TWI660675B - Food preservation processing method - Google Patents
Food preservation processing method Download PDFInfo
- Publication number
- TWI660675B TWI660675B TW106119049A TW106119049A TWI660675B TW I660675 B TWI660675 B TW I660675B TW 106119049 A TW106119049 A TW 106119049A TW 106119049 A TW106119049 A TW 106119049A TW I660675 B TWI660675 B TW I660675B
- Authority
- TW
- Taiwan
- Prior art keywords
- food
- chlorine dioxide
- aqueous solution
- processing method
- solution
- Prior art date
Links
- 238000009920 food preservation Methods 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 120
- 239000004155 Chlorine dioxide Substances 0.000 claims abstract description 60
- 235000019398 chlorine dioxide Nutrition 0.000 claims abstract description 60
- 235000013305 food Nutrition 0.000 claims abstract description 38
- 239000007864 aqueous solution Substances 0.000 claims abstract description 35
- 101710169336 5'-deoxyadenosine deaminase Proteins 0.000 claims abstract description 20
- 102000055025 Adenosine deaminases Human genes 0.000 claims abstract description 20
- 244000005700 microbiome Species 0.000 claims abstract description 19
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 108091005804 Peptidases Proteins 0.000 claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000000593 degrading effect Effects 0.000 claims abstract description 6
- 241000607142 Salmonella Species 0.000 claims abstract description 4
- 238000000354 decomposition reaction Methods 0.000 claims abstract description 4
- 241000588724 Escherichia coli Species 0.000 claims abstract description 3
- 241000186781 Listeria Species 0.000 claims abstract description 3
- 241000191967 Staphylococcus aureus Species 0.000 claims abstract description 3
- 239000000243 solution Substances 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 230000000844 anti-bacterial effect Effects 0.000 claims description 5
- 239000003899 bactericide agent Substances 0.000 claims description 2
- 230000000855 fungicidal effect Effects 0.000 claims description 2
- 239000000417 fungicide Substances 0.000 claims description 2
- 238000012360 testing method Methods 0.000 description 17
- 230000000694 effects Effects 0.000 description 16
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 15
- 241000238557 Decapoda Species 0.000 description 13
- 238000001514 detection method Methods 0.000 description 13
- 238000002835 absorbance Methods 0.000 description 12
- 239000012456 homogeneous solution Substances 0.000 description 12
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 8
- 229930010555 Inosine Natural products 0.000 description 7
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 7
- 229960003786 inosine Drugs 0.000 description 7
- 239000007853 buffer solution Substances 0.000 description 6
- 238000005119 centrifugation Methods 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- NHJVRSWLHSJWIN-UHFFFAOYSA-N 2,4,6-trinitrobenzenesulfonic acid Chemical compound OS(=O)(=O)C1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O NHJVRSWLHSJWIN-UHFFFAOYSA-N 0.000 description 4
- BTBUEUYNUDRHOZ-UHFFFAOYSA-N Borate Chemical compound [O-]B([O-])[O-] BTBUEUYNUDRHOZ-UHFFFAOYSA-N 0.000 description 4
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 4
- 206010034203 Pectus Carinatum Diseases 0.000 description 4
- 229960005305 adenosine Drugs 0.000 description 4
- 239000005018 casein Substances 0.000 description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 4
- 235000021240 caseins Nutrition 0.000 description 4
- 238000002798 spectrophotometry method Methods 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 3
- MQUQNUAYKLCRME-INIZCTEOSA-N N-tosyl-L-phenylalanyl chloromethyl ketone Chemical compound C1=CC(C)=CC=C1S(=O)(=O)N[C@H](C(=O)CCl)CC1=CC=CC=C1 MQUQNUAYKLCRME-INIZCTEOSA-N 0.000 description 3
- 102000004142 Trypsin Human genes 0.000 description 3
- 108090000631 Trypsin Proteins 0.000 description 3
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 3
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000002070 germicidal effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000012588 trypsin Substances 0.000 description 3
- 229940116269 uric acid Drugs 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000003149 assay kit Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000005868 electrolysis reaction Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- -1 5% (w / v)] Chemical compound 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000186779 Listeria monocytogenes Species 0.000 description 1
- 241001417534 Lutjanidae Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
一種食品保鮮的處理方法，包含以下步驟：一提供步驟，提供二氧化氯水溶液及一存在有微生物或分解酶的食品，其中，該二氧化氯水溶液包含水及分散於該水中的二氧化氯，該食品選自於肉品或水產，該微生物選自於大腸桿菌、金黃色葡萄球菌、李斯特菌、沙門氏菌，或上述任意組合，該分解酶選自於腺苷脫氨酶或蛋白酶；及一處理步驟，將該食品與該二氧化氯水溶液接觸，使該二氧化氯殺滅該微生物或抑制該分解酶分解該食品，以防止該食品腐壞。A food preservation processing method includes the following steps: a providing step of providing an aqueous solution of chlorine dioxide and a food containing microorganisms or degrading enzymes, wherein the aqueous solution of chlorine dioxide comprises water and chlorine dioxide dispersed in the water, The food is selected from meat or aquatic products, the microorganism is selected from E. coli, Staphylococcus aureus, Listeria, Salmonella, or any combination thereof, and the degrading enzyme is selected from adenosine deaminase or protease; and In a processing step, the food is contacted with the chlorine dioxide aqueous solution, so that the chlorine dioxide kills the microorganisms or inhibits the decomposition enzyme from decomposing the food to prevent the food from spoiling.
