鮑魚因含有豐富蛋白質，容易使微生物的生長，而引起鮑魚變質，也間接的促使微生物利用胺基酸行去羧基作用而生成生物胺 (Biogenic amines, BAs)，BAs不僅會影響食品品質劣變，還會造成安全性問題。因此本研究想利用脈衝光的特性，提升冷凍臺灣鮑魚保存期限，並且以測得脈衝光對品質安全變化之影響，使用阿瑞尼斯方程式對經不同脈衝強度之冷凍臺灣鮑魚進行，推估保存期限。未經脈衝光處理 (控制組) 、脈衝光 (Pulsed light, PL) 照射10秒 (PL10) 及照射15秒 (PL15)，分別於-5˚C、-15˚C及-25˚C下冷凍保存3個月，每2周採樣一次，分別測量TVBN、顏色、質地及生物胺等品質安全指標。研究結果顯示，經脈衝光處理的臺灣鮑魚之L*值會上升，a*值會下降，硬度會下降，而會隨著保存時間變長與較低儲藏溫度，使硬度上升，生物胺含量會降低，但受限於低溫的影響，測得生物胺含量皆遠低於限制值75mg/100g，TVBN值皆優於控制組。於-5˚C下控制組第12周TVBN值達17.86 mg/100g，PL10為11.00 mg/100g，PL15為9.46 mg/100g，有顯著差異，並以TVBN (< 25 mg/100g) 作為有效日期評估之指標。儲藏溫度對水產品影響大，溫度越高，隨著保存時間增加，加速魚貝類品質變化。結果顯示，隨著保存時間增長，較高儲藏溫度，脈衝光對TVBN影響顯著。控制組所得的活化能 (Ea, activation energy) 值大於處理組，控制組為27.55 kJ/mol，PL10及PL15分別為14.12及10.69 kJ/mol，推估的保存期限於儲存-18˚C下，控制組為179天，脈衝光處理為203天 (PL10) 、205天 (PL15) 。上述結果顯示脈衝光的處理能降低食品安全的危害，亦可有效延長臺灣鮑魚的保存期限。

Abalone is rich in protein, it is easy to cause the growth of microorganisms, leading to the deterioration of abalone, and indirectly to promote the use of amino acids to decarboxylate the microorganisms to produce biogenic amines (BAs). BAs not only affect the deterioration of food quality but also cause safety issues. Therefore, the objective of this study was to use the characteristics of pulsed light to increase the shelf life of frozen Taiwan abalone and to measure the impact of pulsed light on quality and safety changes. Finally, the shelf life of frozen Taiwan abalone with different pulse intensities was estimated by the Arrhenius model. Without pulsed light treatment (control), pulsed light (PL) for 10 seconds (PL10) and 15 seconds (PL15), cryopreserved at -5˚C, -15˚C and -25˚C for 3 months, sampling was performed once every 2 weeks to measure the quality and safety indicators of TVBN, color, texture, and biogenic amines. Research results showed that the L* value of Taiwan abalone treated with pulsed light increased, a* value decreased, and hardness decreased. As the storage time became longer and the temperature decreased, the hardness increased, and the biogenic amines content decreased but it was limited by the influence of low temperature. The measured TVBN contents were far below the limit value of 75 mg/100g, and the TVBN value treated with PL were better than the control group. At the 12th week of the control at -5˚C, the TVBN value reached 17.86 mg/100g (control), 11.00 mg/100g (PL10), 9.46 mg/100g (PL15), and there was a significant difference comparing to overall the TVBN (< 25 mg/100g) values were lower the regulation value, and it is as an indicator of effective date evaluation. The storage temperature has a great influence on aquatic products. The higher temperature and increase in storage time will accelerate the deterioration of fish and shellfish. The results showed that as the storage time and the temperature increased, pulsed light treatment had a significant effect on TVBN values. The activation energy value of the control was greater than that of the pulsed light treatment. The control was 27.55 kJ/mol, PL10 and PL15 were 14.12 and 10.69 kJ/mol, respectively. The estimated shelf life was stored at -18˚C, and the control was 179 days. Accordingly, the estimated shelf life of the pulsed light treatment was 203 days (PL10) and 205 days (PL15), respectively the above-mentioned results show that pulsed light treatment can reduce food safety hazards and can effectively extend the shelf life of Taiwan abalone.

壹、 前言 1
貳、 文獻回顧 2
一、 鮑魚簡介 2
1. 種類與分布 2
2. 生理構造 2
3. 生長條件 3
4. 臺灣鮑魚養殖概況 3
二、 鮑魚之化學組成 4
1. 游離胺基酸 (Free Amino Acids, FAA) 4
2. 脂肪酸 5
3. 醣類 6
三、 脈衝光 (Pulsed light, PL) 6
1. 介紹 6
2. PL對微生物的殺菌原理 7
3. 食品之應用 9
四、 食品有效日期預測 9
1. 保存期限定義 9
2. 保存期限預測指標 9
3. 保存期限預測方法 10
六、 食品中之生物胺 11
1. 生物胺之分類及生成 11
2. 生物胺之毒性 12
3. 影響生物胺生成因子 14
七、 魚貝類之安全指標 16
1. 總生菌數 (Aerobic Plate Count, APC) 16
2. 揮發性鹽基態氮 (Total Volatile Basic Nitrogen, TVBN) 16
3. 生物胺指標 (BAI) 16
八、 生物胺檢測方法 17
參、 實驗架構 21
肆、 材料與方法 23
一、 實驗材料 23
1. 實驗樣品 23
2. 實驗藥品與試劑 23
3. 標準品 23
一、 實驗方法 24
1. 一般成分分析 24
2. 脈衝光處理 24
3. 儲存性試驗 24
4. 物理性分析 24
5. 化學性分析 25
7. 保存期限評估模型 28
8. 統計分析 29
伍、 結果與討論 30
陸、 結論 40
柒、 未來發展 41
捌、 參考文獻 42
玖、 圖表 53
壹拾、 附錄 75

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