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題 名 | 調氣包裝對生吳郭魚片儲存期、化學性質及顏色之影響=Effect of Modified Atmosphere Packaging on Shelf-Life, Chemical Properties and Color Changes of Fresh Tilapia Fillets |
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作 者 | 李光祥; 楊季清; 林頎生; 周照仁; | 書刊名 | 食品科學 |
卷 期 | 25:4 1998.08[民87.08] |
頁 次 | 頁477-489 |
分類號 | 439.7 |
關鍵詞 | 調氣包裝; 吳郭魚片; 儲存期; 化學性質; 顏色; Modified atmosphere packaging; Tilapia fillets; Shelf-life; Chemical propeties; Color; |
語 文 | 中文(Chinese) |
中文摘要 | 調氣包裝去皮生吳郭魚片(40% O2+60% CO2, O2/CO2=4/6; 40% N2+60% CO2,N2/CO2=4/6; 40% CO+60% CO2, CO/CO2=4/6)及控制組(空氣),於0°C,21日之儲存期間,探討微生物(總生菌、嗜冷性菌、總腸內菌)、化學(pH、液滴、VBN值、TBA值)及顏色(Hunter L、a、b值)等參數之變化。實驗結果顯示:隨儲存期增加,調氣包裝明顯優於控制組能有效抑制總生菌、嗜冷性菌、總腸內涵的數量(p<0.05);當總生菌數目達到107CFU/g時,控制組之儲存期約為10天,調氣包裝則約為21天。調氣包裝之pH值較控制組低(p<0.05),然其液滴量較控制組高,所有包裝之VBN值及TBA值則隨儲存期之增加而上升。隨儲存期增加,生吳郭魚片血合肉逐漸產生顏衰變,儲存21天之Hunter b/a值依序為O2/CO2=4/6>空氣>N2/CO2=4/6>CO/CO2=4/6,所測得之Hunter b/a值分別為18.59、5.14、1.36、0.48 (p<0.05)。與拍照之顏色對照,顯示Hunter b/a值為一可靠之顏色變化參考指標。 |
英文摘要 | Tilapia fillets treated with modified atmosphere packaging [MAP]. (40% O2+60% CO2, O2/CO2=4/6; 40% N2+60% CO2,N2/CO2=4/6; 40% CO+60% CO2, CO/CO2=4/6) and a control (Air) were stored at 0°C for 21 days to analyze the microbial (total aerobic counts, TAC; total psychrotrophic counts, TPC; total coliform counts, TCC) chemical(pH、Drip、VBN、TBA) and color properties (Hunter L、a、b). The experimental results showed that MAP treated samples were superior to the control in terms of reducing the TAC, TPC and TCC (p<0.05) during storage. It took 21 days for the MAP treated samples to reach total aerobic counts of 107 CFU/g, white it took only 10 days for the control sample to do so. The pH values of the MAP treated samples were lower than that of the control (p<0.05), but they showed higher drip loss. The VBN and TBA values for all the tested samples increased with storage time. The color of the tilapia fillets gradually decreased. The Hunter b/a values after 21 days of storage were as follows: O2/CO2=4/6>Air>N2/CO2=4/6>CO/CO2=4/6, 18.59、5.14、1.36、0.48 (p<0.05). Comparison of color of photographs taken revealed that the Hunter b/a value was a reliable index of color change for the tilapia fillets. |
本系統中英文摘要資訊取自各篇刊載內容。