查詢結果分析
來源資料
相關文獻
- 市售旗魚肉之衛生品質及新鮮旗魚肉在不同溫度下貯藏中之衛生品質變化
- Histamine Fish Poisoning Caused by Ingestion of Marlin Case Report
- Biogenic Amines and Histamine of Marlin Fillet and Spotted Mackerel Fillet Sampled from Cafeteria and Anchovy from Fish Market in Keelung
- 市售魚鬆之組織胺相關衛生品質與禽畜肉摻入探討
- 幾丁聚醣對組織胺生產菌之抑菌作用與在旗魚保鮮之應用
- Hygienic Quality and Incidence of Histamine-forming Lactobacillus Species in Natural and Processed Cheese in Taiwan
- 市售魚丸之衛生品質與過氧化氫殘留之分析
- 市售秋刀魚之組織胺相關衛生品質探討
- 不同包裝及貯存溫度對旗魚鬆衛生品質之探討
- 玉屏風散對抗過敏及調節免疫因子組織胺、間白素-4之研究
頁籤選單縮合
題 名 | 市售旗魚肉之衛生品質及新鮮旗魚肉在不同溫度下貯藏中之衛生品質變化=The Hygienic Quality of Marlin and Sailfish Sold in Markets, and Their Changes in Fresh Flesh during Storage at Different Temperatures |
---|---|
作 者 | 張勝雄; 蕭泉源; 蔡土及; 黃登福; | 書刊名 | 臺灣水產學會刊 |
卷 期 | 23:3 1996.09[民85.09] |
頁 次 | 頁253-265 |
分類號 | 439.7 |
關鍵詞 | 旗魚; 生魚片; 衛生品質; 組織胺; Marlin; Sashimi; Sanitary quality; Histamine; |
語 文 | 中文(Chinese) |
中文摘要 | 旗魚是臺灣市售生魚片的主魚種,為瞭解目前市販零售旗魚之衛生品質,乃於臺灣 南、已部對要產地之零售市場採得159件樣品,以進行不同季節之衛生品質調查,結果不論 地區、魚種或季節之變化,各種樣品生物胺之含量皆很低(<5 mg/100g);就揮發性鹽基態氮 而言,旗魚生魚片大多在中等鮮度範圍,但有少部分樣品是處於分期腐敗之階段;在微生物 變化方面,總生菌數及總大腸菌群皆有偏高情形,但季節性之差異並不顯著。綜合化學與微 生物之衛生指標觀之,目前傳統市場販售之旗魚生魚片並不合乎我國之國家衛生標準。而為 瞭解旗魚肉在貯藏期間之衛生品質變化,乃以購得新鮮之黑皮旗魚在30、20、10和4℃等溫 度下進每貯藏試驗,得知組織胺在微生物之對數生長之生成速率最快,而低溫可有效抑制微 生物生長及組織胺生成。另得知總生菌數、揮發性鹽基態氮及組織胺三者間份有相關性存在, 對照此相關性與臨床調查之中毒劑量以及市場調查之結果後,建議以5mg/100g之組織胺含量 作生鮮魚肉(煮熟後食用)之限量標準,以1mg/100g的組織胺含量作為生魚片之限量標準。 |
英文摘要 | Marlin and sailfish are important species being served raw as "sashimi" in Taiwan. To determine the sanitary quality of fish slices of marlin and sailfish sold in traditional relatil markets, 159 samples were collected from different areas in all seasons. It was found that the contents of biogenic amines in all samples, regardness of species, sampling area and season, were lower than 5 mg/100 g. The freshness quality evaluated by volatile base nitrogen (VBN) in most samples was not acceptable. The results of aerobic plate count (APC) and total coliform (TC) showed that microbial quality of fresh fish slices was not acceptable in contrast to the requirement of the hygienic standards. The changes in hygienic quality of fresh marlin fillets during storage at 30, 20, 10 or 4℃ were investigated. The formation of histamine was the most significant during the log phase of microorganism growth. Low temperature storage can delay or inhibit histamine formation. Based on the results obtained in this study along with the correlation between APC, VBN and histamine content, it is proposed to set the acceptable level of histamine at 5 mg/100 g in fish flesh for cooking or frying, at 1 mg/100 g for sashimi. |
本系統中英文摘要資訊取自各篇刊載內容。