臺灣博碩士論文加值系統

本研究分別自台灣傳統市場 (14件)、超市 (7件)與食品工廠 (4件)共採集25件味噌漬魚排產品，進行魚種基因鑑定、化學及微生物衛生品質檢測。研究結果顯示所有味噌魚肉樣品之魚種經鑑定均為細鱗油魚 (Lepidocybium flavobrunneum)。25件樣品的pH值介於5.54-6.23之間、鹽分介於0.41-1.35%之間、水活性介於0.950-0.963之間、水分含量介於56.45-66.35%之間、灰分含量介於1.22-2.27%之間、總揮發性鹽基態氮 (Total volatile basic nitrogen, TVBN) 介於9.37-16.80 mg/100 g之間、粗脂肪含量介於8.10-23.10 g/100 g之間、總生菌數 (Aerobic plate count, APC) 介於4.33-7.10 log CFU/g之間、大腸桿菌群 (Coliform) 介於1.0-2.84 log CFU/g之間。其次，在傳統市場與食品工廠各有一件樣品分別檢出沙門氏菌與金黃色葡萄球菌；其他如大腸桿菌、李斯特菌與腸炎弧菌等在所有樣品中皆未被檢出。另外，食品工廠樣品的鹽分、灰分、TVBN、粗脂肪、生菌數與大腸桿菌群的平均值較高於其他來源者，而傳統市場樣品則有較高平均水分含量與較低的平均Coliform含量。再者，所有市售樣品皆符合食品衛生標準之規定 (食品中微生物衛生標準 E. coli 需小於50 MPN/g以及食品中汙染物質及毒素衛生標準 TVBN小於25 mg/100 g)。另外，本研究將生鮮油魚肉與味噌漬油魚肉分別以聚乙烯 (Polyethylene, PE) 袋以及真空包裝袋(Vacuum package ,VP)抽真空後，於15℃與4℃溫度下貯存期間，定期分析魚肉中微生物與化學品質之變化。結果顯示，味噌醃漬魚肉配合真空包裝可明顯延緩APC與Coliform增加之效果，其次分別為味噌醃漬魚肉配合PE包裝者以及生鮮魚肉配合真空包裝者，生鮮魚肉配合PE包裝者效果最差。其次，在貯存 (4℃或15℃) 期間，不同包裝對於生鮮魚肉或味噌魚肉pH值變化之影響並不明顯。再者，味噌醃漬魚肉配合真空或PE包裝可明顯延緩TVBN增加之效果，其次為生鮮魚肉配合真空包裝者，生鮮魚肉配合PE包裝者最差。另外，味噌醃漬魚肉配合真空包裝延緩組織胺增加之效果最佳，並且4℃較15℃貯存可明顯抑制魚肉中組織胺的生成。各種處理組別貯存期間之組織胺含量皆低於2.6 mg/100 g，未超過我國食品中污染物質及毒素衛生標準之規定 20 mg/100 g。綜合上述，味噌漬可延緩油魚肉於低溫貯存時之微生物與化學品質的變敗，若配合真空包裝 (VP) 則延緩效果更好，故可延長魚肉之保鮮期。

A total of 25 miso marinated fish fillets were collected from Taiwan's traditional markets (14 samples), supermarkets (7 samples) and food factories (4 samples) for genetic identification of fish species, chemical and microbial quality analysis. The results of the study showed that the fish species of all miso fish samples were identified as Lepidocybium flavobrunneum. The 25 samples had the pH value between 5.54-6.23, salt content between 0.41-1.35%, water activity between 0.950-0.963, moisture content between 56.45-66.35%, and ash content between 1.22-2.27%, total volatile basic nitrogen (TVBN) between 9.37-16.80 mg/100 g, crude fat content between 8.10-23.10 g/100 g, aerobic plate count (APC) between 4.33-7.10 log CFU/g, coliform between 1.0-2.84 log CFU/g. Secondly, Salmonella and Staphylococcus aureus were detected in one sample each in the traditional market and the food factory, respectively; but the Escherichia coli, Listeria monocytogenes and Vibrio parahaemolyticus were not detected in all samples. In addition, the average values of salt, ash, TVBN, crude fat, and APC count of food factory samples were higher than those of other sources, while traditional market samples had higher average moisture content and lower average coliform count. Furthermore, all commercial samples meet the requirements of food hygiene standards (E. coli must be less than 50 MPN/g and TVBN less than 25 mg/100 g). In addition, in this study, fresh oilfish meats and miso marinated oilfish meats were packed in polyethylene (PE) bags and vacuum packaging, and then were stored at 15°C and 4°C. The microbial and chemical quality of fish meats were regularly analyzed. The results showed that the combination of miso marinated sample with vacuum packaging can significantly delay the increase of APC and coliform, followed by miso marinated sample with PE packaging and fresh sample with vacuum packaging, and fresh sample with PE packaging has the worst effect. During storage (4°C or 15°C), the effect of different packages on pH changes of fresh sample or miso marinated sample was not obvious. Furthermore, the combination of miso marinated sample with vacuum or PE packaging can significantly delay the increase in TVBN, followed by fresh sample with VP packaging, and fresh sample with PE packaging is the worst. In addition, the combination of miso marinated sample with vacuum packaging has the best effect on delaying the increase of histamine, and storage at 4°C compared with 15°C can significantly inhibit the formation of histamine in fish. The histamine content of each treatment group during storage was lower than 2.6 mg/100 g, which did not exceed the 20 mg/100 g stipulated in my country's food hygiene standard. Based on the above, miso marinating can delay the deterioration of microbiological and chemical quality of oilfish during low-temperature storage. If it is combined with vacuum packaging, the delayed effect will be better, so the shelf life of fish can be extended.

中文摘要 I
英文摘要 III
誌謝 V
目錄 VI
表目錄 VII
圖目錄 IX
壹、研究動機 1
貳、文獻整理 4
一、油魚 4
二、醃漬技術 7
三、魚貝類之鮮度判定指標 10
四、食品中的組織胺 15
參、味噌醃製魚排之衛生品質與貯存試驗探討 19
一、前言 19
二、材料與方法 23
第一部分 市售味噌漬魚排之魚種鑑定與衛生品質調查 23
第二部分 生鮮與味噌漬油魚肉於不同包裝與溫度下貯
存之品質評估 34
三、結果與討論 37
肆、結論 67
伍、參考文獻 68

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