臺灣博碩士論文加值系統

本研究目的為了解高靜水壓加工 (High-hydrostatic-pressure processing) 或高壓加工 (High pressure processing, HPP) (200、300、400、500及600的壓力處理3分鐘) 對台灣蜆 (Corbicula fluminea) 於冷藏期間之微生物、化學與感官品質以及細菌相的影響。首先，發現隨著壓力的上升，蜆肉的膨脹率 (Expanding rate)、水分含量、開殼率 (Shucking ratio)、pH值、L*值 (Lightness) 及W值 (Whiteness) 會上升，反之a*值 (Redness) 及b*值 (Yellowness) 會下降。在微生物方面，隨著壓力增加則總生菌數 (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 (Coliform) 及Salmonella spp.菌數皆隨之減少。另外，高壓後之蜆肉於冷藏 (4°C) 15天時，發現愈高壓力可延緩樣品之APC、PBC、HBC、Escherichia coli、Coliform與Salmonella spp.之生長，以及總揮發性鹽基態氮 (Total volatile basic nitrogen, TVBN) 的產生與pH值之下降。根據感官分析 (Organoleptic analyses) 結果，發現以高壓300 MPa與500 MPa處理3分鐘可將保存期限由控制組的6天，分別延長至9天與12天。經以單分子即時定序 (Single-molecule real-time, SMRT) 技術分析得知，新鮮台灣蜆中的主要細菌菌屬是Erichia (14%)、Anaplasma (8%) 和Achromobacter (5%)；經冷藏15天後，則以Pseduomonas (45%) 和Latilactobacillus (44%) 佔優勢。然而，HPP處理顯著改變了台灣蜆的腐敗微生物菌群。在冷藏15天後，300 MPa處理的樣品以Latilactobacillus (69%) 和Carnobacterium (16%) 佔優勢；但是，500 MPa處理的樣品則以Clostridium (60%) 和Latilactobacillus (13%) 佔優勢。這項研究證實，HPP處理可有效促使台灣蜆開殼並延長其保鮮期。更重要的是，其改變了冷藏期間樣品的微生物菌群。

The aim of this study was to determine the effects of high-hydrostatic-pressure processing or high pressure processing (HPP) at 200, 300, 400, 500 and 600 MPa for 3 min on microbiological, chemical, organoleptic quality and microbiota of freshwater clams (Corbicula fluminea) during storage at refrigeration. At first, it was found that with the increase of pressure, the expansion rate, moisture content, shucking ratio, pH value, L* (lightness) and W (whiteness) of freshwater clam meat samples increased, whereas the a* (redness) and b* (yellowness) decreased. With regard to microorganisms, with the increase of pressure, the numbers of aerobic plate count (APC), psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HBC), coliform and Salmonella spp. decreased. In addition, when the freshwater clam meat samples after HPP treatments were stored in refrigeration (4°C) for 15 days, HPP could delay the growth of APC, PBC, HBC, Escherichia coli, Coliform and Salmonella spp., the production of total volatile basic nitrogen (TVBN), and the decrease of pH value in freshwater clam meats. Results of organoleptic analysis showed that HPP treatment at 300 and 500 MPa for 3 min could extend the shelf life from 6 to 9 and 12 days, respectively. Single-molecule real-time (SMRT) analyses revealed that dominant bacteria on the genus level in freshwater clams were Erichia (14%)、Anaplasma (8%) and Achromobacter (5%); after stored in refrigeration (4°C) for 15 days, Pseduomonas (45%) and Latilactobacillus (44%) were dominant. However, HPP treatment considerably changed the spoilage microbiota in clam meat. After 15 days of cold storage, Latilactobacillus (69%) and Carnobacterium (16%) were dominant in 300 MPa samples, but Clostridium (60%) and Latilactobacillus (13%) were dominant in 500 MPa samples. These results showed that HPP treatment was effective in shucking and extend the shelf life of freshwater clams. Most importantly, it changed the microbiota of clam meat samples during refrigeration.

中文摘要…………………………………………………………………....Ⅰ
Abstract…………………………………………………………………....Ⅲ
致謝………………………………………………………………………..Ⅴ
目錄………………………………………………………………………Ⅶ
表目錄………………………………………………………………….....IX
圖目錄……………………………………………………………………..X
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、台灣蜆…………………………………………………………...10
三、水產品鮮度判定指標…………………………………………...12
四、第三代單分子即時定序………………………………………...18
參、以高靜水壓處理台灣蜆中微生物滅活作用及延緩冷藏期間品質之
損失………………………………………………………………….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…………………………………………………….43
肆、結論………………………………………………………………….86
伍、參考文獻…………………………………………………………….88

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