本研究旨在探討添加二個不同來源的茄紅素，蕃茄粉（tomato powder, TP）與純化茄紅素（Lycopene 2%, Ly），添加濃度為30ppm、60ppm加入中式香腸、重組火腿及豬肉餅中；對於其風味品質與保存性的影響。試驗採完全逢機裂區設計（split plot design）。產品貯存於4℃進行分析測定，中式香腸及重組火腿進行8週(豬肉餅進行12天)的保存性分析。結果顯示：一、中式香腸添加茄紅素對於各組之間一般成分及總生菌數並無顯著影響（p>0.05）。添加茄紅素於香腸之中可顯著降低產品的TBA值（p<0.05）；亦即對於減緩香腸貯存期間之氧化酸敗情形效果顯著。茄紅素處理組其a*值與b*值顯著較高（p<0.05），並隨著添加濃度的增加而增加。TP30ppm組，有較少的亞硝酸鹽殘留（p<0.05）；表示茄紅素可能具有減少亞硝酸鹽殘留的能力。二、重組火腿添加茄紅素同樣不影響產品一般成分及總生菌數（p>0.05）。添加茄紅素於火腿之中可顯著降低產品的TBA值（p<0.05）；對於產品的a*值與b*值顯著提高（p<0.05）。以添加TP30ppm組有最低的亞硝酸鹽殘留。三、豬肉餅添加茄紅素也不影響肉餅一般成分及總生菌數（p>0.05）。添加蕃茄粉於豬肉餅之中可顯著降低產品的pH值（p<0.05），以純化茄紅素添加對降低TBA值有較佳的結果；肉餅的a*值與b*值顯著提高（P<0.05）。添加茄紅素對於各項目感官品評並無顯著影響（p>0.05）。綜合上述，添加茄紅素於中式香腸、重組火腿、豬肉餅等肉製品；皆能增加產品特性，提升外觀顏色。而以低濃度、低成本的添加即有較佳的效果。茄紅素的添加主要可作為天然紅色素之來源，亦可降低了國人對於傳統醃製品之恐懼；更是有利於提高傳統肉製品價值，提供消費者更符合需求、更多樣化的產品。 The purpose of this study is to investigate the effects of different sources and concentrations of Lycopene 2% (Ly) and tomato powder (TP) addition (30ppm、60ppm) on flavor, color and keeping quality of Chinese-style sausages, restructured ham and patties. Completely randomized design with split plot treatment arrangement was used. Samples were taken for proximate analysis and the keeping quality test. The results showed that all of the different lycopene addition had no effects on proximate composition and total plate counts（p>0.05）. Chinese-style sausages with lycopene added had decreased TBA-value significantly（p<0.05）. Antioxidative capacity of lycopene was observed during storage period. The a*-value and b*-value were increased（p<0.05）as lycopene concentration increased. The treatment of TP30ppm had lower residual of sodium nitrite（p<0.05）which suggested that lycopene might have ability to reduce nitrosamine formation. On the other hand, lycopene added in restructured ham had no effects on proximate composition and total plate count（p>0.05）. Higher a*-value and b*-value were found（p<0.05） in restructured ham with lycopene addition. Lower nitrite residual was found with Tp/30ppm group. Lycopene added in patties had no effects on proximate composition and total plate count（p>0.05）. Patties with tomato powder added had decreased pH-value significantly（p<0.05）. Lycopene added in Lycopene 2% had decreased TBA-value significantly（p<0.05）. Higher a*-value and b*-value were found（p<0.05）. In sensory evaluation, no significant difference（p>0.05）were found among treatments and all products. In conclusion, meat products (Chinese-style sausage, restructured ham and patties) with better quality and appearance were observed with lycopene addition. Lycopene could be used as a naturally red pigment to meat products. The main idea is to reduce the fear that traditional Chinese meat products with potential nitrosamines problems. Most of all lycopene addition increased the values of traditional meat products. Furthermore, it provided more variety and suitable products for consumers.
