碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 103 / Marlin is a high risk fish for histamine poisoning in Taiwan. Since histamine is not easily destroyed by heat, fried marlin floss may contain high levels of histamine because the fish meat is dehyrdrated greatly during the process of fried floss. Although there is no report of fried fish floss product associated with histamine poisoning, manufactures usually purchase raw material during the low-price period and briefly process them then stored at room temperature for a long time. Thus, there there is a potential risk of histamine poisoning because of the storage temperature and time. The first part of this study is to investigate the hygienic quality of the semi-finished marlin product for stir-fried floss products during storage in different packages and temperatures. Therefore, the semi-finished marlin product was purchased from a manufactor, then packed in the bags of polyethylene (PE), Linear Low Density Polyethylene (Nylon/LLDPE) and polyethylene terephthalate/Aluminum/Polyethylene (PET/AL/PE) at different temperatures (4℃, 15℃ and 30℃). Chemical and microbial hygienic quality indexes were tested for six months. The results showed that Aw and moisture content of PE package decreased during storage, and reduction was the highest at 30℃, then 15℃, and the smallest one at 4℃. However, there was no significant differences between Nylon/LLDPE and PET/AL/PE package at 4℃and 15℃ during six months. No reduction of Aw and moisture was occurred in the PET/AL/PE package at 30℃, but those of Nylon/LLDPE package decreased with increased storage time. All samples showed pH values in the range of 5.52 to 6.15 and no significant difference was observed. For the oil oxidation index, TBA, all samples increased with increased storage time and the TBA value in PET/AL/PE package was lower than that of other packages. For total volatile basic nitrogen (TVBN) values, all of the sample TVBN values increased with increased storage time but no significant difference was obtained between different packages. Histamine content in all samples slowly increased with increased storage time. However, histamine contents in all samples were less than 5 mg/100 g (50 ppm) set by the United States Food and Drug Administration (FDA) and no significant difference was observed between the packages and storage temperatures. Aerobic plate count (APC) of all samples slowly increased with increased storage time and no significant difference was observed between different packages at 4℃ and 15℃. However, APC in PE packages was significantly higher than Nylon/LLDPE package and PET/AL/PE package at 30℃ for 6 months. No Escherichia coli was not detected and coliform was <102 MPN/g in all samples. In the colorimeter test, L*and b*values were similar between all samples but a* values decreased slightly 4℃ and 15℃. The a* and b* values increased (red and yellow become to deep color) at 30℃.
There is no report about the change of histamine content during fried fish floss processing. Thus, marlin flesh cube were contaminated by histamine-producing bacteria, Enterobacter aerogenes at 5.0 log CFU/mL, dipped to dry, then stored at 30℃ for 2 days. Samples were analyzed during the water boiling (100℃, 30 min), first fried (85℃, 140 min) and second fried (120℃, 40 min). The results showed that Aw value, moisture content, pH value, APC, coliform and E. coli decreased with longer storage time but TVBN value reduce from 54 mg/100 g before boiling to 42 mg/100 g at the end of the processing. APC also reduced from 8.4 log CFU/g before boiling to 1.7 log CFU/g at the end of the processing. However, histamine content slightly reduced from 173 mg/100 g before boiling to 109 mg/100 g at the end of the processing.
According to this study, the semi-finished products of stir-fried fish floss stored at 4℃and 15℃ showed to retard the quality deterioration and dehydration than 30℃. PET/AL/PE packages showed less reduction of moisture and Aw values, and retarded the increase of APC in samples. For the quality changes during processing, APC of samples rapidly decreased but TVBN value and histamine content only decreased slightly. In conclusion, these results indicated processing procedures could not effectively reduce TVBN and histamine content. Therefore, the key factors to control histamine content in fish floss product were the raw fish quality.
| Identifer | oai:union.ndltd.org:TW/103NKIM0084007 |
| Date | January 2015 |
| Creators | YU-ZHI, HUANG, 黃毓芝 |
| Contributors | , 蔡永祥教授, 林家民副教授 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 124 |
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