Effect of Celery Powder on the Keeping Quality of Meat Products

• Main Authors: HU,BO-KAI, 胡博凱
• Other Authors: WU,YUN-CHU
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/uaff32

碩士 === 東海大學 === 畜產與生物科技學系 === 106 === The purpose of this study was to discuss the effect of different concentration celery powder addition on the keeping quality of Chinese style sausages and Frankfurters. Chinese style sausages and Frankfurters were taken for keeping quality test, and the proximate analysis, pH values, water activity, and CIE Lab, analysis of lipid peroxidation (TBARS test) and residual nitrite were performed in 0, 2, 4, 6 and 8 weeks storage at 4°C and sensory evaluation. Chinese-style sausages were added with different concentration of celery powder 0.3%, 0.5% and 0.7%, respectively, and a sodium nitrite group (150ppm nitrite added.) as control. In proximate analysis, sausage with 0.7% concentration had higher ash count, but moisture, crude protein, crude protein, and crude fat content had no significant difference (p > 0.05) among the treatments. The pH value portion, the sausage with 0.3% concentration has significantly lower pH value (p < 0.05), and the pH value of each treatment decreased during storage. No significant difference (p > 0.05) in water activity with storage time. No significant differences (p > 0.05) were found between treatments and control for CIE L* and a* value, and the CIE b* value were increased with the celery addition (p < 0.05). The Chinese-style sausages added celery powder during the storage period, and the higher addition concentration was, the growth of the total plate count and lactic acid bacteria was inhibited (p < 0.05). In TBARS, sausages with 0.7% celery powder had significantly lower TBARS value. In the residual nitrite analysis, the higher of celery powder added, higher nitrite residues were observed. For all treatments’ residual nitrite contents decreased during storage (p < 0.05). In sensory evaluation, the concentration of celery powder could improve the saltiness of Chinese-style sausage (p < 0.05) but did not affect the other sensory attributes of the Chinese-style sausage (p > 0.05). Frankfurters were added with different concentration of celery powder 0.3%, 0.5% and 0.7%, respectively, and a sodium nitrite group as control. In proximate analysis, moisture, crude protein, crude protein, crude fat and ash content had no significant difference (p > 0.05) among the treatments. The pH value, the 0.3% concentration of non post-pasteurization had the significantly lower pH value (p < 0.05), non post-pasteurization group and post pasteurization group all treatment's pH value decreased during the storage time. No significant differences (p > 0.05) were found between non post-pasteurization group and post-pasteurization group for CIE L* and a* value, and in the CIE b* value whether non post-pasteurization group or post-pasteurization group were increased with the celery addition increased (p < 0.05).Adding celery powder during storage could inhibit the growth of total plate count and lactic acid bacteria, and the total plate count and lactic acid bacteria in post-pasteurization group was lower than that of non post-pasteurization group. In TBARS, the celery powder addition of 0.7% had a lower value (p < 0.05), the TBARS value of post-pasteurization group had lower than non post-pasteurization group (p < 0.05). In the residual nitrite analysis, whether or not post-pasteurization of Frankfurter, the higher of celery powder added, higher nitrite residues were observed (p < 0.05) and all treatments’ residual nitrite contents were decreasing during storage (p < 0.05). In sensory evaluation, adding celery powder could improve the salty of frankfurters (p < 0.05) but did not affect the other sensory attributes of the frankfurters (p > 0.05).