题名 |
不同包裝及貯存溫度對旗魚鬆衛生品質之探討 |
并列篇名 |
Study on the Hygienic Quality of the Dried Sailfish Floss Products during Storage in Different Package and Temperature |
DOI |
10.6578/TJACFS.201902_57(1).0006 |
作者 |
李憶甄(Yi-Chen Lee);蔡永祥(Yung-Hsiang Tsai);李佩霞(Pei-Xia Li);曾湘媚(Siang-Mei Zeng);龔賢鳳(Hsien-Feng Kung);林仲聖(Chung-Saint Lin) |
关键词 |
旗魚鬆 ; 衛生品質 ; 包裝 ; Dried fish floss ; Hygienic quality ; Package |
期刊名称 |
臺灣農業化學與食品科學 |
卷期/出版年月 |
57卷1期(2019 / 02 / 01) |
页次 |
50 - 59 |
内容语文 |
繁體中文 |
中文摘要 |
為瞭解旗魚鬆製品製成後,以不同包裝與貯存溫度時,在貯藏期間之旗魚鬆產品的衛生品質變化。故本研究將HACCP工廠製造之旗魚鬆樣品於低溫(4℃)及室溫(25℃),搭配透氣性與透光度不同且市售魚鬆商品常使用之聚乙烯包裝袋(polyethylene, PE)、真空包裝袋(nylon linear low-density polyethylene, Nylon/LLDPE)及鋁箔袋(polyeyhylene terephthalate/Aluminum/polyethylene, PET/AL/PE)包裝後,進行貯存試驗。研究結果顯示:水分及水活性皆會隨著時間增加而上升,PE袋及真空袋包裝者於25℃分別貯存6及11個月之水分含量已超過CNS 8053-魚鬆及魚酥之規範(<6%);在TVBN方面,4℃及25℃之樣品均介於8.77-11.96 mg/100 g之間,呈緩慢上升之趨勢;在L*a*b*方面,所有樣品L*值皆呈現上升情形,a*值及b*值則呈現下降趨勢(紅色度與黃色度有變淡的情形);在生菌數方面,PE包裝者於25℃貯存末期有稍微上升之趨勢,但仍低於CAS規定之限量標準(5.0 log CFU/g);在氧化指標TBA值方面,4℃貯存可延緩TBA值之增加,且三種包裝者並無顯著之差異,在25℃貯存下,所有樣品TBA值隨時間增加而增加,但鋁箔袋者有較低之TBA值,其次為真空袋者,而PE袋者最高。整體而言,以4℃較25℃可延緩旗魚鬆貯存期間相關衛生品質指標之上升;其次,鋁箔袋者較可延緩水分、水活性以及TBA值之增加;其次為真空袋者,PE袋者最差。因此建議業者可將旗魚鬆製品以鋁箔袋包裝並貯存於4℃,以延緩產品品質的變敗。 |
英文摘要 |
To elucidate the hygienic quality of the dried fish floss products during storage in different package and temperature, the dried sailfish floss packed in polyethylene (PE), Linear Low-Density Polyethylene (Nylon/ LLDPE) and polyethylene terephthalate/ Aluminum/ Polyethylene (PET/AL/PE) bag, and stored at different temperatures (4 and 25°C), were tested to determine the chemical and microbial hygienic quality. The results showed that the Aw, moisture content, TVBN and L* values increased with storage time increased. The moisture contents from the samples of PE packaging and Nylon/LLDPE packaging at six and eleven month's storage, respectively, were above than the Chinese National Standards (CNS-8053) limit 6%. The color a* values (redness) and color b* values (yellowness) decreased with storage time increased. At low temperature (4°C) storage, TBA values in samples were retarded and not significantly in samples of three kinds packaging, but TBA value was increased with storage time increased at 25°C storage. At 25°C, PET/AL/PE packed samples have lower TBA value than that of Nylon/LLDPE packed samples, and the higest TBA value was detected in PE packed samples. Overall, PET/AL/PE packed samples had the lowst moisture, Aw and TBA value, the following at Nylon/LLDPE packed samples and PE packed samples had the higest ones. Therefore, this result suggested the fried fish floss stored at <4°C and packed with PET/AL/PE packaging could prevent deterioration. |
主题分类 |
生物農學 >
農業 生物農學 > 森林 生物農學 > 畜牧 生物農學 > 漁業 生物農學 > 農產加工 工程學 > 化學工業 |
参考文献 |
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