臺灣博碩士論文加值系統

高壓加工技術（high pressure processing, HPP）是一項非加熱的加工技術，能夠減少食品中病原菌及造成腐敗的微生物數量，進而達到食品加工、保存及殺菌的目的。再者，魚肉中的游離組胺酸被組織胺生產菌所產生的組胺酸脫羧酶 (Histidine decarboxylase)行脫羧作用產生組織胺 (Histamine)，即會造成類過敏性中毒；由於組織胺中毒常發生於食用不新鮮之鯖科魚類，如鯖魚、鰹魚、鮪魚等，又稱為鯖科魚類中毒症 (Scombortoxicosis)。本研究擬將台灣水產品中主要分離株組織胺生產菌G(+) Staphylococcus capitis, G(-) Enterobacter aerogenes，以不同壓力與時間進行高壓處理，觀察其對主要兩株組織胺生產菌之殺菌效果及對菌體形態之影響。研究結果顯示，兩株組織胺生產菌在磷酸緩衝溶液及旗魚肉均質液經高壓處理後，其菌數皆會隨壓力及時間的增加而下降，組織胺生產菌在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旗魚肉均質液中較耐壓。在磷酸緩衝溶液中，當< 380 MPa時 S. capitis較E. aerogenes耐壓，但在> 380 MPa 則有相反趨勢；在魚肉均質液中，於相同壓力下S. capitis比E. aerogenes 對高壓有耐受性。其次，以掃描式電子顯微鏡觀察發現高壓處理會使細菌之細胞壁與細胞膜破損，造成細胞質或內容物有流失洩漏的情形，進而導致細菌死亡。
將生鮮旗魚肉以不同高壓加壓處理後，將魚肉分別貯藏在4 ℃, 15 ℃及25 ℃下進行貯存試驗。研究結果顯示，高壓處理生鮮魚肉之生菌數由4.94 ± 0.12 log CFU/g (控制組) 下降至 2.36 ± 0.08 log CFU/g (500 MPa, 5分鐘)；其次，觀察高壓處理之旗魚肉，發現壓力愈大外觀顏色愈偏白，其L*值有上升趨勢，a*值則有下降的趨勢，推論高壓會使魚肉之蛋白質變性。以高壓加工處理與配合低溫 4 ℃及15 ℃貯存可有效延緩生鮮旗魚肉在生菌數、總揮發性鹽基態氮 (total volatile basic nitrogen, TVBN)與histamine含量之增加。
另外，高壓處理對鯖魚肉萃取物之過敏性與蛋白質影響，得知以低壓200 MPa (1-15分鐘)處理不影響魚肉之過敏性與蛋白質含量，但以高壓600 MPa (1-15分鐘)處理可明顯降低魚肉的過敏性反應，並造成魚肉蛋白質的降解與含量之減少。綜合上述，高壓處理可延緩旗魚肉之相關微生物與化學品質的劣變並降低組織胺中毒之風險，並延長魚肉在低溫貯藏的保存期限；同時高壓處理(600 MPa)可降低鯖魚肉之過敏性。

High pressure processing (HPP) is an emerging non-thermal technology that can inactivate pathogenic and spoilage microorganisms in food, and extend the shelf life of foods. Histamine is primarily produced in fish via decarboxylation of free histidine by the activity of various species of histamine-forming bacteria (HFB). Scombroid fish included tuna, mackerel, and bonito, are the type of fish commonly involved in scombroid poisoning due to the high levels of free histidine in their muscle tissue. This study was to determine the effects of HPP treatments on inhibitory effects of histamine-forming bacteria (HFB) such as G(+) Staphylococcus capitis, and G(-) Enterobacter aerogenes. The result showed that bacterial counts of HFB subjected to HPP decreased with increasing pressure level and holding time. HFB had a higher D value in marlin meat slurry compared with that in phosphate buffer, indicating that the HFB were more resistant to pressure in marlin meat slurry. In phosphate buffer, S. capitis was more resistant than E. aerogenes at lower pressure (< 380 MPa), whereas E. aerogenes was more resistant than S. capitis at higher pressure (> 380 MPa). In marlin meat slurry, S. capitis had a higher D-value than E. aerogenes at the same pressure, indicating it was more resistant at HPP treatment.
In addition, the changes of aerobic plate count (APC), total volatile basic nitrogen (TVBN), pH value and histamine contents in marlin meat after HPP treatment during storage at different temperatures (4 ℃, 15 ℃ and 25 ℃) were evaluated. The APC of marlin meat after HPP treatment (200-500 MPa for 5 min) decreased with increased pressure from 4.94 ± 0.12 log CFU/g (control) to 2.36 ± 0.08 log CFU/g (500 MPa). In color of marlin meat, L* value (lightness) increased significantly with increased pressure, whereas a* value (redness) was significantly reduced with increased pressure. In general, the HPP treatment combined with storage at 4 ℃ and 15 ℃ significantly retarded the increase of APC, TVBN and histamine contents in marlin meat.
The reactivity with monoclonal antibody against fish allergen and protein content of mackerel meat extract by HPP treatment (200 MPa and 600 MPa for 1-15 min) were studied. The HPP of 200 MPa treatment did not change the reactivity with monoclonal antibody against fish allergen and protein content of fish extract, whereas the reactivity and protein content significantly decreased after 600 MPa treatment. In summary, this result suggested the marlin meat treated with HPP and stored at below 15 ℃ could prevent deterioration of product quality, extend shelf life, and reduce histamine fish poisoning risk. Meanwhile, it reduces reactivity with monoclonal antibody against fish allergen in mackerel meat after 600 MPa treatment.

Chinese Abstract中文摘要 I
Japanese Abstract日本語要旨 Ⅲ
English Abstract Ⅴ
Contents Ⅷ
Contents of Tables ⅩⅠ
Contents of Figures ⅩⅡ
Chapter Ⅰ Introduction 1
Chapter Ⅱ Literature Review 4
2.1 High pressure processing 4
2.2. Effects of high pressure on microorganism 6
2.3 Histamine fish poisoning 7
2.4 Symptoms of histamine fish poisoning 9
2.5.1 Bacteria origins of histamine in fish 10
2.5.2 Major histamine-forming bacteria isolated from seafood 12
2.6 Histamine levels used in regulation 13
2.7.1 Food allergy 15
2.7.2 Seafood allergy 17
2.7.3 Application of high pressure to reduce food allergenicity 18
2.7.4 HPP on food allergens on seafood 20
Chapter Ⅲ Inactivation and morphological damage of histamine-forming bacteria treated with HPP 22
3.1 Introduction 22
3.2 Materials and methods 25
3.3 Results and discussion 30
Chapter Ⅳ Application of high pressure processing on marlin meats preservation ………………………………………………………………46
4.1 Introduction 46
4.2 Materials and methods 49
4.3 Results and discussion 53
Chapter Ⅴ The effects of HPP technology on fish allergen and protein content of mackerel meat 68
5.1 Introduction 68
5.2 Materials and methods 71
5.3 Results and discussion 75
Conclusion 83
References 84

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