臺灣博碩士論文加值系統

高壓加工技術 (High pressure processing, HPP) 是一種非加熱殺菌技術，通常以300 MPa以上之壓力來殺死腐敗及病原微生物，同時可將甲殼類、貝類自動開殼，達到延長保鮮期及提高食用安全性之目的。文蛤 (Meretrix lusoria) 是台灣陸域養殖面積第二大物種，僅次於虱目魚，然而尚未有HPP應用在文蛤保鮮之研究。因此，本研究將文蛤分別以200、300、400、500及600 MPa高壓處理3及 5分鐘後，觀察文蛤肉中微生物、物理與化學品質的變化。結果顯示隨著壓力的上升，樣品之總生菌數 (Aerobic plate count, APC)、低溫菌數 (Psychrotrophic bacteria count, PBC)、產硫化氫菌數 (H2S-producing bacteria count, HBC)、大腸桿菌群及腸炎弧菌會減少，反之開殼率、膨脹率以及水分含量則會增加；在顏色方面，不管加壓3或5分鐘文蛤肉之a* (红色度) 及b* (黃色度) 值隨著壓力的增加而下降，然而L* (亮度) 及W (白色度) 值在加壓5分鐘時，加壓組明顯高於控制組 (未加壓組)，但在加壓3分鐘時與控制組無顯著差異。再者，將高壓處理 (200、300、400、500及600 MPa作用3分鐘) 後之文蛤在4°C下貯存15天，評估高壓對文蛤保鮮之效果。結果可知，高壓處理可完全抑制貯存期間大腸桿菌群與腸炎弧菌之生長以及延緩總揮發性鹽基態氮之增加；同時 >400 MPa之壓力可有效延緩APC及PBC的生長。因此，高壓處理可延緩文蛤於4°C冷藏期間品質之變敗並延長保存期限。
另外，以高壓 (300、400及500 MPa，3分鐘) 處理取代冷凍處理之傳統醬油漬文蛤後立即分析品質，並於冷藏期間觀察其物理、化學與微生物品質之變化。結果得知高壓漬文蛤的表面積與水分含量比冷凍漬文蛤低，但隨著壓力增加高壓處理較冷凍處理明顯降低樣品之APC、PBC、HBC與大腸桿菌群菌數。其次，在冷藏15天時與冷凍處理比較，高壓處理可抑制樣品之pH 值下降與貯存期間HBC之生長；同時高壓可有效延緩APC、PBC及大腸桿菌群的生長。綜合上述，對於生鮮文蛤或醬油漬文蛤，高壓處理 (>400 MPa，3分鐘) 皆可延緩冷藏期間之品質變敗與保鮮效果。

High pressure processing (HPP) is a non-thermal processing technique for food preservation. HPP is used at a pressure above 300 MPa to kill spoilage and pathogenic microorganisms to shelf-life extension and safety improvement of food products, and to allow shellfishes shucking automatically. Hard clam (Meretrix lusoria) is the second largest species in Taiwan's terrestrial culture area. In this study, the changes of microbiological, physical and chemical quality in hard clams after treated with HPP treatment (200, 300, 400, 500 and 600 MPa for 3 and 5 min) were investigated. The results showed that the values of aerobic plate count (APC), psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HBC), Escherichia coli and Vibrio parahaemolyticus of samples decreased, whereas those of shucking rate, expanding rate and moisture increased as the pressure increased. However, the values of a* (redness) and b* (yellowness) in samples by using HPP treatments for 5 or 3 min were decreased with the pressure increased. The values of L* (lightness) and W (white) in samples by using HPP treatments for 5 min were significantly higher than that of the control group (without HPP treatment), but there was no significant difference between HPP treatments for 3 min groups and control group. In addition, freshness of hard clam after HPP treatments (200, 300, 400, 500 and 600 MPa for 3 min) during 15 days of storage at 4°C were evaluated. As the result showed, HPP treatment successfully inhibited or retarded the growth of coliform and V. parahaemolyticus, and increase of TVBN contents. Meanwhile, the growth of APC and PBC in refrigerated hard clam was effectively retarded using >400 MPa of HPP treatment. Thus, the HPP treated hard clam stored at 4°C could delay quality deterioration and extend the shelf-life.
In addition, HPP treatments (300, 400, and 500 MPa for 3 min) were used to substitute the frozen method for conventional soy sauce marinated hard clams (frozen marinated samples), as well as the quality analyzed in marinated samples after treatments. Besides, the changes of physical, chemical, and microbiological quality in HPP treated and soy sauce marinated hard clams (HPP marinated samples) during refrigerator storage were investigated. As the result showed, the surface area and moisture content of HPP marinated samples were lower than those of the frozen marinated samples. Similarity, the APC, PBC, HBC and coliform of HPP marinated samples were significantly decreased as pressure increased, and were lower than those of the frozen marinated samples. Moreover, HPP treatments in marinated samples are able to inhibit the decrease of pH and growth of HBC, and effectively retard the growth of APC, PBC and coliform during 15 days of refrigerator storage, as compared to frozen marinated samples. In conclusion, HPP treatments (>400 MPa for 3 min) can retard deterioration of quality and keep freshness for fresh or soy sauce marinated hard clam during refrigerator storage.

中文摘要 I
Abstract III
誌謝 III
目錄 IX
表目錄 XI
圖目錄 XIII
壹、研究動機 1
貳、文獻整理 4
一、高壓加工技術以及在食品上的應用 4
二、醃漬加工 11
三、文蛤 13
四、水產品之鮮度判定指標 15
參、高壓技術對文蛤品質之影響及冷藏期間之保鮮評估 25
一、前言 25
二、材料與方法 28
(一) 實驗材料 28
(二) 實驗方法 32
三、結果與討論 40
肆、高壓技術對醬油漬文蛤衛生品質之影響及在冷藏期間之保鮮評估 71
一、前言 71
二、材料與方法 74
(一) 實驗材料 74
(二) 實驗方法 75
三、結果與討論 80
伍、結論 98
陸、參考文獻 100

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