浸泡乳酸溶液對國產土番鴨胸肉品質之影響

本試驗目的在於探討國產土番鴨胸肉浸泡乳酸溶液對其保存品質之影響。選取國產土番鴨200隻，於78－80日齡時進行商業量產屠宰後，取其去骨胸肉分別浸泡乳酸溶液0%（對照組）、0.5、1.5或3.0%歷時2分鐘，風乾後真空包裝冷藏於4℃下保存，並於7天期間內進行各項品質分析的保存試驗。結果顯示經乳酸溶液浸泡處理冷藏至第7天，浸泡乳酸溶液1.5%及3.0%處理組樣品相較於對照組，可分別降低0.5及0.9 log cfu/g的總生菌數與0.6及1.1 log cfu/g的大腸桿菌群數，顯示兩處理組皆有較良好的抑菌效果（P＜0.05）。各組樣品之肉色亮度（L）值除0.5%組於第7天為41.2±3.5，較其他組（43.7±1.9－47.8±2.6）低外，其餘檢測時間點各組間均無顯著差異；各組保存第7天時肉品內部pH值介於6.00－6.17，並無顯著差異。至於氧化酸敗值及揮發性鹽基態氮含量在保存7天期間內分別低於0.4及12.5%，符合原料肉品質規範。然而，浸泡乳酸溶液3.0%似乎對肉色、蒸煮失重及感官品評等試驗結果，均有不利的影響。依本試驗結果，浸泡乳酸溶液1.5%處理，浸泡時間僅需2分鐘即可達到抑制細菌生長的效果，對於生鮮肉品品質的維持亦有助益。

關鍵字

土番鴨；乳酸；胸肉；肉品質

並列摘要

This experiment aimed to investigate the effect of the preserving quality from soaking the breast meat of domestic mule duck in lactic acid solution. Two hundreds of local mule duck were selected for commercial slaughtering at 78 ~ 80 days old in this experiment. Four groups of deboned duck breast meats were immersed lactic acid solution for 2 minutes with 0 (control), 0.5, 1.5 or 3.0%, respectively. Then, the meats were vacuum packaged when the surface of duck breast meat was dry, and stored at 4℃ during 7 days for further analysis. The results showed that total plate count of the meats soaking lactic acid solution with 1.5 and 3.0% at the 7th days during storage were decreased 0.5 and 0.9 log cfu/g compared to the control, respectively. Also, coli form numbers of these two treatments were lower than the numbers of the control as 0.6 and 1.1 log cfu/g (P ＜ 0.05). It showed that these two treatments have good effect on the inhibition of microorganism. The Hunter L value of meats color in 0.5% treatment was 41.2 ± 3.5, which was lower compared with the other treatments and the control (43.7 ± 1.9 ~ 47.8 ± 2.6). There was no significant difference between the groups during the other testing time. The pH value of meats during storage was between 6.00 ~ 6.17. There were no different whether soaking lactic acid solution or not (P ＞ 0.05). During the storage of 7 days, the TBARS and VBN contents of all treatments were lower than 0.4% and 12.5%, respectively. In summary, the meat quality of all the treatment was corresponding to the limit of the regulation. However, the meat color, cooking loss and the sensory evaluation of the 3.0% treatment showed the bad influence on the quality of duck meat. According to the results of this study, soaking the breast meat of the duck in lactic acid solution with 1.5% for 2 minutes will inhibit bacterial breeding and benefit the maintenance of fresh meat quality.

並列關鍵字

Mule duck ； Lactic acid ； Breast meat ； Meat quality

國際替代計量

浸泡乳酸溶液對國產土番鴨胸肉品質之影響

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