| Summary: | 碩士 === 東海大學 === 食品科學系 === 81 === The purposes of this experiment is to study the chemical and
microbiological properties of low fat(9%), high protein (21.6%)
chicken sausages as influenced by antioxidants and packaging
methods. Sausages were divided into 3 groups : (1) no antioxid-
ant added, (2) rosemary as antioxidant, (3).alpha.-tocopherol
as antioxidant, and each group was further divided into 3
subgroups including (1) PE packaging,(2)100% N2 (3) 70% CO2 +
30% N2. All samples were stored at refrigeration temperature.
At 0, 4, 8 and 12 days,the chemical and microbiological
properties of samples were analysed. The results showed that
CO2 could inhibit the aerobic bacter- ical growth effectively,N
could also retard indirectly the growth of aerobic bacteria,
however, its effectness was less significal than CO2 group.
Rosemary and α-tocopherol could not inhibit the bacterial
growth, but the development of VBN values was retarded by the
addition of rosemary in sausages.Antioxidants and modified
atmosphere packagings were not recommended in this type of meat
product. The pH value increased in PE group,but decreased in
100% N2 and 70% CO2 + 30% N2 groups,during storage. The water
activity of 100% N2 and 70% CO2 + 30% N2 groups was lower than
of PE group Likens - Nickerson steam distillation and solvent
extraction was used to extract the volatile compounds of this
products. The volatile compounds of sausages with different
packagings changed during storage; among thens,isobutyl
alcohol, 3-methyl-1-butanol and acetoin have the largest change
in quantity.
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