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研究生:李光祥
論文名稱:調氣包裝對生吳郭魚片儲存期、化學性質及顏色之影響
論文名稱(外文):Effect of Modified Atmosphere Packaging on Shelf-life, Chemical Properties and Color Changes of Fresh Tilapia Fillets
指導教授:楊季清楊季清引用關係林頎生
學位類別:碩士
校院名稱:國立屏東科技大學
系所名稱:食品技術研究所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:1998
畢業學年度:86
語文別:中文
論文頁數:122
中文關鍵詞:生吳郭魚片調氣包裝溫度氣體組成儲存期限微生物化學性質顏色感官品評
外文關鍵詞:Fresh Tilapia FilletsModified Atmosphere PackagingTemperatureGas MixturesShelf LifeMicrobialChemical PropertiesColorSensory Evaluation
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  • 被引用被引用:1
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  • 收藏至我的研究室書目清單書目收藏:1
  生鮮魚死後非常容易因微生物及化學劣變而腐敗,導致魚體儲存期短而造成巨大的經濟損失。近年來,將調氣包裝運用於水產品以延緩腐敗並延長儲存期限,逐漸受到廣泛的注意。
  本研究之目的即以國內常食用之吳郭魚片為材料,探討CO2濃度、儲存溫度、氣體組成、CO(一氧化碳)處理對調氣包裝吳郭魚片的影響,以尋求較適合的調氣包裝條件。
  實驗結果顯示,CO2濃度越高,儲存溫度越低時,抑菌力越強。但使用60%濃度以上CO2,液滴顯著增加,產生脫色及包裝崩塌,感官性不佳。
  不同氣體組成(O2/CO2、N2/CO2、CO/CO2)調氣包裝0℃儲存時之魚片之微生物(總生菌、嗜冷性菌、總腸內菌)及化學性質(pH、液滴、VBN值、TBA值)均無顯著差異。魚片Hunter b/a 值隨顏色衰變逐漸增大,可作為顏色變化之參考指標。
  以CO/O2混合氣體處理發色吳郭魚片時,所使用CO濃度越低,發色時間越短,魚片中CO殘量越低。以CO/O2=1/99氣體0℃發色30min,魚片0℃儲存7天後,魚片中CO殘量可降至4.39ppm。
  本研究結果最適之調氣條件為:魚片以CO/O2=1/99氣體在0℃下發色30min,去除氣體後,再作成N2/CO2=4/6的調氣包裝於0℃儲存,魚片儲存期限可達19天並維持穩定桃紅肉色。儲存期調氣包裝較簡易包裝延長2倍,較真空包裝延長1倍。感官品評評分顯示調氣包裝之外觀、腥味、可接受性皆優於簡易包裝及真空包裝。
  Fish are highly susceptible to spoilage from postmortem microbial growth and chemical deterioration, which and lead to a short shelf life and severe economic loss. In recent years, application of modified atmosphere packaging(MAP) technology to seafood has received widespread attention to delay spoilage and extend the shelf life.
  The purposes of this research were to investigate the effect of CO2 level, temperature, gas mixtures, carbon monoxide (CO) mixture on the quality of fresh tilapia fillets and to find an optimal modified atmosphere condition for fresh tilapia fillets.
  The results demonstrated that increased the higher CO2 level and the lower temperature are more effective for bacterial growth inhibition. But when CO2 level higher than 60%, increased drip loss, discoloration and pack collapse were observed.
  The microbial (total aerobic counts, total psychrotrophic counts, total coliform counts ) and chemical (pH, Drip, VBN, TBA) changes were no significantly different among fresh tilapia fillets stored in defferent gas mixtures (O2/CO2, N2/CO2, CO/CO2) of MAP at 0 ℃. The Hunter b/a value increased with discoloration, it could be a reliable index of color changeing for tilapia fillets.
  The residual CO level was correlated with the levels of CO and CO/O2 gas filling time. The CO residue decreased to 4.39ppm after 7 days storage in CO/O2 treated tilapia fillets with CO/O2 gas (ratio 1:99)for 30 min at 0℃.
  For the above results, optimal MAP condition for tilapia fillets was treated CO/O2=1/99 gas treated for 30 min at 0℃, then packaged in high-barrier film under MAP of N2/CO2=4/6 and stored at 0℃. The fillets treated with this condition had a prolonged shelf life and a stable, cherry-red color. The shelf life of fresh tilapia under MAP could be extend to 19 days longer than fillets packaged under Air and VP. The appearance, fish odor and overall acceptability of tilapia fillets treated with MAP was better than Air and VP treatment by sensory evaluation.
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