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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/83275完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 盧冠宏 | zh_TW |
| dc.contributor.advisor | Kuan-Hung Lu | en |
| dc.contributor.author | 俞沛恩 | zh_TW |
| dc.contributor.author | Matthew Kang Heras | en |
| dc.date.accessioned | 2023-03-01T17:01:48Z | - |
| dc.date.available | 2026-02-17 | - |
| dc.date.copyright | 2023-03-03 | - |
| dc.date.issued | 2023 | - |
| dc.date.submitted | 2023-02-17 | - |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/83275 | - |
| dc.description.abstract | 長久以來，肉類產品一直是人們動物性蛋白質的主要來源，是飲食中不可或缺的食物之一。然而肉品在屠宰及儲藏過程中，可能因為品質下降 （如：脂質氧化、腐敗）和病原菌交叉汙染等問題，影響架儲期和安全性，對於消費者和零售商而言是一大隱憂。根據我國食藥署的食品中毒事件統計資料，肉類在各類食品中排名第三，且近年來肉品的人均攝食量逐年攀升，亦可能導致肉品引起的食源性疾病風險與發生率隨之上升，因此相關業者必須尋求更完善且有效的方法，以滿足大衆對肉品安全和架儲期的需求，亦是保障公共衛生與健康的重要課題。本研究旨在開發以幾丁聚糖 (CHI)、明膠 (GEL) 和辛酸 (CA) 為基礎之可食用複合塗膜，並測試其在LB培養基 和新鮮牛肉基質 (有氧包裝) 之抑菌、抗氧化和抗病原菌功效。此複合塗膜的保存特性測試，是將具有塗膜之新鮮牛肉儲存在冷藏溫度 (4 ℃) 下20天，評估其對於抑制鮮肉之微生物腐敗、脂質氧化和品質流失上的影響。而複合塗膜的抗病原菌性能，則是將新鮮牛肉接種病原菌之後再塗膜，然後將肉品置於冷藏 (4 ℃) 和 10 ℃ 低溫下儲存7天，藉以評估塗膜對於病原菌生長之影響。
在研究初始階段，先以培養基測定了CA對常見肉類病原菌 (即金黃色葡萄球菌、大腸桿菌O157:H7、鼠傷寒沙門氏桿菌和綠膿桿菌) 的最小抑菌濃度和最小殺菌濃度，以篩選最佳CA濃度加入幾丁聚糖-明膠 (CHI-GEL) 之複合膜中。培養基實驗表明1% CHI - 3% GEL複合膜對於所有病原菌的生長抑制超過3 log CFU/mL。若進一步添加0.25%或0.5% CA能夠大幅提升抑菌能力到4至9 log CFU/mL。在新鮮牛肉的塗膜試驗中也觀察到類似的結果，其中CHI-GEL複合膜對所有病原菌抑制功效隨著CA的添加而加强，達到超過3 log CFU/g。研究結果顯示出CA和CHI-GEL膜之間具有協同的抗菌活性。此外，CHI-GEL-CA複合膜在維持肉品品質方面的效果很顯著，包括：延遲腐敗菌的生長、減少過氧化物質的産生，降低pH和顔色的變化。最終結果顯示未塗膜的肉品對照組、CHI-GEL複合膜組和CHI-GEL-CA複合膜組對新鮮牛肉的保質期分別為：10天、15天和20天。另外，此複合膜也具有良好的穩定性和成本效益，以確保在肉品的適用性和實用性。綜上所述，本研究發現含有0.5% CA的CHI-GEL複合膜，是一種前瞻性且極具應用價值的可食性包膜，未來可用於確保新鮮肉品在有氧包裝下的安全性並延長其架儲期。 | zh_TW |
| dc.description.abstract | Meat products have long been a staple food in people’s diets as the primary source of animal protein. However, during processing and storage, the problems related to quality degradations (i.e., lipid oxidation, spoilage) and pathogen cross-contamination creates shelf life and safety concern for consumers and retailers alike. According to the Taiwan Food and Drug Administration, foodborne outbreaks related to meat products rank 3rd among all food types. Moreover, recently, there has been a continual increase in the average meat intake of the people in Taiwan, which can lead to higher rates of foodborne outbreaks. Therefore, finding effective treatments are important matters for food safety practitioners, to meet the public demand for safe and long shelf life meat products. The objective of this study was to determine the antimicrobial, antioxidant, and antipathogenic activities of a newly developed edible composite coating comprised of chitosan (CHI), gelatin (CHI-GEL), and caprylic acid (CA), under growth medium (Luria-Bertani broth) and aerobically packaged meat (fresh beef) matrix. The preservation properties of the coatings were evaluated based on the extent of microbial spoilage, lipid oxidation, and quality loss in fresh meat stored at refrigerated temperature (4 °C) for 20 days. The inhibitory properties of coatings were assessed based on pathogenic bacterial growth in inoculated meat stored at refrigerated (4 °C) or abusive temperature (10 °C) for seven days.