Description
本發明是有關於一種食品保鮮的處理方法，特別是指一種利用二氧化氯水溶液的食品保鮮的處理方法。The invention relates to a food preservation processing method, in particular to a food preservation processing method using a chlorine dioxide aqueous solution.
隨著人們對健康的關注不斷提高，對於例如生鮮肉品及水產等食品的品質要求越來越高，因此食品的新鮮度和安全性是極度受到關注的問題，故如何提升食品於長期保存下的新鮮度及安全性已成為廣泛被研究及探討的議題。一般生鮮肉品及水產的腐壞主要是因為微生物及食品自身的分解酶的存在。目前生鮮肉品及水產保鮮主要採用冷凍方式，且該冷凍方式是透過低溫來抑制微生物繁殖或殺死微生物，但該冷凍方式對於抑制微生物繁殖或殺死微生物的效果不佳，且無法抑制食品自身的分解酶分解該食品，導致該食品於保存下仍會急速腐壞，使得該食品的新鮮度也快速地下降。With people's increasing concern for health, the quality requirements of foods such as fresh meat and aquatic products are becoming higher and higher. Therefore, the freshness and safety of foods are a matter of great concern. Therefore, how to improve the food's long-term preservation Freshness and safety have become widely studied and discussed topics. Generally, the spoilage of fresh meat and aquatic products is mainly due to the existence of microorganisms and food's own decomposition enzymes. At present, fresh meat and aquatic products are mainly frozen, and the freezing method is to inhibit the proliferation of microorganisms or kill microorganisms through low temperature. However, the freezing method is not effective in inhibiting the proliferation of microorganisms or killing microorganisms, and cannot inhibit the food itself. The decomposing enzyme decomposes the food, which causes the food to rapidly rot under storage, so that the freshness of the food also decreases rapidly.
因此，本發明的目的，即在提供一種能夠維持食品於儲存時的新鮮度的食品保鮮的處理方法。Therefore, an object of the present invention is to provide a food preservation processing method capable of maintaining the freshness of food when stored.
於是，本發明食品保鮮的處理方法，包含以下步驟：一提供步驟，提供二氧化氯水溶液及一存在有微生物或分解酶的食品，其中，該二氧化氯水溶液包含水及分散於該水中的二氧化氯，該食品選自於肉品或水產，該微生物選自於大腸桿菌、金黃色葡萄球菌、李斯特菌、沙門氏菌，或上述任意組合，該分解酶選自於腺苷脫氨酶或蛋白酶；及一處理步驟，將該食品與該二氧化氯水溶液接觸，使該二氧化氯殺滅該微生物或抑制該分解酶分解該食品，以防止該食品腐壞。Therefore, the food preservation processing method of the present invention includes the following steps: a providing step of providing an aqueous solution of chlorine dioxide and a food containing microorganisms or decomposing enzymes, wherein the aqueous solution of chlorine dioxide comprises water and two Oxidized chlorine, the food is selected from meat or aquatic products, the microorganism is selected from E. coli, Staphylococcus aureus, Listeria, Salmonella, or any combination thereof, and the degrading enzyme is selected from adenosine deaminase or protease And a processing step, contacting the food with the chlorine dioxide aqueous solution, so that the chlorine dioxide kills the microorganisms or inhibits the decomposition enzyme from decomposing the food to prevent the food from spoiling.
本發明的功效在於：透過該二氧化氯水溶液中的二氧化氯的強氧化特性，可使該食品有效延緩由於該微生物滋生或該分解酶的存在所造成的變質和腐壞，從而達到顯著延長該食品的保鮮期。The effect of the present invention is that through the strong oxidizing properties of chlorine dioxide in the chlorine dioxide aqueous solution, the food can effectively delay the deterioration and decay caused by the growth of the microorganism or the presence of the decomposing enzyme, thereby achieving a significant extension. The shelf life of the food.
