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頁籤選單縮合
題名 | 配合pH值、水活性和防腐劑對低糖蜜餞中真菌生長之抑制=Inhibition of the Growth of Fungi in Low-sugar Fruit Preserves through Combined Adjustment of the pH Value, Water Activity and Using Preservatives |
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作者 | 黃錦城; 賴珊湖; Huang, Chin-cheng; Lai, San-hu; |
期刊 | 中國農業化學會誌 |
出版日期 | 19980200 |
卷期 | 36:1 1998.02[民87.02] |
頁次 | 頁31-41 |
分類號 | 463.78 |
語文 | chi |
關鍵詞 | 低糖蜜餞; 真菌; 防腐劑; 己二烯酸鉀; 苯甲酸; 水活性; Low-sugar fruit preserves; Fungi; Preservatives; Potassium sorbate; Sodium benzoate; Water activity; |
中文摘要 | 為避免肥胖,消費者對低糖蜜餞之需求有與日俱增的趨勢,而且低糖蜜餞具柔軟 、多汁等高品質之特性,深受喜愛。但低糖蜜餞的糖度低於 55 ° Brix 時,水活性會增加 至 0.90 以上,因此,無法像傳統高糖蜜餞具有抑制微生物的作用。而低糖蜜餞中抑制真菌 生長的因子除了水活性外,尚有微生物最初污染菌數、pH 值和防腐劑。 由蜜餞工廠腐敗之 產品中分離十株真菌,其中以 Aspergillus niger F-14 對於苯甲酸鈉和己二烯酸鉀之耐性 為最強,若將 pH 值由 4.5 降至 3.0,則抑制 Aspergillus niger F-14 之 10 �� spores ╱ g 所需己二烯酸鉀可由 2000 ppm 降至 500 ppm, 苯甲酸鈉可由 1800 ppm 降至 400 ppm ( Aw 0.93 時);在 pH 3.0 時,若將水活性由 0.96 降至 0.89,則己二烯酸鉀可由 600 ppm 降至 400 ppm,苯甲酸鈉可由 500 ppm 降至 400 ppm, 顯然在低糖蜜餞可接受範 圍內,以降低 pH 值來減少防腐劑的用量效果較降低水活性來減少防腐劑用量的效果顯著。 蜜餞的三種污染量 10 �纂A10 �獺A10 �� spores ╱ g 時, 只會影響腐敗的時間,對於降 低防腐劑用量並沒有顯著影響。 而蜜餞中存在之真菌五個屬對防腐劑的耐性依序為 Aspergillus > Penicillium > Saccaromyces > Rhizopus > Fusarium。 |
英文摘要 | Recently, the consumption of low-sugar fruit preserves with soft, juicy characteristics and better eating quality has been increasing, as they are generally believed to be able to prevent some health problems such as obesity and diabetes. Low-sugar fruit preserves are more susceptible to microbial spoilage than traditional high sugar preserves because of their lower sugar content (below 55 ° Brix) and higher water activity (above 0.90). There are many factors which can affect the growth of fungi, such as water activity, initial contamination level, pH value and preservatives. Among 10 strains of fungi isolated from low-sugar fruit preserves, Aspergillus niger F-14 was found to be most resistant to sodium benzoate and potassium sorbate. When pH was decreased from 4.5 to 3.0, the amount of added sodium benzoate or potassium sorbate could be decreased, respectively, from 1800 ppm or 2000 ppm to 400 ppm or 500 ppm at Aw 0.93, thus inhibiting the growth of Aspergillus niger F-14. When the water activity was decreased from 0.96 to 0.89, the amount of added sodium benzoate or potassium sorbate could be decreased, respectively, from 500 ppm or 600 ppm to 400 ppm at pH 3.0. These results indicated that the dosage of preservatives used in fruit preserves could be decreased more effectively by lowering the pH value than by lowering the water activity. Initial contamination levels (10 ��, 10 ��, 10 �� spores/g) could affect only the spoilage time, not the dosage of the preservatives. The resistance of the five genera of fungi present in the fruit preserves to both preservatives was in the order of: Aspergillus > Penicillium > Saccharomyces > Rhizopus > Fusarium. |
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