頁籤選單縮合
題名 | 肉毒桿菌產毒預測模式應用在冷藏真空調理食品安全評估=Application of Predictive Model of Toxin Production Time of Clostridium Botulinum to the Safety Evaluation of Sous Vide Products |
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作者 | 王中奇; 任志正; | 書刊名 | 食品科學 |
卷期 | 25:1 1998.02[民87.02] |
頁次 | 頁14-21 |
分類號 | 463.72 |
關鍵詞 | 肉毒桿菌; 真空調理食品; 預測模式; 安全評估; Clostridium botulinum; Sous vide product; Predictive model; Safety evaluation; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗以真空調理紅燒豬肉為實驗材料,樣品製備後接種肉毒桿菌E型孢子(約103spores/g),將樣品貯藏於七種不同的變溫組臺環境中,觀察肉毒桿菌毒親產生的時間。同時利用溫度記錄器,確實記錄貯藏期間溫度的變動情形,由記錄器所得之溫度變化求出溫度效應,帶入肉毒桿菌產毒時間之預測模式,對應出預測產毒時間。並以時間、溫度指示劑(Time temperature indicator,TTI)作為安全評估的另一種預測方式。結果顯示兩種預測之產毒時間與實測之產毒時間有良好之相關性(P<0.01),其R2值分別為0.984和0.996。顯示此預測模式對該類產品之安全評估與 TTI 商業化產品具有相同功能。 |
英文摘要 | Pork sous vide products, inoculated with Clostridium botulinum spores of type E (103 spores/g), were incubated under seven abused temperature combinations to determine the toxin production time. A tracer was used to record the temperature during the incubation period, and the temperature effect on toxin production was calculated. The temperature effect was plotted into our predictive model to find out the toxin production time. The Time-Temperature Indicator (TTI) was another prediction method used in this study. These results show that both the predictive model and TTI had have significant correlation (P<0.01) with the observed toxin production time at 0.984 and 0.996, respectively. This indicates that the predictive model of toxin production had the same function as a commercially available TTI in predicting the safety evaluation of this type of sous vide product. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。