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題 名 | 市售魚鬆之組織胺相關衛生品質與禽畜肉摻入探討=Study on Histamine-Related Hygienic Quality and Adulteration with Pork or Poultry of Commercial Dried Fish Floss |
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作 者 | 李憶甄; 黃雅玲; 李佩霞; 龔賢鳳; 林仲聖; 蔡永祥; | 書刊名 | 臺灣農業化學與食品科學 |
卷 期 | 54:5 2016.10[民105.10] |
頁 次 | 頁189-199 |
分類號 | 439.7 |
關鍵詞 | 魚鬆; 組織胺; 衛生品質; 摻入; Dried fish floss; Histamine; Hygienic quality; Adulteration; |
語 文 | 中文(Chinese) |
中文摘要 | 為瞭解市售魚鬆製品之衛生品質與食用安全性,本研究自台灣南部共採集69件魚鬆樣品(包括鮪魚鬆旗魚鬆及鮭魚鬆),分為HACCP認證工廠製造者10件與非HACCP認證工廠製造者59件,探討其組織胺相關衛生品質以及禽畜肉摻入分析。研究結果顯示,HACCP工廠與非HACCP工廠之魚鬆樣品中化學與微生物品質平均數值分別為:pH值5.53與5.59,水活性(water activity)0.32與0.41,水分含量(moisture content)2.63與5.05%,灰分含量(ash content)4.17與3.77%,鹽度(salt content)2.77與2.29%,揮發性塩基態氮(total volatile basic nitrogen,TVBN)2.58與3.51 mg / 100 g,硫巴比妥酸價(thiobarbituric acid,TBA value)1.83與1.69 MDA mg / kg以及好氣性總生菌數(aerobic plate count,APC)0.30與1.50 log CFU / g;其次所有樣品之大腸桿菌群(Coliform)和大腸桿菌(Escherichia coli)均未檢出。本研究結果顯示全部市售魚鬆之微生物品質均符合CAS規範已加熱之水産乾製品品質規格之規定,即APC需在5.0 log CFU / g以下,大腸桿菌群則需小於10 MPNg且大腸桿菌需未檢出。另外,所有樣品之組織胺含量皆小於0.22 mg / 100g,低於美國食品藥物管理局所規定之5 mg / 100g以下之限量標準。再者,在魚鬆樣品中禽畜肉品摻入鑑定方面,得知所有樣品皆含有魚肉,但有37.7%(2669)之魚鬆摻入其他肉品,其中有34.8%(2469)摻入禽肉(雞肉成分)及2.90%(269)摻入豬肉,所有摻入禽畜肉品之魚鬆樣品均來自非HACCP工廠。 |
英文摘要 | Samples of sixty-nine fried fish floss products (including tuna, sailfish and salmon floss) were collected from wholesale markets and traditional markets, in southern Taiwan. Ten fried fish floss samples manufactured from Hazard Analysis and Critical Control Points (HACCP) seafood processing factories and fifty-nine samples manufactured from non-HACCP factories were tested to determine the hygienic quality. The average levels of pH, water activity (Aw), moisture content, ash content, salt content, total volatile basic nitrogen (TVBN), thiobarbituric acid (TBA value) and aerobic plate count (APC) in HACCP factory's samples and non-HACCP factory's samples were 5.53 and 5.59, 0.32 and 0.41, 2.63 and 5.05%, 4.17 and 3.77%, 2.77 and 2.29%, 2.38 and 3.51 mg/100 g, 1.83 and 1.69 MDA mg/kg, and 0.30 and 1.50 log CFU/g, respectively. None of these samples contained coliform and E. coli. The levels of APC, coliform and E. coli in all samples were less than Chinese Agricultural Standard limitation for 5.0 log CFU/g, 10 MPN/g and negative, respectively. Histamine content in all samples was less than 0.22 mg/100 g that was below the 5.0 mg/100 g allowable limitation suggested by the U.S. Food and Drug Administration. Assay of multiplex polymerase chain reaction (PCR) revealed adulteration rates which were 34.8% (24/69) and 2.90% (2/69) for poultry and pork, respectively, while all adulterated samples were collected from non-HACCP factories. |
本系統中英文摘要資訊取自各篇刊載內容。