臺灣博碩士論文加值系統

高壓加工技術 (High pressure processing, HPP) 之原理係使食品或微生物組成分產生物理或生化上的變化，經由抑制細菌和酵素失活的作用，進而達到食品加工、保存及殺菌的目的。再者，從柑橘科植物的萃取物或精油成分如檸檬精油，已被證實具有抗菌效果並被認為是安全性物質。另外，組織胺 (Histamine) 是一種會造成類過敏性中毒 (Allergy-like poisoning) 之物質，為魚肉中的游離組胺酸遭組織胺生產菌產生的組胺酸脫羧酶 (Histidine decarboxylase) 行脫羧作用所產生的；台灣地區最常發生組織胺中毒的魚種依序為旗魚、鮪魚、虱目魚、鯖魚等。最近，結合數種物理與化學殺菌處理來取代食品中化學防腐劑與殺菌劑之使用，即欄柵技術 (Hurdle technology) 是目前加工的趨勢。
因此，本研究針對水產品中常見之強組織胺生產菌Morganella morganii與Raoultella ornithinolytica，加入0.2%檸檬精油 (Lemon essential oil, LEO) 後，再以不同壓力與時間進行高壓處理後觀察兩株組織胺生產菌之存活結果。研究顯示，無論在磷酸緩衝溶液或鮪魚肉均質液中，兩株組織胺生產菌之菌數皆會隨壓力及時間的增加而下降，其中在鮪魚肉均質液中比在磷酸緩衝溶液中有較高的D值，顯示組織胺生產菌在鮪魚肉均質液中較耐壓。其次，於相同壓力下無論在磷酸緩衝溶液或魚肉均質液中，M. morganii與R. ornithinolytica相比，M. morganii有較高的D值，顯示M. morganii對高壓有較高的耐受性。
將生鮮鮪魚肉先以2%檸檬精油浸泡，再以200-500 MPa不等高壓處理5分鐘後，於4 oC與15 oC下進行貯存試驗。研究顯示，檸檬精油結合高壓處理生鮮鮪魚肉之生菌數由6.08 Log CFU/g (控制組) 下降至3.59 Log CFU/g (500 MPa, 5分鐘)；其次，壓力愈大之鮪魚肉紅色外觀會退色轉偏白色，其L*值與b*值有上升趨勢，a*值則有下降趨勢，推論高壓會使魚肉中之肌紅蛋白變性所致。另外，高壓技術(>300 MPa)結合2%檸檬精油組與控制組或單獨使用檸檬精油組相比，可延緩鮪魚肉在低溫 (4 oC及15 oC) 貯存時生菌數、揮發性鹽基態氮 (Total volatile basic nitrogen, TVBN) 之增加，同時抑制組織胺產生。綜合上述，高壓處理結合檸檬精油作為柵欄技術，可有效延緩鮪魚肉之相關微生物與化學品質的劣變，延長魚肉在低溫貯藏的保存期限，並降低組織胺中毒的風險。

High pressure processing (HPP) is a non-thermal technology that can inactivate pathogenic and spoilage microorganisms, and enzyme ac-tivity in food, and extend the shelf life of foods. The extracts or essen-tial oils components of Citrus plants such as lemon essential oil, have been shown to possess antimicrobial properties, as they are generally recognized as safe. Histamine implicated allergy-like poisoning sub-stance is formed mainly through the decarboxylation of free histidine by histidine decarboxylases produced by histamine-forming bacteria (HFB). In Taiwan, histamine fish poisoning (HFP) is mainly associated with fish species, such as marlin, tuna, milkfish and mackerel. Recently, hurdle technology is a method by using the combination of two or more phys-ical or chemical preservation to inactivate spoilage and pathogenic mi-croorganisms in foods, instead of chemical preservatives and bactericidal reagents.
In this study, the effects of lemon essential oil (LEO) combined with HPP treatments on inactiving HFB, such as Morganella morganii and Raoultella ornithinolyticas, were evaluated. The result showed that bac-terial counts of HFB subjected to HPP decreased with increasing pres-sure level and holding time. HFB had a higher D value in tuna meat slurry compared with that in phosphate buffer, indicating that the HFB were more resistant to pressure in tuna meat slurry. Regardless of me-dium (in phosphate buffer or tuna meat slurry), M. morganii had a higher D value than R. ornithinolytica at the same pressure, indicating it was more resistant at HPP treatment.
In addition, the aerobic plate count (APC) of raw tuna meat after 2% LEO combined with 200 to 500 MPa of HPP treatment for 5 min de-creased with increased pressure from 6.08 Log CFU/g (control) to 3.59 Log CFU/g (500 MPa, 5 min). In color of tuna meat, L* value (lightness) and b* value (yellowness) increased significantly with increased pres-sure, whereas a* value (redness) was significantly reduced with increased pressure, indicating high pressure caused the myoglobin denaturation in tuna meat. In general, the LEO combined with HPP treatments (>300 MPa) retarded the increase of APC and total volatile basic nitrogen (TVBN), and histamine inhibition in tuna meat stored at 4 oC and 15 oC. In summary, this result suggested the tuna meats treated with LEO combined with HPP treatments and stored at low temperature could prevent microbiological and chemical deterioration of product quality, extend shelf life of fish in refrigeration, and reduce histamine fish poi-soning risk.

中文摘要 I
Abstract III
誌謝 V
表目錄 IX
圖目錄 X
壹、研究動機 1
貳、文獻整理 3
一、高壓加工技術及在食品上之應用 3
二、精油 7
三、柵欄技術 9
四、台灣常見之鮪魚魚種介紹 10
五、魚貝類之鮮度判定指標 14
六、食品中之組織胺 17
參、高壓技術結合檸檬精油對組織胺生產菌之殺菌效果 29
一、前言 29
二、材料與方法 32
三、結果與討論 36
肆、高壓技術結合檸檬精油對鮪魚肉之保鮮應用 50
一、前言 50
二、材料與方法 53
三、結果與討論 61
伍、結論 81
陸、參考文獻 83

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