臺灣博碩士論文加值系統

生鮮水產品屬於高蛋白、高水活性食品，保存不易容易腐敗；生鮮臺灣蜆冷藏保存一禮拜便開始變質，無法較長期保存將限制產品發展，與危害消費者之安全。醃蜆以醃漬加工，具有延長保存期限之功效，但不足以完全抑制病原菌生長，仍需其他加工同步處理。水產加工常見殺菌手段為高溫殺菌、巴斯德滅菌、臭氧及防腐劑等方式，然而上述處理方式都可能對品質造成影響，故本研究將針對醃蜆加工過程之前處理、醃漬及巴斯德殺菌處理並以感官、微生物、質地等方式，探討上述處理對醃蜆品質與保存性之評估。以總生菌數、K 值與 VBN 測定生鮮蜆保存性評估，結果顯示 7 天達到 6.5 ± 0.34 log CFU/g，VBN 14天達到 16.21 ± 1.04 mg/100 g，K 值由 11.83 ± 1.34% ，第 7 天達到 26.93 ± 0.09% 並逐步上升，顯示冷藏保存 7 天已不適於食用。臭氧處理組別顯示各組於總生菌數、VBN與TBARs，無顯著改變；冷凍處理以總生菌數與蜆肉表面積評估，顯示 24h 冷凍處理之總生菌數由原先 5.68 ± 0.02 下降為 4.22 ± 0.09 log CFU/g 具顯著改變，表面積與控制組無顯著差異；將不同濃度之茶葉與金棗作為天然防腐劑，結果顯示3% 金棗與茶葉具較佳之抗菌效果，由 4.73 降至 4.19 及 4.04 log CFU/g，以總生菌數作為保存性之依據，醃蜆於 10-14 天後超標，金棗與茶葉組別儲藏 17 天未超過微生物限量標準；巴斯德滅菌結果顯示 pH 值呈先上升後下降，此原因可能為初期內部蛋白顯露，當持續加溫後蛋白質變性降解而導致其下降，質地與色度分析結果顯示，加熱 2.5 分鐘與原先品質較為相近，且具有殺菌效果，由未處理 4.38 降至 3.82 log CFU/g，以巴斯德殺菌結合抗菌食品進行欄柵處理對於醃漬蜆總生菌評估，結果顯示巴斯德殺菌 (P)、金棗處理組 (K)、茶葉處理組 (T) 與巴斯德結合金棗處理組 (P+K) 與控制組 (C) 相比增加 7 天保存期限，以茶葉結合巴斯德殺菌組別 (P+T) 與 C 組相比增加 11 天保存期；由質地分析及色差分析結果顯示，P+T 受到巴斯德提高穿透度使內部滲透壓提高對於質地產生嚴重之影響，而 P+K 處理組別受多醣作用，改變食品的熱容量，降低巴斯德對質地之影響，然而同時也降低巴斯德滅菌效果，由本篇結果顯示 P+K 及 P+T 組別未達到欄柵技術之加成功效，而本研究同時顯示 P、K、T 組別皆能有效延長保存期限；以冷凍條件進行保存，結果顯示三個月各組品質未超過微生物限量標準屬於可食用範圍。本研究結果可作為帶殼貝類加工參考依據，未來結合其他滅菌方式如高壓殺菌等及提高抗菌成份萃取效率，進一步提高食品保存之方式，提升水產品之附加價值，並提供產業更多元加工產品及加工方式之選擇。

