以HACCP觀點探討原住民發酵肉製品的安全製作條件-以南排灣族Valeng製程為例

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題名:	以HACCP觀點探討原住民發酵肉製品的安全製作條件-以南排灣族Valeng製程為例 Exploring the Safe Production Conditions for Indigenous Fermented Meat Products from HACCP Perspective - A Case Study of the Valeng Process of the Southern Paiwan Tribe
作者:	曾小檀 TSENG, XIAO-TAN
貢獻者:	食品安全碩士學位學程林士祥楊惠婷
關鍵詞:	Valeng;芋頭粉;自然發酵肉製品;排灣族;HACCP;重要管制點 Valeng;taro powder;nutural fermented meat products;Paiwan tribe;HACCP;critical control points
日期:	2024-07-16
上傳時間:	2024-11-26 15:51:18 (UTC+8)
摘要:	Valeng是台灣原住民排灣族的天然發酵肉製品，近年來原住民文化傳承備受到重視，而飲食文化則是最容易被理解和接受的部分，由於在當地這些傳統的製作方法沒有固定的工序，再加上天然發酵肉製程影響變因眾多，導致部分成品容易出現腐敗的情形，為了瞭解及調查Valeng傳統製造方式本研究前往臺灣屏東縣牡丹鄉拜訪當地原住民，調查當地傳統Valeng的製作方式及條件。為了解決當地Valeng腐敗的問題，本研究以食品安全管制系統(HACCP)針對Valeng的製程進行風險評估及危害分析，其中風險較高為生物性危害，本研究採樣Valeng進行菌種鑑定，檢驗出金黃色葡萄球菌，原料中的芋頭粉則檢驗出沙門氏菌，因此根據當地的製作流程新增一個芋頭粉前處理步驟，根據新流程建立3個重要管制點，第一個CCP點為芋頭粉前處理，使用烤箱將芋頭粉加熱至80℃、20分鐘。第二個CCP點則是在原料混合步驟中，豬肉必須添加10%以上的食鹽。第三個CCP點則是在第二次原料混合必須添加36%以上的米酒。我們利用這三個CCP點管控製程後的產品Valeng及芋頭粉皆未出現致病菌，並將Valeng的水活性控制在0.855到0.924之間，pH值控制在4.75到5.05之間，使得製程可以在致病菌不易生長的範圍。本研究成果可提供安全又衛生的製作模式給當地原住民進行參考，既不違背當地居民的原創，也可以將這項原住民特有的傳統食品保存下來。 Valeng is a traditional naturally fermented meat product of the Paiwan tribe in Taiwan. Recently, there has been a growing emphasis on preserving indigenous cultures, with dietary traditions being particularly accessible and understandable. However, the traditional methods of making Valeng lack standardized procedures and are influenced by various factors, often leading to spoilage. To understand and investigate the traditional manufacturing methods of Valeng, this study visited the indigenous people in Mudan Township, Pingtung County, Taiwan, to investigate the local traditional Valeng production methods and conditions.To address the issue of Valeng spoilage, this study conducted a risk assessment and hazard analysis using the Hazard Analysis and Critical Control Points (HACCP) system. The main biological hazard identified was Staphylococcus aureus found in Valeng samples and Salmonella in the taro powder used as an ingredient. Based on the local manufacturing process, a pre-treatment step for taro powder was introduced, and three critical control points (CCPs) were established. The first CCP involves pre-treating taro powder by heating it in an oven at 80°C for 20 minutes. The second CCP is the addition of more than 10% salt to the pork during the initial mixing step. The third CCP is the addition of more than 36% rice wine to the pork during the second mixing step, with a saline solution ratio of 12.7g salt to 61.1L mineral water.By implementing these CCPs, the resulting Valeng and taro powder showed no presence of pathogenic bacteria, with Valeng's water activity controlled between 0.855 and 0.924 and pH between 4.75 and 5.05, thus maintaining an environment unfavorable for pathogen growth. The study's results provide a safe and hygienic production model for the local indigenous people, preserving the traditional food without compromising its authenticity.
描述:	碩士指導教授：林士祥共同指導教授：楊惠婷口試委員：蔡宗良口試委員：林欣平口試委員：楊惠婷口試委員：林士祥口試委員：施聖文
附註:	論文公開日期：2024-07-23
資料類型:	thesis
顯示於類別:	[食品安全碩士學位學程] 博碩士論文

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