| Summary: | 碩士 === 東海大學 === 食品科學系 === 93 === The purposes of this study are to investigate the effect of lactoperoxidase system containing sodium thiocyanate or potassium iodide on microbial, chemical and physical properties of pork loin chops. The lactoperoxidase system (LPS) consists of three primarily components: the lactoperoxidase enzyme (LPO), thiocyanate (SCN-), or iodide ion (I-) and hydrogen peroxide (H2O2). There are five treatments which are control, NaSCN+GO, NaSCN+H2O2, KI+GO and KI+H2O2. The NaSCN+H2O2 and KI+H2O2 both are direct adding H2O2. The NaSCN+GO and KI+GO are used glucose/glucose oxidase getting H2O2. After pork loin chops were soaked lactoperoxidase systems and stored at 4℃ for 0, 2, 4 and 6 days. The lactoperoxidase systems had lower total plate counts than the control. That was mean lactoperoxidase systems can have lower total plate counts. NaSCN+H2O2 treatment resulted in an increased thiobarbituric acid reactive substances values (TBARS value). NaSCN+H2O2 treatment can improve lipid oxidation. NaSCN+GO and NaSCN+H2O2 had higher residual SCN- than others. NaSCN+H2O2 treatment had higher redness (a* value) and yellowness (b* value) than control, but lactoperoxidase systems had no significant effect on Hue angle. The purge loss were increased with increased storage days. There is no significantly different between control and lactoperoxidase systems.
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