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  • 期刊

不同包裝及貯存溫度對旗魚鬆衛生品質之探討

Study on the Hygienic Quality of the Dried Sailfish Floss Products during Storage in Different Package and Temperature

摘要


為瞭解旗魚鬆製品製成後,以不同包裝與貯存溫度時,在貯藏期間之旗魚鬆產品的衛生品質變化。故本研究將HACCP工廠製造之旗魚鬆樣品於低溫(4℃)及室溫(25℃),搭配透氣性與透光度不同且市售魚鬆商品常使用之聚乙烯包裝袋(polyethylene, PE)、真空包裝袋(nylon linear low-density polyethylene, Nylon/LLDPE)及鋁箔袋(polyeyhylene terephthalate/Aluminum/polyethylene, PET/AL/PE)包裝後,進行貯存試驗。研究結果顯示:水分及水活性皆會隨著時間增加而上升,PE袋及真空袋包裝者於25℃分別貯存6及11個月之水分含量已超過CNS 8053-魚鬆及魚酥之規範(<6%);在TVBN方面,4℃及25℃之樣品均介於8.77-11.96 mg/100 g之間,呈緩慢上升之趨勢;在L*a*b*方面,所有樣品L*值皆呈現上升情形,a*值及b*值則呈現下降趨勢(紅色度與黃色度有變淡的情形);在生菌數方面,PE包裝者於25℃貯存末期有稍微上升之趨勢,但仍低於CAS規定之限量標準(5.0 log CFU/g);在氧化指標TBA值方面,4℃貯存可延緩TBA值之增加,且三種包裝者並無顯著之差異,在25℃貯存下,所有樣品TBA值隨時間增加而增加,但鋁箔袋者有較低之TBA值,其次為真空袋者,而PE袋者最高。整體而言,以4℃較25℃可延緩旗魚鬆貯存期間相關衛生品質指標之上升;其次,鋁箔袋者較可延緩水分、水活性以及TBA值之增加;其次為真空袋者,PE袋者最差。因此建議業者可將旗魚鬆製品以鋁箔袋包裝並貯存於4℃,以延緩產品品質的變敗。

關鍵字

旗魚鬆 衛生品質 包裝

並列摘要


To elucidate the hygienic quality of the dried fish floss products during storage in different package and temperature, the dried sailfish floss packed in polyethylene (PE), Linear Low-Density Polyethylene (Nylon/ LLDPE) and polyethylene terephthalate/ Aluminum/ Polyethylene (PET/AL/PE) bag, and stored at different temperatures (4 and 25°C), were tested to determine the chemical and microbial hygienic quality. The results showed that the Aw, moisture content, TVBN and L* values increased with storage time increased. The moisture contents from the samples of PE packaging and Nylon/LLDPE packaging at six and eleven month's storage, respectively, were above than the Chinese National Standards (CNS-8053) limit 6%. The color a* values (redness) and color b* values (yellowness) decreased with storage time increased. At low temperature (4°C) storage, TBA values in samples were retarded and not significantly in samples of three kinds packaging, but TBA value was increased with storage time increased at 25°C storage. At 25°C, PET/AL/PE packed samples have lower TBA value than that of Nylon/LLDPE packed samples, and the higest TBA value was detected in PE packed samples. Overall, PET/AL/PE packed samples had the lowst moisture, Aw and TBA value, the following at Nylon/LLDPE packed samples and PE packed samples had the higest ones. Therefore, this result suggested the fried fish floss stored at <4°C and packed with PET/AL/PE packaging could prevent deterioration.

並列關鍵字

Dried fish floss Hygienic quality Package

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