Chemical and microbiological properties of chicken sausage as influenced by natural antioxidants and packaging method.

• Main Authors: Shih-Che Cheng, 鄭士哲
• Other Authors: Chun-Chin Kuo
• Format: Others
• Language: zh-TW
• Published: 1993
• Online Access: http://ndltd.ncl.edu.tw/handle/12222988527665212115

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.