臺灣博碩士論文加值系統

高壓加工 (High pressure processing, HPP)或高靜水壓加工 (High-hydrostatic-pressure processing)是一項非熱加工技術，可殺滅食品中的病原菌與腐敗菌但不會影響食品品質特性，例如天然風味和營養成分等。本研究目的是為了解HPP處理對油魚肉(Escolar meats) 在4 ℃貯藏之微生物、物理與化學品質變化以及保鮮評估。在立即性試驗，當以高壓300、400、500及600 MPa處理魚肉5分鐘後，樣品中的總生菌數 (Aerobic plate count, APC)、低溫菌數 (Psychrotrophic bacteria count, PBC)、產硫化氫菌數 (H2S-producing bacteria count, HBC) 和大腸桿菌群 (Coliform) 的數值會隨著壓力上升而下降。在物化性質方面，魚肉的L* (亮度Lightness)、W (白色度Whiteness)、ΔE (色差Color difference)與質地(Hardness、Cohesiveness、Springiness與Chewiness)等數值會隨著壓力增加而上升；反之，a* (紅色度Redness)與b* (黃色度Yellowness) 會下降。此外，將未加壓以及300與500 MPa處理之油魚肉沸水煮熟後，發現300 MPa 煮熟樣品之質地與未加壓魚肉無明顯差異，而500 MPa 煮熟樣品在Hardness與Chewiness較高外，其餘與300 MPa以及未加壓魚肉無差異。另外，在顏色與色差數值方面，兩種高壓煮熟樣品與未加壓者之差異已明顯減小。再者，高壓可顯著降低煮熟魚肉之烹煮損失率 (Cooking loss)。
另外，在4 ℃下貯藏15天時，發現壓力愈高愈可延緩樣品中APC、PBC、HBC與Coliform之生長以及總揮發性鹽基態氮 (Total volatile basic nitrogen, TVBN) 的產生與pH值的上升。總之，以至少300 MPa處理即可延遲微生物菌數與TVBN值之增加以及pH上升的趨勢。 由APC與TVBN分析結果顯示300 MPa-400 MPa和500-600 MPa的壓力處理可將魚肉保鮮期從3天（未加壓組）分別延長至6-12天和15天。使用High-throughput sequencing (HTS) 技術分析可得知，新鮮油魚中的主要菌屬是Bacillus (60%) 與Pseudomonas (13%)。經冷藏15天後腐敗魚肉之菌屬則以Clostridium (27%)、Serratia (21%)與Vagococcus (13%)為主。再者，冷藏15天之300 MPa處理組之優勢菌屬為Serratia (32%)、Lelliottia (28%) 與 Vagococcus (14%)，而500 MPa處理組之優勢菌屬則是Carnobacterium (57%) 、Serratia (18%) 與 Psychrobacter (12%)。顯示高壓處理明顯改變油魚在冷藏期間的細菌相，進而延緩腐敗的進程。整體而言，本研究結果證實高壓處理油魚肉可有效抑制微生物生長、延緩品質變敗與延長魚肉的保存期限。

High pressure processing (HPP), also known as high-hydrostatic-pressure processing, is a non-thermal technique that inactivates pathogens and spoilage organisms in food without compromising the quality attributes, such as natural flavor and nutritional content. This study aims to investigate the microbiological, physical, and chemical quality changes and shelf-life enhancement of Escolar meat under HPP treatment at 4°C. Upon immediate testing, it was observed that treatment at 300, 400, 500, and 600 MPa for 5 min led to a reduction in aerobic plate count (APC), psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HBC), and coliform in proportion to the pressure applied. Physicochemical properties, including lightness (L*), whiteness (W) and color difference (ΔE), and textural attributes (such as hardness, cohesiveness, springiness, and chewiness), increased with pressure while redness (a*) and yellowness (b*) decreased. Post-treatment boiling of untreated and treated fish at 300 and 500 MPa revealed no significant differences in texture of the 300 MPa samples in comparison to the untreated ones. On the other hand, the 500 MPa samples exhibited a higher degree of hardness and chewiness, with other attributes similar to those of the 300 MPa samples and untreated fish. Moreover, color and ΔE values indicated reduced disparity between the high-pressure-treated and untreated samples. Notably, high pressure significantly reduced cooking loss in boiled fish.
Following a 15-day storage period at 4°C, it was observed that higher pressures inhibited the growth of APC, PBC, HBC, and coliform, as well as the production of total volatile basic nitrogen (TVBN) and the increase in pH values. Collectively, treatment at a minimum of 300 MPa effectively delayed the increase in microbial counts, TVBN, and pH. Analyses of APC and TVBN indicated that treatment at 300–400 MPa and 500–600 MPa could extend the shelf life of fish from 3 days (untreated) to 6–12 days and 15 days, respectively. High-throughput sequencing (HTS) revealed that the predominant bacterial genera in fresh Escolar were Bacillus (60%) and Pseudomonas (13%). After 15 days of refrigeration, the spoiled fish were dominated by Clostridium (27%), Serratia (21%), and Vagococcus (13%). After 15 days of preservation, the bacterial profile of the 300 MPa treated group displayed a preference for Serratia (32%), Lelliottia (28%), and Vagococcus (14%). In contrast, the 500 MPa group was predominantly composed of Carnobacterium (57%), Serratia (18%), and Psychrobacter (12%). This indicated a significant shift in bacterial communities owing to high-pressure treatment, consequently contributing to the postponement of spoilage. Overall, the findings confirm that HPP effectively inhibits microbial growth, delays quality degradation, and extends the shelf life of Escolar meats.

Chinese Abstract中文摘要………………………………………………...I
Japanese Abstract 日本語要旨………………………………………..…III
English Abstract…………………………………………………….…….VI
Contents………………………………………………………...…….…VIII
Contents of Tables …………………………………………………….......X
Contents of Figures………………………………………….…………...XII
Chapter I. Introduction ………………..…………………………………...1
Chapter II. Literature Review………………..…………………...………...6
2.1. High-pressure processing (HPP) and its applications in the food industry……………………………………………………………………..6
2.1.1. High pressure processing…………………………………………….6
2.1.2. The application of high-pressure processing technology in the processing of fruits and vegetables………………………………………...7
2.1.3. Application of high-pressure processing technology in meat products…………………………………………………………………….8
2.1.4. Application of high-pressure processing technology in fish products…………………………………………………………………….9
2.1.5. Application of high-pressure processing technology in bivalve pasteurization and shucking…………..……………………………….….10
2.2. Oil fish……….………………….......…….………………….............13
2.2.1. Ruviettus pretiosus (Oilfish)..…………………………........………15
2.2.2. Lepidocybium flavobrunneum (Escolar)..…………………......…...15
2.2.3. Consumption restriction of oil fish …………………………....…...16
2.3. Freshness indicators for aquatic products…….……………………...17
2.3.1. Total volatile basic nitrogen (TVBN)...……………………………18
2.3.2. Aerobic plate count (APC)..……………………………………..…19
2.3.3. Psychrotrophic bacteria count (PBC)..………………………...…...20
2.3.4. H2S-producing bacteria count (HBC)...………………………….…21
2.3.5. pH value………………………………………...…………….……21
2.4. High-throughput sequencing (HTS)…….…………….…………..….22
Chapter III. Materials and Methods…….…….…………….………….…26
Chapter IV. Results and Discussion….…….…….…….…….……..…….37
Chapter V. Conclusion………………………………...…………….……78
Reference…………………………………………………………….……79

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