臺灣博碩士論文加值系統

近年來消費者愈來愈趨向於自然健康的飲食，而市售肉乾產品大部分選用添加己二烯酸鹽作為防腐劑，為符合消費者需求，在業界尋找非防腐劑但具有保鮮防腐功能的替代方案是必然的。本研究利用市售三種食品抑菌劑，成分皆為食品級原料或食品添加物中屬品質改良劑，分別是1% 鮮保利VN-101、1% 保鮮複方粉劑MD GY、1% 三共新福保鮮劑SA、0.1% sorbic acid與控制組進行抑菌成效。首先將市售抑菌劑混入豬絞肉中進行保存試驗，並以無混入市售抑菌劑之絞肉作為控制組，進行抑菌效果測試，結果顯示VN-101、MD GY、SA的總生菌數顯著低於控制組。接著將三種抑菌劑進行濃度試驗，分別為0.5%、0.7%、1% 加入豬絞肉中進行保存試驗，於濃度為1% 時抑菌率皆達98.3%以上，故後續以1% 抑菌劑投入豬肉乾保存試驗並且進一步探討在保存期間抑菌劑對豬肉乾的水活性、水分、pH、酸價、游離脂肪酸、色澤、硬度、感官品評、微生物變化，並以無添加sorbic acid及市售抑菌劑之豬肉乾作為控制組。保存第28天時，添加1% VN-101、1% MD GY、1% SA的豬肉乾相較於控制組，黴菌和酵母菌數分別減少了log 2.0、2.7、1.6 CFU/g，而游離脂肪酸相較於控制組分別高了0.06、0.07、0.05%。在整體接受性的部分，實驗組分數與控制組相比有降低的現象，但皆為可接受的標準上。綜合上述結果，市售抑菌劑具有其取代sorbic acid之可行性，搭配欄柵技術，使其保存品質更為穩定，並將結果提供相關業者作為選擇食品抑菌劑之參考。

In recent years, consumers have desired more natural and healthier food. Most of the commercially dried meat products have been added with sorbic acid as a preservative. In order to meet the consumer demand, it is inevitable to find non-preservatives in the industry that have anti-bacterial alternatives. This study utilized three commercially food grade bacteriostatic agents, all of which are food quality raw materials or quality improvers of food additives. The quality improvement agents were 1% Fresh Poly VN-101, 1% fresh-keeping compound powder MD GY, 1% Sanxon Xinfu fresh-keeping SA, 0.1% sorbic acid and the control group for evaluation of anti-bacterial effects. Firstly, the commercially available bacteriostatic agents were mixed into the ground meat for microbial tests, and the ground meat without mixing the commercially bacteriostatic agents were used as the control group. The results showed that the aerobic plate count of VN-101, MD GY, and SA were significantly lower than the control group. Secondly, the concentration tests with VN-101, MD GY, and SA were carried out using the ground pork at concentrations of 0.5%, 0.7%, and 1%, respectively. The bacterial inhibition rate of was above 98.3% at 1% VN-101, MD GY, SA. Subsequently, 1% bacteriostatic agent was used for pork jerky preservation and further examined the water activity, moisture, pH, color, hardness, sensory evaluation, microbial changes, free fatty acid and acid value of bacteriostatic agent on dried pork during storage period. In addition, the pork jerky without adding sorbic acid and commercially bacteriostatic agents was used as the control group. On the 28th day of storage, the pork jerky with 1% VN-101, 1% MD GY, 1% SA compared to the control group, the number of mold & yeast decreased by log 2.0, 2.7, 1.6 CFU/g, respectively; the free fatty acids were respectively 0.06%, 0.07% and 0.05% higher than the control group. In the overall acceptability part, the sensory scores of the experimental groups were lower than the control group, but all are in acceptable standards. Based on the above results, the commercially bacteriostatic agents showed their effective antibacterial ability and have the feasibility of replacing sorbic acid, and matched with the hurdle technology concept to make the preservation quality more stable. The results provide relevant industry as a reference for the selection of food bacteriostatic agents.

