煉製品殺菌的熱處理條件

Conditions of Heat Treatment for Sterilization of Minced Fish Products

陳幸臣(Hsing-Chen Chen) ； 林後儀(Hou-Yi Lin)

《臺灣水產學會刊》 11卷2期 (1984/12) Pp. 21-27

https://doi.org/10.29822/JFST.198412.0003

摘要

煉製品於加工過程中，熱處理是唯一的殺菌操作。目前本省業者，大多馮經驗進行加熱處理，缺乏科數據做為加工的依據。本試驗即在測試比等數據以供參考。首先測定市售及在本實驗室成型的五種煉製品熱穿透的情形。再以魚漿混合E.coli菌體或Bacillus cereus的孢子，輕做成14.5g的圓形小魚丸於不同的溫度進行熱處理，測繪該等菌或孢子的熱損毀廻歸曲線(thermal destruction regression curve)及熱致時間廻歸曲線(thermal death time regression curve)。結果自這些廻歸曲線讀得E.coli在63℃的D值為0.1min，熱致死時間為0.82min；B. cereus孢子的熱致死時間廻歸曲線，以繪圓法估計各型煉製品在100℃的沸水進行熱處理，以B. cereus的孢子為指示的理論殺菌時間，結果元寶脆丸(9.1g)、小魚丸(14.5g)、梭形魚丸(14.6g)、大魚丸(22.5g)及花枝(34.5g)各為22、25、24、27、32min。

並列摘要

Heat treatment is the only sterilizing operation during the process of the minced fish products. The heat treatment operated by most of the processors in Taiwan is based on their experiences without referring to scientific data. This study was intended to detect these data. Heat penetration of some minced fish products purchased from the local market or processed in this laboratory was detected firstly. E. coli or the spores of Bacillus cereus were seeded into minced fish paste. The treated paste was modeled into small fish balls (14.5g), which were then heated in hot water of different temperature. Thermal destruction regression curve and thermal death time (TDT) regression curve of E. coli or B. cereus spores in minced fish were depicted. D value or TDT was 0.1 or 0.82 min for E. coli at 63℃, and was 3.1 or 20 min for B. cereus spores at 100℃. When the balls were heated in boiling water (100℃), the time required to destroy B. cereus spores in 9.1 g of large fish ball, and 34.5g of cuttle fish ball was 22, 25, 24, 27 and 32 min, respectively.