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  • 期刊

乳鐵蛋白對中式香腸微生物品質及脂質氧化之影響

Effect of Lactoferrin on Microbial Quality and Lipid Oxidation of Chinese Sausages

摘要


本研究之主要目的乃探討乳鐵蛋白對真空包裝中式香腸之總鐵含量、微生物品質、氧化酸敗值及顏色之影響。本試驗將中式香腸分成四組,除對照組外,其他三組分別為(一)在每公斤香腸原料肉中添加40mg乳鐵蛋白(Meat組);(二)將天然腸衣浸泡於含40ppm乳鐵蛋白之溶液(Casing組);(三)同時在每公斤原料肉中添加40mg乳鐵蛋白及把天然腸衣浸泡40ppm乳鐵蛋白溶液組(Meat + Casing組)。香腸真空包裝後,在7℃下貯藏0,15,30,45及60天。乳鐵蛋白處理組(Meat組、Casing組及Meat + Casing組)之總鐵含量稍高於對照組。貯藏初期(0-15天),乳鐵蛋白處理組之總生菌數與乳酸菌數顯著低於對照組,但於貯藏後期(30,45及60天),各組之總生菌數及乳酸菌數則沒有顯著區別。所有樣品之總生菌數、乳酸菌數及腸球菌數皆隨貯藏時間增加而增加。乳鐵蛋白對中式香腸微生物數之抑制效果僅在貯藏初期(0-15天)較為顯著。貯藏期間,乳鐵蛋白處理組(Meat組、Casing組及Meat + Casing組)之TBARS (thiobarbiturie acid-reactive substances)值顯著低於對照組,顯示乳鐵蛋白對真空包裝之中式香腸具有抗氧化效果;Meat組、Casing組及Meat + Casing組之TBARS值沒有顯著差異。乳鐵蛋白處理組之pH值及紅色度(a(上標 ﹡)值)稍高於對照組。

並列摘要


The purposes of this study were to investigate the effect of lactoferrin on total iron concentration, microbial quality, lipid oxidation potential and color of vacuum-packaged Chinese sausages. The sausages were divided into four groups, including the Control, Meat group (the raw meat materials were added with 40mg lactoferrin/kg meat), Casing group (the hog casings were soaked in the solution containing 40ppm lactoferrin) and Meat + Casing group (the raw meat materials were added with 40mg lactoferrin/kg meat plus the hog casings were soaked in the solution containing 40ppm lactoferrin), and stored at 7℃ for 0, 15, 30, 45 and 60 days. Lactoferrin treated groups (Meat group, Casing group and Meat + Casing group) had higher concentration of total iron than the Controls. Lactoferrin treated groups had lower total plate counts and lactic acid bacterial counts than the Controls at 0 and 15 days, but the differences were not significant at 30, 45 and 60 days. Total plate counts and lactic acid bacterial counts in all treatments increased as storage time increased. The antibacterial properties of lactoferrin were more effective at the early period (0-15 days) of storage time. Lactoferrin treated groups had lower TBARS (thiobarbituric acid-reactive substances) values than Controls during storage suggesting that lactoferrin had the antioxidative activities in the vacuum-packaged Chinese sausages. The differences in TBRAS values among the Meat group, the Casing group and Meat + Casing group were not significantly different. The lactoferrin treated groups had slightly higher pH values and a(superscript *) than the Controls.

並列關鍵字

Lactoferrin Chinese sausage Casing Microbial quality TEARS

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