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學校名稱輔仁大學
系所名稱餐旅管理學系
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研究生(中)陳慧慈
研究生(英)Hui-Tzu Chen
論文名稱(中)以ATP生物冷光方法預測生魚片鮮度品質
論文名稱(英)Application of ATP Bioluminescence Method to Predict the Microbiological Quality of Raw Fish
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指導教授(中)鄭聰旭
指導教授(英)Tsung-Hsu Cheng
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畢業學年度94
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關鍵字(中)旗魚、鮭魚、生魚片、鮮度品質、微生物檢測、ATP生物冷光方法
關鍵字(英)marlin, salmon, raw fish, microbiological quality, shelf life, ATP bioluminescence
摘要(中)本研究旨在探討ATP生物冷光方法應用於生魚片鮮度品質之快速檢測,同時並使用感官判定與pH值來檢測生魚片之鮮度,期望能找出ATP生物冷光之RLU值、總生菌數、感官判定與pH值間之關聯,並能以ATP生物冷光之RLU值取代傳統之微生物檢測,快速預測生魚片之總生菌數。依實驗結果以SAS 9.1版統計資料分析方法對實驗數據進行統計分析。實驗結果顯示生魚片之總生菌數生長受到外在污染與貯藏溫度之影響甚鉅。由傳統市場購入之旗魚魚肉若要生食,則冷藏於5℃貯藏溫度下不可放置超過72小時,若於10℃貯藏溫度下則不可放置超過42小時。鮭魚魚肉若要生食,則於5℃貯藏溫度下,貯藏時間不可超過48小時,若於10℃貯藏溫度下,貯藏時間以不超過30小時為佳;實驗結果亦證實鮭魚生魚片之腐敗較旗魚生魚片快速,且鮭魚之感官變化亦較旗魚明顯,若要從外觀來判定旗魚魚肉是否新鮮則不太恰當。另外,由於pH值變化較不明顯,若要依據pH值來推測旗魚生魚片之鮮度品質與腐敗情形,其結果仍有待考量;旗魚與鮭魚生魚片之結果顯示,於冷藏溫度下,ATP生物冷光方法所得之RLU值與總生菌數間皆具有高度之相關性(p < 0.05)。將總生菌數與RLU值做迴歸運算以求得迴歸方程式,再將所測得之RLU值代入方程式中,結果顯示實測之總生菌數與迴歸方程式所得之預測總生菌數的結果無顯著差異(p > 0.05)。實驗結果證實ATP生物冷光方法可迅速地檢測出魚體表面之微生物污染狀況並確實適用於旗魚與鮭魚生魚片之微生物檢測。
摘要(英)The relationship between fish flesh surface bioluminescence RLU (Relative Luminant Units) values and its aerobic plate counts, was studied for raw marlin and salmon during storage at 5℃ and 10℃ in an attempt to use RLU to rapidly assess its aerobic plate counts. Changes of sensory qualities (including appearance, smell, and touch) and flesh pH were also observed during the storage. The results indicated that marlin bought at traditional markets should not be stored at 5℃ for more than 72 hours and 10℃ for more than 42 hours, for raw consumption. For the consumption of raw salmon, the storage time should not exceed 48 and 30 hours for 5℃ and 10℃ respectively. Salmon spoiled at a faster rate than marlin and its changes of sensory qualities coincide well with the changes of microbiological quality. For marlin, appearance was not a good indicator of freshness. Changes of flesh surface pH were also found unable to indicate the microbiological quality of fish flesh. RLU values were found to be highly correlated with the total bacterial counts on the surface of raw fish ( p < 0.05). The resulted linear regression equation was tested for its efficacy to predict the total counts. Test results showed that the predicted total counts were found not to be significantly differently from the actual counts ( p > 0.05).
論文目次第壹章 前言 1 第貳章 文獻探討 4 第一節 供食用之生魚片魚種 4 一、旗魚 4 二、鮭魚 6 第二節 生魚片產品特性與危害 7 一、生魚片之特性與主成分 7 二、生魚片之危害 11 三、生魚片之運銷系統與保鮮問題 13 四、台灣市售生魚片之衛生品質調查 17 第三節 生魚片相關衛生品質標準 20 一、台灣生魚片衛生標準 20 二、美國FDA生食用魚之規定 21 三、香港壽司及刺身(生魚片)之規範 21 四、日本生食用鮮魚介類衛生標準 22 五、生魚片貯藏期間鮮度品質判定標準 22 第四節 ATP生物冷光方法 25 一、ATP生物冷光方法使用原理 25 二、傳統檢測方法與快速檢測方法之比較 26 三、國內外ATP生物冷光方法之應用 28 第參章 材料與方法 37 第一節 實驗材料 37 一、實驗魚種 37 二、實驗試藥 37 三、實驗器材 37 第二節 實驗方法 38 一、實驗設計 38 二、檢驗 42 三、統計分析 45 第肆章 結果與討論 47 第一節 實驗結果-旗魚 47 一、不同溫度貯藏期間旗魚微生物品質變化 47 二、不同溫度貯藏期間旗魚鮮度指標變化與傳統生菌數之關聯 52 三、ATP生物冷光方法與傳統生菌數檢測 61 四、旗魚生魚片生菌數預測模式之建立 64 五、旗魚生魚片生菌數預測模式之驗證 68 第二節 實驗結果-鮭魚 71 一、不同溫度貯藏期間鮭魚微生物品質變化 71 二、不同溫度貯藏期間鮭魚鮮度指標變化與傳統生菌數之關聯 75 三、ATP生物冷光方法與傳統生菌數檢測 84 四、鮭魚生魚片生菌數預測模式之建立 87 五、鮭魚生魚片生菌數預測模式之驗證 91 第伍章 結論 94 參考文獻 97 中文部分 97 英文部分 101 附 錄 一 109 附 錄 二 110 附 錄 三 111 附 錄 四 112
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