以下將就本發明內容進行詳細說明。The content of the present invention will be described in detail below.
該肉品例如但不限於生鮮畜肉。該生鮮畜肉例如但不限於牛肉、豬肉或雞肉等。該水產例如但不限於蝦、魚或蟹等。該豬肉例如但不限於三層肉。該雞肉例如但不限於雞胸肉。該蝦例如但不限於泰國蝦。The meat is, for example, but not limited to, fresh animal meat. The raw fresh meat is, for example, but not limited to, beef, pork, or chicken. The aquatic product is, for example, but not limited to, shrimp, fish, or crab. The pork is, for example, but not limited to, three layers of meat. The chicken is, for example, but not limited to, chicken breast. The shrimp is, for example, but not limited to, Thai shrimp.
該食品與該二氧化氯水溶液接觸的方式並無特別的方式，例如將該食品浸泡於該二氧化氯水溶液中、以該二氧化氯水溶液沖洗該食品，或將該二氧化氯水溶液噴灑至該食品上等。該食品與該二氧化氯水溶液接觸的時間依該食品上的該微生物及該分解酶的數量進行調整。該二氧化氯水溶液的使用量依該食品上的該微生物及該分解酶的數量進行調整。該二氧化氯水溶液中的二氧化氯濃度依該食品上的該微生物及該分解酶的數量進行調整。在該二氧化氯水溶液中，該二氧化氯的濃度範圍為5ppm至200ppm。該食品與該二氧化氯水溶液接觸的溫度控制在12℃至32℃。There is no special way for the food to contact the chlorine dioxide aqueous solution, such as immersing the food in the chlorine dioxide aqueous solution, washing the food with the chlorine dioxide aqueous solution, or spraying the chlorine dioxide aqueous solution to the Good food. The contact time of the food with the chlorine dioxide aqueous solution is adjusted according to the number of the microorganisms and the decomposing enzymes on the food. The usage amount of the chlorine dioxide aqueous solution is adjusted according to the number of the microorganisms and the decomposing enzymes on the food. The chlorine dioxide concentration in the chlorine dioxide aqueous solution is adjusted according to the number of the microorganisms and the decomposing enzymes on the food. In the chlorine dioxide aqueous solution, the concentration of the chlorine dioxide ranges from 5 ppm to 200 ppm. The temperature at which the food comes into contact with the chlorine dioxide aqueous solution is controlled at 12 ° C to 32 ° C.
本發明食品保鮮的處理方法還包含一於該處理步驟後的包裝步驟。該包裝步驟是將經該處理步驟的食品及一殺菌劑置於一包裝容器中並密封該包裝容器。該包裝容器並無特別的限制，只要不會被該殺菌劑腐蝕的包裝容器皆可。該殺菌劑可採用一般所知的殺菌劑，例如二氧化氯水溶液、臭氧、雙氧水或經電解產生的酸性水等。該經電解產生的酸性水例如但不限於次氯酸水溶液。該二氧化氯水溶液如上所述。當該殺菌劑為該二氧化氯水溶液時，該二氧化氯的濃度範圍為5ppm至200ppm。The food preservation processing method of the present invention further includes a packaging step after the processing step. The packaging step is to place the food and the bactericide through the processing step in a packaging container and seal the packaging container. The packaging container is not particularly limited, as long as the packaging container is not corroded by the germicidal agent. As the germicidal agent, generally known germicidal agents can be used, such as an aqueous solution of chlorine dioxide, ozone, hydrogen peroxide, or acidic water produced by electrolysis. The acidic water produced by the electrolysis is, for example, but not limited to, an aqueous solution of hypochlorous acid. This chlorine dioxide aqueous solution is as described above. When the fungicide is the chlorine dioxide aqueous solution, the concentration of the chlorine dioxide ranges from 5 ppm to 200 ppm.
本發明食品保鮮的處理方法還包含一於該包裝步驟後的冷凍步驟。該冷凍步驟並無特別的限制，可採用以往冷凍食品所採用的冷凍技術。The food preservation processing method of the present invention further includes a freezing step after the packaging step. This freezing step is not particularly limited, and the freezing technology used in the conventional frozen food can be adopted.
本發明將就以下實施例來作進一步說明，但應瞭解的是，該實施例僅為例示說明之用，而不應被解釋為本發明實施之限制。The present invention will be further described with reference to the following examples, but it should be understood that this example is for illustrative purposes only and should not be construed as a limitation on the implementation of the present invention.
