| Summary: | 碩士 === 東海大學 === 食品科學系 === 93 === The purposes of this study are to investigate the microbial and chemical properties of non-vacuum-package ground pork added 2 ppm lactoperoxidase, 40 ppm NaSCN and 75 ppm H2O2 (LP 2 treatment) or added 10 ppm lactoperoxidase, 40 ppm NaSCN and 75 ppm H2O2 (LP 10 treatment) or added 2 ppm lactoperoxidase, 40 ppm NaSCN, 75 ppm H2O2 and 40 ppm lactoferrin (LP 2 + LF treatment) or added 40 ppm lactoferrin (LF treatment) and all of them stored at 4℃ for 0, 2, 4 and 6 days. The total plate counts, Pseudomonas spp. counts, thiobarbituric acid reactive substances value (TBARS value) and nonheme iron in all treatments increased as the time of storage increased up to 6 days, but the residual thiocyanate was not changed. The total plate counts and Pseudomonas spp. counts were higher in control than in other treatments (P ＜ 0.05). The TBARS value was higher in LP 2, LP 10 and LP 2 + LF treatments than in control (P ＜ 0.05). The nonheme iron content was lower in LF and LP 2 + LF treatments than in control (P ＜ 0.05) and higher in lactoperoxidase system-treated samples (LP 2 and LP 10 treatments) than in control (P ＜ 0.05). In the residual thiocyanate, LP 2, LP 10 and LP 2 + LF treatments were higher than control and LF treatments (P ＜ 0.05).
Key word：Lactoperoxidase system, Lactoferrin, Ground pork.
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