新鮮吳郭魚及虱目魚在冷藏（4°C）及凍藏（-15°C）期間品質之變化   全文下載

Quality Changes in Fresh Tilapia and Milkfish during Refrigerated (4°C) and Frozen (-15°C) Storage

生鮮超市對於魚類、畜肉、蔬果大都以冷藏方式販售，由於魚類受微生物污染，販售期間品質容易起變化。故本研究目的為探討南部地區兩種大宗養殖魚類吳郭魚及虱目魚在4°C冷藏期間之微生物及若干組成分變化，藉以瞭解此二種魚類在4°C冷藏期間之儲存期限，作為業者及一般消費者參考。新鮮吳郭魚及虱目魚用PS淺盤和PVC膜包裝，並逢機取樣分為10組，將樣品分別儲存於4°C及-15°C，儲存時間4,8,12 天，0天之樣品為新鮮不經儲存者。依微生物分析結果顯示，吳郭魚及虱目魚在新鮮及儲存過程中未檢出沙門氏菌及腸炎弧菌。4°C儲存0-4天及-15°C儲存者，微生物及若干組成分變化不明顯，而儲存4-12天氧性總菌數，揮發性鹽基態氮，胺基態氮及酸價隨著時間增加而增加，pH值下降。由上述結果顯示，該兩種魚類在4°C冷藏可儲存4天。"

Fresh tilapia and milk fish sampled from traditional market were randomly divided into 10 groups and well wrapped with PS/PVC film. All samples were stored at 4°C or -15°C for 0 (fresh), 4, 8, or 12 days. Bimicrobial detection methods, no Salmonella nor Vibrio was detected in any sample during storage. The total aerobic plate counts (APC), amino acid nitrogen (AAN), volatile base nitrogen (VB-N) and acid value (AV) changed slightly during storage at -15°C and during four days storage at 4°C. The APC, AAN, VB-N and AV increased, while the pH decreased during prolonged storage at 4°C.