In the preliminary phase of the study, the minimum inhibitory concentration and minimum bactericidal concentration CA against common meat pathogens (i.e., Staphylococcus aureus, Escherichia coli O157:H7, Salmonella Typhimurium and Pseudomonas aeruginosa) were determined to select the ideal CA concentration to be incorporated in CHI-GEL composite coating. The growth medium experiments showed that 1% CHI-3% GEL composite coating effectively inhibited all pathogenic growth by > 3 log CFU/mL. Further addition of 0.25% or 0.5% CA was able to enhance the antipathogenic activities, inhibiting growth by 4 to 9 log CFU/mL. Similar results were observed in the fresh beef application, wherein the suppressive effects of CHI-GEL composite coating against all pathogen growth were increased with CA addition reaching > 3 log CFU/g. The results indicated synergistic antipathogenic activity between CA and CHI-GEL coating. Moreover, the CHI-GEL-CA composite coating also achieved satisfactory results in preserving meat quality, with indications of delayed spoilage, reduced thiobarbituric acid reactive substances (TBARS) production, less pH change, and lowered color loss. The overall meat shelf life was determined to be 10 days, 15 days, and 20 days for uncoated control, CHI-GEL coating, and CHI-GEL-CA coatings, respectively. Furthermore, the developed composite coating also had good stability and was very cost-effective, assuring their applicability and practicality in meat products. This study suggests that CHI-GEL composite coating containing 0.5% CA can be developed as a prospective and practical method for ensuring the safety and shelf life of aerobically packaged fresh meat products. | en |
| dc.description.provenance | Submitted by admin ntu (admin@lib.ntu.edu.tw) on 2023-03-01T17:01:48Z No. of bitstreams: 0 | en |
| dc.description.provenance | Made available in DSpace on 2023-03-01T17:01:48Z (GMT). No. of bitstreams: 0 | en |
| dc.description.tableofcontents | 論文口試委員審定書 i
Acknowledgement ii Graphical abstract iii 中文摘要 iv Abstract vi List of figures xi List of tables xiii Chapter 1. Introduction 1 Chapter 2. Literature review 3 2.1 Meat 3 2.1.1 Meat consumption 3 2.1.2 Factors influencing meat quality and safety 3 2.1.3 Meat shelf life 4 2.2 Foodborne pathogens associated with fresh meat contamination 5 2.2.1 Staphylococcus aureus 5 2.2.2 Escherichia coli O157:H7 6 2.2.3 Salmonella Typhimurium 6 2.2.4 Pseudomonas aeruginosa 7 2.3. Preservation techniques for fresh meats 8 2.3.1 Cold storage 8 2.3.2 Other conventional methods 9 2.4 Edible coatings 10 2.4.1 Classifications 10 2.4.2 Composite coatings 11 2.5 Chitosan-based coatings 11 2.5.1 Toxicity 12 2.5.2 Antimicrobial properties 12 2.5.3 Antioxidant properties 13 2.5.4 Combination with other polymers 13 2.6 Biopreservatives for enhancing coating properties 15 2.6.1 Essential oils 15 2.6.2 Bacteriocins 16 2.6.3 Fatty acids 17 2.7 Caprylic acid 17 2.7.1 Toxicity 18 2.7.2 Enhancing biological properties of coatings 18 Chapter 3. Research Motivation 20 3.1 Research hypothesis 20 3.2 Research objectives 20 Chapter 4. Study design 22 Chapter 5. Materials and methods 23 5.1 Materials 23 5.1.1 Reagents 23 5.1.2. Pathogenic bacteria 24 5.1.3 General equipment 24 5.1.4 Graphical and analytical software 25 5.2 Methodology 26 5.2.1 