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 310901/5596

jsp.display-item.identifier=請使用永久網址來引用或連結此文件: http://140.128.103.80:8080/handle/310901/5596

题名:	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之影響
其它题名:	Effect of Sodium Lactate, Sodium Nitrite, and Sodium Chloride on the Quality of Cooked Ham Using Response Surface Methodology
作者:	魏玉雲 Wei, Yu-Yun
贡献者:	吳勇初 Wu, Yun-Chu 東海大學畜牧學系
关键词:	乳酸鈉;亞硝酸鈉;氯化鈉;蒸煮火腿;反應曲面法 sodium lactate;sodium nitrite;sodium chloride;cooked ham
日期:	1994
上传时间:	2011-05-24T07:55:19Z (UTC)
摘要:	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.
显示于类别:	[畜產與生物科技學系所] 碩博士論文

文件中的档案:

档案	大小	格式	浏览次数
index.html	0Kb	HTML	308	检视/开启

在THUIR中所有的数据项都受到原著作权保护.

数据加载中.....