| Abstract: | 本試驗旨在探討國產黑豬原料肉對加工肉製品品質之影響。試驗黑豬以畜試黑豬一號（BP）及三品種雜交?（Landrace × Yorkshire × Duroc, LYD）之冷藏後腿肉製成重組火腿與中式香腸兩種肉製品。重組火腿試驗組為BP火腿及LYD火腿，而中式香腸試驗組則有BB（BP後腿肉+BP背脂）、BW（BP後腿肉+LYD背脂）、WB（LYD後腿肉+BP背脂）、WW（LYD後腿肉+LYD背脂）。各處理組經真空包裝後置於4℃下貯存八週，分析其一般成分、脂肪酸組成、感官品評、剪力值及質地描述分析，且於第0、2、4、6及8週進行保存性試驗，針對酸鹼值、色澤、總生菌數、乳酸菌數及硫巴比妥酸值進行分析。 在重組火腿方面，BP火腿有較低的水分含量及較高的粗脂肪含量，貯存期間，皆以BP火腿有較低的酸鹼值及黃色值、較高的亮度值及紅色值，微生物菌數隨時間的增加而上升，貯藏期間總生菌數上兩處理組沒有顯著差異，乳酸菌數則是以BP火腿有較高菌數，脂質氧化酸敗現象以BP火腿有較快的情形，脂肪酸組成方面BP火腿有顯著較高的C16：0、C18：0、C18：1、SFA及MUFA含量，LYD火腿則有顯著較高的C14：0、C18：2及PUFA含量，感官品評結果顯示，BP火腿在嫩度、多汁性及總接受度上擁有顯著較高的評分，剪力值方面BP火腿有顯著較低值。 在中式香腸方面，不同原料肉或脂肪的種類對一般成分結果並不會造成差異，貯藏時間內酸鹼值隨週數的增加有下降的現象且受到脂肪的影響較多，除了第八週之外黑豬脂肪組都有酸鹼值較低的情形產生，色澤方面以黑豬原料肉或脂肪皆可得到較高的亮度值，而紅色值與黃色值則是黑豬原料肉組有較高值，微生物的生長皆隨時間的增加有明顯增殖的情形，總生菌數的變動受到原料肉的影響較多，而原料肉及脂肪的種類則都能同時影響乳酸菌的生長，TBA值結果方面，以黑豬原料肉或脂肪的處理都有TBA值上升較快的情形，而TBA值的變化對貯存週數間的關係呈現先增後降之二次效應，脂肪酸組成中黑豬原料肉組有較高含量的C16：0、C18：0、C18：1及較低的C18：2含量，而黑豬脂肪組則有較多的C16：0、C18：1及較少的C18：2含量，總含量上以黑豬原料肉或脂肪的處理皆有較高的SFA、MUFA含量及較少的PUFA含量，感官品評與剪力值結果顯示，黑豬原料肉組將有較低的剪力值，並在嫩度、多汁性、風味及總接受度評分上獲得較高的評分，而嫩度與風味具正相關，且兩者皆與SFA、MUFA、總接受度為正相關、與PUFA及剪力值有負相關，多汁性則與風味、總接受度呈正相關。
The purpose of this study was to evaluate the effect of pork from black pig on quality characteristics of processed meat products. Ham from Taiwan black pig (BP) and crossbred white pig (LYD) was used to manufacture of restructured ham and Chinese-style sausage. The treatments of restructured ham included: BP, LYD and the Chinese-style sausage were included: BB (ham from BP, fat from BP), BW (ham from BP, fat from LYD), WB (ham from LYD, fat from BP), WW (ham from LYD, fat from LYD). All products were vacuum packaged and storaged at 4℃ for 8 weeks. Samples from product were taken for the proximate composition, fatty acid composition, sensory evaluation analysis, shear value, texture profile and the keeping quality test in 0, 2, 4, 6, 8 weeks. For restructured ham, the results showed that BP had higher crude fat content and lower moisture content than LYD in proximate composition. During the storage time, the BP had significant lower pH value, b* value and higher L* value, a* value as compared to LYD. The amount of microorganism was increased as storage weeks increased. In total plate count, no significant different were found among treatments. The BP had more much lactic acid bacteria number than LYD. BP had higher TBA values during the storage. In the fatty acid analysis, BP had significant higher percentage of C16:0, C18:0, C18:1 saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA). In addition, LYD had significant higher percentage of C14:0, C18:2 and polyunsaturated fatty acid (PUFA). In sensory evaluation, the treatment of BP had higher score in tenderness, juiciness and overall acceptability value as compared to LYD. Furthermore, BP group had lower shear force in 2 cm sliced but no significant different was found among treatment in texture profile analysis. For Chinese style sausage, the results showed that no significant effects were found on proximate composition from different sources of lean and fat. The pH value decreased as storage weeks increased and affected by the sources of fat. The treatments of BP fat had significant lower pH value except the eighth week. Lean or fat from BP treated had higher L* value contrast with LYD; moreover, there had higher a* value and b* value on BP lean. The amount of microorganism was significant increased as storage weeks increased. The number of total plate count was affected by different sources of lean. The sources of lean and fat could affect the growth of lactic acid bacteria. During refrigerated storage, TBA value results indicated that lean or fat from BP had higher TBA values and the variations in TBA value was a significant quadratic effect on the relationship between the numbers of storage weeks. In the fatty acid composition, BP lean had significant higher percentage of C16:0, C18:0, C18:1 and lower C18:2. BP fat had more C16:0, C18:1 and less C18:2. Lean or fat from BP had higher content of SFA, MUFA lower PUFA. Sensory evaluation and shear value revealed that BP lean had the lower shear value and better acceptance in tenderness, juiciness, flavor and overall acceptability. Tenderness had positive correlation with flavor. Both tenderness and flavor had positive correlation with SFA, MUFA, overall acceptability had negative correlation with PUFA, shear value. Juiciness also had positive correlation with flavor and overall acceptability. |