實施例1Example 1
將9至10尾斤活的泰國蝦 (品種：淡水長臂大蝦；性別：母；尺寸：15公分)置入以一容置有1公升的二氧化氯水溶液(二氧化氯濃度為100ppm)的水池中，使該等泰國蝦與該二氧化氯水溶液接觸，並於約28℃接觸1小時。接著，取出該等泰國蝦並置入一容置有1公升的二氧化氯水溶液(二氧化氯濃度為100ppm)的保鮮盒中，然後，置入-20℃的冷凍保鮮櫃(廠牌：美國富及第冰箱；型號：FFU2065FW)中儲放。保存期限為兩年。Place 9 to 10 catties of live Thai shrimp (variety: freshwater long-arm prawn; gender: female; size: 15 cm) in a container containing 1 liter of chlorine dioxide solution (chlorine dioxide concentration of 100 ppm) The Thai shrimp was brought into contact with the chlorine dioxide aqueous solution in a water pond, and contacted at about 28 ° C for 1 hour. Next, take out the Thai shrimps and place them in a fresh-keeping box containing 1 liter of chlorine dioxide aqueous solution (chlorine dioxide concentration of 100 ppm), and then put them into a freezer at -20 ° C (brand: United States) Rich and No. refrigerator; Model: FFU2065FW). Shelf life is two years.
實施例2Example 2
將一雞胸肉(品種：肉雞；性別：母；重量：300公克)置入以一容置有1.5公升的二氧化氯水溶液(二氧化氯濃度為20ppm)的盒子中，使該雞胸肉與該二氧化氯水溶液接觸，並於約18℃接觸1小時。接著，取出該雞胸肉並置入一容置有1.5升的二氧化氯水溶液(二氧化氯濃度為20ppm)的保鮮盒中，然後，置入-10℃的冷凍保鮮櫃(廠牌：美國富及第冰箱；型號：FFU2065FW)中儲放。保存期限為兩年。A chicken breast (breed: broiler; gender: female; weight: 300 g) was placed in a box containing 1.5 liters of an aqueous chlorine dioxide solution (chlorine dioxide concentration of 20 ppm), and the chicken breast and the The chlorine dioxide aqueous solution was contacted and contacted at about 18 ° C for 1 hour. Next, the chicken breast was taken out and placed in a fresh-keeping box containing 1.5 liters of an aqueous chlorine dioxide solution (chlorine dioxide concentration of 20 ppm), and then placed in a freezing fresh-keeping cabinet (brand: American Rich) And No. refrigerator; model: FFU2065FW). Shelf life is two years.
實施例3Example 3
將三層肉(性別：公；重量：600公克)置入以一容置有2公升的二氧化氯水溶液(二氧化氯濃度為10ppm)的盒子中，使該三層肉與該二氧化氯水溶液接觸，並於約18℃接觸1小時。接著，取出該三層肉並置入一容置有2公升的二氧化氯水溶液(二氧化氯濃度為10ppm)的保鮮盒中，然後，置入-6℃的冷凍保鮮櫃(廠牌：美國富及第冰箱；型號：FFU2065FW)中儲放。保存期限為兩年。Place three layers of meat (sex: male; weight: 600 g) in a box containing 2 liters of chlorine dioxide aqueous solution (chlorine dioxide concentration of 10 ppm), and make the three layers of meat and the chlorine dioxide The aqueous solution was contacted and contacted at about 18 ° C for 1 hour. Next, take out the three layers of meat and put them into a fresh-keeping box containing 2 liters of chlorine dioxide aqueous solution (chlorine dioxide concentration of 10 ppm), and then put them into a freezing fresh-keeping cabinet (brand: USA) at -6 ° C. Rich and No. refrigerator; Model: FFU2065FW). Shelf life is two years.
實施例4Example 4
將魚片(品種：鯛魚；性別：母；重量：250公克)置入以一容置有1公升的二氧化氯水溶液(二氧化氯濃度為10ppm)的盒子中，使該魚片與該二氧化氯水溶液接觸，並於15℃接觸0.5小時。接著，取出該魚片並置入一容置有1公升的二氧化氯水溶液(二氧化氯濃度為10ppm)的保鮮盒中，然後，置入-25℃的冷凍保鮮櫃(廠牌：美國富及第冰箱；型號： FFU2065FW)中儲放。保存期限為兩年。Fish fillets (variety: snapper; gender: female; weight: 250 g) were placed in a box containing 1 liter of an aqueous chlorine dioxide solution (chlorine dioxide concentration of 10 ppm), and the fish fillets and the The chlorine dioxide aqueous solution was contacted and contacted at 15 ° C for 0.5 hours. Next, the fish fillet was taken out and placed in a fresh-keeping box containing 1 liter of an aqueous chlorine dioxide solution (chlorine dioxide concentration of 10 ppm), and then placed in a refrigerated fresh-keeping cabinet (brand: American Rich) And No. refrigerator; model: FFU2065FW). Shelf life is two years.
