芹菜抽出物對肉製品保存性之影響

Tunghai University Institutional Repository > 農學院 > 畜產與生物科技學系所 > 碩博士論文 > Item 310901/30957

Please use this identifier to cite or link to this item: http://140.128.103.80:8080/handle/310901/30957

Title:	芹菜抽出物對肉製品保存性之影響
Other Titles:	Effect of Celery Powder on the Keeping Quality of Meat Products
Authors:	胡博凱 HU,BO-KAI
Contributors:	吳勇初 WU,YUN-CHU 畜產與生物科技學系
Keywords:	芹菜抽出物;亞硝酸鹽 celery powder;nitrtie
Date:	2018
Issue Date:	2018-11-07T06:38:42Z (UTC)
Abstract:	本試驗旨在探討添加不同濃度之芹菜抽出物對中式香腸及法蘭克福香腸，於4°C下儲存8週之影響。本試驗採完全逢機試驗(completely randomized design, CRD)，探討不同濃度之芹菜抽出物對一般成分分析及感官品評之影響；而酸鹼值、水活性、色澤、儲存性試驗、脂肪酸氧化以及亞硝酸鹽殘留濃度之試驗設計採完全逢機試驗(completely randomized design, CRD)之裂區設計(split plot design)，影響因子為不同濃度芹菜抽出物及貯存時間。結果顯示:一、中式香腸添加芹菜抽出物濃度0%、0.3%、0.5%及0.7%，在一般成分方面，0.7%濃度處理組有較高之灰分，其餘項目則無顯著差異(p >0.05)。酸鹼值部分，添加0.3%濃度組別有顯著較低之酸鹼值(p < 0.05)，各組處理酸鹼值均隨著貯存天數增加而下降。水活性部分，各處理組之水活性並無顯著差異(p >0.05)且隨著貯存天數增加也無顯著差異(p >0.05)。色澤方面，添加芹菜抽出物並不會影響中式香腸之亮度值與紅色值；而在黃色值方面，會隨著芹菜抽出物濃度增加而增加中式香腸黃色值。在貯存期間添加芹菜抽出物，其添加濃度越高可抑制總生菌、乳酸菌生長(p <0.05)。TBARS值方面，添加0.7%芹菜抽出物有較低TBARS值(p <0.05)。亞硝酸鹽殘留方面，添加芹菜抽出物濃度越高其亞硝酸鹽殘留濃度越高(p <0.05)，且隨著貯存天數增加，亞硝酸鹽殘留濃度會隨之降低(p <0.05)。在感官品評方面，芹菜抽出物添加濃度會使中式香腸鹹味提高(p <0.05)但不影響其他感官品評項目(p >0.05)。二、法蘭克福香腸添加芹菜抽出物濃度0%、0.3%、0.5%及0.7%，在一般成分之水分、粗蛋白、粗脂肪、灰分級水活性皆無顯著之差異(p >0.05)。酸鹼值部分，未後加熱殺菌組添加0.3%濃度組別有顯著較低之酸鹼值(p <0.05)，未後加熱殺菌組與後加熱殺菌組兩組所有處理之酸鹼值均隨著貯存天數增加而下降。色澤方面，添加芹菜抽出物並不會影響法蘭克福香腸之亮度值與紅色值；而在黃色值方面，無論是未後加熱殺菌組別或是後加熱殺菌組別會隨著芹菜抽出物濃度增加而增加法蘭克福香腸黃色值。在貯存期間添加芹菜抽出物，其添加濃度越高可抑制總生菌、乳酸菌生長，而後加熱殺菌組別，其總生菌數與乳酸菌數均較未後加熱殺菌組別低。TBARS值方面，添加0.7%芹菜抽出物有較低TBARS值(p <0.05)，後加熱殺菌處理組別比起未後加熱殺菌處理有較低TBARS值(p <0.05)。亞硝酸鹽殘留方面，無論有無後加熱殺菌其法蘭克福香腸添加芹菜抽出物濃度越高亞硝酸鹽殘留濃度越高(p <0.05)且隨著貯存天數增加，亞硝酸鹽殘留濃度會隨之降低(p <0.05)。在感官品評方面，添加芹菜抽出物會使法蘭克福香腸鹹味上升(p <0.05)但不影響產品其他感官品評項目(p >0.05)。 The purpose of this study was to discuss the effect of different concentration celery powder addition on the keeping quality of Chinese style sausages and Frankfurters. Chinese style sausages and Frankfurters were taken for keeping quality test, and the proximate analysis, pH values, water activity, and CIE Lab, analysis of lipid peroxidation (TBARS test) and residual nitrite were performed in 0, 2, 4, 6 and 8 weeks storage at 4°C and sensory evaluation. Chinese-style sausages were added with different concentration of celery powder 0.3%, 0.5% and 0.7%, respectively, and a sodium nitrite group (150ppm nitrite added.) as control. In proximate analysis, sausage with 0.7% concentration had higher ash count, but moisture, crude protein, crude protein, and crude fat content had no significant difference (p > 0.05) among the treatments. The pH value portion, the sausage with 0.3% concentration has significantly lower pH value (p < 0.05), and the pH value of each treatment decreased during storage. No significant difference (p > 0.05) in water activity with storage time. No significant differences (p > 0.05) were found between treatments and control for CIE L* and a* value, and the CIE b* value were increased with the celery addition (p < 0.05). The Chinese-style sausages added celery powder during the storage period, and the higher addition concentration was, the growth of the total plate count and lactic acid bacteria was inhibited (p < 0.05). In TBARS, sausages with 0.7% celery powder had significantly lower TBARS value. In the residual nitrite analysis, the higher of celery powder added, higher nitrite residues were observed. For all treatments’ residual nitrite contents decreased during storage (p < 0.05). In sensory evaluation, the concentration of celery powder could improve the saltiness of Chinese-style sausage (p < 0.05) but did not affect the other sensory attributes of the Chinese-style sausage (p > 0.05).Frankfurters were added with different concentration of celery powder 0.3%, 0.5% and 0.7%, respectively, and a sodium nitrite group as control. In proximate analysis, moisture, crude protein, crude protein, crude fat and ash content had no significant difference (p > 0.05) among the treatments.The pH value, the 0.3% concentration of non post-pasteurization had the significantly lower pH value (p < 0.05), non post-pasteurization group and post pasteurization group all treatment's pH value decreased during the storage time. No significant differences (p > 0.05) were found between non post-pasteurization group and post-pasteurization group for CIE L* and a* value, and in the CIE b* value whether non post-pasteurization group or post-pasteurization group were increased with the celery addition increased (p < 0.05).Adding celery powder during storage could inhibit the growth of total plate count and lactic acid bacteria, and the total plate count and lactic acid bacteria in post-pasteurization group was lower than that of non post-pasteurization group. In TBARS, the celery powder addition of 0.7% had a lower value (p < 0.05), the TBARS value of post-pasteurization group had lower than non post-pasteurization group (p < 0.05). In the residual nitrite analysis, whether or not post-pasteurization of Frankfurter, the higher of celery powder added, higher nitrite residues were observed (p < 0.05) and all treatments’ residual nitrite contents were decreasing during storage (p < 0.05). In sensory evaluation, adding celery powder could improve the salty of frankfurters (p < 0.05) but did not affect the other sensory attributes of the frankfurters (p > 0.05).
Appears in Collections:	[畜產與生物科技學系所] 碩博士論文

Files in This Item:

File	Size	Format
106THU00289004-001.pdf	2528Kb	Adobe PDF	1005	View/Open

Loading...