Quality Changes of Meat Sauce Fermented with Monascus purpureus during Refrigeration Storage

• Main Authors: Cing-Jen Chen, 陳經人
• Other Authors: Tsai-Fuh Tseng
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/95720472416389518996

碩士 === 國立嘉義大學 === 動物科學系研究所 === 102 === The purpose of this study was to investigate the quality changes of meat sauce fermented with Monascus purpureus during fermentation and refrigeration storage. Experiment 1: Ground pork was mixed thoroughly with glutinous rice porridge and Seasoning, and then sterilized using autoclave (121℃, 1.2kg/cm2) for 30 minutes. After sterilization, meat sauce was let cool to 35℃, and added with Monascus purpureus homogeneous liquid, then dispensed in glass jars and covered with aluminum foil. Each of the treatment products was placed in 30℃for five days for fermentation, and randomly sampled for analysis at hours 0, 4, 8, 12, 16, 20, 24, 48, 72, 96 and 120 during fermentation. The results showed that titratable acidity of meat sauce was increased and pH value was decreased during fermentation. “L” and “a” value were reduced. The countable number of fungi was decreased and Monascus purpureus was increased. The better result of sensory evaluation was found at 12 hours fermentation. Experiment 2: The best sensory evaluation results (at 12 hours fermentation) of Experiment 1 were chosen in refrigeration storage test and were randomly sampled for analysis at weeks 0, 1, 2, 3, 4, 5 and 6 during storage. The results showed that titratable acidity of meat sauce was increased and pH value was decreased. “L”, “a” and “b” value were not shown any significant different during refrigeration storage. In 0-2 weeks, a decreasing trend of fungi, on the contrast Monascus purpureus significantly increased (P<0.05), and both of them were highly stable in the remaining storage time. The Meat Sauce fermented with Monascus purpureus was acceptable by sensory evaluation when refrigeration storage at 2 weeks.