碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 100 / The objectives of our study were to investigate the hygienic quality and safety in the dried sergestid shrimp products. The twenty-two dried sergestid shrimp products collected from Tungkung, Pingtung county in Taiwan, including nine package and thirteent non-package products, were tested to determine the analysis of chemical, microbial hygienic quality and biogenic amines. The results showed that dried sergestid shrimp of package and non-package products had average levels of pH for 7.51 and 7.52, salt content for 2.79 and 2.82%, water content for 20.09 and 20.60%, water activity for 0.62 and 0.63, ash content for 11.96 and 12.08%, total volatile basic nitrogen (TVBN) for 29.97 and 31.70 mg/100 g and aerobic plate count (APC) for 4.42 and 5.63 log CFU/g, respectively. None of these samples contained total coliform (TC), Escherichia coli (E. coli), color additives, hydrogen peroxide and sulphite. The nine biogenic amines content in all samples were less than 1.0 mg/100g and histamine content was below the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration.
Furthermore, to elucidate the hygienic quality of the dried sergestid shrimp products during storage in different package and temperature, the dried sergestid shrimp packed in polyethylene (DE) packaging and vacuum packaging, and stored at different temperatures (-18, 4 and 25°C), were tested to determine the chemical and microbial hygienic quality. The results showed that the APC, TVBN content and color b* values (yellowness) of samples increased with storage time increased, but the color a* values (redness) decreased at 25°C storage. Again, at low temperatures (<4°C) storage, related hygienic quality change is not obvious in two kinds of packaging. At 25°C, vacuum-packed samples have lower TVBN content, color b* values (yellowness), and higher color a* values (redness) than PE package samples. Therefore, this result suggested that dried sergestid shrimp stored at <4°C and vacuum-packed could prolong the storage period and prevent deterioration.
| Identifer | oai:union.ndltd.org:TW/100NKIMT084022 |
| Date | January 2012 |
| Creators | Liu-Fang Yang, 楊流芳 |
| Contributors | , 蔡永祥 博士, 江啟銘 博士 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 94 |
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