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研究生:陳巧儒
研究生(外文):CHEN,CHIAU-RU
論文名稱:利用真空包裝和異硫氰酸丙烯酯對旗魚肉中的抑菌與保鮮效果
論文名稱(外文):Antibacterial and Preservative Efficacy in Sailfish by Using Vacuum Package and Allyl Isothiocyanate
指導教授:林家民副教授
口試委員:林家民副教授蔡永祥教授林仲聖助理教授許淑真助理教授
口試日期:2013-07-31
學位類別:碩士
校院名稱:國立高雄海洋科技大學
系所名稱:水產食品科學研究所
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:2013
畢業學年度:101
語文別:中文
論文頁數:114
中文關鍵詞:異硫氰酸丙烯酯保鮮
外文關鍵詞:Allyl IsothiocyanatePreservative
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水產品組織胺中毒的主要原因是含有過量的組織胺 (histamine),其原因為細菌分泌的組胺酸脫羧酶 (histidine decarboxylase) 將水產品中的游離組胺酸 (free histidine)轉換為組織胺所造成,因此抑制組織胺生產菌的生長為防止組織胺中毒的關鍵步驟。
山葵 (wasabi) 為台灣常用的辛香佐料,其主要香辛物質-異硫氰酸丙烯酯 (allyl isothiocyanate, AIT) 的抗菌效果已多有報導。市售魚片多為真空包裝配合低溫儲藏,以延長產品之保鮮效果。然而,單一的保鮮方式仍不足以達到良好的保鮮效果,故本研究探討真空包裝與AIT共同使用對於旗魚中組織胺生成的影響。旗魚樣品在接種組織胺生產菌Raoultella ornithinolytica後,經由不同濃度的氣態AIT (329.08、459.46或516.70 mg/L air) 在4°C處理24小時後,分別進行真空與無真空包裝,無AIT處理的樣品為對照組。樣品在處理與包裝後儲存於15°C、25°C或4-25-4°C的溫度中,於固定時間採樣分析其總生菌數、組織胺生產菌數、總揮發性鹽基態與生物胺含量。
結果顯示,魚肉樣品經由AIT處理後,其總生菌數與組織胺生產菌數皆比無AIT處理的樣品顯著性的降低 (p<0.05),無真空包裝樣品的菌數隨AIT濃度的增加而減少,但真空包裝的魚肉樣品則無此現象。此外,有AIT處理的樣品的總揮發性鹽基態氮 (total volatile base nitrogen, TVBN) 含量顯著的比無AIT處理的樣品低 (p<0.05),而且無真空包裝樣品的TVBN含量會隨著AIT濃度增加而降低,但真空包裝的魚肉樣品的TVBN含量與AIT濃度並無相關。組織胺生成量會隨溫度升高而增加,無真空包裝使用AIT處理的魚肉樣品,組織胺的生成有明顯的抑制作用 (p<0.05),且AIT的濃度愈高對產生組織胺的抑制效果越強,而真空包裝配合AIT處理的魚肉樣品亦有良好的抑制作用,在不添加AIT處理的控制組方面,真空較無真空包裝更具延緩組織胺生成的效果 (p<0.05)。

Histamine poisoning is usually associated with fishes such as tuna or sailfish. Because those fishes contain high levels of free histidine which can be converted by a decarboxylase produced by bacteria. Therefore, inhibiting the growth or enzymatic activities of histamine producing bacteria (HPB) is a critical procedure to prevent histamine poisoning.
Japanese horseradish (wasabi) is a popular spice in Taiwan and its major volatile compound, allyl isothiocyanate (AIT), has been reported to possess a high antibacterial activity. Currently, vacuum-packing is the most common method to extend the shelf life of fishery products. However, a single preservation method such as applying AIT or vacuum packing is insufficient. The antibacterial and preservative efficacy of the combination of vacuum packaging and gaseous AIT in sailfish was evaluated. In the study, sailfish samples were inoculated with histamine producing bacteria, Raoultella ornithinolytica, then treated with different concentrations of gaseous AIT (329.08, 459.46 or 516.70 mg / L air) at 4°C for 24 hr. The sailfish samples were vacuum or non-vacuum packed, then stored at 15°C, 25°C or 4-25-4°C. The samples without vacuum package no AIT treatment were served as the control group. Levels of total aerobic counts, histamine-producing bacteria, total volatile basic nitrogen (TVBN) and biogenic amines were analyzed daily. Significantly lower counts of total aerobic and histamine producing bacteria was found in the AIT treated samples than the samples without AIT treatment (p<0.05) within the group without vacuum packaging. However, bacterial counts were not significantly reduced within the group with vacuum packaging. In addition, similar results were obtained for TVBN. TVBN values reduced correlated with the increasing AIT concentrations in the unvacuum packed group but not in the vacuum packed group. In the unvacuum packed group, histamine amount reduced significantly with AIT treatment (p<0.05) and the reduction is correlated with AIT concentrations. In the vacuum packed group, AIT treatment also showed an inhibitory effect against histamine production. Comparing the control, the vacuum packaged samples showed significantly lower histamine production than unvacuum packaged samples (p<0.05).

中文摘要……………………………………………………………………I
英文摘要………………………………………………………………….III
致謝………………………………………………………………………..V
目錄……………………………………………………………………...VII
表目錄………………………………………………………………….....IX
圖目錄…………………………………………………………………...XII
壹、 前言………………………………………………………………….1
貳、 文獻整理
一、 食品中的生物胺……………………………………………..3
二、 生物胺毒性…………………………………………………..6
三、 包裝與其它處理方式對水產品之保存……………………18
四、 山葵之起源、品種與用途介紹……………………………..21
參、 材料與方法
一、 實驗菌株與漁獲物之來源………………………………….43
二、 藥品及培養基……………………………………………….43
三、 接種菌液製備……………………………………………….44
四、 接種組織胺生產菌至旗魚肉樣品中………………………..45
五、 異硫氰酸丙烯酯 (AIT) 處理與旗魚肉樣品之包裝方式….45
六、 氣態AIT於不同時間處理旗魚肉樣品條件………………..46
七、 氣態AIT與旗魚肉樣品之不同溫度與天數儲存條件……..47
八、 氣相層析儀分析氣態AIT之含量…………………………..47
九、 真空包裝機包裝條件………………………...........................48
十、 微生物分析…………………………………………………..49
十一、 化學分析………………………………………………….50
十二、 統計分析………………………………………………….53
肆、 結果………………………………………………………………...54
伍、 討論………………………………………………………………...77
陸、 結論………………………………………………………………...80
柒、 參考文獻…………………………………………………………...81
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