Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75748
標題: 市售蛋品微生物學品質和鮮度之調查
作者: 陳明造
郭秀蘭
王詩韻
劉登城
關鍵字: 殼蛋;蛋製品;微生物;鮮度
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 43, Issue 1, Page(s) 37-41.
摘要: 
Fresh eggs and egg products collected from the local market were used to
investigatetheir microbiological quality, pH value and volatile basic nitrogen (VBN)
content.
Total plate counts of fresh eggs of chicken and duck were at the range of 1.3x10?

從生鮮市場與超商取得之生鮮雞蛋與鴨蛋以及其他蛋製品,微生物污染
數目介於1.3x10??-1.7x10?軼fu/g之間,並且發現一件雞蛋樣品含沙門氏桿菌。而
熟食殼蛋製品細菌數含量為10??-1.7X10?軼fu/g,以MPN法估測金黃色葡萄球菌含
量在3-11個/g之間,因此其衛生品質值得往蔥。
各種蛋的pH值除了皮蛋較偏鹼性(9.99-10.05)鐵蛋較偏酸性(5.77-5.82)之外,其餘接
近中性。VBN含量則以熟食殼蛋較生鮮蛋高,其中以鐵蛋含46.4-53.9mg較高。
URI: http://hdl.handle.net/11455/75748
Appears in Collections:第43卷 第01期
農業暨自然資源學院

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