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| 題 名 | 包裝、輕度殺菁及苯甲酸對脆梅貯存衛生品質之影響=Effects of Packing, Light Blanching and Benzoic Acid on the Sanitation Quality of Crisp Mei During Storage |
|---|---|
| 作 者 | 曾道一; 曾德賜; 區少梅; | 書刊名 | 食品科學 |
| 卷 期 | 22:5 1995.10[民84.10] |
| 頁 次 | 頁596-605 |
| 分類號 | 463.78 |
| 關鍵詞 | 脆梅; 苯甲酸; 包裝; Crisp mei; Benzoic acid; Packaging; Zygosaccharomyces bailii; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 將輕度殺菁與否及添加不同量苯甲酸鈉經糖漬所得製之脆梅,以兩種包裝教材(KO-P22/PE30/EVA30及OPP20/CPP20)配合充氮及普通包裝後,進行室溫貯存試驗。由微生物變化情形來看,未經輕度殺菁處理之成品,無論本甲酸鈉添加量多少,至六個月後,均未受微生物之繁殖所污染。經過輕度殺菁處理所製成之脆梅成品於充氮包裝組,除了最初添加0.1%苯甲酸鈉所製成之脆梅外,餘皆發生產氣脹袋之現象。而於普通包裝組則添加0.05%苯甲酸鈉之樣品有相同情形。將引起產氣脹袋導致脆梅敗壞之微生物進行菌種純化分離,發現其皆由同一酵母菌株Zygosaccharomyces bailii所引起,而使用的輕度殺菁條件無法使其死滅,甚至因而活化。污染最嚴重為以KOP/PE/EVA包裝之樣品。依本試驗結果建議製造脆梅時,不經輕度殺菁處理,糖漬時不添加防腐劑,最後以OPP/CPP普通包裝即可貯藏六個月之久。 |
| 英文摘要 | Crisp Mei made by syruping with or without light blanching and with different sodium benzate concentrations was packed in KOP/PE/EVA or OPP/CPP with N2 or air and stored at room temperature. The unblanched samples. Regardless of addition of sodium benzoate, showed no detectable microbial colonization after six months of storage. For packing with N2, all the light blanched samples were gas fermented and swollen, except those with 0.1% sodium benzoate as preservative. The same result was found in air-packed samples in which 0.5% sodium benzoate was added. Zygosaccharomyces baillii was responsible for the spoilage of test samples, and it could not be eliminated under these light blanching conditions. The contamination appeared to be serious in the KOP/PE/EVA packaged samples. Microbial spoliage of unblanched Crisp Mei could be prevented for six months by using OPP/CPP as the packaging material with or without the addition of sodium benzoate. |
本系統中英文摘要資訊取自各篇刊載內容。