頁籤選單縮合
題 名 | 蝦粉、丁香魚與雞丁之照射=Irradiation of Dried Shrimp Powder, Blue Sprat and Chicken Chunk |
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作 者 | 吳家駒; 錢明賽; | 書刊名 | 核子科學 |
卷 期 | 36:2 1999.04[民88.04] |
頁 次 | 頁122-133 |
分類號 | 463.7 |
關鍵詞 | 照射; 脂肪氧化; 安全評估; 生菌數; Irradiation; Lipid oxidation; Ames test; Microorganism; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究是探討蝦粉、丁香魚與雞丁之乾燥調味料經四種劑量(3,5,7,10 kGy) 照射後,在 10 ℃及常溫貯藏期間,微生物含量,顏色及化學品質的變化。 以 3kGy 照射三種調味料,對樣品之亮度、紅色度、黃色度值及油脂氧化影響不大,但卻可 明顯降低樣品之菌數, 並在室溫或 10 ℃貯藏 4 個月期間維持在 10 �� cfu ╱ g 以下。 5kGy 之照射劑量足夠使丁香魚及雞丁在 10 ℃貯藏 8 個月期間菌數不超過 10 �� cfu ╱ g。蝦粉則需照射 10kGy 之劑量方可使菌數在 10 ℃貯藏 8 個月仍維持在 10 �� cfu ╱ g 以下。照射會增加樣品之黃色度, 以丁香魚最為顯著,肉眼可辨明其差異。貯藏時間與溫度 是影響樣品酸價、醛酮基值與過氧化價之最主要原因。 安全評估結果顯示以 10kGy 照射之 蝦粉、丁香魚與雞丁飼養之沙門氏菌 TA100,在培養基中之生長情形與未照射組無差異。 |
英文摘要 | Effects of four doses (3, 5, 7, 10 kGy) of irradiation on color, chemical and microbiological properties of shrimp powder, banded blue sprat and chicken chunk were determined during storage at 10 ℃ and ambient temperature. Irradiation doses of 3 kGy had minimal effects on the Hunter L, a, b value and oxidative rancidity but significantly reduced bacterial counts (from 10 �� to <10 �� cfu/g) of all three samples for up to 4 months. The radiation treatment at 5 kGy was sufficient to maintain the number of microorganisms of banded blue sprat and chicken chunk stored at 10 ℃ below 10 �� cfu/g for 8 months, while 10 kGy treatment was required for shrimp powder stored at 10 ℃ for 8 months. Gamma-irradiation increased the b value of test samples, especially that of blue sprat. The difference can be recognizied by naked eye. The AV, COV and POV of both irradiated and nonirradiated samples increased with the increase of storage temperature and time. The results of Ames test were similar for irradiated (10 kGy) and nonirradiated samples. |
本系統中英文摘要資訊取自各篇刊載內容。