目錄
壹、前言....................................................1
貳、文獻回顧................................................2
一、乾燥肉品................................................2
(1)介紹.....................................................2
(2)半乾性食品特性...........................................2
(3)中式豬肉乾...............................................3
(4)肉乾製備的類型...........................................3
二、食品添加物..............................................4
(1)介紹.....................................................4
(2)防腐劑...................................................4
(3)防腐劑之種類.............................................5
參、實驗架構...............................................12
一、實驗架構...............................................12
二、豬肉乾的製備...........................................13
肆、實驗材料與方法.........................................14
一、實驗材料...............................................14
(1)豬肉乾..................................................14
(2)抑菌劑..................................................14
(3)培養基..................................................14
二、儀器、設備.............................................15
三、實驗方法...............................................16
(1)市售抑菌劑抑菌效果試驗..................................16
(2)市售抑菌劑最佳抑菌濃度試驗..............................16
(3)水活性測定..............................................16
(4)水分測定................................................17
(5)pH值測定................................................17
(6)酸價測定................................................17
(7)游離脂肪酸測定..........................................18
(8)色澤分析................................................18
(9)硬度分析................................................18
(10)感官品評...............................................19
(11)總生菌數檢驗...........................................19
(12)黴菌和酵母菌檢驗.......................................20
(13)統計分析...............................................20
伍、結果與討論.............................................21
一、市售抑菌劑成分比較.....................................21
二、市售抑菌劑抑制總生菌數效果測...........................21
三、市售抑菌劑最佳抑菌濃度試驗.............................22
四、豬肉乾30℃保存28天水活性的變化.........................22
五、豬肉乾30℃保存28天水分的變化...........................22
六、豬肉乾30℃保存28天pH的變化.............................23
七、豬肉乾30℃保存28天酸價的變化...........................23
八、豬肉乾30℃保存28天游離脂肪酸的變化.....................24
九、豬肉乾30℃保存28天總生菌數的變化.......................24
十、豬肉乾30℃保存28天黴菌和酵母菌數的變化.................24
十一、豬肉乾30℃保存28天色澤的變化.........................25
十二、市售抑菌劑作用於豬肉乾硬度的影響.....................26
十三、市售抑菌劑作用於豬肉乾感官品評結果...................26
陸、結論...................................................28
柒、參考文獻...............................................29

圖目錄
圖 一、常用於肉類和家禽類產品有機酸的化學結構。............10
圖 二、有機酸對微生物細胞的作用機制。......................11
圖 三、初步篩選不同市售抑菌劑作用於新鮮絞肉儲存於7℃時總生菌數變化。...................................................47
圖 四、1 %市售抑菌劑作用於新鮮絞肉儲存於7℃時總生菌數變化。.......................................................48
圖 五、1 %市售抑菌劑作用於豬肉乾儲存在30℃期間酸價的變化。.......................................................49
圖 六、1 %市售抑菌劑作用於豬肉乾儲存在30℃期間游離脂肪酸的變化。.......................................................50
圖 七、市售抑菌劑作用於豬肉乾儲存於30℃時黴菌和酵母菌數的變化。.......................................................51
圖 八、市售抑菌劑對豬肉乾感官評價的影響。..................52

表目錄
表 一、有機酸通常用於肉類產品中作為抗菌劑。.................9
表 二、五種市售抑菌劑成分表。..............................37
表 三、不同濃度市售抑菌劑對儲存於7℃絞肉總生菌數的抑制率( % )。........................................................38
表 四、市售抑菌劑對豬肉乾儲存在30℃期間水活性值的變化。....39
表 五、市售抑菌劑對豬肉乾儲存在30℃期間水分的影響。........40
表 六、不同條件下豬肉乾儲存在30℃期間 pH 的影響。..........41
表 七、市售抑菌劑作用於豬肉乾儲存於30℃時總生菌數的變化。..42
表 八、市售抑菌劑作用於豬肉乾儲存於30℃期間色澤的變化。....43
表 九、市售抑菌劑作用於豬肉乾的硬度值。....................44
表 十、豬肉乾感官品評問券。................................45
表 十一、豬肉乾樣品代號。..................................46

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