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題 名 | Processing of Low-Salted Mackerel Fillets Using Biopreservative=以生物防腐劑製造低鹽鯖魚片 |
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作 者 | 陳美惠; 張育甄; 陳幸臣; | 書刊名 | 臺灣水產學會刊 |
卷 期 | 24:4 1997.12[民86.12] |
頁 次 | 頁327-336 |
分類號 | 439.7 |
關鍵詞 | 鯖魚片; 乳酸; 乳酸球菌; 生物防腐劑; Mackerel fillets; Lactococcus lactis; Biopreservative; |
語 文 | 英文(English) |
中文摘要 | 本研究評估以生物防腐劑取代安息香酸鈉製造低鹽鯖魚片的效果。首先試驗 5 株 會產生細菌素的乳酸菌抑制病原菌的情形, 以挑選一株作為本研究的生物防腐劑; 結果以 Lactococcus lactis subsp. lactis CCRC 14016 (簡寫為 L. lactis CCRC 14016 )為最 佳。 魚片的加工, 首先將鮮魚片浸泡於 4 ℃的下述浸液之一 24 小時。 浸液Ⅰ:3 %( w/v )食鹽水; 浸液Ⅱ:浸液Ⅰ加入 0.1 %( w/v )安息香酸鈉; 浸液Ⅲ:在熱處理( 100 ℃維持 5 min )後的 L. lactis CCRC 14016 的菌懸液濾液中加入 3 %( w/v )食 鹽;或浸液Ⅳ:不經熱處理的 L. lactis CCRC 14016 的菌懸液加入 3 %( w/v )食鹽。 瀝乾 10 min 後,在冷風( 4 ℃, 120 m/min )中乾燥 8 小時; 然後以 PE 袋不抽氣密 封;最後貯藏於 4 或 -15 ℃。貯藏期間,測定若干品質參數。 在 4 ℃貯藏 20 天的所有 鯖魚片,被發現揮發性鹽基態氮( VBN )的含量沒有差異( p>0.05 ); 但組織胺的產生 量, 則以浸液Ⅳ處理的比其他浸液處裡的為低( p<0.05 )。 因此, 以 L. lactis CCRC 14016 為生物防腐劑製造低鹽鯖魚片是可行的。 |
英文摘要 | The research was conducted to evaluate the low-salted mackerel fillets preserved by biopreservative instead of sodium benzoate. Inhibition of pathogens by five bacteriocin-producing lactic acid bacteria was tested to select a strain exhibiting the best preservative effect. Lactococcus lactis subsp. lactis CCRC 14016 (abbreviated as L. lactis CCRC 14016) was found to be the best. The fillets were processed firstly by soaking (4 ℃ ) fresh fillets for 24 hr in 3% (w /v) saline (liquid I), 3% saline containing 0.1% (w/v) sodium benzoate (liquid Ⅱ ), boiled (100 ℃, 5 min) filtrate of L. lactis CCRC 14016 cell suspension containing 3% NaCl (liquid Ⅲ ), or L. lactis CCRC 14016 cell suspension containing 3% NaCl (liquid Ⅳ ), subsequently blow-dried (4 ℃, 120 m/min) for 8 hr, packed in PE bags, and finally stored at 4 or -15 ℃. During storage, some quality parameters were measured. For the fillets stored at 4 ℃ for 20 days, the changes of contents of volatile base nitrogen (VBN) of all soaking treatments were not different (P>0.05). Whereas, the content of histamine in the fillets treated by liquid Ⅳ was significantly lower than those of the other treatments (p<0.05). The processing of low-salted mackerel fillets using L. lactis CCRC 14016 as a preservative is practicable. |
本系統中英文摘要資訊取自各篇刊載內容。