評價項目Evaluation item
蛋白酶(protease)活性檢測：利用Thermo Scientific公司的蛋白酶活性檢測套組(pierce protease assay kit)進行蛋白酶的活性檢測，其中，該套組包含琥珀醯化酪蛋白(succinylated casein)、含有2,4,6-三硝基苯磺酸的甲醇溶液[2,4,6-trinitrobenzene sulfonic acid in methanol，5%(w/v)]、作為標準品的經TPCK處理的胰蛋白酶 (tosyl-L-phenylalanine chloromethyl ketone-treated trypsin)，及BupH™的硼酸鹽緩衝溶液(borate buffer)。為方便說明該檢測方法，以下以實施例1進行說明，其餘實施例亦依照該方式進行檢測。將實施例1的經二氧化氯水溶液處理後的泰國蝦經均質處理後獲得一均質液，取約100mg的均質液進行離心處理，然後，取出上層澄清液，形成待測樣品X。將該待測樣品X與該琥珀醯化酪蛋白在硼酸鹽緩衝溶液的存在下於室溫下反應20分鐘後，加入含有2,4,6-三硝基苯磺酸的甲醇溶液，並於室溫下反應20分鐘。接著，利用分光光度計量測於450nm的吸光度A(OD450 )。另一方面，將實施例1中尚未與二氧化氯接觸前的泰國蝦經均質處理後獲得一均質液。取約100mg的均質液進行離心處理，然後，取出上層澄清液，形成待測樣品Y。將該待測樣品Y與琥珀醯化酪蛋白在硼酸鹽緩衝溶液的存在下於室溫下反應20分鐘後，加入含有2,4,6-三硝基苯磺酸的甲醇溶液，並於室溫下反應20分鐘。接著，利用分光光度計量測於450nm的吸光度B(OD450 )。將數個已知濃度的經TPCK處理的胰蛋白酶分別與琥珀醯化酪蛋白在硼酸鹽緩衝溶液的存在下於室溫下反應20分鐘後，加入含有2,4,6-三硝基苯磺酸的甲醇溶液，並於室溫下反應20分鐘。接著，利用分光光度計量測於450nm的吸光度C(OD450 )。然後，將該等TPCK處理的胰蛋白酶的濃度(μg/mL)與該等吸光度C作圖，而得到一個標準曲線及該標準曲線的方程式。利用該方程式、該吸光度A，及該吸光度B，計算出該待測樣品X及該待測樣品Y中的蛋白酶活性。Protease activity detection: A protease activity detection kit (Pierce Protease assay kit) from Thermo Scientific is used for protease activity detection. The set contains succinylated casein, contains 2,4, 6-trinitrobenzene sulfonic acid in methanol [2,4,6-trinitrobenzene sulfonic acid in methanol, 5% (w / v)], TPCK-treated trypsin (tosyl-L-phenylalanine chloromethyl) as a standard ketone-treated trypsin), and BopH ™ borate buffer. In order to facilitate the description of the detection method, the following description is made in Example 1, and the remaining examples also perform detection in this manner. A homogeneous solution was obtained after homogenizing the Thai shrimp treated with the chlorine dioxide aqueous solution in Example 1, and about 100 mg of the homogeneous solution was centrifuged. Then, the upper clear solution was taken out to form a test sample X. After the test sample X and the succinylated casein were reacted in the presence of a borate buffer solution at room temperature for 20 minutes, a methanol solution containing 2,4,6-trinitrobenzenesulfonic acid was added, and The reaction was carried out at room temperature for 20 minutes. Next, the absorbance A (OD 450 ) at 450 nm was measured by spectrophotometry. On the other hand, a homogeneous solution was obtained after homogenizing the Thai shrimp that had not been contacted with chlorine dioxide in Example 1. Take about 100 mg of the homogeneous solution for centrifugation, and then, remove the upper clear solution to form the sample Y to be measured. After the sample Y to be tested was reacted with succinylated casein in the presence of a borate buffer solution at room temperature for 20 minutes, a methanol solution containing 2,4,6-trinitrobenzenesulfonic acid was added, and The reaction was carried out at a temperature of 20 minutes. Next, the absorbance B (OD 450 ) at 450 nm was measured by spectrophotometry. After several TPCK-treated trypsins were reacted with succinylated casein in the presence of a borate buffer solution at room temperature for 20 minutes, two, 4,6-trinitrobenzenesulfonic acid was added. Acid in methanol and react at room temperature for 20 minutes. Next, the absorbance C (OD 450 ) at 450 nm was measured by spectrophotometry. Then, the concentration (μg / mL) of the TPCK-treated trypsin and the absorbance C were plotted to obtain a standard curve and an equation of the standard curve. Using the equation, the absorbance A, and the absorbance B, the protease activity in the test sample X and the test sample Y is calculated.
