學生姓名:
陳威宇
指導教授:
張祐維
學期:
110下
摘 要:
Bivalves are filter-feeding shellfish that have the ability to bio-accumulate food pathogens, which can result in serious food-borne diseases. Effective postharvest preservation technologies are urgently necessary. High hydrostatic pressure (HHP), a nonthermal processing technology, becoming more commonly applied in the seafood industry is due to its minimal impact on the nutrition of seafood as well as reducing the
number of microorganisms. One study showed that HHP treatments significantly increased shelling efficiency, water-holding capacity, pH, conductivity and lipid oxidation. Besides it showed lower levels of microorganisms and drip loss than the untreated Sinonovacula constricta. However, HHP treatments were found to have adverse effects on the activity of Ca2+-ATPase, content of myofibrillar protein (MP) and thiobarbituric acid (TBA) reacting substances. Moreover, scanning electron microscope revealed to the compaction of the muscle fibers and decreased in the extracellular space when pressure and holding time increased. This phenomenon was mainly correlated with the denaturation, aggregation, and gelation of muscle protein triggered by high pressure. The effects of HHP on Meretrix lusoria showed that the expanding rate, moisture content, shucking ratio, pH, L* and W values of clam meat increased when the pressure was increasing, but a* and b* values decreased. With the increase in pressures at least 400 MPa for 3 min were able to extend the shelf-life (9 days) during refrigerated storage. In general, HHP can be used as a safe and effective nonthermal technology for bivalves to effecting shuck the shells, reduce the number of microorganisms and extend the shelf-life.
專討摘要_陳威宇_20200330.pdf