Preparation of bacteria 26 5.2.2 Pathogenic analysis 26 5.2.3 Preparation of antimicrobial coating solutions 27 5.2.4 Log reduction assay 28 5.2.5 Time-kill curve 28 5.2.6 Coating stability assay 29 5.2.7 Preparation of beef samples and coating applications 30 5.2.8 Screening of bacterial contamination and UV irradiation effects in beef samples from traditional market 30 5.2.9 Preparation of inoculated beef samples and coating applications 31 5.2.10 Microbial analysis of beef samples: total viable count 32 5.2.11 Chemical analysis of beef samples: pH 32 5.2.12 Chemical analysis of beef samples: color 32 5.2.13 Chemical analysis of beef samples: oxidation 33 5.2.14 Pathogenic analysis of beef samples 33 5.2.15 Statistical analysis 34 Chapter 6. Results and discussions 35 6.1 Preliminary testing of ethanol interference on pathogenic growth 35 6.2 Antipathogenic activity of caprylic acid 36 6.3 Antipathogenic activity of coating solution 37 6.3.1 Log reduction of pathogenic bacteria 37 6.3.2 Time-kill curve of pathogenic bacteria 39 6.4 Characteristic evaluation of coating solutions 40 6.5 Initial bacterial load in beef samples and the effects of UV irradiation 40 6.6 Effect of chitosan-gelatin-caprylic acid coating in beef preservation 42 6.6.1 Antimicrobial activity 42 6.6.2 pH change 43 6.6.3 Color loss 44 6.6.4 Antioxidant activity 46 6.7 Inhibition activity of chitosan-gelatin-caprylic acid coating on the pathogen growth in beef 47 6.8 Cost and applicability of developed coating 50 Chapter 7. Conclusion 51 Chapter 8. Research limitation and recommendation 52 Figures 55 Tables 77 References 90 Appendix 99 | - |
| dc.language.iso | en | - |
| dc.subject | 辛酸 | zh_TW |
| dc.subject | 幾丁聚糖 | zh_TW |
| dc.subject | 明膠 | zh_TW |
| dc.subject | 可食用複合塗膜 | zh_TW |
| dc.subject | 鮮肉 | zh_TW |
| dc.subject | 抗病原菌功效 | zh_TW |
| dc.subject | 保存特性 | zh_TW |
| dc.subject | Preservation properties | en |
| dc.subject | Caprylic acid | en |
| dc.subject | Chitosan | en |
| dc.subject | Gelatin | en |
| dc.subject | Edible composite coating | en |
| dc.subject | Fresh meat | en |
| dc.subject | Antipathogenic activity | en |
| dc.title | 運用辛酸/幾丁聚醣/明膠之可食膜提升肉品安全性與架儲期 | zh_TW |
| dc.title | Application of chitosan-gelatin-caprylic acid edible coating on fresh meat for enhancing the microbiological safety and shelf life | en |
| dc.title.alternative | Application of chitosan-gelatin-caprylic acid edible coating on fresh meat for enhancing the microbiological safety and shelf life | - |
| dc.type | Thesis | - |
| dc.date.schoolyear | 111-1 | - |
| dc.description.degree | 碩士 | - |
| dc.contributor.oralexamcommittee | 張靜文;黃家琪 | zh_TW |
| dc.contributor.oralexamcommittee | Ching-Wen Chang;Chia-Chi Huang | en |
| dc.subject.keyword | 辛酸,幾丁聚糖,明膠,可食用複合塗膜,鮮肉,抗病原菌功效,保存特性, | zh_TW |
| dc.subject.keyword | Caprylic acid,Chitosan,Gelatin,Edible composite coating,Fresh meat,Antipathogenic activity,Preservation properties, | en |
| dc.relation.page | 106 | - |
| dc.identifier.doi | 10.6342/NTU202300594 | - |
| dc.rights.note | 同意授權(全球公開) | - |
| dc.date.accepted | 2023-02-17 | - |
| dc.contributor.author-college | 公共衛生學院 | - |
| dc.contributor.author-dept | 食品安全與健康研究所 | - |
| dc.date.embargo-lift | 2026-02-17 | - |
| 顯示於系所單位： | 食品安全與健康研究所 | |
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