臺灣博碩士論文加值系統

可食性膜 (Edible film) 是一種由多醣、蛋白質或脂質組成的天然可食用薄膜，可用於來包覆食品來提供物理上的保護 (如隔絕空氣與食品組成分之接觸，防止食品在儲存和運輸過程中風味和質地的改變)，因此可維持食品的品質並延長保存期限。精油是來自植物的天然芳香化合物，具有廣泛生物活性，例如抗菌、抗病毒、抗真菌和抗氧化等。因此本研究將市售檸檬精油添加至明膠與甲基纖維素鈉製成之可食性膜中，使其最終濃度分別為0、2.5、5與10%，進行抗菌活性與物理性質的評估。同時，將含檸檬精油之可食性膜(以下簡稱精油膜)包覆旗魚肉後，在 4°C 和 15°C 下貯存期間，觀察微生物與化學相關衛生品質的變化。首先分析市售檸檬精油之組成分後，得知揮發性成分中含量最多的化合物是檸檬烯(Limonene, 83.22%)，其次是月桂烯(Myrcene, 6.75%)和α-蒎烯(Pinene, 2.39%)。將2.5% ~ 10% 之精油膜以紙錠擴散法評估對四株食品病原菌 (Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, Vibrio parahaemolyticus)和四株組織胺生產菌(Enterobacter aerogenes, S. capitis, Morganella morganii, Raoultella ornithinolytica)之抗菌活性，得知三種濃度皆具有抑菌效果，抑菌圈範圍介於7.0至 20.2 mm 之間，表示檸檬精油膜具有明顯的抗菌活性。在物理性質方面，以色差儀分析時，精油膜的L* (亮度)和W (白度) 會隨著精油濃度的增加而下降，但高濃度(10%) 添加時反而上升；a* (紅色度)與b* (黃色度) 隨精油濃度的增加有上升趨勢，但ΔE (色差值) 在2.5% 濃度較高(約為6.42)，隨之下降至10%濃度的1.91 。在水活性與透明度則會隨著精油濃度的增加而上升與愈透明，反之延長張力則隨之下降，但在不同濃度組別之溶解度則無明顯差異。另外，在5% 與10% 檸檬精油膜包覆旗魚肉於低溫貯存之保鮮評估試驗，得知精油膜處理可顯著地延緩魚肉中之總生菌數 (Aerobic plate count, APC)、低溫菌數 (Psychrotrophic bacteria count, PBC)、產硫化氫菌數 (H2S-producing bacteria count, HBC)、pH 值、總揮發性鹽基態氮 (Total volatile basic nitrogen, TVBN) 和組織胺含量的增加，並且濃度愈高愈明顯。而依據冷凍鮮魚介類之微生物限量標準規定APC應低於6.47 log CFU/ g 來判斷是否新鮮，5% 與10% 精油膜包覆旗魚肉的保存期限，在15°C貯存下分別可從1天延長至3天與5天；在4 °C 下分別從3天延長至9天 與12天。綜合上述，結合檸檬精油之可食性膜可作為一種魚肉於低溫貯存保鮮的活性包裝技術。

Edible film, which is a natural edible substance comprised of polysaccharides, proteins, or lipids, can be used to provide physical protection to food (e.g. preventive migration of gas and solute, avoiding changes during storage and transportation of food flavor and texture). Therefore, it is effective for ensuring good quality of food and prolonging shelf-life. Essential oil (EO) is naturally- derived aroma compounds from plants with wide-spectrum biological activities at antibacterial, antiviral, and antifungal activities. In this study, the antibacterial activity and physical properties of edible film incorporated with lemon essential oil of 0%, 2.5%, 5% and 10% were investigated. In addition, the changes in hygienic quality of marlin meats wrapped with lemon EO films were evaluated during storage at 4°C and 15°C.
This result shows that the most abundant compound was limonene (83.22%) in volatile components of lemon essential oil, followed by myrcene (6.75%) and α-pinene (2.39%). The inhibition zones of lemon EO films (2.5- 10%) against four food pathogens (Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, Vibrio parahaemolyticus) and four histamine-forming bacteria (Enterobacter aerogenes, Staphylococcus capitis, Morganella morganii, Raoultella ornithinolytica) ranged from 7.0 mm to 20.2 mm, indicating that the lemon EO films had a significantly antibacterial activity. In physical properties of lemon EO film, the L* (lightness) and W (whiteness) of films decreased with the increase in EO concentration, however, the addition of high concentration (10%) increased instead; a* (redness) and b* (yellowness) of films increased with the increase in EO concentration, whereas the ΔE was higher at 2.5% concentration (about 6.42), and then decreased to 1.91 at 10% concentration. The water activity and transparency of films increased and more transparent with the increase in EO concentration, but extension decreased. However, there is no significant change in water solubility between different EO concentrations. The treatment with 10% lemon EO film on marlin meats stored at 4°C or 15°C significantly delayed the increase in aerobic plate count (APC), psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HBC), pH, total volatile basic nitrogen (TVBN) and histamine, followed by 5% EO film. Base on the 6.47 log CFU/g APC as the regulatory standard for raw frozen fish, the shelf life of the marlin meats wrapped with 5% and 10% EO films was extended from 1 day to 3 days and 5 days at 15 °C, respectively, and from 3 days to 9 days and 12 days at 4 ℃. In conclusion, the edible film incorporated with lemon EO on wrapping fish meats could be a technique to prevent deterioration and extend the shelf-life during storage at low temperatures.

中文摘要 I
Abstract III
誌謝 V
目錄 VII
表目錄 VIII
圖目錄 IX
壹、研究動機 11
貳、文獻整理 13
一、檸檬 13
二、精油 14
三、可食性膜 15
四、水產品之鮮度判定指標 20
五、食品中的組織胺 24
參、結合檸檬精油之可食性膜的抑菌及對魚肉保鮮效果 30
一、前言 30
二、材料與方法 34
(一) 實驗材料 34
(二) 實驗方法 35
三、結果與討論 43
肆、結論 73
伍、參考文獻 74

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