添加血漿蛋白粉、蛋白粉及修飾澱粉對乾燥豬肉片物化性狀之影響

Physico-chemical and sensory evaluation of dried emulsified pork chops as affected by plasma powder, egg white powder and modified starch addition

陳文賢(Wen-Shyan Chen) ； 陳怡兆(Yi-Chao Chen) ； 李孟儒(Meng-Ru Lee) ； 凃榮珍(Rung-Jen Tu) ； 郭秀蘭(Shiu-Lan Kuo)

《畜產研究》 48卷1期 (2015/03) Pp. 1-6

摘要

本試驗在於探討添加血漿蛋白粉、蛋白粉及修飾澱粉製作乾燥豬肉片，對製品物化性狀、微生物數量及感官品評之影響。以50%的絞碎豬肉配合50%各種粉漿膠體（血漿蛋白粉、蛋白粉及修飾澱粉）用於製作乾燥豬肉片。最終產品以非真空包裝後，置於室溫儲存120日。製品分析項目計有一般組成、水活性、氧化酸敗值、截切值、色澤、黴菌數及感官品評等。試驗結果顯示，乾燥乳化豬肉片製品添加修飾澱粉時，其水分含量、粗蛋白質及灰分含量是各種處理組中最低；同時，含修飾澱粉製品亦具有最低的水活性、截切值、亮度值（L值）及氧化酸敗值。於室溫儲存120日期間，隨著儲存期的延長，各處理組製品的氧化酸敗值及黴菌數亦隨之增加。於感官品評結果方面，添加修飾澱粉的乾燥豬肉片製品之風味、咀嚼及總接受喜好性最受品評人員之青睞。

關鍵字

乾燥豬肉片 ； 血漿蛋白粉 ； 蛋白粉 ； 修飾澱粉

並列摘要

Effects of plasma powder, egg white powder and modified starch on the physico-chemical properties, microbiological status and sensory evaluation in dried emulsified pork chops were investigated. The ground pork (50%) added with 50% different powder colloid (plasma powder, egg white powder or modified starch) were prepared. Final products were packaged without vacuum and were stored at room temperature for 120 days. Chemical composition, water activity, thiobarbituric acid (TBA), shear value, color, mold counts and sensory evaluation were measured. Results showed that the samples with modified starch had the lowest moisture, crude protein and ash among all treatments. Also the dried pork chops treated with modified starch had the lowest water activity, shear value, L-value and TBA value than those from other treatments. During storage at room temperature for 120 days, TBA value and mold counts of all samples increased slightly with the prolongation of period. In the aspect of sensory evaluation, the flavor, chewiness and overall acceptability of the samples added with modified starch were higher than those of other treatments.

並列關鍵字

Dried pork chop ； Plasma powder ； Egg white powder ； Modified starch