| Abstract: | 本試驗把中式香腸分成乾燥4 、8 及12 hr三組，香腸經真空包裝並在冷藏溫度下分別照射0及5 kGy劑量，樣品在10 ℃下貯藏0, 20, 40及60天。於貯藏期間測定顏色、乳酸菌、厭氧菌數、pH值、油脂氧化程度、水活性、亞硝酸鹽殘留量及風味評分。由試驗結果得知，香腸乾燥處理後，水活性降低，乳酸菌及厭氧菌數均減少，但抑菌效果仍有限，如果再配合加馬射線照射，其微生物數會更顯著降低 (p<0.05)。香腸乾燥12 hr後 (水份含量35 ﹪以下) 並以加馬射線照射 (5 kGy) ，可以完全抑制乳酸菌生長。香腸乾燥時間增加，TBARS值及pH值愈高；加馬射線處理，香腸之TBARS值及pH值顯著增加 (p<0.05)，亞硝酸鹽殘留量隨著乾燥時間之增加而顯著降低；加馬射線處理，亞硝酸鹽殘留量亦顯著降低 (p<0.05)。隨著貯藏時間增加，香腸之亞硝酸鹽殘留量、水活性、pH值均顯著降低，但TBARS值 (氧化酸敗值) 增加。照射組之水活性較未照射組為高。經加馬射線照射後，樣品之紅色值 (a*值) 顯著降低 (p<0.05)，而亮度值 (L*值) 則不受影響 (p>0.05)。加馬射線照射組之香腸，其乾燥時間愈長，風味評分值愈高；加馬射線照射組之香腸，經貯藏60天後，其風味值較控制組為佳。
The experiment has three group of drying 4 hr、8 hr and 12 hr in Chinese sausage, were vacuum-packaged and refrigerated sausage were gamma-irradiation at 0, 5 kGy absorbed dose. Meat samples stored at 10 ℃ for 0, 20, 40 and 60 days. color, lactic acid bacteria, anaerobic bacteria, pH, lipid oxidation, aw, residual nitrite and flavor scores were determined during storage. The water activity of the sausage was reduced by hot-air drying, the indicated numbers of anaerobic and lactic acid bacteria were decreased, combination gamma-irradiated treatment was bacterial microbial decrease significantly (p<0.05) , Our results showed combination with drying 12 hr (moisture content 35 ﹪) and gamma- irradiation at 5 kGy could completely inhibit lactic bacterial growth. As drying time increased, TBARS and pH value of pork sausage increased, if combination irradiation treatment, indicated that TBARS and pH value were increased sharply (p<0.05). As drying time increased, residual nitrite value decreased in Chinese sausage, combination gamma-irradiation treatment, residual nitrite value decreased noticeable (p<0.05). the residual nitrite、aw and pH value decrease but TBARS value increased with increase storage. Irradiated sample had higher (p<0.05) aw values than the non-irradiated sausage. Color a*value of sausage were significantly decreased after irradiation (p<0.05), but L* value was unaffected, The flavor scores of irradiation sausage increased as drying time increased, After 60 days of storage, flavor scores in irradiation sausage were higher than in nonirradiated sausage. |
