乳過氧化酵素系統和乳鐵蛋白對冷藏絞碎豬肉微生物及化學特性之影響

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Title:	乳過氧化酵素系統和乳鐵蛋白對冷藏絞碎豬肉微生物及化學特性之影響
Other Titles:	Effect of lactoperoxidase system and lactoferrin on microbial and chemical properties of chilled ground pork
Authors:	莊瑋臻 Chuang, Wei-Chen
Contributors:	郭俊欽 Kuo, Chun-Chin 東海大學食品科學系
Keywords:	乳過氧化酵素系統;乳鐵蛋白;絞碎豬肉 lactoperoxidase system;lactoferrin;ground pork
Date:	2005
Issue Date:	2011-04-27T08:11:59Z (UTC)
Abstract:	本實驗之目的乃探討乳過氧化酵素系統 (lactoperoxidase 2 ppm或10 ppm、NaSCN 40 ppm和H2O2 75 ppm)、乳鐵蛋白 (40 ppm) 及乳鐵蛋白加乳過氧化酵素系統 (lactoperoxidase 2 ppm、NaSCN 40 ppm、H2O2 75 ppm及lactoferrin 40 ppm) 和貯藏時間 (0、2、4及6天) 對非真空包裝 (non-vacuum packaging) 絞碎豬肉之總生菌數(total plate counts)、假單胞菌數 (Pseudomonas spp. counts)、TBARS (thiobarbituric acid reactive substances) 值、非血基質鐵 (nonheme iron) 和硫氰酸根離子 (thiocyanate) 殘留量之影響。研究結果發現，所有組之總生菌數、假單胞菌數、TBARS值及非血基質鐵皆隨貯藏時間(0、2、4及6天) 增加而增加，但硫氰酸根離子殘留量隨貯藏時間增加並沒有變化；乳過氧化酵素系統組 (LP 2組及LP 10組)、乳鐵蛋白組 (LF組) 及乳鐵蛋白加乳過氧化酵素系統組 (LP 2 + LF組) 之總生菌數及假單胞菌數顯著 (P < 0.05) 低於控制組，但LP 2組、LP 10組LP 2 + LF組之TBARS值則顯著 (P < 0.05) 高於控制組；LF組及LP 2 + LF組之非血基質鐵顯著 (P < 0.05) 低於控制組，而乳過氧化酵素系統組 (LP 2組及LP 10組) 之非血基質鐵則顯著 (P < 0.05) 高於控制組；LP 2組、LP 10組及LP 2 + LF組之硫氰酸根離子殘留量顯著 (P < 0.05) 高於控制組及LF組。關鍵語：乳過氧化酵素系統、乳鐵蛋白、絞碎豬肉Key word： Lactoperoxidase system, Lactoferrin, Ground pork The purposes of this study are to investigate the microbial and chemical properties of non-vacuum-package ground pork added 2 ppm lactoperoxidase, 40 ppm NaSCN and 75 ppm H2O2 (LP 2 treatment) or added 10 ppm lactoperoxidase, 40 ppm NaSCN and 75 ppm H2O2 (LP 10 treatment) or added 2 ppm lactoperoxidase, 40 ppm NaSCN, 75 ppm H2O2 and 40 ppm lactoferrin (LP 2 + LF treatment) or added 40 ppm lactoferrin (LF treatment) and all of them stored at 4℃ for 0, 2, 4 and 6 days. The total plate counts, Pseudomonas spp. counts, thiobarbituric acid reactive substances value (TBARS value) and nonheme iron in all treatments increased as the time of storage increased up to 6 days, but the residual thiocyanate was not changed. The total plate counts and Pseudomonas spp. counts were higher in control than in other treatments (P < 0.05). The TBARS value was higher in LP 2, LP 10 and LP 2 + LF treatments than in control (P < 0.05). The nonheme iron content was lower in LF and LP 2 + LF treatments than in control (P < 0.05) and higher in lactoperoxidase system-treated samples (LP 2 and LP 10 treatments) than in control (P < 0.05). In the residual thiocyanate, LP 2, LP 10 and LP 2 + LF treatments were higher than control and LF treatments (P < 0.05).Key word：Lactoperoxidase system, Lactoferrin, Ground pork.
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