臺灣博碩士論文加值系統

本研究針對本省龍鬚菜及人工配合飼料養殖九孔，比較兩者化學成分與嗜好性品評之差異，並探討化學成分之季節變化，加熱處理之影響，以及貯藏中的化學成分及鮮度之變化，期能作為消費及加工利用上的參考。
由嗜好性試驗品評結果，飼料養殖九孔之煮熟肌肉呈味嗜好性顯著高於龍鬚菜養殖者，前者之麩胺酸、甘胺酸、丙胺酸、ATP及其相關化合物（ARC）總量、肝醣與甘胺甜菜鹼等含量較多，而龍鬚菜養殖者之牛磺酸及龍蝦肌鹼含量較高。其次在煮熟內臟中，兩種九孔之游離胺基酸（FAA）總量差異不大，但龍鬚菜組之磷酸絲胺酸含量較多，而飼料組之甘胺酸含量則明顯較高，此外，龍鬚菜組之肝醣含量遠大於飼料組，顯示肌肉中若肝醣含量高，則內臟中的肝醣較低之趨勢，兩者之甘胺甜菜鹼、龍蝦肌鹼與葫蘆巴鹼含量差異小。
龍鬚菜養殖九孔肌肉之水分含量略高於飼料養殖者，飼料養殖者內臟之粗蛋白及粗脂肪較高。龍鬚菜組之肌肉中FAA總量於3及12月份較高，尤以牛磺酸、精胺酸及甘胺酸等明顯較豐富，ARC總量在3 ~ 7月份間明顯高於其他月份，肝醣含量在1、3及7月份較豐富。飼料組之FAA總量在7及12月份以及ARC總量與肝醣在3 ~ 7月份均有較高之趨勢，推測以冬、春兩季生產之九孔風味可能較佳。龍鬚菜與飼料養殖九孔內臟之FAA總量均於5及8月份達到最高量，ARC總量在1 ~ 7月份間較高，龍鬚菜組內臟之肝醣含量大抵在1 ~ 5月份間出現最高值，飼料組則分別在10 ~ 1月份及7月份較高。整體而言，呈味成分以春、夏季呈現含量較高之趨勢。
龍鬚菜與飼料養殖九孔加熱後，肌肉之FAA總量均略為減少，尤以麩胺醯胺及丙胺酸之損失，而ARC總量的變化不大，其中ATP及ADP均減少，AMP及Hx則增加。另一方面，在內臟中肝醣減少約23 ~ 24%，龍鬚菜及飼料養殖九孔其FAA總量分別降低14%及30%，均以牛磺酸降低最明顯。就肌肉與內臟之加熱變化而言，內臟之FAA、肝醣、ARC等成分均較肌肉易受到加熱之影響。
活九孔於5、15及25℃貯藏中，FAA總量分別增加約17、23及24%，主要係牛磺酸、麩胺酸、甘胺酸、丙胺酸及精胺酸等主要胺基酸之增加。貯藏係ARC總量亦均上升，初期時ATP、ADP裂解的速率，以15≧25＞5℃，而AMP蓄積的速率為5＞15＞25℃。肝醣含量於貯藏減少。就鮮度指標之探討，pH值在三種貯藏溫度下的變化情形並不一致，揮發性鹽基態氮（VBN）值則隨貯藏時間而漸增，VBN上升至9 mg/100g，可作為達到初期腐敗之界限值，K及K￠值在整個貯藏期間的變動小，而Kc值達16 ~ 17%亦可作為初期腐敗之界限值。

