Studies on the Improvement of Hygience and Freshness Qualities for Marketing Seafood

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基本資料

Project title

Code/計畫編號

92農科-9.4.1-漁-F1(2)

Translated Name/計畫中文名

水產品(魚、蝦、貝類)在魚市場保鮮及衛生品質改善之研究

Project Coordinator/計畫主持人

Deng-Fwu Hwang

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=962318

Year

2003

Start date/計畫起

01-01-2003

Expected Completion/計畫迄

01-12-2003

Bugetid/研究經費

650千元

ResearchField/研究領域

食品科技(農)

從衛生署歷年調查資料顯示台灣地區食品中毒案件中,水產品佔中毒食品之比例始終居高不下,中毒原因物質以微生物為主,因此對於魚貝類等水產品的鮮度品質及物流其間之微生物、化學成分之變化急需持續地追蹤探討.另一方面,近年來電解水利用在殺滅病原菌,防止食品污染和養殖魚類疾病感染頗具成效.因此本研究擬從基隆市和宜蘭蘇澳產地魚市場採購水產品檢體,分別進行總生菌數、大腸桿菌群、大腸桿菌、VBN值及K值等五種檢驗項目,以期建立市販新鮮魚貝類之鮮度、衛生品質指標,並進一步探討電解水及其他保鮮方法應用於一般市場水產品物流保鮮技術之可行性,進一步考察一般市場販賣魚貝類之得失,建立具有HACCP之市場可行性販賣方式,以期改善市場水產品保鮮和物流之方式,並建立品牌之市場販賣店.其次協助分析鮪魚、旗魚、鯊魚和鮭魚之甲基汞含量. In Taiwan, seafood products play an important role in the foodborne incidents, and the microorganism is the responsible agent judging from the handbook of foodborne incidents in Taiwan edited by Department of Health. Hence, the changes of freshness quality, microorganism and chemical components for marketing seafood need to be investigated. On the other hand, electrolyzed water has strong bactericidal effects and has many applications in agriculture, medical sterilization, food processing and so on. Under these circumstances, the marketing seafood in Kellung and Suiau, Ilan will be collected. These specimens will be analyzed or detected by aerobic plate count, coliforms, E. coli, volatile basic nitrogen (VBN), and K value to establish the freshness and hygienic indicators of marketing seafood. Further, the practicability of the application of electrolyzed water and other fresh-keeping techniques in marketing seafood will be elucidated for the improvement of the present fresh-keeping techniques. The traditional market system of seafood will be surveyed to find the quality concerned issues. Then the HACCP system for seafood marketing in traditional market will be established. This good saling system would improve the freshness and hygience quality of seafood in traditional markets. Furthermore, the methyl mercury level in 20 samples including tuna, marlin, shark and salmon meats will be examined.

Keyword(s)

魚貝類
鮮度品質
好氣性生菌數
大腸桿菌
電解水
Seafood
Freshness
Aerobic Plate Count
E. coli
Electrolyzed Water

DSpace CRIS

Studies on the Improvement of Hygience and Freshness Qualities for Marketing Seafood

基本資料

Description