不同加工及包裝處理蒜泥塗抹醬在儲存過程中品質之變化

Study of the Quality of Garlic Spread Stored in Different Packages

本研究是將蒜泥塗抹醬依照不同的加工程序，製作成熱充填包裝4℃儲存與殺菌包裝常溫儲存兩種包裝產品，分別進行儲存試驗 （顏色分析、總生菌數檢驗及AV 值），探討不同的加工及包裝處理的蒜泥塗抹醬產品，經儲存後品質的變化，最後由官能品評找出能被消費者接受的風味及最適合的加工程序。結果顯示熱充填包裝之蒜泥塗抹醬跟未經加熱的蒜泥塗抹醬的顏色最接近，兩種包裝的產品在儲存一個月內總生菌數都< 10 CFU/g，表示兩者產品的包裝儲存條件都可以抑制微生物生長，酸價 （ AV 值） 試驗中，熱充填處理之蒜泥塗抹醬 （3.8 mg KOH/g） 比殺菌處理之蒜泥塗抹醬 （6.0 mg KOH/g） 的油脂氧化程度較低。官能品評而言，熱充填處理之蒜泥塗抹醬較殺菌處理之蒜泥塗抹醬易受到消費者的接受。經由以上結果得知，蒜泥塗抹醬經由熱充填處理後，在4℃儲存下能保存其原有的顏色及風味，可以抑制微生物生長及減緩油脂氧化速率，保持較佳品質。

This study is to investigate the quality of garlic spread stored in two conditions: the hot-filledpackage at 4℃ and the sterilization package at room temperature. The quality of garlic spread wasevaluated based on storage tests (color, microbial growth, Acid value) and sensory test. The colorof garlic spread in the hot-filled package was comparable to control. Total microbial countsobtained from both packages were less than 10 CFU/g. Based on the Acid value (AV value), thelipid oxidation rate in the hot-filled package (3.8 mg KOH/g) was lower in the sterilization package(6.0 mg KOH/g). The sensory test in the hot-filled package was more acceptable in the sterilizationpackage. In summary, the garlic spread stored in the hot-filled package at 4℃ remains its color,taste and quality.