臺灣博碩士論文加值系統

本研究添加不同濃度有機酸 (醋酸、乳酸、酒石酸及檸檬酸) 於含組織胺生產菌之TSBH broth (含2%之 L-Histidine) 中，觀察有機酸對五株組織胺生產菌Enterobacter aerogenes、Morganella morganii、Proteus vulgaris、Raoultella ornithinolytica 和Staphylococcus capitis 之殺菌與抑制組織胺生成之能力；結果得知，有機酸對五株組織胺生產菌於24小時之最低殺菌濃度 (Minimal bactericidal concentration, MBCs)：對E. aerogenes之MBC分別為1%醋酸及酒石酸、0.5%乳酸、3%檸檬酸；對M. morganii之MBC分別為1%醋酸、0.5%乳酸、3%酒石酸，而檸檬酸則需大於3%；對P. vulgaris之MBC分別為1%醋酸及乳酸、3%酒石酸及檸檬酸；對R. ornithinolytica之MBC分別為0.25%醋酸、乳酸及酒石酸、0.5%檸檬酸；對S. capitis之MBC分別為1%醋酸、酒石酸及檸檬酸、0.5%乳酸。其次，己二烯酸鉀與苯甲酸鉀對R. ornithinolytica於24小時之MBC分別為0.2%與0.5%，但對其它4種組織胺生產菌於最高濃度0.5%時並無法完全殺滅。再者，有機酸對5株組織胺生產菌之組織胺生成皆有明顯抑制效果。
另外，將旗魚肉浸泡0.25%與1%之乳酸30分鐘後，貯存於4℃、15℃及25℃中，觀察魚肉於貯藏期間之生菌數、揮發性鹽基態氮 (TVBN)、pH值及組織胺含量之變化。結果得知，0.25%及1%乳酸處理組與控制組比較，有延緩生菌數之生長與TVBN之產生；其次，乳酸處理組也可延緩魚肉中組織胺之生成，若以美國FDA規定鯖科魚類組織胺的限量標準 (5 mg/100 g) 來判斷，1%乳酸處理組與控制組比較，於4℃貯藏可將保存期限由原來的5天延長至13天；於15℃貯藏可由原來的1天延長至5天；而在25℃貯藏時，可由原來的12小時延長至48小時。

Bactericidal effect of organic acids (acetic acid, lactic acid, tartaric acid and citric acid) on histamie-producing bacteria was studied. Minimal bactericidal concentrations (MBCs) of organic acids and preservative against histamie-producing bacteria for 24 hour were as followed : 1% acetic acid and tartaric acid, 0.5% lactic acid and 3% citric acid for Enterobacter aerogenes; 1% acetic acid, 0.5% lactic acid, 3% tartaric acid, >3% citric acid for Morganella morganii; 1% acetic acid and lactic acid, 3% tartaric acid and citric acid for Proteus vulgaris; 0.25% acetic acid, lactic acid and tartaric acid, 0.5% citric acid for Raoultella ornithinolytica; 1% acetic acid, tartaric acid and citric acid, 0.5% lactic acid for Staphylococcus capitis. In addition, the MBC of potassium sorbate and potassium benzoate were 0.2% and 0.5% for Raoultella ornithinolytica, respectively. But both solutions can not completely kill the other four kinds of histamine-producing bacteria in the highest concentration of preservative, Moreover, organic acids can significantly inhibit the histamine formation of five histamie-producing bacteria.
Furthermore, the histamine-related hygienic quality of marlin flesh was elucidated after marlin flesh was presoaked in 0.25% and 1% lactic acid for 30 min and stored at 4℃, 15℃ and 25℃. It was found that the levels of aerobic plate count and total volatile basic nitrogen (TVBN) of marlin flesh were lower in lactic acid treatments (≧0.25%) compared to control. In addition, histamine contents of marlin flesh also decreased in lactic acid treatments (1%), compared to control. Based on the histamine content (5 mg/100 g) for the criteria in the USFDA guideline, the lactic acid treatments (1%) could prolong the storage period of marlin flesh at 4℃ from 5 to 13 days, at 15℃ from 1 to 5 days, at 25℃ from 12 to 48 hour.

中文摘要 I
英文摘要 II
致謝 III
目錄 V
表目錄 VI
圖目錄 VII
壹、研究動機 1
貳、文獻整理
一、魚貝類之鮮度判定指標 3
二、食品中之生物胺 6
三、組織胺與食品中毒 8
四、食品添加物 17
五、我國旗魚之漁獲情形 26
参、有機酸對組織胺生產菌之殺菌作用
一、前言 41
二、材料與方法 44
三、結果與討論 48
肆、不同濃度之乳酸對旗魚肉之保鮮作用
一、前言 67
二、材料與方法 69
三、結果與討論 73
陸、結論 85
柒、參考文獻 87

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