Effects of Lactoferrin on Quality of Meat and Meat Products

• Main Authors: Yun-Hsiang Yang, 楊雲翔
• Other Authors: Yun-Chu Wu
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/07380025357541524805

碩士 === 東海大學 === 畜產與生物科技學系 === 93 === The purpose of this study was to investigate the effects of different concentration of lactoferrin solution immersing （0.05 and 0.10％） on flavor, color and keeping quality of fresh pork loin, and the effects of different concentration of lactoferrin addition（0.05, 0.10 and 0.15％）on flavor, texture and keeping quality of Chinese-style sausages. Completely randomized design with split plot treatment arrangement was used. Samples of loin and Chinese-style sausages were taken for proximate analysis and the keeping quality test in 6 days and 8 weeks of storage at 4℃, respectively. For fresk prok loin, the results showed that the lactoferrin immersing treatments had no effects on proximate composition（p＞0.05）of loin. The treatments of lactoferrin had lower number of total plate count, psychrotrophic microbial count and Coliform（p＜0.05）. Loin with lactoferrin treated had decreased TBA-value significantly（p＜0.05）. Antioxidative capacity of lactoferrin was observed during storage. The a-value of loin was increased（p＜0.05）as lactoferrin concentration increased. In sensory evaluation, no significant difference（p＞0.05）were found among treatments. For Chinese-style sausages, the results showed that the lactoferrin additions had no effects on proximate composition（p＞0.05）. The treatments of lactoferrin had lower number of total plate count, psychrotrophic microbial count and Coliform（p＜0.05）. But in lactic acid bacteria, no significant difference（p＞0.05）was found among control and 0.05％ treatments. The lactoferrin addition had no effects on color test（p＞0.05）. Chinese-style sausages with lactoferrin treated had decreased TBA-value significantly（p＜0.05）. Antioxidative capacity of lactoferrin was observed during storage. In sensory evaluation, control had lower flavor and total acceptability（p＜0.05）. In shear value, no significant difference（p＞0.05）were found among treatments.