鳳凰酥為台灣傳統糕點之一，在儲存期間易受到物理、化學及微生物腐敗的影響，從而導致保存期限的縮短以及品質、消費者接受度下降。使用防腐劑為減少腐敗和確保食品安全常見的方法，然而隨著不含防腐劑的天然產品需求不斷增長，故尋找替代方法來延長保存期限並同時能保持良好的營養和感官特性為食品業者所面臨的問題，因此本研究旨在探討利用脈衝光 (Pulse Light, PL) 結合調氣包裝技術對鳳凰酥品質之影響並評估其保存期限。首先利用 7.9 J/cm2 PL 處理鳳凰酥後，分別置於空氣之鋁箔棉袋、空氣之 Nylon/LLDPH 袋、含氮氣之Nylon/LLDPH 袋 (Nitrogen packaging - Nylon/LLDPH with Pulsed Light, NYP) 與無包裝中，在 25℃、35℃ 及 45 ℃ 儲存 10 週並間隔 2 週取樣檢測其水分含量、水活性、質地 (硬度)、色澤、酸價、微生物菌相之變化及感官品評。結果顯示，經由 PL 處理後對於鳳凰酥之品質並無顯著影響，而在 25℃ 中 NYP 組別，於儲存結束時之水分含量 (11.89%)、水活性 (0.54)、硬度 (18.07 N)、亮度 (75.50)、紅色色度 (4.94)、黃色色度 (75.04)，與初始值相比皆無顯著變化，且在儲存 10 週後 NYP 組別之酸價 (2.17 ± 0.05 mg/g) 顯著低於控制組 (14.57 ± 0.22 mg/g)，且未超過法規標準 ( ≤ 5 mg/g)。在微生物菌相方面，3 個溫度於總生菌、大腸桿菌、大腸桿菌群及總黴菌、酵母菌檢測皆顯示未檢出，然而控制組於 25℃ 及 35℃ 中分別在第 14 和 28 天時，即檢測出含 2.50 ± 0.09 及 2.51 ± 0.12 log CFU/ g 之總黴菌酵母菌。儲存結束時感官品評的外觀、氣味、口感、風味及整體接受性分數皆在 3 分以上，且無不良氣味。而在 35℃ 及 45 ℃ 中所有組別之水分、水活性、色澤 (L*、a*、b*) 皆有顯著下降，質地則顯著上升，故可得知儲存溫度會顯著影響糕點之品質。綜上所述了解利用 PL 結合調氣包裝應用於鳳凰酥品質評估，並在 25 ℃ 中儲存可顯著延長其儲存期限至少 10 週，且可被消費者接受，此應用未來預期可有效延長保存期限及維持產品品質。

Pineapple & egg yolk pastry is one of the traditional cakes in Taiwan. It is susceptible to physical、chemical and microbial spoilage during storage, resulting in a decrease in quality and consumer acceptance, shortening the shelf life. The use of preservatives is a common approach to reduce spoilage and ensure food safety. However, with the growing demand for natural products without preservatives, it is a challenge for the food industry to find alternatives to extend shelf life while maintaining good nutritional and organoleptic properties. Therefore, the aim of this study is to investigate the effects of combining pulse light (PL) technology with modified atmosphere packaging on the quality of pineapple & egg yolk pastry and evaluate its shelf life. Initially, pineapple & egg yolk pastry were treated with PL at a dose of 7.9 J/cm2, then place them in aluminum foil cotton pouch with air, Nylon/LLDPH pouch with air, and Nylon/LLDPH pouch with nitrogen (Nitrogen packaging - Nylon/LLDPH with Pulsed Light, NYP) and without packaging, respectively. All samples were stored at 25, 35, and 45°C for 10 weeks with sampling intervals of 2 weeks. Changes in moisture content, water activity, texture (hardness), color, acid value, microbial flora and sensory evaluation of samples were evaluated. The results showed that PL treatment had no significant impact on the quality of pineapple & egg yolk pastry. In the NYP group stored at 25°C, there were no significant changes in moisture content (11.89%), water activity (0.54), hardness (18.07 N), brightness (75.50), redness (4.94), and yellowness (75.04) compared to the initial values at the end of storage. Furthermore, the acid value of the NYP group (2.17 ± 0.05 mg/g) was significantly lower than that of the control group (14.57 ± 0.22 mg/g) after 10 weeks of storage, and belowed the regulatory standard (≤ 5 mg/g). In terms of microbial flora, the total bacteria, Escherichia coli, coliform group, total mold and yeast were not detected at all temperatures in the NYP group. However, the control group detected a total mold and yeast count of 2.50 ± 0.09 and 2.51 ± 0.12 log CFU/g on days 14 and 28, respectively, at 25°C and 35°C. The sensory evaluation scores for appearance, aroma, texture, flavor, and overall acceptability were all above 3 at the end of the storage, and no off-odors were detected. However, at 35°C and 45°C, all of groups were significant decreased in moisture content, water activity, and color (L*, a*, b*), while texture significantly increased, indicating that storage temperature significantly influenced the quality of the pastry. In summary, the application of PL combined with modified atmosphere packaging for the evaluation of pineapple & egg yolk pastry quality was explored. It was found that storage at 25°C significantly extended the shelf life of pineapple & egg yolk pastry by at least 10 weeks and was well accepted by consumers. This application is expected to effectively extend the shelf life, and maintain product quality in the future.

摘要 I
Abstract II
目錄 IV
圖次 VI
表次 VII
壹、前言 1
貳、文獻回顧 2
一、烘焙產業 2
1.台灣烘焙產品介紹 2
2.鳳凰酥介紹 2
3.烘焙產品腐敗問題 3
二、脈衝光 (Pulse Light, PL) 5
1.介紹 5
2.脈衝光原理 5
3.脈衝光滅活微生物機制 6
4.應用 8
三、烘焙產品包裝 8
1.包裝材料 8
2.包裝方式 10
3.應用 12
四、食品有效日期評估 13
1.定義與法規 13
2.有效日期制定及預測方法 14
3.烘焙產品品質指標 16
參、研究動機與目的 19
肆、實驗架構 20
伍、材料與方法 21
一、實驗材料 21
1.實驗樣品 21
2.實驗藥品 21
3. 實驗儀器 21
二、實驗方法 22
1.一般成分分析 22
2.脈衝光處理 22
3.包裝處理 22
4.儲藏性試驗 23
5.物理性分析 23
5.1.水分分析 23
5.2.水活性分析 23
5.3.色澤分析 24
5.4.質地分析 24
6.微生物分析 24
6.1.生菌數 24
6.2.大腸桿菌、大腸桿菌群 25
6.3.黴菌及酵母菌 25
7.油脂氧化分析 : 酸價 (Acid value, Av) 25
8.感官品評 26
9.統計分析 26
陸、結果與討論 27
柒、結論 34
捌、未來發展 35
玖、參考文獻 36
拾、圖表 48
拾壹、附錄 74

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