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頁籤選單縮合
題 名 | 市售蛋品微生物學品質和鮮度之調查 |
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作 者 | 陳明造; 郭秀蘭; 王詩韻; 劉登城; | 書刊名 | 農林學報 |
卷 期 | 43:1 1994.03[民83.03] |
頁 次 | 頁37-41 |
分類號 | 437.715 |
關鍵詞 | 殼蛋; 蛋製品; 微生物; 鮮度; Shell egg; Egg products; Microorganism; VBN; |
語 文 | 中文(Chinese) |
中文摘要 | 從生鮮市場與超商取得之生鮮雞蛋與鴨蛋以及其他蛋製品,微生物污染 數目介於1.3x10��-1.7x10�軼fu/g之間,並且發現一件雞蛋樣品含沙門氏桿菌。而 熟食殼蛋製品細菌數含量為10��-1.7X10�軼fu/g,以MPN法估測金黃色葡萄球菌含 量在3-11個/g之間,因此其衛生品質值得往蔥。 各種蛋的pH值除了皮蛋較偏鹼性(9.99-10.05)鐵蛋較偏酸性(5.77-5.82)之外,其餘接 近中性。VBN含量則以熟食殼蛋較生鮮蛋高,其中以鐵蛋含46.4-53.9mg較高。 |
英文摘要 | Fresh eggs and egg products collected from the local market were used to investigatetheir microbiological quality, pH value and volatile basic nitrogen (VBN) content. Total plate counts of fresh eggs of chicken and duck were at the range of 1.3x10�� to1.7x10�� cuf/g. Salmonella were detected in one of 48 fresh chicken egg samples. Total platecounts of the cooked egg products were at the range of 10�� to 10�� cfu/g. Staphylococcusaureus of the cooked products was also detected. pH value of all samples was near the neutral except pidan and iron egg. pH valuesfor pidan and iron egg were 9.99-10.05 and 5.77-5.82, respectively. VBN content of thecooked egg products was higher than that of the fresh eggs, especially, iron egg had ahigher VBN content of 46.4-53.9mg. |
本系統中英文摘要資訊取自各篇刊載內容。