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
  1. A.O.A.C.(1997).Official Methods of Analysis.Washington, D. C.:Association of Official Analysis Chemists.
  2. Chen, H.-C.,Kung, H.-F.,Chen, W.-C.,Lin, W.-F.,Hwang, D.-F.,Lee, Y.-C.,Tsai, Y.-H.(2008).Determination of histamine and histamine-forming bacteria in tuna dumpling implicated in a food-borne poisoning.Food Chem.,106,612-618.
  3. Cobb, B. F.,Alaniz, I.,Thompson, C. A.(1973).Biochemical and microbial studies on shrimp: volatile nitrogen and amino nitrogen analysis.J. Food Sci.,38,431-435.
  4. Faustman, C.,Specht, S. M.,Malkus, L. A.,Kinsman, D. M.(1992).Pigment oxidation in ground veal: Influence of lipid oxidation, iron and zinc.Meat Sci.,31,351-362.
  5. Fernandes, J.,Perez-Alvaez, J. A.,Fernandez-Lopez, J. A.(1997).Thiobarbituric acid test for monitoring lipid oxidation in meat.Food Chem.,59,345-353.
  6. Gwak, H. J.,Eun, J. B.(2010).Chemical characteristics of Gulbi, salted and dried yellow corvenia, during drying at different temperatures.J. Aquat. Food Prod. Technol.,19,274-283.
  7. Konosu, S.,Watanabe, K.,Shimizu, T.(1974).Distribution of nitrogenous constituents in the muscle extracts of eight species of fish.B. Jpn. Soc. Sci. Fish.,40,909-915.
  8. Kung, H.-F.,Lee, Y.-C.,Huang, Y.-R.,Lin, W.-F.,Lin, C.-M.,Chen, W.-C.,Tsai, Y.-H.(2010).Biogenic amines content, histamine-forming bacteria, and adulteration of pork and poultry in tuna dumpling products.Food Control,21,977-982.
  9. Russell, F. E.,Maretic, Z.(1986).Scombroid poisoning: mini-review with case histories.Toxicon,24,967-973.
  10. Taylor, S. L.(1986).Histamine food poisoning: toxicology and clinical aspects.Crit. Rev. Toxicol.,17,91-128.
  11. Tsai, Y.-H.,Kung, H.-F.,Lee, T.-M.,Chen, H.-C.,Chou, S.-S.,Wei, C.-I.,Hwang, D.-F.(2005).Determination of histamine in canned mackerel implicated in a food borne poisoning.Food Control,16,579-585.
  12. Tsai, Y.-H.,Kung, H.-F.,Lee, T.-M.,Lin, G.-T.,Hwang, D.-F.(2004).Histamine-related hygienic qualities and bacteria found in popular commercial scombroid fish fillets in Taiwan.J. Food Prot.,67,407-412.
  13. 行政院衛生福利部:部授食字第1021951163號公告-食品微生物之檢驗方法-大腸桿菌之檢驗,臺北 (2013)。
  14. 行政院衛生福利部:部授食字第1021950329號公告-食品微生物之檢驗方法-大腸桿菌群之檢驗,臺北 (2013)。
  15. 陳學良,連壯林,陳建林,藍琬,陳幸臣,鍾忠勇(1976)。台灣市售魚鬆與肉鬆之品質調查研究。臺灣水產學會刊,5,71-79。
  16. 謝宏昇(2002)。基隆,國立臺灣海洋大學食品科學系。