臺灣博碩士論文加值系統

根據行政院農業委會的統計，2010年我國雞蛋的產量有65億顆，產生48萬噸的蛋殼。目前蛋殼是做為廢棄物丟棄，但是蛋殼的組成分與牡蠣殼相同，因此經由高溫鍛燒後，溶於水時應會產生具有殺菌能力的高鹼性溶液。
近年由於健康意識抬頭，生鮮截切蔬果的消費日趨普遍，但是截切蔬果在消費前無任何殺菌步驟，因此清洗是唯一的安全措施。因此本研究使用廢棄蛋殼，製作做成蛋殼粉，配置成清潔液，用於檢測對Salmonella enterica subsp. Enterica serotype Typhimurium、Escherichia coli、Staphylococcus aureus 與Vibrio parahaemolyticus在芭樂與萵苣的殺菌與保鮮作用。蛋殼粉懸浮液使用濃度為0.1%或0.5%，更採用共有200 ppm NaClO溶液與逆滲透水（RO水）為正負對照組。蔬果樣品清潔、切片後接種細菌，再乾燥使菌附著，清洗時間一分鐘，進行均質、序列稀釋後測量殘留菌數。結果發現經過蛋殼粉清潔液處理，對於革蘭氏陰性菌E. coli、S. Typhimurium、V. parahaemolyticus 之抗菌較佳，其中又以V. parahaemolyticus菌數降低最多，與水洗控制組相比，降低1-2 log CFU/g (p<0.05)，而與NaClO清洗無顯著性差異 (p>0.05)，使用0.1%或0.5%蛋殼粉處理並沒有顯著性差異 (p>0.05)，而且蛋殼粉清洗液本身在清洗後並無殘留菌量。
在物性方面，以蛋殼粉溶液清洗後的截切芭樂、萵苣與高麗菜的破斷力與剪切力明顯的增加 (p<0.05)，並於貯存期間可有效延緩破斷力與剪切力之下降。根據感官品評，外觀方面，以蛋殼粉溶液清洗的樣品與水洗對照組相比，貯存期間色澤與質地的變化較低，整體接受度也明顯提高 (p<0.05)。本研究結果顯示以蛋殼粉溶液清洗，可有效的降低附著之食品病原菌，並可在儲存期間保持其感官品質。

There were 6.5 billon egg and 480 thousand tons of egg shell were produced in 2010, according to the Council of Agriculture, Taiwan. Usually, egg shells are treated as waste. However, the composition of egg shell is similar to oyster shell and after high temperature incineration; the egg shell ashes dissolves in water should form a high alkali solution possessing antimicrobial abilities.
Fresh cut produce has become a regular food item in nowadays life. However, there is no sterilizing procedure before consumption to avoid foodborne disease. Therefore, this research used egg shell powder to inactivate Salmonella enterica subs. Enterica serotype Typhimurium, Escherichia coli, Staphylococcus aureus and Vibrio parahaemolyticus on the fresh cut guava and lettuce.
Two concentrations of egg powder suspension were used, 0.1% egg and 0.5%. In addition, reverse osmosis water and 200 ppm NaClO were used as negative and positive control, respectively. Bacteria were inoculated on the surface of guava and lettuce, after being dried, the fresh cut guava or lettuce were was washed by the 0.1% or 0.5% egg powder suspensions for 1 min. The result showed that both 0.1% and 0.5% egg shell powder solution were effective against Gram- negative bacteria E. coli, S. Typhimurium and V. parahaemolyticus, and V. parahaemolyticus was greatest decreased 1-2 log CFU/g (p<0.05). There was no significant difference with different egg shell solutions and 200 ppm NaClO with egg powder (p>0.05). The disinfecting ability was similar with egg shell powder, and 200 ppm NaClO solution was no significant difference. In addition, there were no remaining bacteria in the treated solution.
Physical and cutting forces of the lettuce and cabbage increased after washing egg shell powder (p<0.05). Furthermore, egg shell powder maintained the breaking and cutting forces during storage. Less color and texture altered than negative control was observed, general reception was also significant higher than negative control, and (p<0.05). Results showed egg shell powder effectively inactivate the foodborne pathogens and maintain the sensory quality during storage.

中文摘要……………………………………………………Ⅰ
英文摘要…………………………………………………Ⅲ
致謝…………………………………………………………Ⅴ
目錄…………………………………………………………Ⅶ
圖目錄………………………………………………………Ⅸ
表目錄………………………………………………………Ⅹ
壹、 前言…………………………………………………1
貳、 文獻回顧……………………………………………3
一、 截切蔬果………………………………………3
二、 萵苣簡介………………………………………10
三、 芭樂簡介………………………………………11
四、 微生物簡介……………………………13
五、 蛋殼簡介………………………………………21
參、 材料與方法…………………………………………33
一、 實驗架構圖………………………………………33
二、 實驗材料……………………………………………34
三、 實驗方法………………………………………35
肆、 結果與討論……………………………………………40
伍、 結論…………………………………………………69
陸、 參考文獻……………………………………………………71

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