| 摘要: | 本研究的目的，在探討金針菇萃取液的添加對生鮮豬絞肉在冷藏期間品質之影響。金針菇凍乾粉分別以70%乙醇及熱水萃取，製成酒精萃取液(E)及熱水萃取液(W)。此兩種萃取液分別以0、1、3、5% (v/w)添加至豬絞肉，混合均勻後，於4±1℃下儲存8天，期間每隔2日取樣測定pH值、色澤(L, a, b)、色差(ΔE)、變性肌紅蛋白生成量(Met-myoglobin, Met-Mb)、TBARS值(2-thiobarbituric acid reactive substances)及總生菌數。儲存終了時，乙醇萃取液實驗中以E-5的pH值變化最小；其色澤較為明亮、偏紅黃色，ΔΕ值則以E-3最小；Met-Mb生成量與TBARS值均以E-5最低(p < 0.05)。熱水萃取液實驗中以W-3的pH值變化最少；其色澤較為明亮及偏紅黃色，ΔΕ值最小；Met-Mb生成量與TBARS值均以W-3最低(p < 0.05)。E-5與W-3進一步與抗壞血酸(Ascorbic acid, AA)及生育醇(Tocopherol, Toc)比較抗氧化力。結果顯示E-5、W-3及AA比Toc及控制組較能穩定pH值。色澤方面，以E-5具有較高亮度及黃色值，然而Toc之紅色值最高，ΔΕ值以AA(1.52)變化最小，Toc(1.75)次之，W-3及E-5分別為2.08及2.57，顯著低於控制組(4.96) (p < 0.05)；Met-Mb生成量測定結果為Toc 28.38%、E-5 39.88%、W-3 40.76%、AA 45.76%，均顯著低於控制組(71.07%) (p < 0.05)；TBARS值(mg/kg)測定結果為Toc 2.06、AA 2.31、W-3 2.44、E-5 2.47，控制組(2.96)顯著最高(p < 0.05)；總生菌數(log CFU/g)的控制以E-5(10.10)及Toc(10.11)為最佳，明顯低於W-3(10.26)、AA(10.36)及控制組(10.44)。綜合以上結果發現，添加金針菇酒精萃取液(5%)或熱水萃取液(3%)至豬絞肉中，在4℃的冷藏條件下，可控制絞肉pH值的變化，並維持肉色，亦因具有抗氧化力而產生降低脂質氧化及變性肌紅蛋白生成的效果。
The main purpose of this study was to investigate the effect of needle mushroom extract addition on quality of raw ground pork during cold storage. The extracts were prepared with 70% ethanol or hot water. The ethanol (E) or hot water (W) needle mushroom extracts were added respectively in raw ground pork by the concentrations of 0、1、3、5% (v/w). The meat samples were stored at 4±1℃and drawn at 2 days interval (0, 2nd, 4th, 6th, and 8th day) for evaluation of pH, Hunter color values, color difference (ΔE), met-myoglobin formation percentage (Met-Mb%), 2-thiobarbituric acid reacting substances (TBARS) values, and total plate counts. The results indicated that among the ethanol extract treatments, the pork meat samples treated with 5% (E-5) showed a small decrease in the pH value. E-5 samples exhibited higher L (lightness) and a (redness) values significantly (p < 0.05) than the other samples during storage. In the E-5 treatment, slight increases in the Met-Mb% and TBARS values were observed during the storage period, yet, were lower than the control, E-1 and E-3 treated samples (p < 0.05). For the experiments of hot water extract, addition to pork meat at a level of 3% (W-3) was effective to suppress metMb formation as well as lipid oxidation during storage. The antioxidant effects of E-5 and W-3 were further compared to ascorbic acid (AA) and tocopherol (Toc). The data showed that the groups of E-5, W-3 and AA stabilized the pH values compared with the control and Toc groups. Regard to color, E-5 had high values in brightness and yellowness, however, Toc had a high value in redness. During the storage, AA (1.52) showed a minimal ΔE value, followed by Toc (1.75), W-3 (2.08) and E-5 (2.57), which were significantly lower than the control group (4.96) (p < 0.05). The Met-Mb% of Toc (28.38%), E-5 (39.88%), W-3 (40.76%), and AA (45.76%) were significantly lower than control (71.07%) (p < 0.05). The TBARS values (mg/kg) of Toc (2.06), AA (2.31), W-3 (2.44), and E-5 (2.47) were significantly lower than control (2.96) (p < 0.05). The total plate count (log CFU/g) of E-5 (10.10), Toc (10.11) were significantly lower than the W-3 (10.26), AA (10.36) and control (10.44). In conclusion, the raw ground pork added with 5% ethanol or 3% hot water needle mushroom extracts had shown the effects of the stabilization of pH, preservation of color, inhibition of lipid oxidation and met-myoglobin formation effectively at 4℃ storage. |
