漂洗与去骨对售鸭赏品质影响之调查.PDF

漂洗與去骨對市售鴨賞品 質影響之調查 1 2 3 4 1 1 黃加成 吳輔祐 王政騰 黃國榮 林榮新 王慈圓 1.台灣省畜產試驗所宜蘭分所 2.國立宜蘭技術學院畜產系 (通訊作者) 3.台灣省畜產試驗所 4.國立宜蘭技術學院食品科學系 已逝( ) 摘 要 宜蘭地區鴨賞製造之原料鴨，除了少數業者不定期自行屠宰外，大都從中南部 採購已屠宰醃漬好之冷凍鴨體，因此漂洗為控制產品食鹽及亞硝酸含量的主要 步驟。樣品取自三家鴨賞製造廠，試驗結果顯示各原料鴨之食鹽與亞硝酸鹽含 量都有顯著差異。漂洗後食鹽濃度降為 1/3 至一半，亞硝酸鹽除了C廠也都顯 著下降，然而漂洗前濃度較高者，漂洗後仍然較高。經 0 、2 、6 、12hr漂洗後 再採樣分析，其亞硝酸鹽濃度較高之原料鴨必須漂洗 12hr 以上才能降至適當濃 度，而大腸桿菌都顯著增加，生菌數亦達 5～6 log CFU/g 。故醃漬時添加亞硝 酸鹽和食鹽的量亦應控制，不能完全依賴漂洗來降低。漂洗後經乾燥、燻煙、 蒸煮，生菌數和大腸桿菌並未大幅減少。A 、B廠生菌數在去骨步驟都顯著增 加，顯示其去骨之作業環境、器具或人員之衛生有待改善。 關鍵詞 :鴨賞、品質、漂洗、去骨 Effects of Washing and Deboning on the Quality of Cooked Smoked Duck Chia-Cherng Huang1 Fu-Yu Wu2 Cheng-Taung Wang3 Gwo-Rong Hwang4 Zon-Shin Lin1 Tzu-Yuan Wang1 1.Ilan Station, Taiwan Livestock Research Institute 2.Animal Science Department, National Ilan Institute of Technology (Corresponding Author) 3.Taiwan Livestock Research Institute 4.Food Science Department, National Ilan Institute of Technology (Deceased) Abstract Cured frozen raw ducks from southern Taiwan are the main source for making cooked smoked ducks in Ilan. Therefore, washing is the key-processing step in controlling the additive contents in the final products. The percentages of salt and nitrite in the cured raw ducks prior washing taken from three factories were significantly different. Washing lowered the salt contents to 1/3 ～1/2 of the initial. Nitrite also decreased significantly except in factory C. Cured raw ducks initially