添加香椿粉末或萃取液對中式半乾式香腸品質之影響

Effect of Addition of Toona sinensis Powder or Extract on the Qualities of Chinese Semi-Dry Sausage

周仲光(Chun-Kuang Chou) ； 鄭光宏(Kuang-Hung Cheng) ； 周于翔(Yu-Shian Chou) ； 許宗賢(Tzong-Shyan Hsu) ； 曾再富(Tsai-Fuh Tseng) ； 陳怡兆(Yi-Chao Chen) ； 黃士禮(Shih-Li Huang) ； 陳世宜(Shih-Yi Chen)

《台灣農學會報》 14卷2期 (2013/04) Pp. 155-172

https://doi.org/10.6730/JAAT.201304_14(2).0003

摘要

本試驗之目的在探討添加香椿（Toona sinensis）對儲藏於4℃之中式半乾式香腸品質之影響。試驗分為5種處理，分別為：對照組、TP5、TP10（添加500或1,000 ppm香椿粉末，即依每公斤原料肉重量，添加500 mg或1,000 mg香椿粉末）、TE5與TE10（每公斤原料肉分別添加0.5或1.0 mL，內含相當由500 mg或1,000 mg香椿粉萃取之香椿萃取液）。香腸製作完成後於4℃儲藏6週，於第0、1、2、3、6週採樣，進行品質分析。結果顯示：各處理組pH值隨儲藏週數增加而下降（P＜0.05），TP10在第3、6週與其他組相比，有最低的pH值（P＜0.05）。色澤方面，各處理組L值在第2週明顯高於第0週（P＜0.05），其後則逐漸下降。TP10在第0週a值顯著低於對照組與香椿萃取液添加組（P＜0.05），在其後各週，香椿粉末添加組亦呈現較低的a值。b值在儲藏期間的變化與L值類似，也是在第2週達到最高，之後則逐漸下降，添加香椿粉末有降低b值的作用。TBARS、變性肌紅蛋白含量與總生菌數都會隨儲藏時間增加而上升，添加香椿粉末或是萃取液，都可使香腸的TBARS值與變性肌紅蛋白含量微幅下降，並且在儲藏期間可以明顯降低香腸的總生菌數（P＜0.05）。在官能品評方面，添加香椿並不會明顯影響食用者的接受度。

關鍵字

香椿 ； 中式半乾式香腸 ； 抗氧化 ； 品質 ； 官能品評

並列摘要

The aim of this study was to evaluate the effect of the addition of Toona sinensis on the qualities of Chinese semi-dry sausage stored at 4°C. Toona sinensis added for comparison with control included TP5, TP10 (500 or 1,000 ppm toona powder; 500 or 1,000 mg toona powder/kg meat), TE5 and TE10 (toona extract from 500 or 1,000 mg toona powder/kg meat). All sausages were stored at 4°C for six weeks, and the qualities of the sausage were analyzed at weeks 0, 1, 2, 4 and 6. The result showed the pH values decreased (P＜0.05) with increasing storage time. TP10 had the lowest pH values at week 4 and 6 as compared with other groups (P＜0.05). L values reached the highest at week 2 (P＜0.05), and then declined. The a values of TP10 at week 0 were lower than TE5, TE10 and the control groups (P＜0.05), TP5 and TP10 also had lower a values in the following storage. The changes in b values were similar to those of the L values, reaching a maximum at week 2 and then decreasing. Our experiment also indicated toona powder negatively affected the b value. TBARS values and metmyoglobin contents were slightly decreased by toona, regardless of powder or extract addition. Toona addition could reduce total plate count numbers during storage (P＜0.05). In respect of the sensory evaluation, the addition of toona did not affect overall acceptability.

並列關鍵字

Toona sinensis ； Chinese semi-dry sausage ； Antioxidant ； Quality ； sensory evaluation