本研究旨在利用反應曲面法探討乳酸鈉、亞硝酸鈉及氯化鈉對蒸煮火腿品 質的影響，試驗採用三因子的旋轉中心組合設計。選取總生菌數、乳酸菌 數以及微生物快速偵測系統 (Malthus 2000 system ) 之總生菌數偵測時 間為微生物品質的反應性狀； 以蒸煮產量以及 Lab 值等為物化特性之反 應性狀；官能品評則以總接受性為反應性狀。結果顯示：氯化鈉添加量 在 1.5 ％時，2 ％乳酸鈉可有效抑制儲存期間 ( 四週 )蒸煮火腿之微生 物生長，並可增加蒸煮產量；而對火腿的色澤則在儲存第三週後具降低 L 值，增加 a 值的效果，使肉品呈現較暗紅。其次在 1.5 ％氯化鈉添加 量下 100ppm 亞硝酸鈉可抑制儲存期間 ( 四週 ) 火腿中微生物的生長， 但效果不如 2 ％乳酸鈉。 且其添加可顯著提高蒸煮火腿的紅色值以及官 能品評的接受性。 此外，添加 1.5 ％氯化鈉可有效提高火腿的蒸煮產量 及其接受性。 Response surface methodology was used to study the effect of sodium lactate, sodium nitrite, and sodium chloride on the quality of cooking ham. A three-variable central composition desigh method was adopted. Microbial quality indices of products were represented by measuring the total plate counts, Lactobacillus count, and the detection time of Malthus 2000system. Phystical and Chemical characters indices of cooking ham were repersentedby measuring the cooking yield, Lab value,and so on. Sensory evaluation indices of products was represented by measuring the acceptability score. Combinations of 1.5%NaCl, 2% sodium lactate decreased microbial growth during 4 weeks storage and L value and increased cooking yield and a value;100ppm sodium nitrite decreased microbial growth, but the effect less than 2% sodium lactate. Increase in nitrite increased a value and acceptability score.
