本研究利用灰化及未灰化牡蠣殼粉，探討其殺菌能力。並添加於魚肉煉製品或麵條中，作為人體鈣源補充及品質改良之應用，探討最佳之應用條件。
以牡蠣殼粉應用於殺菌之效果探討以800℃灰化牡蠣殼粉與高嶺土（Kaolin）分別以20 / 80、40 / 60、60 / 40及80 / 20之比例混合造粒經乾燥後使用；未灰化牡蠣殼粉依上述比例混合造粒後再以800℃灰化製備成混燒物。以1％混燒物分別添加於河川污水、蔬菜清洗水及含Escherichia coli（O157:H7）之菌液中，作為殺菌效果之試驗，從不同時間取樣之細菌培養，以比較其殺菌效果，結果顯示灰化溫度越高之牡蠣殼粉其殺菌效果越佳。如以含60﹪牡蠣殼微粒之混燒物浸漬於河川污水或Escherichia coli菌液中約5分鐘均可達90﹪以上之殺菌效果；在浸漬蔬菜中亦有90﹪以上之殺菌效果。如以同濃度比例之單一灰化牡蠣殼粉直接添加於河川污水及Escherichia coli之菌液中，比添加混燒物處理組有較高殺菌之能力且殺菌時間也較短。蔬果（花椰菜）經殺菌後有延長蔬果保存期限之效果。牡蠣殼粉應用於清潔劑中可去除70%之脂肪殘留物。
添加600~900℃灰化及未灰化之牡蠣殼粉於煉製品及麵條中，以測試其膠強度與伸展強度。結果顯示，在魚肉煉製品中，添加未灰化及600℃灰化之牡蠣殼粉達3 ﹪時，對品質改善有最佳之顯著差異，但添加灰化溫度越高之牡蠣殼粉，隨pH之提高，使膠強度下降甚至無法凝膠。以灰化溫度700~900℃之殼粉，添加量在0.25﹪時對煉製品有顯著增強之效果，與600℃灰化或未灰化牡蠣殼粉或碳酸鈣之添加至3%時之效果相同。至於添加於麵條製品中，添加0.25 ~ 1%之600℃灰化之牡蠣殼粉隨著添加量增加，其伸展強度亦有增強之趨勢，添加0.25﹪之700~900℃灰化牡蠣殼粉，優於添加0.25%碳酸鈉之伸展強度，對人體又有鈣質之補充。
添加灰化牡蠣殼粉可控制細菌數以增進飲食之安全性。添加於煉製品及麵條中，改良其品質，增加人體鈣質攝取。
The best condition of the Oyster’s powder and it’s burned powder. The function of anti-bacteria by burned shell powder. It is added to the fish condensed product and noodles were studied in order to improve the quality of product and supply the calcium for human.
Pellet was made from Kaolin and 800℃ burned powder with the different combination as 80 / 20,60 / 40,40 / 60 and 20 / 80 respectively. The ratio mixed with Kaolin and none burned powder was same as former. 1% of each was applied to the bacteria contaminated water, vegetable and media with E.coli (0157:H7) in order to study the ability or anti-bacteria. The result was indicated the pellet with 60% burned powder added to contaminated water and E.coli included media only 5 minutes could reduce 90% total bacteria counts. For vegetable, it was showed the same result, meanwhile, the shelf life or vegetable was extended.
Among the condensed products, the group of none and 600℃ burned powder with the addition of 3% was showed the quality improved significantly, whereas the product’s gel strength with the powder of higher temperature and pH value or even it could not been gel. The same result was found at the addition of 0.25%, 700~900℃ and 600℃ burned or none-burned shell powder, or 3% of sodium carbonate. The extension of the noodle was increasing with the addition of 0.25~1％ 600℃ burned powder. Oyster’s shell powder and it’s burned powder added to the fish condensed products and noodles were conducted in order to improve the quality of product and supply the calcium for human. Regarding to the addition of 0.25%,700~900℃ powder was showed better extension than the group of sodium carbonated added.
