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研究生:蔡文榮
研究生(外文):Tsai, wen-jung
論文名稱:市售秋刀魚之組織胺相關衛生品質及其貯藏試驗探討
論文名稱(外文):Studies on the Histamine-related Hygienic Quality and Storage Test of Pacific Saury
指導教授:蔡永祥教授
口試委員:蔡永祥教授林家民副教授龔賢鳳副教授
口試日期:2014-01-22
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:2014
畢業學年度:101
語文別:中文
論文頁數:98
中文關鍵詞:秋刀魚組織胺衛生品質貯藏試驗
外文關鍵詞:Pacific SauryHistamineHygienic QualityStorage Test
相關次數:
  • 被引用被引用:2
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  • 下載下載:56
  • 收藏至我的研究室書目清單書目收藏:1
為了解市售秋刀魚的組織胺相關衛生品質,本研究分別從超級市場(16件)、傳統市場(17件)以及水產加工廠(6件)共採集39件樣品,進行化學與微生物品質以及生物胺含量分析,同時探討不同包裝形態在不同的貯藏溫度下品質的變化。研究結果顯示,所有樣品之化學與微生物含量範圍分別為:鹽分0.03-0.1%、灰分0.82-2.75%、水分41.11-71.23 %、水活性0.97-0.99、pH 5.71-6.25、總揮發性鹽基態氮(Total volatile basic nitrogen, TVBN) 14.18-33.71 mg/100g、總生菌數(Aerobic plate count, APC) 2.54-5.12 log CFU/g及大腸桿菌群 <3-60 MPN/g,所有樣品皆未檢出大腸桿菌。在TVBN方面,三種來源之樣品間有顯著性差異 (P<0.05),以傳統市場樣品之平均值(10.87 mg/100g)為最高,其次為超市樣品(9.18 mg/100g),水產加工廠樣品最低(7.50 mg/100g);其中只有一件傳統市場樣品(33.71 mg/100g)超過初期腐敗之標準(25 mg/100g)。在微生物方面,三種來源樣品的APC平均值間並無顯著性差異(P>0.05),且所有樣品之APC皆低於食品衛生限量標準(6.47 log CFU/g);再者,傳統市場樣品平均有較高的大腸桿菌群含量(21.43 MPN/g)。由於傳統市場之秋刀魚於開放環境與室溫下販賣,缺乏良好的販賣環境,造成其TVBN值與大腸桿菌群偏高。其次,所有樣品之組織胺含量皆小於2.57 mg/100g,低於美國食品藥物管理局所規定之5 mg/100g以下之限量標準。再者,自一件傳統市場之秋刀魚中,分離出1株組織胺生產菌,經以PCR法增幅菌株之16S rDNA序列分析並鑑定為Enterobacter aerogenes,於含有1% histidine之TSB (TSBH)培養液培養30℃,48小時可產生603 ppm組織胺。另外,為了解秋刀魚於不同包裝和溫度貯存期間之相關衛生品質變化,乃將新鮮秋刀魚分別使用聚乙烯塑膠袋(PE袋)及真空袋抽真空包裝,並於不同溫度(-18、4、15及25℃)下貯存,分析秋刀魚衛生品質之變化。結果顯示,在15℃以上貯存時,無論真空與PE袋包裝者之APC、TVBN和組織胺皆隨貯存時間增加而增加,但兩者間皆無明顯差異。在4℃貯存時,皆可延緩APC、TVBN和組織胺之上升,其中在貯存後期(第5天起),真空包裝者較PE袋者有較低的APC。而-18℃貯存4個月期間,所有樣品APC會隨貯存時間增加而下降,TVBN皆低於12 mg/100g,組織胺皆未檢出。綜合上述,建議秋刀魚不論PE或真空包裝者皆應在4℃以下貯存,可以延緩產品品質的劣變並延長保存期限。
To elucidate the hygienic quality of commercial pacific saury, 39 samples collected from the supermarket (16 samples), traditional market (17 samples) and fishery processing plant (6 samples) were tested to determine chemical and microbial quality, and biogenic amine contents. The levels of salt content, ash content, water content, water activity, pH, total volatile basic nitrogen (TVBN), aerobic plate count (APC) and coliform in commercial pacific saury samples ranged from 0.03 to 0.1%, 0.82 to 2.75%, 41.11 to 71.23%, 0.97 to 0.99, 5.71 to 6.25, 14.18 to 33.71 mg/100g, 2.54 to 5.12 log CFU/g and <3 to 60 MPN/g, respectively. None of these samples contained E. coli. The average TVBN content (10.87 mg/100g) of traditional market samples were significantly (P<0.05) higher than those of supermarket samples (9.18 mg/100g) and fishery processing plant samples (7.5 mg/100g). Only one sample collected from traditional market has TVBN content (33.71mg/100g) greater than the decomposition limit level of 25 mg/100g. The APC levels in all samples were below the limit of food hygiene standards (6.47 log CFU/g) and there was no significant difference (P >0.05) between three sampling sources in average levels of APC. In addition, the average coliform content (21.43 MPN/g) of traditional market samples were significantly (P<0.05) higher than those of the other samples. Histamine level in all samples was less than 2.57 mg/100g, below the allowable limit of U.S. Food and Drug Administration for scombroid fish and/or product (5 mg/100g of histamine).
Furthermore, one histamine-producing bacterial isolate, capable of producing 603 ppm of histamine in trypticase soy broth supplemented with 1% L-histidine (TSBH) at 30℃ for 48 hrs, was identified as Enterobacter aerogenes, by 16S rDNA sequences with PCR amplification.
In addition, the effect of the hygienic quality of pacific saury packed with polyethylene (PE) package and vacuum package, and stored at different temperatures (-18, 4, 15 and 25℃) was understand. The results showed that the APC, TVBN and histamine contents increased with storage time increased when the PE and vacuum package samples stored at above 15℃. At 4℃, the APC, TVBN and histamine levels were retard, but the vacuum package samples had considerably lower levels of APC than PE package samples after day 5. The APC counts in all fish samples tested decreased with storage time and TVBN levels did not change, as well as no histamine was detected during the 4-months storage at -18℃. In summary, this result suggested the pacific saury packed with PE or vacuum package stored at <4℃ could prevent deterioration of product quality and extend shelf life.

中文摘要 ................................................................................................ I
Abatract .................................................................................................III
誌謝 ..........................................................................................V
目錄 ...................................................................................................VI
表目錄 ..............................................................................................VII
圖目錄 .............................................................................................VIII
壹、 研究動機 .....................................................................................1
貳、 文獻整理 .....................................................................................4
一、秋刀魚介紹 .................................................................................4
二、魚介類死後化學變化 .................................................................7
三、魚介類死後鮮度指標 ...........................................................7
四、組織胺與食物中毒 ..............................................................12
參、市售秋刀魚之衛生品質探討 ..................................................25
一、前言 ..........................................................................................25
二、實驗材料與方法 ......................................................................28
三、結果與討論 ..............................................................................43
肆、不同包裝與貯藏溫度對秋刀魚衛生品質之影響 .......................53
一、前言..............................................................................................53
二、實驗材料與方法..........................................................................55
三、結果與討論..................................................................................57
伍、結論.........................................................................................70
陸、參考文獻 ......................................................................................72

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