腺苷脫氨酶(adenosine deaminase，簡稱ADA) 的活性檢測：利用BioVision, Inc的腺苷脫氨酶活性檢測套組[adenosine deaminase assay kit(colorimetric)]進行腺苷脫氨酶的活性檢測，其中，該套組包含作為ADA基質(ADA substrate)的腺苷(adenosine)、作為標準品的肌苷(inosine)、緩衝液、ADA顯影劑(ADA developer)及ADA轉化劑(ADA convertor)。為方便說明該檢測方法，以下以實施例1進行說明，其餘實施例亦依照該方式進行檢測。將實施例1的經二氧化氯水溶液處理後的泰國蝦經均質處理後獲得一均質液。取約100mg的均質液進行離心處理，然後，取出上層澄清液，形成待測樣品X。將該待測樣品X與該腺苷在該緩衝液的存在下於37℃恒溫反應5分鐘產生肌苷，接著，加入ADA developer 及ADA convertor，並於37℃恒溫反應30分鐘。接著，利用分光光度計量測尿酸(uric acid)於293nm的吸光度A(OD293 )。另一方面，將實施例1中尚未與二氧化氯接觸前的泰國蝦經均質處理後獲得一均質液。取約100mg的均質液進行離心處理，然後，取出上層澄清液，形成待測樣品Y。將該待測樣品Y與該腺苷在該緩衝液的存在下於37℃恒溫反應5分鐘產生肌苷，接著，加入ADA developer 及ADA convertor，並於37℃恒溫反應30分鐘。接著，利用分光光度計量測尿酸於293nm的吸光度B(OD293 )。將數個已知濃度的肌苷加入ADA developer 及ADA convertor，並於37℃恒溫反應30分鐘。接著，利用分光光度計量測尿酸於293nm的吸光度C(OD293 )。然後，將該等肌苷的濃度(μg/mL)與該等吸光度C作圖，而得到一個標準曲線及該標準曲線的方程式。利用該方程式、該吸光度A，及該吸光度B，計算出該待測樣品X及該待測樣品Y與該腺苷反應產生的肌苷濃度，並藉由獲得的肌苷濃度計算出該待測樣品X及該待測樣品Y中的腺苷脫氨酶活性。Adenosine deaminase (ADA) activity detection: BioVision, Inc's adenosine deaminase activity detection kit [adenosine deaminase assay kit (colorimetric)] was used to detect adenosine deaminase activity, of which The kit contains adenosine as an ADA substrate, inosine as a standard, buffer solution, ADA developer, and ADA convertor. In order to facilitate the description of the detection method, the following description is made in Example 1, and the remaining examples also perform detection in this manner. A homogeneous solution was obtained after homogenizing the Thai shrimp treated with the chlorine dioxide aqueous solution in Example 1. About 100 mg of the homogeneous solution was taken for centrifugation, and then the upper clear solution was taken out to form a test sample X. The test sample X and the adenosine were reacted in a constant temperature at 37 ° C for 5 minutes to produce inosine in the presence of the buffer solution. Then, ADA developer and ADA convertor were added, and the reaction was performed at 37 ° C for 30 minutes. Next, the absorbance A (OD 293 ) of uric acid at 293 nm was measured by spectrophotometry. On the other hand, a homogeneous solution was obtained after homogenizing the Thai shrimp that had not been contacted with chlorine dioxide in Example 1. Take about 100 mg of the homogeneous solution for centrifugation, and then, remove the upper clear solution to form the sample Y to be measured. The test sample Y reacts with the adenosine in the presence of the buffer solution at a constant temperature of 37 ° C for 5 minutes to generate inosine. Then, ADA developer and ADA convertor are added, and the reaction is performed at 37 ° C for 30 minutes. Next, the absorbance B (OD 293 ) of uric acid at 293 nm was measured spectrophotometrically. Add several known concentrations of inosine to ADA developer and ADA convertor and react at 37 ° C for 30 minutes. Next, the absorbance C (OD 293 ) of uric acid at 293 nm was measured spectrophotometrically. Then, the concentration of these inosine (μg / mL) and the absorbance C are plotted to obtain a standard curve and the equation of the standard curve. Using the equation, the absorbance A, and the absorbance B, calculate the inosine concentration produced by the reaction of the test sample X and the test sample Y with the adenosine, and calculate the test sample from the obtained inosine concentration Adenosine deaminase activity in sample X and the sample Y to be tested.
