Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/90303
標題: Investigating the effect of ozone water sterilization of domestic cattle slaughterhouses, and storage characteristics and color changes to ozone water affect domestic beef
探討臭氧水處理國產牛隻屠宰場之殺菌效果及對 國產牛肉儲藏特性及肉色變化影響之研究
作者: Pei-Jung Wu
吳沛蓉
關鍵字: 臭氧水
國產牛肉
真空包裝
L
a
b值
色澤
ozone
domestic beef
vacuumed package
L
a
bvalue
color
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摘要: 本研究實驗一以對照組(U)、高壓水噴灑 30 秒(HP 30)、高壓臭氧水噴灑 15(HPO 15)或 30(HPO 30)秒等條件應用於國內牛隻屠宰現場環 境消毒探討並進行微生物採樣,評估高壓臭氧水應用於改善國內牛隻屠宰場環境衛生之效果。且自屠宰場取回國產牛肩胛肉以上述條件處理該部位肉後,進行儲藏實驗,推定最佳臭氧施用於原料肉時間。實驗二綜合先前之實驗結果,將國產牛後腿肉以對照組(U)、高壓水30秒(HP 30)以及高壓臭氧水 30 秒(HPO 30)浸泡處理,分別以托盤和真空包裝後進行儲藏實驗,探討臭氧水處理對國產牛肉之儲藏特性及肉色變化之影響。 結果顯示:於國內牛隻屠宰場場內採樣結果,發現各採樣點總生菌數皆以 HPO 30 組最低,HPO 15 組與 HP 30 組次之,對照組最高。 屠宰場內微生物汙染狀況鑑定結果,出現之病源菌主要為仙人掌桿菌 (Bacillus cereus)、大腸桿菌志賀氏桿菌(E. coli & Shigella spp.)以及產氣莢膜桿菌(Clostridium perfringens)等,而腸道內容物顯示含有多種病源菌,屠宰時若不慎使消化道破裂則可能提高交叉汙染之機率。實驗一儲藏實驗結果顯示,於 4℃儲藏 0 至 7 天後,總生菌數隨天數而增加,但皆以 HPO 30 組為最低並與對照組有顯著差異(p<0.05)。TBARS 值含量四組皆隨天數增加。pH 值各組於儲藏期間內並無顯著變化。樣品色澤分析中,L*值第 0 天以對照組最低、HPO 30 組最高、HPO 15 組次之,可能因臭氧使牛肉褪色而使 L*值較高。a*值各處理組皆隨天數下降,HPO 30 組於第 7 天為最高。各處理組之 b*值第 7 天皆下降,以對照組最低。變性肌紅蛋白含量於第 0 天以 HPO 15 組最低另三組無顯著差異,第 3、7 天對照組皆顯著最(p<0.05),顯示儲藏 7 天後變性肌紅蛋白含量增加而使牛肉變色。後期儲藏實驗結果顯示,不同包裝之不同處理於儲藏期間內 TBARS 值含量皆隨天數增加,但各處理組間並未有顯著差異。pH 值不同包裝之不同處理並未有組間差異,而隨儲藏期間呈下降之趨勢。微生物分析結果,HPO 30 處理組於托盤包裝與對照組比較皆可降低約 1 個 Log/ g 值之菌數;於真空包裝中,HPO 30 處理組之菌數皆為最低之趨勢,顯示臭氧水的確具良好殺菌力。於色澤分析中,托盤包裝部分:HPO 30 秒處理組至儲藏第 7 天其色澤仍接近新鮮牛肉之肉色,此現象與色相角度變化隨儲藏期間未有顯著差異(p<0.05)、彩度於第 7 天顯著高於另二處理組之數值(p<0.05),以及第 7天時變性肌紅蛋白含量顯著低於對照組有關(p<0.05)。真空包裝部分:於 a*值與彩度結果顯現 HPO 30 秒處理組可呈現較接近原本肉品色澤之趨勢,且研究人員以肉眼觀察發現 HPO 30 秒處理組與對照組間有色澤有明顯差異,以 HPO 30 秒處理組樣品呈現較鮮豔色澤。綜合上述,於國內牛隻屠宰場施用高壓臭氧水 30 秒其具良好殺菌力,可改善環境衛生降低場內交叉污染之機會。以臭氧水浸泡 30 秒於國產牛後腿肉,可保持托盤包裝與真空包裝之國產牛後腿肉較佳儲存狀態,並維持良好鮮豔色澤狀態,且此現象可以肉眼直接觀察發現。未來若可實際應用高壓臭氧水於牛隻屠宰場或原料肉處理,可提升產品品質及產業形象,進而提昇國內牛肉業之產業競爭力。
In previous experiments with untreated (U), high pressure water spray30 seconds (HP 30), high pressure ozone water spray 15 (HPO 15) or 30(HPO 30) second different conditions applied on local cattle slaughterhouse and sampling microorganisms. And using the same condition treated the raw meat from the slaughterhouse then evaluation applying the most effective time period of using ozone by the storage experiments. Comprehensive pre-stage of the experiments results, the beef will be treated with untreated (U), high pressure water treated 30 seconds (HP 30)and a high pressure ozone water treated 30 seconds (HPO 30). Packaged with vacuum or tray for storage experiments discussed effects of ozone water to storage characteristics and changes in flesh of domestic beef. The results showed that: in the domestic cattle slaughterhouse sampling results, the total plate count tailor HPO 30 was the lowest, HPO 15 HP 30 group followed and the untreated group was the highest. Contamination of the slaughterhouse microbial identification results appear primarily among the Bacillus cereus , E. coli and Shigella spp. and Clostridium spp., etc. The intestinal contents display contains a variety