農業部-水產試驗所全球資訊網農業部-水產試驗所全球資訊網

本試驗係以不同的調味和貯藏溫度研究產製調味九孔的實用性，為觀察貯藏期間調 味九孔在化學上、物性上及微生物學上的變化，及該產品的接受性，選擇揮發性鹽基態 氮(VBN)、K值(K = 10%)、生菌數(APC)、大腸菌群 (Coliforms)、物性(Texture)及官 能評分(Organo-leptic scores)等項目為其指標。調味九孔以5℃貯藏時，在貯藏期間 其品質變化很大，於10天後各組樣品貝肉的VBN值都接近初期腐敗(VBN=10 mg%)，K值也 有相同的趨勢(K value=10 %)，而生菌數已超過衛生指標，且大腸菌群呈陽性，經官能 品評也有同樣結果，在物性方面，其切截力稍有增加的傾向，雖然添加檸檬酸可稍增加 貯藏期限，但調味九孔仍不宜在 5℃貯藏10天。調味九孔在 -20℃中貯藏100天，幾乎 沒有差異，故調味九孔加工頗有實用性，且在-20℃貯藏可保其品質 100天以上。

A study was conducted to survey changes in quality of different types of seasoned small abalone (Haliotis diversicolor) when stored at different cold temperature. Volatile base nitrogen (VBN), K value, aerobic plate count (APC), coliforms, texture, and organoleptic scores were employed to evaluate the changes in quality. The quailtiy of seasoned small abalone was drastically reduced when stored at 5℃ for ten days. VBN values of all small abalone were increased to the critical condition of initial putrefaction (10 mg%). The K value, APC, and organoleptic scroes also indicated that all seasoned small abalone stored at 5℃ deteriorate fast. Coliforms were detected in some products., and shearing force of texture was slightly increased. Although the addition of citric acid could improve the changes in quality of seasoned small abalone, the study suggested that seasoned small abalone should not be stored at 5℃ for more ten days. There were little changes in quality index for all seasoned small abalone stored at - 20℃ for a hundrend days. This indicated that seasoned small abalone could be stored at -20℃ for a hundrend days.