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題 名 | 包裝及貯藏溫度對絞碎豬肉中李斯特單胞菌及乳酸菌存活之影響 |
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作 者 | 徐冠裕; 郭俊欽; | 書刊名 | 東海學報 |
卷 期 | 36:6(農學院) 民84.07 |
頁 次 | 頁39-49 |
分類號 | 412.37 |
關鍵詞 | 李斯特單胞菌; 嫌氧性菌; 嗜低溫菌; 乳酸菌; 充氣包裝; 真空包裝; 貯藏溫度; Listeria monocytogenes; Anaerobic bacteria; Psychrotrophic bacteria; Lactic acid bacteria; Modified atmosphere packaging; Vacuum packaging; Storage temperature; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究之目的乃探討包裝與貯藏溫度(0℃及7℃)對絞碎豬肉中李斯特單胞菌及其 他微生物存活之影響。由實驗結果發現貯藏溫度對李斯特單胞菌、嫌氧性菌、嗜低溫菌及乳 酸菌之生長皆有顯著影響(P<0.05)。在0℃貯藏8天時,無論以100% CO�砥B60% CO��+40%N�� 、 20%CO��+80%N�砥B真空包裝或PE包裝皆可抑制李斯特單胞菌、嫌氧性菌、嗜低溫菌及乳 酸菌的生長。在7℃貯藏8天期間,CO�紊@度愈高,絞肉菌數愈低,但只有100%CO�砲]裝才能 抑制上述四種微生物的生長。 |
英文摘要 | The purpose of this study was to investigate the effect of packaging and storage temperature (0 and 7℃) on the survival of Listeria monocytogenes and the other studied bacteria in ground pork. Storage temperature affeted (P<0.05) the growth of Listeria monocytogenes, anaerobic bacteria, psychrotrophic bacteria and lactic acid bacteria. During storage at 0℃ for 8 days, Listeria monocytogenes and the other studied bacteria in ground pork can not grow. At 7℃, the higher % of CO�� in the package, the lower the bacterial counts; only 100% CO�� packaging could inhibit the growth of Listeria monocytogenes, anaerobic, psychrotrophic and lactic acid bacteria during storage for 8 days. |
本系統中英文摘要資訊取自各篇刊載內容。