般化學組成。在pH值方面,各組隨著儲存天數的增加有下降的趨勢,香椿處理組(T5、T10、T15)有較對照組(C)及迷迭香處理組(R5、R10、R15)高的趨勢,且在第10天皆有顯著下降(p<0.05)。隨著儲存天數的增加,總生菌數及VBN值皆有上升的趨勢,在總生菌數方面,於4℃下儲存14天,對照組菌數急速增加至6.08 log CFU/g,其餘添加香椿或迷迭香之各組皆顯著較低(p<0.05),分別介於5.30~5.75 log CFU/g及5.55~5.99 log CFU/g之間;在VBN值方面,對照組顯著高於其他組別(p<0.05),在第14天達到30.66 mg%,且以香椿具有較佳的抑制效果。
在2-硫巴比妥酸(TBA)值方面,儲存至第3天,各組皆有顯著上升的趨勢(p<0.05),且以對照組及迷迭香處理組其值較香椿處理組為高,但在儲存第3天至14天時,於各組TBA值皆有下降之情形。色澤方面,對照組之L值有上升的趨勢,但添加不同濃度之香椿或迷迭香的L值皆有下降趨勢;在a值方面,對照組有下降的趨勢,但其餘各組隨著香椿和迷迭香添加濃度越高a值越高。在產品中總酚類測定方面,隨著儲存天數的增加,各組的總酚含量皆有下降的趨勢,且在第7天顯著下降(p<0.05)。添加不同濃度之香椿或迷迭香於儲存第0、7及14天時,皆以添加香椿處理組有較佳的總接受度,其中以T10有最佳的總接受度,且隨著儲存天數的增加其總接受度評分有些微下降,但不影響整體之評分結果。

The oxidation of lipids leading to rancidity is one of the most important factors for meat or meat product quality during storage. Usage of antioxidants can decrease the rancidity of lipids in food and prolong the shelf life of the products, whereas, consumers have doubted that the safety of these synthetic antioxidants (BHA, BHT) in food systems. Many herbs and spices have phenolic-type compounds and these compounds have excellent antioxidative properties.
The purpose of this study was to evaluate effect of adding different levels (500ppm, 1000ppm and 1500ppm phenolic-type compounds contents) of Chinese mahogany or rosemary on the quality of fresh chicken sausage stored at 4℃ for 14 days.
The results showed that different concentrates of Chinese mahogany or rosemary added did not affect the chemical contents of fresh chicken sausages. With the storage time increase, pH value in all the treatments decreased and there were significant decrease at the 14th day. The pH of fresh chicken sausage with Chinese mahogany treatments (T5, T10, T15) had higher value than that of rosemary treatments (R5, R10, R15) and control (C). Total plate count in all treatments increased with storage time increasing and the control reached about 6.08 log CFU /g at the 14th day, the other treatments were significant lower than the control. With Chinese mahogany or rosemary increasing, the value of VBN declined at the end time and the value of control was reached to 30.66mg% at the 14th day. The highest values of TBA of the products were observed at the 3rd day during storage, then decreased with the adding amount of Chinese mahogany or rosemary. Furthermore, adding of Chinese mahogany or rosemary resulted in lower L values and higher a values in fresh chichen sausage during storage. With the storage time, L value of the control was increased and a value was decreased. The best result for the overall acceptance was the fresh chicken sausage added 1000ppm Chinese mahogany. However, during storage time the scores of the overall acceptance had a little decrease for fresh chicken sausages with Chinese mahogany, but it couldn't affect the whole expression.
URI: http://hdl.handle.net/11455/25399
其他識別: U0005-1907200613422500
Appears in Collections:動物科學系

Show full item record
 

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.