尖吻鱸為台灣前五大重要養殖經濟魚種，根據行政院農委會漁業署2020年統計，其產量位居第15名，全年皆能生產且養殖技術不斷提升，使產量逐年上升。鮮度為水產品之不可逆生化指標，收穫後處理被視為控制鮮度之重要關鍵步驟，其中放血可有效地阻止脂質氧化、魚腥味的產生與儲存過程中微生物的生長，而活締作為較人道之方式，能減緩緊迫的發生，減少肌肉能量的消耗與延緩僵直發生。然而欲維持儲藏過程中之鮮度品質，可透過新興之高壓加工技術，減少魚排中微生物並保持原有的外觀、風味、質地和營養價值。因此本次研究目的主要探討不同收穫後處理 (冰鎮、放血和活締) 與高壓加工技術 (150, 250, 350 MPa/ 3 min) 對於尖吻鱸魚排在冷藏 (4℃) 下鮮度品質與保存期限之影響。不同收穫後處理下，放血與活締組之保水力顯著優於冰鎮組 (控制組)，而經高壓加工後，放血與活締150 MPa組別之保水力顯著高於250和350 MPa組別。在K值方面，所有組別儲藏至第7天皆無超過40%，且放血與活締250和350 MPa組未超過20%，表示具有良好鮮度品質。放血與活締250和350 MPa組控制、放血與活締之初始TBARS值無顯著差異，儲藏至第7天，控制組脂質氧化程度顯著高於放血與活締組，推測放血步驟可降低脂質氧化程度。經過高壓後250 MPa組別脂質氧化程度增加。所有組別儲藏至第21天，大腸桿菌皆無超過限量標準。在總生菌方面，控制、活締、放血150 MPa與活締150 MPa於第7天總生菌超標，放血、放血250、活締250、放血250與活締350 MPa組別直到第11天才超標，具有較佳的抑制效果。在特定腐敗微生物 (產硫化氫菌與假單胞菌屬) 方面，不同收穫後處理下菌數皆無顯著差異，而放血與活締使用250和350 MPa組別之菌數皆顯著下降，表示高壓對於特定腐敗微生物有抑制效果。和控制組相比，放血與活締組之亮度 (L* 值) 上升且紅度下降 (a* 值)，在高壓組別則可觀察到亮度隨著壓力增加顯著上升，放血和活締350 MPa組別亮度顯著最高並具有白化、煮熟的外觀。而在質地方面，不同收穫後處理下之初始質地指標皆無顯著差異，然而放血與活締使用250和350 MPa組別在質地上具有較佳的表現，整體而言，活締250 MPa可維持硬度與膠著性並有更好的彈性和咀嚼性表現。綜合上述，以活締結合250 MPa組別有較長的保存期限，且在質地方面亦有優秀的表現，可滿足消費者對於食品高安全及鮮度品質之要求。

Recently, Asian seabass (Lates calcarifer) has become an important and high economic value farmed fish for both export and domestic consumption. According to the statics of the Fisheries Agency, Council of Agriculture, Executive Yuan in 2020, Asian seabass occupied the 15th place of annual output value in Taiwan. Seafood harvesting is a crucial step to preserve seafood because freshness is an irreversible biochemical character. Among fish harvesting methods, exsanguination is the action of draining blood, which retards lipid oxidation, off-flavor and growth of spoilage microorganism during storage. Ikejime (spike) is a humane way of killing a fish during harvesting. High pressure processing (HPP) is a well-established cold-pasteurization food preservation. HPP could not only preserve better sensory and nutritional attributes but also extend shelf-life of seafood due to decline of initial bacterial loads. Hence, this study is to investigate the effects of different post harvest condition (hypothermia, exsanguination, spike) and HPP treatments (150, 250 and 350 MPa/ 15 min) on quality and shelf life of vacuum-packed seabass fillets under refrigerated (4℃) storage. Among different post harvest methods, water holding capacity of exsanguination and spike groups was significantly better than control. Water holding capacity of exsanguination and spike 150 MPa groups was significantly higher than the other HPP treatment groups. In terms of K value, all groups did not exceed 40% until day 7, and the groups used with HPP 250 and 350 MPa, did not exceed 20%, which indicated that the fillets were very fresh. Initial TBARS value has no significant difference among different post harvest methods. During the storage time, lipid oxidation degrees of exsanguination and spike groups were lower than control, suggesting bleeding can significantly retard lipid oxidation. All groups did not exceed the limit of E. coli standard during the storage. The results showed that exsanguination, exsanguination 250 MPa, exsanguination 350 MPa, spike 250 MPa and spike 350 MPa groups reached the maximum acceptable level of total plate count at day 11. Using 350 MPa groups can effectively reduce Pseudomonas and Shewanella growth. The bled fillets increased lightness L* and reduced redness a* compared to control fillets, as did the HPP groups. Compare to the control (hypothermia), spike 250 MPa not only had excellent texture performance such as better springiness and chewiness while maintaining hardness and gumminess, but also extended the shelf life until 1 week and maintained fresh appearance.

目錄
摘要 I
ABSTRACT II
表目錄 V
附錄目錄 VII
壹、 前言 1
貳、 研究動機 2
參、 文獻回顧 3
一、 尖吻鱸 3
1.1 簡介 3
1.2 養殖現況 3
1.3 銷售型態與產業現況 4
二、 收穫後處理方式對生理和生化特性之影響 4
2.1 魚類產生緊迫時生理反應機制 4
2.2 不同收穫後處理方式之比較 4
三、 魚介類死後之化學變化 5
3.1 死後變化對鮮度品質之影響 5
3.2 魚介類鮮度判定指標 6
四、 高壓加工技術 9
4.1 簡介 9
4.2 高壓加工對食品之影響 9
4.3 高壓加工對微生物之影響 10
4.4 高壓加工於水產品之應用 10
肆、 實驗架構 12
伍、 材料與方法 13
一、 實驗材料 13
二、 實驗藥品 13
三、 實驗儀器與設備 14
四、 實驗方法 15
4.1 尖吻鱸前處理 15
4.2 化學指標 16
4.3 微生物指標 18
4.4 物性指標 19
4.5 統計分析 21
陸、 結果與討論 22
一、 化學指標 22
1.1 pH值 22
1.2 揮發性鹽基態氮 (VBN) 22
1.3 硫巴比妥酸價 (TBARS) 23
1.4 共軛雙烯 24
1.5 K-value 24
二、 微生物指標 25
2.1 總生菌 25
2.2 嗜冷菌 26
2.3 大腸桿菌 26
2.4 產硫化氫菌 26
2.5 假單胞菌屬 27
三、 物性指標 28
3.1 物性儀 28
3.2 色差儀 30
3.3 保水力 33
柒、 結論 34
捌、 參考文獻 35
玖、 圖表 48
壹拾、附錄 77

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