碩士 / 國立海洋大學 / 食品科學系 / 87 / The most popular squid products on markets are dried squid, alkali rehydrated dried squid, seasoned shredded and sliced squid products. The aerobic plate count (APC) in dried squids were 4.32-7.79 log (CFU/g) and microbial groups such as coliforms (66.67%), Vibrio (66.67%), Pseudomonas (100%), yeast and mold (77.78%) could be observed in this investigation. The APC of alkali rehydrated dried squids from traditional markets and supermarkets were 9.40-10.00 and 5.13-10.58 log (CFU/g), respectively. And also microbial groups of coliforms, Pseudomonas, Vibrio, Salmonella, also well as yeast and mold could be identified in these samples. The best sanitation condition of alkali rehydrated dried squids could be observed by freezing during storage and saling. And refrigeration and room temperature conditions for storage and saling were less acceptable than the condition by order. The results of the simulation experiment of the alkali rehydration processing for the dried squid indicated that the longer the time of water washing, the worse the sanitory quality of the samples. Therefore, the dried squid should limit its washing treatment for 12-24 hr (as its pH approaching 7.0), and then put into -18oC condition for saling to keep it under good quality and sanitation. The percentages of samples of marketed seasoned shredded and sliced squid products that did not fit the sanitory standard were 25.00%. Major microflora of these unqualified products (with higher APC) included coliforms, Pseudomonas, lactic acid bacteria (LAB), as well as yeast and mold. The result from investigation of seasoned shredded squid processing showed that the contaminated microorganisms including Pseudomonas, LAB, as well as yeast and mold were present in raw materials examined. The microbial loads increase gradually (1.00-1.40 log CFU/g) as the seasoned shredded squid processing, which as stages of cooling, first seasoning, drying, and pressing. The major microflora observed during this processing included Pseudomonas, LAB, and yeast and mold. In order to improving the quality of such squid products, the suggestions followed could be conducted such as controlling sanitory quality of the cooling water and the seasoning solution, utilizing higher drying temperature and longer drying period to reducing the microbial load, and employing UV light to control the microbial contaminations of the spaces for raw material handling, processing, and packaging. The results obtained from the simulated storage experiment of seasoned shredded squid products showed that less browning effect while them were stored at 4oC and 15oC. But the APC of these products was in the range of 3.00-6.40 log (CFU/g). As to the shredded squid products stored at 25oC and 35oC, their APC were located in 3.00-5.60 log (CFU/g), which present a better sanitation condition, although the browing effect on the seasoned squid products. Also, to prevent the lose of moisture and to avoid the significant browning results, seasoned squid products should stored at room temperature and not allowed directly sunshine on it.
| Identifer | oai:union.ndltd.org:TW/087NTOU0253031 |
| Date | January 1999 |
| Creators | Wang Miao-ching, 王妙菁 |
| Contributors | Kuo Hong-June, Pan Chorng-liang, 郭鴻均, 潘崇良 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 0 |
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