I. Different antioxidants and processes to reduce the contents of N-nitros-amines in Chinese sausage and bacon ⅡEffects of chelating agents on the quality of mechanically deboned chicken meat

• Main Authors: Yun-Chih Chen, 陳韻旨
• Other Authors: Tsun-Chung Tsai
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/43636923735911816596

碩士 === 東海大學 === 食品科學系 === 83 === Results of the N-nitrosamine analyses by GC- FTD indicated that NPYR is the major N-nitrosamine found in samples. The NPYR contents of commercial sausages and bacons are about trace∼45 ppb and trace∼40ppb respectively. In sausages,the difference of NPYR contents among lean-to-adipose tissue ratios is not distinct. Chinese bacon of the shoulder has a little more NPYR than that of the belly. The inhibitory effect of combining ascorbate(250ppm) and α-tocopherol(250ppm) is the best,up to 53.6% for sausage and 62.2% for Chinese bacon respectively,the effects of adding ascorbate(500ppm) andα-tocopherol(500ppm) separately are similar,about 40%. Inhi- bition of ascorbyl palmitate(500ppm) is better in Chinese bacon than in Chinese sausage. The results of second experi- ments show,0.5% carnosine is the best inhibitor to pre- vent MDCM from oxidative rancidity,0.5% STPP is second,0.3% NCMC is the worst. STPP can maintain the best water holding capacity and emulsifying capacity. Control has the lowest Hunter L value, the rest aren''t significantly different. STPP has the lowest Hunter a value and control has the lowest Hunter b value. MDCM adding metal-chelating agents have higher pH values than MDCM of control. There are no significant differ- ence between four groups in the total plate count and psychro- trophic bacterial count,but tend to decrease gradually. The sensory evaluation of meat loaves indicate there are no differ- ence in redness, juiciness and tenderness,but the off-flavor of control can be detected at the 8th week.