臭氧處理對牡蠣肉化學組成及其衛生品質之影響

本研究探討臭氧水清洗處理對牡蠣肉化學成分及微生物品質之影響，牡蠣剝殼取肉後分別以蒸餾水、2%鹽水或濃度0.5mg/L之臭氧水清洗，發現三種處理皆能達到減少總生菌數的效果，而臭氧水清洗處理過的牡蠣肉在8°C貯藏3天期間內之總生菌數皆較末清洗、蒸餾水與或2%鹽水清洗之樣品少，顯示臭氧水可應用於牡蠣肉之清洗以降低其菌數。以傳統銷售泡水牡蠣之方法所製產品之水分含量顯著高於未經泡水處理與經臭氧處理之不泡水牡蠣產品，但其固形物、灰分、鹽分、肝醣含量則顯著減少。傳統處理之牡蠣肉游離胺基酸總量減少約37%，貯藏至第3天時減少51%，但經臭氧處理之不泡水牡蠣產品游離胺基酸總量在貯藏期間並無顯著變化。三種牡蠣產品的揮發性鹽基態氮（VBN）值、次黃嘌呤（Hypoxanthine）含量、K與K'值皆隨貯藏時間延長而增加，除VBN外，經臭氧處理之產品皆低於傳統處理之牡蠣肉。官能品評除部分外觀外，改進處理牡蠣之風味、質感與整體接受性均較傳統處理者佳。

關鍵字

牡蠣；泡水處理；臭氧水；衛生品質

並列摘要

The changes in chemical composition and microbiological quality of shucked oyster meat using ozone water treatment were investigated. The total plate count (TPC) of shucked oyster meat dipped in water, 2% brine, or 0.5 mg/L of ozone water was reduced. During storage at 8°C for 3 days, oyster meat treated with ozone water showed a lower TPC than those of the samples without treatment, dipped in water or in 2% brine. Ozone water could be applied on oyster processing for sanitation control. Oyster product with traditional treatment had significantly higher amount of moisture than those with brine-dipping and ozone cleaning. However, the total solids, ash, salt and glycogen levels were significantly lower. The total free amino acids in oyster product with traditional treatment were reduced 37% and further reduced 51% at the 3rd day of storage, but those in the sample with ozone cleaning showed no significant change during storage. The volatile basic nitrogen (VBN), hypoxanthine, K and K' values in both traditional and improved treatment samples were gradually increased during storage; however, those with the exception of VBN in the latter were lower than the former. Except appearance, all other sensory attributes including flavor, texture and acceptability in oysters with improved treatment were better than samples with traditional treatment had.

並列關鍵字

oyster ； immersion treatment ； ozone water ； hygienic quality

國際替代計量

臭氧處理對牡蠣肉化學組成及其衛生品質之影響

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