| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 103 === Freshwater clam processing produces more than 8 tons of freshwater clam shell waste per year. The clam shell consists about 96 ~ 98% calcium carbonate. The objective of this study was to apply ignited freshwater clam shell as natual food additive to meat processing, including removing food pathogens from the pork, cleaning the food contact substances as the food-use detergents, and adding to the surimi for texture as a new food additive. Water contaminated with 108 CFU/ml coliform and Salmonella spps. solution reduced to non-detected by adding 0.3% ignited freshwater clam shell powder. Pork chunks soaked in 9 volumes of 0.3% shell powder solution for 3 minutes did not decrease in bacterial count. When pork chunks was soaked and shaked in the same solution, the coliform reduced from 103 to 102 MPN/g , Salmonella spps. reduced from 103 to 102 CFU/g , Staphylcoccus aureus and Listeria monocytogenes both reduced from 106 to 104 CFU/g respectively. Spray shell powder solution on the knife which was used to cut pork and soaked in water contaminated with 106 CFU/ml pathogens, including E. coli, Salmonella enterica, Staphylcoccus aureus and Listeria monocytogenes, all the pethogen counts decreased from 104 CFU/cm2 to non-detected respectively. Fish mince added with 5 ppm shell powder during mincing, the product folding test was AA grade based on A grade, the springiness, elasticity and the overall preference were better than ( p > 0.05 ) non-add in the consumer hedonic test. In conclusion, freshwater clam shell after ignition to powder can turn into natural food additive to improve the texture of minced fish products and detergent to reduce pathogens during meat processing.
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