Effect of Cold Treatment on the Survival of Escherichia coli in Eel Bouillion of Different Water ActivityEffect of Cold Treatment on the Survival of Escherichia coli in Eel Bouillion of Different Wate

大腸菌在不同水份活性的鰻魚肉汁中冷處理對其殘存的影響

陳幸臣(Hsing-Chen Chen) ； 吳全耀(Chyuan-Yao Wu)

《臺灣水產學會刊》 5卷2期 (1977/06) Pp. 85-90

https://doi.org/10.29822/JFST.197706.0008

摘要

Death and injury of cold treatment on E. coli suspended in eel bouillion of different water activity were tested. Sodium chloride was used to adjust the a(subscript w). Death of E. coli in salted eel bouillion exposed to -20 and -78℃ ranged from 76.06 to 99.42%. The differences in death between a(subscript w)=0.98 and 0.96 exposed to -20℃ were highly significant (p＜0.01) when cooled for both 30 and 90 min. But these differences were not significant for exposure to -78℃. Eel bouillion of low water activity (e. g., 0.91) could protect E. coli from death to some extent upon exposure to subzero temperature without freezing. Injury of E. coli in eel bouillion under the cold treatment was higher than 98.28%. Sodium chloride could inhibit the cell to repair during and after thawing of its culturing medium.

並列摘要

Death and injury of cold treatment on E. coli suspended in eel bouillion of different water activity were tested. Sodium chloride was used to adjust the a(subscript w). Death of E. coli in salted eel bouillion exposed to -20 and -78℃ ranged from 76.06 to 99.42%. The differences in death between a(subscript w)=0.98 and 0.96 exposed to -20℃ were highly significant (p＜0.01) when cooled for both 30 and 90 min. But these differences were not significant for exposure to -78℃. Eel bouillion of low water activity (e. g., 0.91) could protect E. coli from death to some extent upon exposure to subzero temperature without freezing. Injury of E. coli in eel bouillion under the cold treatment was higher than 98.28%. Sodium chloride could inhibit the cell to repair during and after thawing of its culturing medium.