臺灣博碩士論文加值系統

高壓加工 (High-pressure processing, HPP) 是一種新興的非熱加工技術，其利用高靜水壓來減少食品中的病原菌和腐敗菌的數量，從而達到食品加工和保存的目的。本研究先以200、300、400、500和600 MPa加壓鯖魚肉3與5分鐘後，評估鯖魚肉中之微生物品質和物理化學特性之影響。發現生菌數與低溫菌數在較低壓力 (<300 MPa) 時與控制組 (未加壓組) 無差異，但在400 MPa以上則會隨著壓力增加而明顯減少，並且處理時間愈高殺菌效果愈明顯；因此需較高壓力 (>400 MPa) 或增加加壓時間才能有效降低魚肉中之相關微生物菌數。其次，壓力愈高時魚肉的外觀愈偏亮白、質地愈偏硬，同時樣品的L* (亮度)、ΔE、硬度、內聚力及咀嚼力有上升趨勢，但是a* (紅色度) 則有下降的趨勢。另外，將前述加壓5分鐘後之鯖魚肉於4及15℃下進行貯存，評估魚肉中組織胺相關衛生品質之變化。得知高壓處理可延遲鯖魚肉在低溫 (4及15℃) 貯存時生菌數 (Aerobic plant count, APC)、低溫菌數 (Psychrotrophic bacteria count, PBC)、總揮發性鹽基態氮 (Total volatile basic nitrogen, TVBN) 及組織胺 (Histamine) 含量之增加，並且壓力愈高延遲效果愈明顯。若配合低溫4℃與較高壓力 (>400 MPa) 時可顯著延緩APC、PBC之生長以及TVBN與Histamine的產生。
另一實驗乃將鯖魚肉先以3或9%鹽水浸漬，再結合不同高壓 (300、400、500及600 MPa，5分鐘) 處理後，評估對魚肉之衛生品質與物理性質之影響。得知以鹽水漬配合高壓處理後之APC與PBC，明顯比單獨鹽水漬或單獨高壓處理者為低，顯示鹽漬與高壓兩者結合具有加乘的殺菌效果。其次，以3%鹽水漬結合適當高壓 (300或400 MPa) 處理鯖魚肉，有較低的色差 (ΔE)、硬度與咀嚼力，因此可以維持較佳的質地、口感與色澤，同時有較高的水分含量。整體考量後，建議使用3%低鹽水漬結合400 MPa壓力加壓5分鐘之欄柵技術條件，作為水產加工業者製造低鹽鯖魚片之新穎保鮮技術。

High-pressure processing (HPP) is an emerging non-thermal processing technology, which uses high hydrostatic pressure to reduce the number of pathogens and spoilage bacteria in food, and then achieve the purpose of food processing and preservation. In this study, the microbial population and physicochemical properties of mackerel meats by HPP treatment at 200, 300, 400, 500, and 600 MPa for 3 or 5 min were evaluated. The values of aerobic plate count (APC) and psychrotrophic bacteria count (PBC) in mackerel meats under ≧ 400 MPa of HPP treatments decreased with increased pressure and time. In color and texture of fish meats, the L* value (lightness), ΔE, hardness and chewiness significantly increased with increased pressure, whereas a* value (redness) significantly reduced with increased pressure. In addition, the changes of APC, PBC, total volatile basic nitrogen (TVBN), and histamine levels in mackerel meats pressurized from 300 to 600 MPa for 5 min during storage at 4℃ and 15℃ were studied. The HPP treatments can retard the increase of APC, PBC, TVBN and histamine contents in mackerel meats during storage at low temperature (<15℃), and the retarded effects were obvious with higher pressures. In conclusion, the high pressures (>400 MPa) treatments combined with storage at 4℃ are able to significantly retard the population growth of APC and PBC, and production of TVBN and histamine.
This work was also to study the effect of brine concentration (3% and 9% for 90 min) combined with HPP treatments (300, 400, 500 ,600 MPa for 5 min) on the hygienic and physicochemical quality of mackerel meats. This result showed that the APC and PBC levels significantly decreased with increased brine concentration and pressure, indicating the combination of brine-salting and HPP had a synergistic effect of bactericidal activity. Moreover, the mackerel meat treated with 3% brine-salting in combination with appropriate high pressure (300 MPa and 400 MPa) had the lower color difference (ΔE), hardness and chewiness, indicating it had the better texture, mouthfeel and color, and higher moisture. In summary, this result suggested that the method of 3% brine-salting in combination with 400 MPa for 5 min can be applied to preserve mackerel meats, and is a hurdle and novel preservation technology for seafood manufacturers.

中文摘要 I
Abstract III
誌謝 V
表目錄 IX
圖目錄 XI
壹、研究動機 1
貳、文獻整理 5
ㄧ、鯖魚種類與型態 5
二、組織胺與食品中毒 7
三、水產品之鮮度指標 10
四、高壓加工在食品上的應用 17
參、高壓技術對鯖魚肉之衛生品質與其在低溫貯藏之影響 24
ㄧ、前言 24
二、實驗材料與方法 27
三、結果與討論 35
肆、高壓技術結合鹽水漬對鯖魚肉衛生品質之影響 64
一、前言 64
二、實驗材料與方法 67
三、結果與討論 72
伍、結論 84
陸、參考文獻 86

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