Fresh seafood, such as Corbiciula Fluminea cultured in Taiwan, is a perishable and not easily preservable food due to its high protein content and high water activity. Without proper preservation, the shelf life of such seafood is limited, which can pose a risk to consumers. Marinating clams with a simple marinade can help extend their shelf life, but it may not be sufficient to completely inhibit the growth of pathogenic bacteria. Therefore, additional processing methods are necessary. Common sterilization methods in seafood processing include high-temperature sterilization, pasteurization, ozone treatment, and the use of preservatives. However, these processing methods may have an impact on the quality of the products. Therefore, this study aims to evaluate the effects of pre-treatment, marination, and post-sterilization processing on the quality and shelf life of marinated clams using sensory evaluation, microbial analysis, and texture analysis. Based on the evaluation of total viable counts, K value, and VBN (volatile basic nitrogen) content for assessing the shelf life of fresh clams, the results showed that the total viable count reached 6.5 ± 0.34 log CFU/g after 7 days, and the VBN reached 16.21 ± 1.04 mg/100 g after 14 days. The K value increased from 11.83 ± 1.34% to 26.93 ± 0.09% after 7 days and continued to rise, indicating that the clams were no longer suitable for consumption after 7 days. In the ozone treatment group, there were no significant changes in total viable counts, VBN, and TBARs (thiobarbituric acid reactive substances) among the groups. Freezing treatment, evaluated based on total counts of bactra and clam meat surface area, showed a significant decrease in total viable counts from 5.68 ± 0.02 log CFU/g to 4.22 ± 0.09 log CFU/g after 24 hours of freezing, while there were no significant differences in surface area compared to other groups. Using different concentrations of tea and jujube as natural preservatives, the results showed that a 3% concentration of jujube and tea had better antibacterial effects, reducing the total viable count from 4.73 to 4.19 and 4.04 log CFU/g, respectively. Based on the total viable count, the marinated clams exceeded the standard after 10-14 days, while the jujube and tea groups remained below the standard after 17 days of storage. The results of the pasteurization treatment showed that the pH value initially increased and then decreased. This could be due to the exposure of internal proteins in the initial stage, followed by denaturation and degradation of proteins with prolonged heating. Texture and color analysis showed that heating for 2.5 minutes had a similar quality to the original, with significant bactericidal effects, reducing the total viable count from 4.38 to 3.82 log CFU/g. The evaluation of total viable counts for marinated clams treated with combined pasteurization and antibacterial food processing showed that the groups with pasteurization (P), Kumquat treatment (K), tea treatment (T), and the combination of pasteurization and jujube treatment (P+K) had an extended shelf life of 7 days compared to the control group (C). The combination of tea and pasteurization treatment (P+T) showed an increased shelf life of 11 days compared to the control group. Texture analysis and color difference analysis showed that P+T had a significant impact on texture due to increased permeability and internal osmotic pressure. P+K, on the other hand, was less affected by pasteurization due to the interaction of polysaccharides, which reduced the effect of pasteurization on texture but also decreased its sterilization effectiveness. Therefore, the results of this study suggest that P+K and P+T did not achieve additive effects using barrier techniques. However, the study demonstrated that P, K, and T treatments effectively extended the shelf life. Freezing conditions showed that the quality of all groups remained within the microbiological limits after three months, making them suitable for consumption. The results provide valuable insights for the processing of shellfish and provide insights for future studies on the combination of other sterilization methods such as high-pressure sterilization and improving the extraction efficiency of antibacterial components. These efforts can enhance food preservation methods, increase the value of seafood products, and offer more diverse processing options to the industry.

縮寫對照表 III
摘要 IV
壹、 前言 1
貳、 文獻回顧 2
一、 臺灣水產及貝類發展 2
二、 臺灣蜆簡介 3
1. 種類與分布與生長條件 3
2. 市場銷售情況與面臨問題 4
3. 水產貝類相關病原菌 5
三、 臺灣蜆成分組成 6
四、 殺菌加工技術 9
1. 冷凍殺菌與保存 9
2. 醃漬加工 10
3. 臭氧殺菌 10
4. 巴斯德殺菌 11
5. 抗菌食品 12
6. 金棗 13
7. 茶葉 14
五、 欄柵技術 14
六、 儲存與鮮度相關因素 16
1. 結構與質地 16
2. 揮發性鹽基態氮 16
3. 肝醣與 pH 值 17
4. 食品中微生物來源及生長條件 18
參、 實驗架構 21
肆、 材料方法 22
一、 實驗儀器與相關藥品 22
二、 實驗方法 23
1. 前處理對蜆之影響 23
2. 天然抗菌成份及醃漬對蜆之影響 24
3. 巴斯德殺菌處理蜆之影響 24
4. 品質及樣品鮮度試驗 24
伍、 結果與討論 30
一、 原料品質與前處理對蜆之影響 30
二、 天然抗菌成分對醃蜆之影響 31
三、 巴斯德處理對醃蜆之影響 33
四、 欄柵處理對於醃漬蜆之影響 34
五、 醃蜆冷凍保存之品質影響與加工過程中之溫度變化 37
陸、 結論 38
柒、 未來研究目標 39
捌、 參考文獻 40
玖、 圖表 52
壹拾、 附錄 72

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