真空低溫烹調法經研究證實具改善感官品質的技術之一，特別是風味及肌肉組織結構改善，然而真空烹調主要受到烹調溫度及烹調時間影響。本研究添加不同香辛料比例薑黃粉(Curcuma longa)、黑胡椒粉(black pepper)、肉桂粉(cinnamon powder)於豬里肌中，透過固定溫度63℃及時間(60分鐘)以舒肥法技術處理，並經過4℃分別冷藏0天、5天、7天、10天後，探討是否具有改善質地、縮短烹調時間、增加適口性及提高消費者接受度之效果，並藉由理化分析及感官品評之結果，開發出具健康訴求之舒肥法豬里肌冷藏產品，期能提供餐飲及食品業者作為產品開發之參考依據。
研究結果顯示，黑胡椒粉是濃度在1%時得到的評比遠高於0.5%時的用量。整體感也是在濃度高時得到高的接受度 5.4±0.3~6.1±0.6﹔黑胡椒在 1%的酸鹼度為 5.33， 濃度較高時其弱酸的效果呈現的最好烹調美味﹔讓人為之食指大動的口感。添加 0.5%及 1.0%辛香料粉末於豬里肌舒肥法中，不會影響產品之一般組成分。冷藏儲存期間 pH值與產品煮熟後之感官品評依序為黑胡椒>肉桂>薑黃粉整體感官品評。與未添加辛香料對照組之豬里肌肉相較，添這三種辛香料粉於舒肥豬里肌肉中具有抑制理化性質過氧化與微生物活性抑制性。所以香辛料能有效減緩食品之氧化及酸敗及抑菌能力，最終可達到抑菌抗菌結果﹔據本實驗數據所顯示辛香料液接種微生物檢驗﹔將菌落換算成降低的對數值(log reduction)，數值 > 3 log = 99.9%，具有抑菌的能力且生菌數不具致病性；數值 > 5 log = 99.999% 可以算具有致病的生菌數﹔而必須以巴氏殺菌法來滅菌了﹔避免吃下去致病。
舒肥豬里肌添加辛香料為具有強調天然養生低成本訴求之烹調食品﹔黑胡椒1%和0.5%表現較佳，不僅在風味品評方面得分高，還具有較佳的質地特性，且在成本上較為經濟實惠。肉桂在抑菌方面表現較好，對金黃色葡萄球菌、李斯特菌和沙門氏菌具有較佳的抑制效果。最具消費價值與購買滿意度為佳。在後疫情時代將運用團購與網購等平台推廣﹔將視為一股天然養生食材的風潮不斷崛起﹔實為時勢潮流所趨。使本研究論文實具食品科學現代風範之價值令人激賞。

Sous-vide cooking has been proved to be one of the techniques for improving sensory quality, especially the improvement of flavor and muscle tissue structure. However, vacuum cooking is mainly affected by cooking temperature and cooking time. In this study, different proportions of turmeric powder (Curcuma longa), black pepper powder (black pepper), and cinnamon powder (cinnamon powder) were added to the pork loin muscle, and the temperature was fixed at 63°C and the time (60 minutes) was treated with the Shufei method. , and refrigerated at 4°C for 0 day, 5 days, 7 days, and 10 days, to explore whether it has the effect of improving texture, shortening cooking time, increasing palatability and improving consumer acceptance, and through physical and chemical analysis and sensory evaluation As a result, a refrigerated pork loin muscle product with a healthy appeal was developed, which is expected to provide catering and food businesses as a reference for product development.
The results of the study showed that black pepper was rated much higher at 1% concentration than at 0.5%. The overall sense is also a high acceptance rate of 5.4±0.3~6.1±0.6 when the concentration is high; the pH of black pepper is 5.33 at 1%, and the weak acid effect presents the best cooking taste when the concentration is high; moving taste. Adding 0.5% and 1.0% spice powder to the pork loin stretching method will not affect the general composition of the product. The pH value during refrigerated storage and the sensory evaluation of cooked products were in the order of black pepper > cinnamon > turmeric powder overall sensory evaluation. Compared with the pig muscle of the control group without adding spices, the addition of these three spice powders in the fattening pig muscle has the ability to inhibit the physical and chemical properties of peroxidation and microbial activity inhibition. Therefore, spices can effectively slow down the oxidation, rancidity and antibacterial ability of food, and finally achieve antibacterial and antibacterial results; according to the test data shown in this experiment, the spice liquid is inoculated with microorganisms; the colony is converted into a reduced logarithmic value (log reduction), the value > 3 log = 99.9%, it has the ability to inhibit bacteria and the number of bacteria is not pathogenic; the value > 5 log = 99.999% can be regarded as the number of pathogenic bacteria; and it must be sterilized by pasteurization; Avoid eating it to make you sick.
Adding spices to pork loin in sous-vide method is a cooking food that emphasizes natural health preservation and low cost; black pepper 1% and 0.5% performed better, not only scoring high in flavor evaluation, but also having better texture characteristics, and cost. more economical. Cinnamon is better at antibacterial, and has better inhibitory effect on Staphylococcus aureus, Listeria and Salmonella. The most consumer value and purchase satisfaction are the best. In the post-epidemic era, it will use platforms such as group buying and online shopping to promote; it will be regarded as a rising trend of natural health ingredients; it is indeed the trend of the times. The value of making this research paper truly modern in food science is admirable.

目錄
摘要 Ⅰ
Abstract Ⅱ
誌謝辭 Ⅳ
目錄 V
圖目錄 Ⅶ
表目錄 Ⅷ
壹 前言 01
第一節 研究背景與動機 01
貳 文獻整理 03
第一節 辛香料 03
2.1.1 薑黃簡介 04
2.1.1.1 薑黃成分 04
2.1.2 黑胡椒簡介 06
2.1.3 肉桂簡介 07
2.1.3.1 肉桂的抗菌活性 07
2.1.3.2 肉桂與其他香料抗菌活性比較 08
第二節 舒肥法 10
2.2.1 巴氏殺菌 10
2.2.2 舒肥法的類型 10
2.2.3 影響舒肥法處裡的因素 12
2.2.4 舒肥法烹調食物的組合 12
2.2.5 舒肥法之優點 16
2.2.6 舒肥法之缺點 16
第三節 舒肥法之相關致病菌 16
第四節 舒肥法食品的理化特性 17
2.4.1 營養質量和感官變化 17
2.4.2 紋理質量變化 18
2.4.3 蒸煮損失 19
2.4.4 可擠壓水分 19
2.4.5 pH 值與色差 20
2.4.6 法規 23
叁 研究架構與方法 24
第一節 研究目的 24
第二節 研究架構 25
肆 材料與方法 26
第一節 舒肥原料肉 26
4.1.1 豬里肌修整 26
第二節 香辛料 26
4.2.1 薑黃備製 26
4.2.2 黑胡椒備製 26
4.2.3 肉桂備製 26
第三節 醃製豬里肌備製 26
第四節 真空包裝 26
第五節 舒肥方式 27
第六節 復熱方式 27
第七節 品質評估方式 27
4.7.1 烹調損失 27
4.7.2 色澤測定 27
4.7.3 酸鹼值測定 28
4.7.4 微生物分析 28
4.7.5 微生物挑戰檢驗 29
4.7.6 質地剖面分析 29
4.7.7 感官品評 30
伍 結果與討論 31
5.1 製成率與烹調損失 31
5.2 外觀顏色變化 32
5.3 酸鹼值變化 34
5.4 微生物分析 34
5.5 質地剖面分析 36
5.6 感官品評 37
5.7 成本分析 37
陸 結論 39
柒 參考文獻 40

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