含硫氰酸钠或碘化钾之乳过氧化酵素系统溶液对猪里肌肉排-东海大学.DOC

含硫氰酸鈉或碘化鉀之乳過氧化酵素系統溶液對豬里肌肉排微生物、化學及物理特性之影響 林思吟　蔡正宗　郭俊欽＊ 東海大學食品科學系 （收件日期：95年5月25日；接受日期：95年7月11日） 摘　　要 　　本試驗採用含乳過氧化酵素系統溶液浸泡豬排以探討乳過氧化酵素系統之添加物（NaSCN或KI）及過氧化氫之生成方法（直接添加H2O2或添加glucose/ glucose oxidase（GO）使之反應以產生H2O2）對豬排硫氰離子殘留量、總生菌數、色澤及TBARS值之影響。NaSCN+H2O2和NaSCN+GO組之硫氫氰離子殘留量顯著（P＜0.05）高於其他組。所有乳過氧化酵素系統處理組之總生菌數皆低於（P＜0.05）對照組。乳過氧化酵素系統之添加物或過氧化氫之生成方法對總生菌數沒有影響，但對肉品a*值則有顯著影響。NaSCN+H2O2組及NaSCN+GO組之a*值分別高於（P＜0.05）KI+H2O2組及KI+GO組；而NaSCN+H2O2組及KI+H2O2組之a*值分別高於（P＜0.05）NaSCN+GO組及KI+GO組。貯藏第2, 4, 6天，NaSCN+H2O2組之TBARS值顯著高於（P＜0.05）其他各組。 關鍵詞：乳過氧化酵素系統、豬肉、硫氰酸鈉、碘化鉀 Effect of lactoperoxidase system solutions containing sodium thiocyanate or potassium iodide on microbial, chemical and physical properties of pork loin chop Szu-Yin Lin, Tsun-Chung Tsai and Chun-Chin Kuo＊ Department of Food Science, Tunghai University, Taichung （Date Received: May 25, 2006; Accepted: July 11, 2006） Abstract Lactoperoxidase system (LPS) solutions were used to dip pork chops in order to study the effects of additives (NaSCN or KI) and hydrogen peroxide producing method (by adding H2O2 directly or by the reaction of glucose/glucose oxidase (GO)) in LPS on residual thiocyanate ion, total plate count (TPC), color and TBARS values of pork chops. NaSCN+H2O2 and NaSCN+GO treatments had higher (P0.05) residual thiocyanate ion than the other treatments. All LPS treatments had lower (P0.05) TPC than the control. The additives and hydrogen peroxide producing method in LPS did not significantly affect TPC, but a* values of pork chops. The NaSCN+H2O2 and NaSCN+GO treatments had higher (P0.05) a* values than the KI+H2O2 and KI+GO treatments, respectively; and the NaSCN+H2O2 and KI+H2O2 treatments had higher a* (P0.05) than the NaSCN+GO and KI+GO treatments, respectively. At 2, 4 and 6 days of storage, the NaSCN+H2O2 treatment had higher (P0.05) TBARS values than the other treatments. Key words: Lactoperoxidase system, Pork, Sodium thiocyanate, Potassium iodide