| Summary: | 碩士 === 東海大學 === 畜牧學系 === 82 === Response surface methodology was used to study the effect of
sodium lactate, sodium nitrite, and sodium chloride on
the quality of cooking ham. A three-variable central
composition desigh method was adopted. Microbial quality
indices of products were represented by measuring the
total plate counts, Lactobacillus count, and the detection
time of Malthus 2000system. Phystical and Chemical characters
indices of cooking ham were repersentedby measuring the
cooking yield, Lab value,and so on. Sensory evaluation indices
of products was represented by measuring the acceptability
score. Combinations of 1.5%NaCl, 2% sodium lactate decreased
microbial growth during 4 weeks storage and L value and
increased cooking yield and a value;100ppm sodium nitrite
decreased microbial growth, but the effect less than 2% sodium
lactate. Increase in nitrite increased a value and
acceptability score.
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