香辛料、藥草、紅麴米添加與漂洗對中式滷肉品質之影響

Abstract

k本實驗所用之自來水總生菌數為5.4×102 CFU/g。而漂洗前的豬腱肉總 生菌數比漂洗後總生菌數明顯提高(P<0.05)。但漂洗亦明顯地降低豬腱肉 中粗脂肪含量(P<0.05)。原料豬腱肉之總膠原蛋白含量與滷煮豬腱肉之總 膠原蛋白含量相近，而滷煮過之豬腱肉其可溶性膠原蛋白含量則約為原料 豬腱肉之 2倍。而滷煮完成之肉其彈性及咀嚼度比其他製作階段的肉低 。 4℃下冷藏1、4、7、14、21天測滷肉之TBA值、VBN值、總生菌數、厭 氣菌數及水活性，比較香辛料、藥草及紅麴米對中式滷肉品質之影響。經 測試後發現 VBN值、總生菌數、厭氣菌數及水活性在儲存期間並不因添加 香辛料、藥草及紅麴米而與對照組有明顯差異，TBA 值雖因儲存時間增加 而上升，但加入香辛料及藥草者TBA 值明顯地較對照組低，顯示出其抗氧 化效果。而真空包裝比非真空包裝對滷肉之安定性有較佳之影響。香辛料 、藥草及滷肉、滷汁之揮發性物質分析後發現，滷肉及滷汁中含有來自香 辛料及藥草之揮發性物質如 eucalyptol、 linalyl 2-methyl propanoate、anethole、ethyl cinnamate及 ethyl 3-(4-methoxyphenyl)-2-propenate 等，而這些揮發性物質均屬具有抗菌 、抗氧化作用的物質。 The total plate counts of the tap water used for the ex- periment was 5.4×102 CFU/ml. The total plate counts of pork shank increased significantly after washing, however, the crude fat content of the washed pork shank decreased by washing. The contents of total collagen and soluble collagen of raw pork shank and marinated & spiced pork shank were simi- lar.The soluble collagen of marinated and spiced pork was about two folds of that of the raw pork shank. The elasticity and chewiness values of the finished marinated products were lower than the products from the other stages of the processing . VBN content, total plate counts, anaerobic microbialcounts and Aw of the products obtained from the pork mariated with spices and herbs and Monscus koji during storage at 4℃ for 1, 4, 7, 14, 21 days were not significantly different(P>0.05) from those of the control. Although TBA value increased as the storage time increased, that of spices and herbs and Monascus products was lower than the control significantly (P<0.05 ). It showed the stability of marinated & spiced pork shank packaged under vacuum was better than the marinated & spiced pork shank wi- thout vacuum packaging. The volatile compounds of spices, herbs and marinated & spiced pork shank and marinade were identification. The com- pounds of marinated & spiced pork shank contained the com- pounds obtained from spices and herbs, such as eucalyptol, linalyl 2-methyl propanoate, propanoate, amethole, ethyl cin- namate and ethyl 3-(4-methoxyphenyl)-2-propenate. All of these volatile compounds were antimicrobial and antioxidative com- pounds .