Effects of Lactoferrin on Quality of Meat and Meat Products
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...
Main Authors: | , |
---|---|
Other Authors: | |
Format: | Others |
Language: | zh-TW |
Published: |
2005
|
Online Access: | http://ndltd.ncl.edu.tw/handle/07380025357541524805 |
id |
ndltd-TW-093THU00289012 |
---|---|
record_format |
oai_dc |
spelling |
ndltd-TW-093THU002890122016-06-08T04:13:35Z http://ndltd.ncl.edu.tw/handle/07380025357541524805 Effects of Lactoferrin on Quality of Meat and Meat Products 乳鐵蛋白對生鮮肉與肉製品品質之影響 Yun-Hsiang Yang 楊雲翔 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. Yun-Chu Wu 吳勇初 2005 學位論文 ; thesis 127 zh-TW |
collection |
NDLTD |
language |
zh-TW |
format |
Others
|
sources |
NDLTD |
description |
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.
|
author2 |
Yun-Chu Wu |
author_facet |
Yun-Chu Wu Yun-Hsiang Yang 楊雲翔 |
author |
Yun-Hsiang Yang 楊雲翔 |
spellingShingle |
Yun-Hsiang Yang 楊雲翔 Effects of Lactoferrin on Quality of Meat and Meat Products |
author_sort |
Yun-Hsiang Yang |
title |
Effects of Lactoferrin on Quality of Meat and Meat Products |
title_short |
Effects of Lactoferrin on Quality of Meat and Meat Products |
title_full |
Effects of Lactoferrin on Quality of Meat and Meat Products |
title_fullStr |
Effects of Lactoferrin on Quality of Meat and Meat Products |
title_full_unstemmed |
Effects of Lactoferrin on Quality of Meat and Meat Products |
title_sort |
effects of lactoferrin on quality of meat and meat products |
publishDate |
2005 |
url |
http://ndltd.ncl.edu.tw/handle/07380025357541524805 |
work_keys_str_mv |
AT yunhsiangyang effectsoflactoferrinonqualityofmeatandmeatproducts AT yángyúnxiáng effectsoflactoferrinonqualityofmeatandmeatproducts AT yunhsiangyang rǔtiědànbáiduìshēngxiānròuyǔròuzhìpǐnpǐnzhìzhīyǐngxiǎng AT yángyúnxiáng rǔtiědànbáiduìshēngxiānròuyǔròuzhìpǐnpǐnzhìzhīyǐngxiǎng |
_version_ |
1718297918784405504 |