抑(抗)菌效果檢測：為方便說明樣品處理過程，以下以實施例1進行說明，其餘實施例亦依照該方式進行處理。將實施例1的經二氧化氯水溶液處理後的泰國蝦經均質處理後獲得一均質液。取約100mg的均質液進行離心處理，然後，取出上層澄清液，形成待測樣品X。另一方面，將實施例1中尚未與二氧化氯接觸前的泰國蝦經均質處理後獲得一均質液。取約100mg的均質液進行離心處理，然後，取出上層澄清液，形成待測樣品Y。將該待測樣品X與該待測樣品Y依據U.S. Pharmacopeia 34 NF 29 Microbiological Tests / ＜51＞ Antimicrobial Effectiveness Testing方法檢測對大腸桿菌、大腸桿菌群、金黃色葡萄球菌、抗藥性金黃色葡萄球菌、單核球增多性李斯特菌及沙門氏菌的抑(抗)菌效果。Detection of antibacterial (anti-) bacteria effect: In order to facilitate the description of the sample processing process, the following is described in Example 1, and the remaining examples are also processed in this way. A homogeneous solution was obtained after homogenizing the Thai shrimp treated with the chlorine dioxide aqueous solution in Example 1. About 100 mg of the homogeneous solution was taken for centrifugation, and then the upper clear solution was taken out to form a test sample X. On the other hand, a homogeneous solution was obtained after homogenizing the Thai shrimp that had not been contacted with chlorine dioxide in Example 1. Take about 100 mg of the homogeneous solution for centrifugation, and then, remove the upper clear solution to form the sample Y to be measured. The test sample X and the test sample Y were tested according to US Pharmacopeia 34 NF 29 Microbiological Tests / ＜ 51 ＞ Antimicrobial Effectiveness Testing method for Antibacterial (Anti) Effect of Listeria monocytogenes and Salmonella.
保存期限測試：每兩個月利用蛋白酶活性檢測法、腺苷脫氨酶檢測法及抑(抗)菌效果檢測法，分別檢測蛋白酶的活性狀況、腺苷脫氨酶的活性狀況及菌落數，來評估保鮮效果及期限，且每次檢測進行三次量測，並持續檢測至24個月。Shelf life test: every two months, using protease activity detection method, adenosine deaminase detection method and antibacterial (anti) bacteria effect detection method, respectively to detect the activity of protease, adenosine deaminase activity and the number of colonies, To evaluate the effect and duration of freshness, three measurements were taken for each test, and the test was continued for 24 months.
表1
綜上所述，本發明透過該二氧化氯水溶液，可使該食品有效延緩由於該微生物滋生或該分解酶的存在所造成的變質和腐壞，從而達到顯著延長該食品的保鮮期，故確實能達成本發明的目的。In summary, the present invention can effectively delay the deterioration and spoilage caused by the growth of the microorganism or the presence of the degrading enzyme through the chlorine dioxide aqueous solution, thereby achieving a significant extension of the freshness period of the food. Can achieve the purpose of the invention.
惟以上所述者，僅為本發明的實施例而已，當不能以此限定本發明實施的範圍，凡是依本發明申請專利範圍及專利說明書內容所作的簡單的等效變化與修飾，皆仍屬本發明專利涵蓋的範圍內。However, the above are only examples of the present invention. When the scope of implementation of the present invention cannot be limited by this, any simple equivalent changes and modifications made according to the scope of the patent application and the contents of the patent specification of the present invention are still Within the scope of the invention patent.
