臺灣博碩士論文加值系統

微泡沫型臭氧水有別於傳統臭氧水，可以提高臭氧溶於水的溶解度增加其使用效率，目前在食品及農業領域以逐漸被關注。本研究旨在探討0.6 mg/L與1.0 mg/L微泡沫型臭氧水，配合不同循環次數進行五株菌株 ( Escherichia coli、Bacillus cereus、Salmonella choleraesuis、Staphylococcus aureus、Vibrio parahaemolyticus ) 個別殺菌效果比較。並以微泡沫型臭氧水浸泡蘋果切塊以及冷凍干貝，探討經微泡沫型臭氧水處理後貯存於7℃ 冷藏環境下，各項品質指標變化。
結果顯示，若以D值表示病原菌對微泡沫型臭氧水的抵抗能力，在0.6 ppm濃度下， B. cereus ( D = 4.30 min)最大，依序則是: S. aureus (2.68)、S. choleraesuis (2.31)、V. parahaemolyticus (1.49)，E coli (0.81)，在1.0 ppm濃度時，最具抗性與最敏感的菌株仍是B. cereus (3.33)與E. coli (0.72)。蘋果切片處理後，貯藏可以從控制組的15天延長至24天或以上，同時在高濃度時，可明顯抑制酵素性褐變發生。生鮮干貝經過微泡沫型臭氧水浸泡後，在7℃可延長約2天的保存期限，期間VBN與顏色皆沒有顯著變化。

綜合上述結果顯示微泡沫型臭氧水具有良好殺菌效果，並且能有效延長新鮮蘋果切片與冷凍干貝架售期，且能顯著降低水產品中的VBN含量，為一具有潛力的食品殺菌方法。建議可應用於高風險食品業，使食品原物料與成品更加安全，達到把關國人食品安全之目的。

Recently, agricultural and food industry applications of ozone encapsulated microbubble has drawn a great attention due to it is more effective by achieving higher ozone concentration than traditional ozone devices. In this study, 5 pathogens, namely, Escherichia coli、Bacillus cereus、Salmonella choleraesuis、Staphylococcus aureus、Vibrio parahaemolyticus, were tested against ozonated microbubble, at 0.6 and 1.0 ppm ozone concentration. Further, shelf life extension and quality improvement of sliced apple and raw scallop were tested by ozonated microbubble treatments.
As in sterilization process, using D-value to represent bacterial resistance to ozonated microbubble, at 0.6 ppm ozone concentration, B. cereus ( D = 4.30 min) showed the highest resistance, followed by S. aureus (2.68), S. choleraesuis (2.31), V. parahaemolyticus (1.49), and E coli (0.81). At 1.0 ppm, the resistance ranking remained the same with slightly decreased D-value for B. cereus (3.33) and E. coli (0.72), respectively. For slice apply, shelf life was extended from 15 days for control, to 24 days or longer with ozone treatment. Moreover, significant inhibition of browning discoloration was also observed. Similarly, shelf life was only extended 2 days for raw scallop after treated together with no significant changes in color.

The above results show the ozonated microbubble have a good antimicrobial effect, extending shelf life of apple slice and frozen scallops and reduce VBN content in scallops . Ozonated microbubble is a potential method , can be applied to high-risk food industry to make raw materials and finished products more safe, to achieve the purposes for people’s healthy.

Key word: ozone, microbubble, sanitizing effect, shelf life

目次
摘要 2
目次 II
圖次 V
表次 VI
壹、 前言 1
貳、 文獻回顧 2
1. 臭氧的物理與化學性質 2
2. 臭氧與其他消毒劑比較 5
3. 臭氧處理的安全性 6
4. 臭氧的殺菌機制與效果 7
（一） 細菌、黴菌及酵母菌 7
（二） 病毒 8
（三） 原生動物 8
5. 影響臭氧殺菌的因素 8
（一） 臭氧濃度 8
（二） 酸鹼值 9
（三） 溫度 9
（四） 溶劑的有機成份 10
（五） 氯化鈉濃度 10
6. 臭氧微泡沫 10
（一） 微泡沫原理與特性 10
（二） 臭氧微泡沫使用效率與穿透性探討 11
（三） 臭氧泡沫於降低食品病原菌的應用 12
7. 常見食品病原菌危害 13
參、 研究目的 14
肆、 實驗設計和材料與方法 15
一、 實驗材料 15
二、 分析項目及實驗方法 16
伍、 結果與討論 25
陸、 結論與建議 49
柒、 參考文獻 50

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