- 期刊
養生南瓜即食調理包的研發與保存試驗
The Healthy Pumpkin Ready-to Eat Package Products Development and Storage Study
摘要
本研究在探討南瓜即食調理包的製作及喜好性和保存期限。以原味南瓜、添加海鮮、或中藥製成的即食調理包，分別在4℃和-18℃儲存。感官品評結果發現，原昧、海鮮、中藥三種口味的南瓜即食調理包的色澤、香氣、口味、口感和整體喜好性，均以添加中藥的口味最差。不同性別對南瓜即食調理包的喜好性並無顯著性差異。50歲以上族群對中藥南瓜調理包的接受性優於年輕族群。整體而言，受訪者對原味南瓜調理包得接受度較佳。在保存試驗方面，添加海鮮和中藥的南瓜即食調理包在4℃冷藏一週後，其好氣性平板數分別為8.9 x 106 CFU／g和5.8 x 105 CFU／g，均高於105 CFU／g衛生標準值。另一方面，經-18℃凍藏二個月的3種即食料理包，其好氣性平板數與第0週比較均無明顯的變他，且遠低於105 CFU/g衛生標準值。由此建議南瓜即食調理包在4℃冷藏應於一週內烹煮食用完畢，在-18℃則可存放2個月。
並列摘要
The aim of this study was to understand the preferences and storage of the healthy Pumpkin ready-to eat package products. We preparated the ready-to eat food of original pumpkin, sea-food pumpkin, and Chinese-medical pumpkin, three kind of products were stored at 4 or -18℃ to observe the counts of the aerobic bacterial at the storage period. Results showed that the preference of color, aroma, taste, texture and overall in Chinese-medical pumpkin products were significiently lower than other products. There were no significant difference in preferences of the three pumpkin products between males and females. The acceptance of the Chinese-medical pumpkin in age over 50 years was better than younger. Overall, the acceptance in original pumpkin was better than the Chinese-medical pumpkin and sea-food pumpkin for general population. The counts of aerobic bacteria were higher than the hygiene standard values (10^5 CFU/g ) for the products of ready-to eat package in Chinese- medical pumkin (5.8 x 10^5 CFU/g) and sea-food pumpkin (8.9 X 10^6 CFU/g) after storage at 4℃ for 1 week. On the other hand, the counts of aerobic bacteria were lower than the hygiene standard values in all the healthy Pumpkin products of ready-to eat package. Our results suggested that the healthy Pumpkin products of ready-to eat package would be cooked within 1 week after storage at 4℃, otherwise, there may be cooked within 2 months after storage at -18℃.