| Summary: | 碩士 === 國立嘉義大學 === 動物科學系碩士班 === 93 === The objective of this study was to investigate quality characteristics of Ba-Tseng fresh pork sausage as affected by acid-induced gelled egg white powders and sodium lactate.
Firstly, it was to investigate the gel characteristics and dynamic rheological behaviors of lactic acid-induced gelled egg white gel and it’s powder as affected by different concentrations of soaked lactic acid solution (6%, 7%, 8%, 9% and 10%). The results were shown that the pH value of 6% lactic acid-induced gelled egg white gel was lower than 10% lactic acid-induced gelled egg white gel. The viscosity value of 10% lactic acid-induced gelled egg white gel was higher than 6%, 7% and 8% lactic acid-induced gelled egg white gel, moreover, the 6% lactic acid-induced gelled egg white gel had the lowest values. The conalbuim (84kDa), ovalbumin (45kDa) and lysozyme (14.2kDa) molecular protein of fresh egg white were not significantly difference compared with 6%, 7%, 8%, 9% and 10% lactic acid-induced gelled egg white gel, but the lysozyme protein content of egg white gel by different concentrations of soaked lactic acid had higher than fresh egg white by SDS-PAGE measurement. The storage modulus (G’) and loss modulus (G”) of egg white gel were decreased and the onset temperatures were affected by lactic acid treatments.
The pH values of 8%, 9% and 10% lactic acid-induced egg white powder were lower than 6% lactic acid-induced gelled egg white powder. The moisture content of 6%, 7%, 8% and 9% lactic acid-induced gelled egg white powder were lower than 10%. The emulsifying capacity and crude protein of 6% lactic acid-induced gelled egg white powder was higher than other groups. The total plate counts of all samples were lower than 1 log CFU/g. By the characteristics of SDS-PAGE, the 84kDa, 45kDa and 14.2kDa molecular protein were shown on 6%, 7%, 8%, 9% and 10% lactic acid-induced gelled egg white powders. The proteins density of lactic acid-induced gelled egg white powder on SDS-PAGE bands had not significantly difference (p>0.05) by protein density analyzer but the density of 7% and 10% lactic acid-induced egg white powder were lower than the others. The lysozyme content of all samples was between 8.22% and 9.42%, and the sample of 10% lactic acid-induced egg white powder was the lowest.
Secondly, it was to study the effects of different concentrations of soaked lactic acid (6%, 8% and 10%), additions of acid-induced egg white powder (1%, 1.5% and 2%) and sodium lactate (0%, 1% and 2%) on antioxidant ability, physicochemical and sensory properties of Ba-Tseng fresh pork sausage by response surface methodology (RSM) with a three-variable and three-level design on 0th, 7th and 14th days storage at 4℃. The results showed that the 2-thiobarbituric acid value of all samples increased with the increased storage time, and the samples of 1.0~1.1% acid-induced egg white powder additions had lower values. The pH values of all samples were maintained between 5.0~5.6 during storage periods. The optimal combined conditions for the inhibited growth of TPC and Coliform of Ba-Tseng fresh pork sausage were 6~10% concentrations of soaked lactic acid solution, 1~2% additions of acid-induced egg white powder and 0~2% sodium lactated. The color stability and water holding capacity of Ba-Tseng fresh pork sausage were increased with the lower concentrations of soaked lactic acid solution and addition of acid-induced egg white powder. The metmyoglobin content was clearly affected by storage time and the additions of acid-induced egg white powder, moreover, the 6~7% concentrations of soaked lactic acid and additions of 1.0~1.7% acid-induced egg white powder had lower values. In addition, the 6~8.5% concentrations of soaked lactic acid and addition of 1.0~2.0% acid-induced egg white powder had lower values of shear value. And the lower concentrations of soaked lactic acid and addition of acid-induced egg white powder, the sample had better overall acceptance of sensory properties.
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