Application of Electrolyzed Oxidizing Water on the Improvement of Hygience and Freshness Qualities for Seafood

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基本資料

Project title

Code/計畫編號

93農科-9.4.2-漁-F1(4)

Translated Name/計畫中文名

酸性電解水應用於水產品(魚、貝類)與魚貨物流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

Co-Investigator(s)/共同執行人

林欣榮

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=971244

Year

2004

Start date/計畫起

01-01-2004

Expected Completion/計畫迄

01-12-2004

Bugetid/研究經費

550千元

ResearchField/研究領域

食品科技(農)
漁業

台灣四面環海，漁產豐富，魚肉中富含優質蛋白質，生魚片更能表現魚的鮮味及口感，但常因前處理不當及運送過程之疏忽，而造成食物中毒不幸事件發生，另由先前研究成果得知酸性電解水具有優異之殺菌效果，因此本研究擬以酸性電解水處理鮪魚魚片並配合灌入CO氣體，放置於冷凍(-20 ℃)及冷藏(5 ℃)之條件下進行貯藏試驗，於不同時間中取出檢測色澤、微生物品質與鮮度變化情形，探討酸性電解水在市場生魚片之品質改善用途。其次，由於台灣市售牡蠣、二枚貝類衛生品質不合格率偏高，故本研究擬以酸性電解水進行人工淨化試驗，尋求酸性電解水再淨化牡蠣和二枚貝衛生品質之最佳利用方式。整體而言，本研究期待開發酸性電解水作為改善水產品之品質及其保鮮用途，以減少食物中毒的發生。Taiwan is surrounded by seawaters and rich in fishery products. The nutrition value of seafood is high because of high protein content, essential amino acids and fatty acids, and other bioactive substances. Among the seafood, the fish slices (sashimi) is more popular and preferable for Taiwanese people. However, food poisoning incidents sometimes occur due to pathogenic bacteria. To improve the hygienic quality of fish slices, the electrolyzed oxidizing water (EO water) will be investigated to apply with CO gas treatment for processing tuna fish chunks and slices. The optimal conditions of utilizing EO water will be obtained. Furthermore, the hygienic quality of oyster and bivalve shellfish is still concerned problem in Taiwan. Therefore, the second aim of this study is focused on effect of EO water to clarify the bacterial pollution of oyster and bivalve shellfish.

Keyword(s)

酸性電解水
魚貝類
消毒
水產養殖
鮪魚
一氧化碳
生魚片
Electrolyzed Oxidizing Water
Seafood
Disinfect
Aquaculture
Tuna
Carbon Monoxide
Sashimi

DSpace CRIS

Application of Electrolyzed Oxidizing Water on the Improvement of Hygience and Freshness Qualities for Seafood

基本資料

Description