Claims (4)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW105127228 | 2016-08-25 | ||
| ??105127228 | 2016-08-25 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TW201806486A TW201806486A (en) | 2018-03-01 |
| TWI660675B true TWI660675B (en) | 2019-06-01 |
Family
ID=61437410
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW106119049A TWI660675B (en) | 2016-08-25 | 2017-06-08 | Food preservation processing method |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN107771912A (en) |
| TW (1) | TWI660675B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6120731A (en) * | 1999-02-18 | 2000-09-19 | Alcide Corporation | Frozen chlorine dioxide-containing composition and methods related thereto |
| US20020086903A1 (en) * | 2000-10-30 | 2002-07-04 | Giambrone Charles J. | Synergistic biocidal oxidant |
| CN101300993A (en) * | 2008-06-06 | 2008-11-12 | 浙江省农业科学院 | Fresh-keeping method for seafood |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW201102012A (en) * | 2009-07-06 | 2011-01-16 | Univ Nat Yunlin Sci & Tech | A method of fresh-keeping and disinfection |
-
2017
- 2017-06-08 TW TW106119049A patent/TWI660675B/en active
- 2017-07-03 CN CN201710532723.XA patent/CN107771912A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6120731A (en) * | 1999-02-18 | 2000-09-19 | Alcide Corporation | Frozen chlorine dioxide-containing composition and methods related thereto |
| US20020086903A1 (en) * | 2000-10-30 | 2002-07-04 | Giambrone Charles J. | Synergistic biocidal oxidant |
| CN101300993A (en) * | 2008-06-06 | 2008-11-12 | 浙江省农业科学院 | Fresh-keeping method for seafood |
Non-Patent Citations (2)
| Title |
|---|
| 顧寧，穩定性二氧化氯在食品殺菌保鮮中的應用，山西化工，第27卷第5期，2007年10月，第24-27頁 * |
| 顧寧，穩定性二氧化氯在食品殺菌保鮮中的應用，山西化工，第27卷第5期，2007年10月，第24-27頁。 |
Also Published As
| Publication number | Publication date |
|---|---|
| TW201806486A (en) | 2018-03-01 |
| CN107771912A (en) | 2018-03-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Lin et al. | Use of acidic electrolyzed water ice for preserving the quality of shrimp | |
| US4592892A (en) | Aqueous sterilizing agent for foods or food processing machines and utensils | |
| Cheng et al. | Chitosan based coatings extend the shelf-life of beef slices during refrigerated storage | |
| Galvão et al. | Effect of 4‐hexylresorcinol and sodium metabisulphite on spoilage and melanosis inhibition in Xiphopenaeus kroyeri shrimps | |
| US11793208B2 (en) | Antimicrobial treatment of animal carcasses and food products | |
| Ådland Hansen et al. | The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets | |
| Luo et al. | Effect of antibacterial treatments and natural chemicals on the quality and safety of marinated raw crab paste during storage at− 20° C | |
| Palotás et al. | Preservative effect of novel combined treatment with electrolyzed active water and lysozyme enzyme to increase the storage life of vacuum-packaged carp | |
| TWI660675B (en) | Food preservation processing method | |
| Pastoriza et al. | The use of water and ice with bactericide to prevent onboard and onshore spoilage of refrigerated megrim (Lepidorhombus whiffiagonis) | |
| Namiq et al. | Effect of fillet thickness on quality and shelf life of gravlax salmon | |
| Mirshekari et al. | Antimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian Kutum (Rutilus frisii) fillet stored at 4◦ C | |
| Hong et al. | Survival of Escherichia coli O157: H7 and Salmonella typhimurium inoculated on chicken by aqueous chlorine dioxide treatment | |
| Abouel-Yazeed | Maintaining quality and extending shelf-life of tilapia Oreochromis niloticus fish during storage at 4 C | |
| Simora et al. | Quality Assessment of Marinated Flying Fish (Cheilopogon intermedius) Fillets During Vacuum-packed Storage at 4° C. | |
| Nowsad et al. | Efficacy of electrolyzed water against bacteria on fresh fish for increasing the shelf-life during transportation and distribution | |
| Nei et al. | Efficacy of chlorine and acidified sodium chlorite on microbial population and quality changes of spinach leaves | |
| Gonçalves et al. | Acerola fruit as a possible antimelanotic agent in white shrimp (Litopenaeus vannamei) | |
| Bauermeister | Evaluation of poultry meat safety and quality using peracetic acid in poultry chillers | |
| Dikici et al. | Investigating the effect of decontaminants on microbiological and chemical properties of rainbow trouts | |
| Arias | Chilled and frozen raw fish | |
| Dabasso et al. | Effect of Temperature, Storage Containers and Improved Hygiene on Microbial Safety and Chemical Quality of Traditional Meat Products | |
| Eldaly et al. | Efficacy of warm water, sodium hypochlorite and trisodium phosphate on E. coli O157: H7 and Salmonella Typhimurium artificially inoculated in Tilapia nilotica fillets | |
| Vargas | Microbial growth and shelf-life study on pork loins by the application of different antimicrobials | |
| Kamireddy et al. | Acidified sodium chlorite solution as an antimicrobial treatment for rainbow trout (Oncorhynchus mykiss) fillets |