- 期刊
不同乾燥方法對於中式香腸品質之影響
Effect of Different Drying Methods on the Quality of Chinese-Style Sausage
摘要
本試驗旨在探討以熱風、熱風微波和熱風真空乾燥對於香腸品質之影響。試驗進行熱風乾燥香腸（Hot air drying, HD）、熱風微波乾燥香腸（Hot air and microwave drying, HMD）及熱風真空乾燥香腸（Hot air and vacuum drying, HVD）製作，並測定其失重率、一般組成分、剪切值、氧化酸敗值（Thiobarbituric acid reactive substances, TBARS）、總生菌數和官能品評試驗，完成後探討各組差異性。試驗結果顯示，HMD和HVD組可分別縮短26.67%和33.33%的乾燥時間。HVD組失重率和剪切值最高，水分含量最低，但各組間皆無顯著差異。冷藏儲存期間，各組TBARS值未隨儲存時間增加而有明顯變化趨勢，總生菌數則以HMD顯著最低。不同乾燥方法對品評喜好度無顯著影響。綜上所述，相較於單一熱風乾燥，應用微波和真空乾燥機制皆可提升香腸乾燥效率，本試驗乾燥條件對香腸品質尚無顯著影響，未來可持續探討乾燥能源效率與商業利用性。
並列摘要
The experiment was conducted to analyze the effects of three drying methods: hot air (HD), hot air and microwave drying (HMD), and hot air and vacuum drying (HVD), on the quality of Chinese-style sausage. All groups were analyzed for the weight loss, proximate analysis, shear force, thiobarbituric acid reactive substances (TBARS) value, total plate counts and sensory evaluation. The results showed HMD and HVD groups had less drying time, with reductions of 26.67% and 33.33%, respectively. The HVD had higher shear force, higher weight loss and lower moisture content than other groups (p >0.05). During the storing period at 4℃ , the TBARS value had not consistently changes with increased drying time, and the HMD had lowest total plate counts among all groups (p <0.05). There were no significant differences in sensory evaluation among all groups. In conclusion, the application of microwave and vacuum mechanism in the drying process could enhance the efficiency of sausage drying compared to conventional hot air drying. The experimental conditions had no significant effects on the quality of sausage through. Therefore, it could be further analysis of energy efficiency and business feasibility in meat processing.