健康豬肉與病死豬肉生化特性之探討比較 曾昭賓、陳明造

健康豬肉與病死豬肉生化特性之探討比較 曾昭賓、陳明造

E-mail: 9510766@mail.dyu.edu.tw

摘 要

本研究主要探討利用生化特性判斷健康豬與病死豬背最長肌置於不同條件貯存後的差異。結果顯示，不論是健康豬或病死 豬，放置於4℃或25℃的環境下，其pH值變化沒有明顯差異。健康豬之電導度值在貯存期間隨時間增加而有明顯增加。然 而不管健康豬或病死豬，在25℃的貯存條件其電導度值均比4℃貯存時要高。健康豬之L值均比病死豬低，而a值比病死豬 高。健康豬之肌紅蛋白濃度均比病死豬高，且肌紅蛋白濃度會隨著時間增加有明顯減少。健康豬的腐屍胺含量均低於病死 豬，但長時間貯存後導致健康豬最終腐屍胺含量與病死豬相似。健康豬的屍胺含量均低於病死豬。當屍胺含量大於7μg/g 以上時可以判斷其豬肉為病死豬肉。健康豬於屠宰初期沒有檢測出組織胺，病死豬則有檢測出。組織胺含量大於0.38μg/g 以上，可以判斷其豬肉為病死豬。健康豬或病死豬在早期不能檢測出酪胺，貯存時間增加酪胺則會被檢測出，且酪胺含量 相差5倍以上。酪胺含量大於0.23μg/g以上時，可以判斷其豬肉為病死豬。根據實驗結果顯示，當屍胺含量大於7μg/g以 上，組織胺含量大於0.38μg/g以上，酪胺含量大於0.23μg/g以上時，可以判斷為病死豬肉。

關鍵詞 : 豬肉、屍胺、組織胺、酪胺

目錄

授權書iii 中文摘要iv 英文摘要v 誌謝vi 目錄vii 圖目錄xi 表目錄xii 第一章 緒言1 第二章 文獻回顧2 2.1正常豬肉與病死豬肉的 定義2 2.2影響畜肉品質之因子2 2.2.1屠前因子2 2.2.1.1緊迫因子2 2.2.1.2品種及遺傳因子3 2.2.2屠後貯存溫度因子3 2.3貯存 期間畜肉品質的變化4 2.3.1肌肉pH值之變化4 2.3.2肌肉電導度之變化4 2.3.3肉色之變化5 2.3.3.1畜肉的色素5 2.3.3.2肌紅蛋 白之變化6 2.3.3.3影響肉色變化的因子6 2.3.3.3.1光照因子8 2.3.3.3.2溫度因子9 2.3.3.3.3氧的分壓因子9 2.3.3.3.4微生物污染 因子10 2.3.3.3.5酸鹼值因子10 2.3.3.3.6脂質氧化因子11 2.3.3.4 Mb的氧化還原機制12 2.3.3.4.1 Mb的自家氧化作用12 2.3.3.4.2 MetMb的還原活性13 2.4貯存期間畜肉肌肉生物胺含量生成之變化14 2.4.1生物胺的定義14 2.4.2生物胺的分類14 2.4.3生物胺生成機制及其他影響15 2.4.3.1生物胺生成的機制15 2.4.3.2影響生物胺生成的因素15 2.4.3.3其他影響生物胺生成 的因子18 2.4.3.3.1貯存的溫度與時間18 2.4.3.3.2病灶部位18 2.4.3.3.3醃漬、包裝因子19 第三章 材料與方法20 3.1樣品20 3.2 試驗處理20 3.2.1實驗處理20 3.2.2健康豬肉的處理方式21 3.2.3病死豬肉的處理方法21 3.3儀器設備21 3.4藥品22 3.5 pH值檢 驗方法23 3.6電導度值檢驗方法23 3.7色澤檢驗方法23 3.8肌紅蛋白（myoglobin）檢驗方法23 3.9生物胺（biogenic amines;

BAS）檢驗方法25 3.9.1試劑25 3.9.2生物胺標準溶液之配製25 3.9.3丹希氯溶液之配製26 3.9.4高效能液相層析儀之條件26 3.9.5生物胺標準溶液之丹希衍生反應及測定26 3.9.6食肉及肉品製品中生物胺（BAS）之萃取及定量27 3.9.7生物胺含量的 計算29 3.10統計分析與繪圖31 第四章 結果與討論32 4.1貯存期間豬肉pH值的變化32 4.2貯存期間豬肉電導度值的變化37 4.3貯存期間豬肉色澤的變化42 4.4貯存期間豬肉肌紅蛋白的變化50 4.5貯存期間豬肉生物胺的變化55 4.5.1腐屍胺55 4.5.2屍 胺60 4.5.3組織胺64 4.5.4酪胺69 第五章 結論73 參考文獻76 圖目錄 圖2.1 肌紅蛋白氧化還原反應圖7 圖2.2 生物胺生成的路 徑17 表目錄 表2.1 生物胺的前趨物及可能產生該生物胺的微生物16 表4.1 不同貯存條件對健康豬肉pH值之影響34 表4.2 不 同貯存條件對病死豬肉pH值之影響35 表4.3 不同貯存條件對健康豬肉與病死豬肉pH值之比較36 表4.4 不同貯存條件對健康 豬肉電導度值之影響39 表4.5 不同貯存條件對病死豬肉電導度值之影響40 表4.6 不同貯存條件對健康豬肉與病死豬肉電導 度值之比41 表4.7 不同貯存條件對健康豬肉色澤亮度L值之影響44 表4.8 不同貯存條件對病死豬肉色澤亮度L值之影響45 表4.9 不同貯存條件對健康豬肉與病死豬肉亮度L值之比較46 表4.10 不同貯存條件對健康豬肉色澤a值之影響47 表4.11 不同 貯存條件對病死豬肉色澤a值之影響48 表4.12 不同貯存條件對健康豬肉與病死豬肉色澤a值之比較49 表4.13 不同貯存條件 對健康豬肉肌紅蛋白之影響52 表4.14 不同貯存條件對病死豬肉肌紅蛋白之影響53 表4.15 不同貯存條件對健康豬肉與病死 豬肉肌紅蛋白之比較54 表4.16 不同貯存條件對健康豬肉腐屍胺之影響57 表4.17 不同貯存條件對病死豬肉腐屍胺之影響58 表4.18 不同貯存條件對健康豬肉與病死豬肉腐屍胺之比較59 表4.19 不同貯存條件對健康豬肉屍胺之影響61 表4.20 不同貯 存條件對病死豬肉屍胺之影響62 表4.21 不同貯存條件對健康豬肉與病死豬肉屍胺之比較63 表4.22 不同貯存條件對健康豬 肉組織胺之影響66 表4.23 不同貯存條件對病死豬肉組織胺之影響67 表4.24 不同貯存條件對健康豬肉與病死豬肉組織胺之 比較68 表4.25 不同貯存條件對健康豬肉酪胺之影響70 表4.26 不同貯存條件對病死豬肉酪胺之影響71 表4.27 不同貯存條件 對健康豬肉與病死豬肉酪胺之比較72

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