蝦仁是一種受歡迎卻因其富含營養素與游離胺基酸而容易受微生物影響，以致腐敗、無法食用。精油乃為植物萃取而得並被證實抗菌、抗真菌活性的天然混合物且廣泛應用於食品工業。由於消費者對於食材天然性的需求提升，因此結合精油應用於食品保存逐漸興盛。本論文旨在篩選數種能有效抑制微生物生長之柑橘類精油應用於白蝦蝦仁保存。結果顯示篩選八種柑橘類精油中以檸檬、葡萄柚及佛手柑精油對四株腐敗菌之固態及氣態具有抗菌活性，其中以檸檬精油對所有菌株有最佳抗菌活性。以 600 µL/mL 氣態檸檬精油於 30°C 下保存白蝦蝦仁五天並測定微生物計數、總揮發性鹽基態氮、質地變化及氣味特性。結果顯示添加檸檬精油能延緩白蝦蝦仁中細菌的生長，從而有效減少總揮發性鹽基態氮生成、由白蝦蝦仁成分降解引起之質地衰變及腐敗氣味。總結上述，應用檸檬精油於室溫下保存白蝦蝦仁能夠有效延緩腐敗、延長保存並能降低品質的衰變。

The peeled shrimp is a popular but perishable ingredient. Due to its high content of nutrients, including lots of free amino acids, it is easily spoiled by bacteria contamination. Essential oils, natural compounds extracted from plants, exhibit bactericidal and fungicidal activity and have been used in food storage widely. The demands for fresh and natural foods in recent years have highlighted the necessity of nature food preservatives. So this study aims to identify citrus essential oils which can inhibit the growth of spoilage microorganisms and the application of food-grade citrus oils in preservation of peeled shrimps. The results indicated that lemon oil, grapefruit oil and the bergamot oil all exhibit antibacterial activity in both solid and vapor phase. Among these three, lemon oil presented the maximum growth inhibition against all spoilage bacteria tested. The microbiological counts, TVBN, content, texture, and volatile flavor of the peeled shrimp treated with the vapor of lemon oil at 600µL/mL and stored under 30°C for five days was investigated. The results from TVBN confirmed that the use of lemon oil could retard spoilage. The physical texture data indicated that the structure destruction and degradation of the shrimp muscle were also reduced effectively. Furtermore, the volatile compounds analysis indicated that the negative flavors from spoilage decreased. Overall, the application of the lemon oil treatment retarded effectively the spoilage of peeled shrimp under room temperature, extended the shelf-life up to two days, and was able to achieve better quality maintenance of the peeled shrimp.

謝誌 I
摘要 II
Abstract III
目錄 IV
表目錄 VI
圖目錄 VII
附錄表 VIII
縮寫表 IX
壹、前言 1
貳、文獻整理 2
2.1. 水產品的保存 2
2.1.1. 簡介 2
2.1.2. 現行的保存方式 2
2.1.3. 水產品的保存限制 3
2.1.4. 水產品腐敗指標 3
2.2. 白蝦蝦仁腐敗 4
2.2.1. 白蝦 4
2.2.2. 腐敗現象 4
2.2.3. 微生物因素 5
2.2.4. 化學性變化 6
2.2.5. 物理性變化 7
2.3. 精油 9
2.3.1. 精油的安全性 9
2.3.2. 精油的分類 9
2.3.3. 精油抗菌機制 11
2.3.4. 不同成分精油的抗菌機制 14
2.3.5. 精油的食品保存應用 16
參、實驗架構 18
肆、材料與方法 19
4.1. 實驗材料 19
4.1.1. 白蝦蝦仁 19
4.1.2. 精油 19
4.1.3. 實驗菌株 19
4.1.4. 培養基 20
4.1.5. 化學藥品 22
4.1.6. 實驗儀器與耗材 22
4.2. 實驗方法 23
4.2.1 微生物的製備 23
4.2.2. 抗菌活性評估 24
4.2.3. 柑橘類精油對白蝦之影響 25
伍、結果與討論 28
5.1. 微生物的製備 28
5.1.1 白蝦蝦仁分離之結果 28
5.1.2. 菌株之生長曲線 28
5.2. 精油對白蝦蝦仁腐敗菌之體外抗菌活性測試 29
5.2.1. 精油固態擴散試驗對抑制白蝦蝦仁腐敗菌生長之結果 29
5.2.2. 精油氣態擴散試驗對抑制白蝦蝦仁腐敗菌生長之結果 31
5.2.3. 最低抑菌濃度及最低殺菌濃度 32
5.3. 以 GC-MS 分析精油化學成分 33
5.4. 精油於食品保存期間對白蝦蝦仁品質之影響 34
5.4.1. 微生物計數 34
5.4.2. 揮發性鹽基態氮測試 35
5.4.3. 白蝦蝦仁質地測試 36
5.4.4. 白蝦蝦仁氣味測試 37
陸、結論 39
柒、參考文獻 40
捌、圖表 51
玖、附錄 71

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