碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 100 / Forty-one dried flying fish products collected from retail market in Taiwan, including Hualian, NaFangAo, Lanyu, Ludao, Liuqiu, Qianzhen and Hengchun, were tested to determine the occurrence of histamine-related hygienic quality and histamine-forming bacteria. The results showed that dried flying fish samples had the range of aerobic plate count (APC) 3.43-9.37 log CFU/g, pH 5.78-7.25, salinity 0.10-7.60%, water content 10-80%, water activity (Aw) 0.61-0.98, and total volatile basic nitrogen (TVBN) 10.1-154.62 mg/100 g, respectively. Among them, the average levels of water content (77.24%), Aw (0.98), TVBN (130 mg/100 g) and APC (9.25 log CFU/g) in NaFangAo samples were significantly higher than those of other sampling source samples. This study showed that the TVBN content in 32 samples (78.0%) and APC level in 21 samples (51.2%) exceeded the 30 mg/100 g decomposition limit and 6.47 log CFU/g, respectively. The histamine contents in 8 dried flying fish samples (19.5%) exceed the 5 mg/100 g USFDA guideline value, and 9.7% (4/41) of the tested samples contained >50 mg/100 g of histamine. Consumption of these products could lead to scombroid poisoning in consumers.
To elucidate the histamine-related quality in flying fish meat after being contaminated by Staphylococcus xylosus strain Q2. The 5 log CFU/g of S. xylosus were inoculated to flying fish meat and stored at various temperatures. The bacterial number rapidly increased at temperature above 15℃ and reached the highest bacterial count at 37℃. In addition , flying fish meat stored at 25℃ and 37℃ for 12h and stored at 15℃ for 48h, formed histamine at above the U.S Food and Drug Administration hazardous guideline level of 50 mg/100 g. However, the growth of histamine-forming bacteria and histamine production were inhibited at 4℃. Although histamine formation was stopped by frozen storage, once the frozen samples were thawed and stored at 25℃, histamine started to accumulate rapidly. Therefore, this result suggested that flying fish should promptly be stored at 4℃ below to prevent the risk of histamine poisoning.
| Identifer | oai:union.ndltd.org:TW/100NKIMT084025 |
| Date | January 2012 |
| Creators | LIAO, RONG-HSIU, 廖容秀 |
| Contributors | 蔡永祥博士 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 122 |
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