奈米光觸媒燈管照射處理對生鮮豬肉品質改善之研究

Quality Improvement of Fresh Pork by Irradiation Treatment with Nanophotocatalyst Fluorescent Lamps

本研究旨在探討奈米光觸媒燈管照射對生鮮豬肉品質改善之影響，模擬冷藏販售期間以奈米光觸媒燈管照射生鮮原料豬肉，並於冷藏之第0-7天期間分析其品質變化，分析項目包括pH值、TBA值、色澤、滲水率及總生菌數。結果顯示，光觸媒照射處理的豬肉片、肉絲及絞肉的pH值、TBA值及總生菌數有較對照組處理者為略低之現象。色澤方面，顯示光觸媒照射處理組與對照組處理間並無顯著差異。而光觸媒照射處理的豬絞肉之TBA值、滲水率及總生菌數皆顯示較肉片及肉絲者為高之現象。

The objective of this study was to evaluate the effect of nanphotocatalyst radiation on the quality of pork. The product was manufactured to simulate fresh pork currently available in the retail market. The fresh pork after the treatment of nanphotocatalyst radiation was vacuum packaged and stored at 4℃ for 0 to seven days. Result showed that no significant difference was found for the color of pork with or without the nanphotocatalyst radiation treatment. Though higher values of TBA, purge losses and total plate count were obtained in minced pork, the PH of pork, TBA value and the plate count for the other three kinds of pork (i.e. collop, julienne pork and minced prok) after the treatment of nanphotocatalyst radiation, was lower than the control group.