of microbiologs may increase chances of cross-contamination at slaughter. Storage experimental results show that the total plate count increases with the days, and there are significant differences (p< 0.05) between HPO 30 group and U groups. TBARS values to the four groups are increased with days. The pH values in each group had no significant change in the storage period (p< 0.05). Color analysis showed that the L* value on day 0 with the lowest U group, HPO 30 was the highest, HPO 15 group followed, ozone may make beef fade leaving the L* value is higher. a* values for each treatment were decreased with storage period, HPO 30 groups has the higest value in seventh day. b* values for each treatment group of the first seven days were dropped, and U group to the lowest. Metmyoglobin content HPO 15 groups on day 0 was minimum and had no significant difference in the other three groups in day 3 and 7 (p < 0.05). In phase two,storage experiments showed that the TBARS values were increased during storage alone the storage perods days regardless treatments nor packaging ways, and no significant differences among the treatment groups (p < 0.05). The pH values are not chaged significant between different packaging and treatments, but with the trend showed a decline during storage. Microbiological analysis showed, in tray packaging treated HPO 30 treatment group can reduce about a bacteria Log values comparied with U group. group; vacuum packaging, handling groups of bacteria HPO 30 the minimum number of trends are, indeed that ozone water has good bactericidal. In color analysis, tray packaging showed HPO 30 groups maintain the flesh color of fresh beef in storage periods, this phenomenon eas connected to no significant difference in hue angle change (p< 0.05), the saturation in the first 7 days was significantly higher (p< 0.05), and t metmyoglobin levels significantly lower than the untreated group at the seventh day (p< 0.05). Vacuum-packed portions, in a* value and saturation results show HPO 30 group treated could display the trend of meat closer to the original color, and with the researchers observed the naked eye can perceive color differences between HPO 30 group and untreated group,better color displayed in HPO 30 groups. In conclusion, the application of domestic cattle slaughterhouse hyperbaric ozone water 30 seconds it can be improved with good bactericidal sanitation reduce the chances of cross-contamination of the venue. Application of ozone water 30 seconds in tray and vacuumed packaging of domestic beef, can maintain better storage state and better beef color, this phenomenon can be observed directly to the naked eye. In the future practical application of high pressure ozone water at cattle slaughterhouse or raw meat processing industry can improve product quality and the industry image, and thus enhance the competitiveness of domestic industry beef industry
URI: http://hdl.handle.net/11455/90303
文章公開時間: 2018-07-16
Appears in Collections:動物科學系

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