杏鮑菇供製低脂中式香腸品質性狀之探討

中文摘要為開發低脂肉製品，以供消費者需求，本研究利用杏鮑菇 0、10、20及30%分別取代中式香腸中之脂肪量，並再添加鹿角菜膠(0、0.25及0.5%)以試製杏鮑菇低脂中式香腸，探討其品質性狀。製品經真空包裝後於4℃貯存8週，以探討儲存期間品質變化之情形。結果顯示: 杏鮑菇低脂中式香腸各組之水分含量隨杏鮑菇及鹿角菜膠之添加量增加而增加（p<0.05），但脂肪含量反隨之顯著降低（p<0.05），粗蛋白及灰分含量各組間無顯著差異（p＞0.05），其乾燥製成率也隨著杏鮑菇的添加量而降低，但會隨著鹿角菜膠的添加量增加而有增加的趨勢。香腸製品則以添加10~20 %之杏鮑菇組，其組織、風味、多汁性及總接受度均優於對照組（p<0.05），且添加鹿角菜膠仍較不添加者為低，此顯示鹿角菜膠的添加尚未有改善香腸官能品評的各項品質，其色澤則有隨杏鮑菇之添加量而亮度值( L值)較高（p＜0.05），而紅色值( a值)則以對照組為最高（p＜0.05），黃色值（b值）有因添加杏鮑菇塊含量增加，而隨著增加。製品以真空包裝在4±1℃貯存8週其總生菌數之變化，於貯存前4週時無顯著差異（p>0.05），其生菌數量約在3.0×102CFU/g~3.6×102CFU/g 之間，然經4~6週貯存後，添加杏鮑菇組呈較快速的增加現象，但經8週貯存後，生菌數仍維持在106CFU/g以下。貯存期間香腸製品之pH值及亞硝酸鹽殘量隨著貯存時間的延長有逐漸降低的趨勢。TBA值有隨著貯存時間的延長而增加（p＜0.05），且較對照組高（p＜0.05），而其VBN值在貯存前4週呈微量且平穩的增加，經4週後則有隨時間的延長呈較快速的增加的趨勢，但經8週之貯存後，其TBA值與VBN值均未超過標準，其風味與品質仍保持良好，並無腐敗變質之現象。

關鍵字

低脂肉製品；脂肪取代物；杏鮑菇；中式香腸

並列摘要

Studies on the quality characters of Pleurotus eryngii in Low fat Chinese style sausage Abtract In order to fit in with the consumer's preference for the low fat diet, this study was conducted by making a series of low fat Chinese sausage replacing the fat with a combination of 0%、10%、20 % and 30% of Pleurotus eryngii and 0%, 0.25% and 0.5% of carrageenan. All products of experiment groups were stored using vacuum package at 4±1℃for 8 weeks, the research investigated the qualities variation during the cold storage period. The result showed a significant positive relationship between the water content and the amount of Pleurotus eryngii and carrageenan added (p<0.05), but the fat content was in a significant negative relationship (p<0.05). The results of crude protein and ash content showed no significant differents. The drying yields decreased by adding more Pleurotus eryngii. Reversely, the yield increased by adding carrageenan. The low fat sausages with 10%-20% Pleurotus eryngii had significantly better texture, flavor, juiciness nature and the overall acceptance than the control (p<0.05), while the addition of carrageenan didn’t make any improvement of quality characteristics. The brightness (L value) was significantly higher (p<0.05) than the control while adding more Pleurotus eryngii. The control group had the highest red value (a-value) in the experiment. In the storage experiment, there were no significant differences aerobic plate count (APC) in the first 4 weeks. The aerobic plate count (APC) was between 3.0×102CFU/g and 3.6×102CFU/g. After being stored for 4 weeks to 6 weeks, the APC of Pleurotus eryngii group was increasing faster than the other groups.By the end of 8 weeks, the APC of all groups were still not beyond 106 CFU/g. During the storage period, the pH value and nitrite residue of sausages were reducing gradually. The TBA value was increasing by storage time and was significantly higher than the value of the control (p<0.05). The increase rate of the VBN value climbed slowly during the first 4 weeks then becoming quickly after that. However, the TBA and VBN values were still under the standard. The flavor and quality were still good after 8-weeks storage. Key words: Low fat meat products、Fat substitutes、Pleurotus eryngii、Chinese style sausage.