台灣加入世界貿易組織之後，消費者對於肉製品除了追求美味之外，更開始注重產品的衛生安全及健康營養。乳鐵蛋白為一種與鐵結合的糖蛋白，其分子量約八萬，且已被證實可有效對抗沙門氏菌、大腸桿菌O157:H7與李斯特菌等多種病原菌。此外乳鐵蛋白具有強抗氧化功能，可有效清除體內自由基，為天然的抗氧化劑。美國食品藥物管理局(FDA)及美國農部(USDA)已核准噴灑乳鐵蛋白於生牛肉上，以防止大腸桿菌O157:H7等病原菌的污染。本研究旨在探討以乳鐵蛋白噴灑或浸泡處理對原料肉衛生安全及保存性之影響和添加乳鐵蛋白於中西式肉製品中，對其風味與保存性之影響。以期提高傳統肉製品之競爭力，並提供消費者更符合需求及多樣化的產品，以因應加入世界貿易組織之衝擊。 After Taiwan joined the WTO, consumers are now asking for more healthy, nutritious and safety meat products. Lactoferrin, an 80 kDa iron-binding glycoprotein is a powerful antimicrobial agent able to inhibit a wide range of pathogenic bacteria and other microbes, like Salmonella, E. coli O157:H7 and Listeria monocytogenes. Lactoferrin also had strong antioxidative ability which scavenges free iron helping to prevent uncontrolled iron based free radical reactions. The United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) have approved the use of activated lactoferrin on fresh beef, providing beef processors with a revolutionary food safety technology that protects consumers from harmful bacteria. The purpose of this study is to investigate the effects of lactoferrin on flavor, texture and keeping quality of meat products (Chinese-style sausage, emulsion sausage, ham etc.). Various of meat products with high market potential are main goals of this study to achieve.
