幾丁聚醣對虱目魚肉之保鮮作用

Application of Chitosan on Milkfish Flesh Preservation

林仲聖(Chung-Saint Lin) ； 張綉忠(Shiou-Chung Chang) ； 鄭朝安(Chao-An Cheng) ； 趙憶蒙(Yih-Mon Jaw) ； 蔡永祥(Yung-Hsiang Tsai)

《臺灣農業化學與食品科學》 48卷6期 (2010/12) Pp. 301-309

https://doi.org/10.6578/TJACFS.2010.035

摘要

幾丁聚醣(chitosan)是幾丁質(chitin)經去乙醯基後所得到的產物，有研究指出其對微生物具有抑菌之效果，並可作為食品清洗與保鮮劑。為了解是否可使用幾丁聚醣作為台灣常見養殖與食用魚類－虱目魚之保鮮應用，並降低組織胺的產生；因此，本研究以0.2%和1%之幾丁聚醣(deacetylation degree 95, DD95)浸泡虱目魚肉1小時後，於4℃與15℃貯存時，與控制組比較大致上有延緩生菌數與大腸桿菌群之生長以及揮發性鹽基態氮之產生。其次，幾丁聚醣處理組也可延緩組織胺之生成，若以美國FDA規定鯖科魚類組織胺的限量標準(5 mg/100 g)來判斷，當虱目魚肉浸泡0.2%以上之幾丁聚醣後且於4℃貯存時，可將保存期限由原來的三天延長至六天；而在15℃貯存時，其保存期限可由一天延長至二天。

關鍵字

幾丁聚醣 ； 組織胺 ； 虱目魚肉 ； 揮發性鹽基態氮

並列摘要

Chitosan is the deacetylated product of chitin, which can inhibit the growth of a wide range of microorganisms and be a food cleaning and preservative agent. We investigated whether chitosan can be used for the preservation of milkfish flesh and reducing the histamine production. Therefore, the histamine-related hygienic quality of milkfish flesh was evaluated after milkfish flesh was presoaked in 0.2% and 1% chitosan solutions (Deacetylation degree 95, DD95) for 1 h and stored at 4℃ or 15℃. It was found that the levels of aerobic plate count, coliform and total volatile basic nitrogen decreased in the milkfish flesh treated with chitosan reduced (＞ 0.2%), when compared to control. In addition, histamine contents of milkfish flesh were also reduced in chitosan treatments (＞ 0.2%), when compared to control. Based on the histamine content (5 mg/100 g) for USFDA guideline, the chitosan treatments (＞ 0.2%) could prolong the storage period of milkfish flesh at 4℃ from 3 to 6 days or at 15℃ from 1 to 2 days.

並列關鍵字

Chitosan ； Histamine ； Milkfish flesh ； Total volatile basic nitrogen