臺灣博碩士論文加值系統

中性電解水因其酸鹼值、氧化還原電位及有效氯濃度之不同可分為微酸性電解水及微鹼性電解水，為較安全環保之氯系殺菌劑。本研究旨在探討在吳郭魚魚片及魚漿中，利用各項鮮度指標，探討以微酸性及微鹼性電解水做為水漂液，對魚漿及魚片造成之物理化學性質之影響。
以200 ppm ACC之微酸性、微鹼性電解水、次氯酸鈉水溶液及自來水處理已接種大腸桿菌魚片之抑菌效果探討，其中以200 ppm ACC之微酸性電解水之抑菌效果較佳。
透過電解水之水洗後，魚肉之L值及pH值均隨水洗次數上升而上升，另外於冷藏溫度4OC儲藏期間，不同處理組之魚漿間，pH 呈現上升之趨勢。比較各組之揮發性鹽基態氮，以自來水水洗後之控制組較高，而初期之高濃度電解水處理組之揮發性鹽基態氮則較低，而在試驗最終日其值仍符合新鮮的標準。各組總生菌數於貯存期間，自來水處理之控制組其總生菌數超過冷藏食品生菌數之限量標準 (3 x 10 6 CFU/g)。色澤測定結果之L 值、a 值及b 值，以微酸性電解水處理組別之L值較高，而魚漿中之L 值、a 值及b 值則有隨時間增加而有下降之情形。
綜合上述結果顯示。以電解水處理之冷藏魚漿及魚片能達到有效保鮮之功能，
並且以200 ppm ACC之微酸性電解水之抑菌效果較佳。

Neutral electrolyzed water can be divided slightly acidic electrolyzed water and slightly basic electrolyzed water because of its pH value, oxidation reduction potentials and available chlorine concentration. It is a safe and eco-friendly chlorine and chlorine derivative disinfectants. The aim of this study was to investigate the effects of slightly acidic and slightly basic electrolyzed water as the leaching water to improve the physicochemical properties of tilapia surimi and fillets.
The bacteriostatic effect of the fillet was inoculated E. coli by treatment with 200 ppm slightly acidic electrolyzed water, 200 ppm slightly basic electrolyzed water, 200 ppm sodium hypochlorite aqueous solution and distilled water. The bacteriostatic effect of ACC 200 ppm slightly acidic electrolyzed water was better than others.
The L value and pH of the meat increased as the washing cycles increased. After storage at 4 ± 1oC, the pH of the surimi showed an increasing trend, the control group of the volatile basic nitrogen will higher than other treatment group, initially. On the other sides, the value of volatile basic nitrogen in higher ACC concentration group was lower, while the value at the end of the storage periods was not exceed the standard for the tolerance. The aerobic plant counts of control group exceed the limit for the tolerance in the refrigerated food (3 x 106 CFU/g) during the storage periods. The L value, a value and b value of the surimi which treating by 200 ppm slightly acidic electrolyzed water’s group was higher than other groups. The L value, a value and b value of the surimi decreased as the storage times increased.
As mentioned above, electrolyzed water treatment on tilapia surimi and fillets can reach the function of preservation effectively. The effect of inhibition E. coli of 200 ppm ACC slightly acidic electrolyzed water group was better than others.

中文摘要……………………………………………………………………….…...I
英文摘要……………………………………………………………………………II
目錄………………………………………………………………………………... III
圖表目次……………………………………………………………………….….. VII
一、前言……………………………………………………………………….…..1
二、文獻整理………………………………………………………………….…..2
1. 吳郭魚……..……………………………………………………………..…..2
1.1 吳郭魚介紹…………………………………………………………..…..2
1.2 吳郭魚片加工………………………………………………………..…..2
2. 電解水………………………………………………………………….…… 3
2.1 電解水介紹及其生成原理……………………………….………..…….3
2.2 電解水之作用機制……………………………………………….……...3
2.3 電解水之安全性………………………………….……………...............4
2.4 電解水應用於水產……………………………………………………....4
2.5 微酸性電解水…………………………………………………………....5
2.6 微鹼性電解水…………………………………………………………....5
3. 魚漿……………………………………………………………...…...............6
3.1 魚漿及煉製品………..……………………………………...…...............6
3.2魚漿凝膠作用及影響因子……………………...…………...…...............6
4. 煉製品成膠重要步驟……………………………………………….….........6
4.1水洗……………………………….….……..….……..….………….........6
4.2靜置……………………………….….……..….……..….………….........7
5. 魚漿鮮度指標………………………………………………..……...….........7
5.1 pH值……………………………….….……..….……..….……………...8
5.2 揮發性鹽基態氮……………………………….…..……..….……..........8
5.3 總生菌數………………………………………..….……..….…….…….8
三、實驗目的……………………………………………………………………...9
四、實驗架構……………………………………………………………………...10
1. 電解水水洗吳郭魚魚漿之物理化學性質探討……………..………..……..10
2. 電解水水洗吳郭魚魚漿製成之煉製品其物化性質之探討………………..11
3. 電解水處理接種大腸桿菌之吳郭魚魚片…………………………………..12
五、實驗材料……………………………………………………………………...13
1. 原料……………………………………………………………………..........13
2. 水洗加鹽魚漿之製備…………………..........................................................13
3. 魚香腸之製備…………………......................................................................13
4. 菌株保存…………………..............................................................................13
六、實驗藥品……………………………………………………………………...14
七、實驗儀器設備…………………………………………………..………..…...15
八、材料與方法……………………………………………………..………..…...16
1. 電解水之物理及化學性質之測定…………………………………………..16
1.1 電解水之調配…………………………………………………………..16
1.2 pH值及氧化還原電位之測定………………………………………….16
1.3 餘氯之測定……………………………………………………………..16
2. 一般成份分析………………………………………………………………..16
2.1水份含量………………………………………………………………...16
2.2粗蛋白含量……………………………………………………………...16
2.3粗脂肪含量…………………………………………………………..….17
2.4灰份含量………………………………………………………………...17
3. 以電解水處理前後性質之比較…………………………………………......17
3.1 pH值測定…………………………………………………………….....17
3.2 色度…………………………………………………………………......17
4. 貯藏試驗……………………………………………………………….….....18
5. 揮發性鹽基態氮測定………………………………………………….….....18
6. 總生菌數……………………………………………………….…………….18
7. 煉製品製備及分析………………………………………………………......18
7.1煉製品之製備……………………………………………………..….....19
7.2色度………………………………………………………………….......19
8. 電解水抑制已接種大腸桿菌之魚片..……………………………………....19
9. 統計分析……………………………………………………………..………19
九、結果與討論…………………………………………………………………...20
1. 魚漿成品一般成分分析……………………………………………………..20
2. 電解水處理前後魚肉pH值、餘氯含量以及色度測定…………………...20
2.1電解水處理前後魚肉pH值及餘氯含量測定…………………….…...20
2.2電解水處理前後魚肉色度測定………………………………………...20
3. 冷藏貯存下吳郭魚魚漿品質之測定……...…………...................................21
3.1冷藏條件下吳郭魚魚漿揮發性鹽基態氮測定…………………….…..21
3.2冷藏條件下吳郭魚魚漿pH值測定……………………………….…...21
3.3冷藏條件下吳郭魚魚漿顏色測定…………………….…………….….22
3.4冷藏條件下吳郭魚魚漿總生菌數測定…………………………….…. 23
4. 電解水處理魚漿煉製品之色度分析…………………………………….….23
5. 電解水處理已接種大腸桿菌魚片之抑菌影響……………………………..24
十、結論…………………………………………………………………………...26
參考文獻…………………………………………………………………………...27

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