Small abalone (Haliotis diversicolor) is an important cultured shellfish in Taiwan. Because the artificial propagation and formulated feeds have been successfully developed, the production of small abalone increase significantly in recent years. The purpose of this study is to compare the differences in chemical composition between algae-fed and diet-fed small abalone. In addition, the changes in chemical constituents by different seasons, storage and heating were also studied. The results of this study can provide basic data for market promotion and seafood processing.
Results by preference test of organoleptic evaluation showed that the cooked meat of diet-fed small abalone had better taste than that of the algae-fed group. It was found that the former had higher amounts of glutamic acid (Glu), glycine (Gly), alanine (Ala), ATP and related components (ARC), glycogen, and glycinebetaine. However, the latter had higher amounts of taurine (Tau) and homarine. As for the cooked viscera, the total amounts of free amino acids (FAA) in two groups were similar. The algae-fed abalone had higher amount of phosphoserine, but the Gly was lower. In addition, the algae-fed small abalone had much more amount of glycogen. The abalone with higher glycogen content in the muscle showed a lower amount of glycogen in the viscera. There was no significant difference in the amounts of glycinebetaine, homarine, and trigonelline between two groups.
The algae-fed small abalone contained higher amount of moisture in the muscle than diet-fed small abalone, but the latter had significantly higher amounts of crude protein and fat. In March and December, the algae-fed small abalone had a higher amount of FAA, especially for the Tau. The total amounts of ARC were higher in samples of March and July, and the glycogen were higher in January, March and July. As compared to algae-fed small abalone, the diet-fed small abalone had a higher amount of FAA in July and December. In addition, the total amounts of ARC and glycogen are higher in July and March. The results of FAA, ARC and glycogen were generally consistent with the fact that the small abalone was more tasty in the spring and winter seasons. As for the viscera, the total amount of FAA was higher in May and August, but the ARC was higher in January and July. The algae-fed group had a higher amount of glycogen in the muscle from January to May; however, the diet-fed group had a higher amount from October and January and in July. In conclusion, the taste components in the viscera were higher in the spring and summer seasons.
The total amount of FAA in the muscle decreased after heating for both groups, especially for the glutamine and Ala. The total FAA decreased by 14% and 30% in the algae- and diet-fed group, respectively. However, the total amount of ARC changed little in the heating process. For individual compounds, the levels of ATP and ADP decreased, but the AMP and Hx increased. On the other hand, the glycogen in the viscera decreased by 23%. In conclusions, the total amount of ARC changed significantly in both the muscle and viscera during heating. The changes of FAA, glycogen, and ARC in the viscera were more significant than the muscle.
During storage at 5, 15 and 25℃, the amount of FAA was increased by 17, 23 and 24%, respectively. The FAA including Tau, Glu, Gly, Ala, and Arg increased more significantly than other FAA. The amount of ARC was increased during storage. In the early storage, the degradation rates of ATP and ADP were 15≧25＞5℃, but that of AMP was 5＞15＞25℃. The glycogen and pH value also decreased during storage. The VBN value increased gradually with the time, and the value of 9 mg/100g was proposed as the limit of initial decomposition. The Kc value of 16 ~ 17% for small abalone was the limit of acceptability as well.

中文摘要………………………………………………………………….… Ⅰ
英文摘要………………………………………………………………….… Ⅲ
專有名詞略號表……………………………………………………………. Ⅴ
目錄……………………………………………………………………….… Ⅵ
壹、前言………………………………………………………………….…. 1
貳、文獻整理…………………………………………………………….…. 3
一、九孔之生理、生態與養殖………………………………………….…. 3
二、魚貝類之萃取物成分…………………………….……………………. 4
（一） 游離胺基酸……………………………………………………….. 4
（二） 雙胜類……………………………………………………….…. 5
（三） 核酸及其相關化合物………………………………………….. 5
（四） 四級胺鹽基化合物……………………………………………….. 6
（五） 有機酸…………………………………………………………….. 6
（六） 醣類……………………………………………………………….. 7
（七） 無機鹽類………………………………………………………….. 7
三、水產物之主呈味成分…………………………….……………………. 7
（一） 鮑魚……………………………………………………………….. 7
（二） 海膽生殖腺……………………………………………………….. 8
（三） 慈愛蟹…………………………………………………………….. 8
（四） 海扇貝貝柱……………………………………………………….. 8
（五） 蜊………………………………………………………………….. 8
（六） 鰹柴魚…………………………………………………………….. 9
（七） 鹽漬鮭魚卵……………………………………………………….. 9
四、影響貝類含氮萃取物組成及含量之因素…………………………….. 9
（一） 種類之差異……………………………………………………….. 9
（二） 季節之變化……………………………………………………….. 9
（三） 生長與環境之影響……………………………………………….. 10
（四） 加熱之影響…………………………………………………….…. 11
（五） 貯藏之影響……………………………………………………….. 12
五、貝類嫌氣性代謝之生化變化………………………………………….. 14
六、魚貝類之鮮度指標…………………………………………………….. 15
（一） pH值………………………………………………..…………….. 15
（二） 揮發性鹽基態氮………………………………………………….. 16
（三） K值……………………………………………………………….. 16
參、材料與方法……………………………………………………………. 18
一、實驗材料………………………………………………………………. 18
二、實驗方法………………………………………………………………. 18
（一） 萃取物調製……………………………………………………….. 19
（二） 一般成分測定…………………………………………………….. 19
（三） 採肉率…………………………………………………………….. 19
（四） 存活率…………………………………………………………….. 20
（五） pH值……………………………………………………………… 20
（六） 揮發性鹽基態氮………………………………………………….. 20
（七） 肝醣……………………………………………………………….. 20
（八） 游離胺基酸之分析……………………………………………….. 20
（九） ATP相關化合物測定與K、K￠、Kc、AEC值之計算…………. 21
（十） 四級胺鹽基化合物……………………………………………….. 21
（十一） 官能品評………………………………………………………….. 22
（十二） 統計分析………………………………………………………….. 22
肆、結果與討論…………………………………………………………….. 23
一、龍鬚菜及飼料養殖九孔化學成分與風味的差異……………………... 23
（一） 官能品評……………………………………….………………..... 23
（二） 游離胺基酸……………………………………………………….. 24
（三） ATP相關化合物………………………………………………….. 25
（四） 肝醣與甜菜鹼類………………………………………………….. 25
（五） 九孔呈味相關成分之比較……………………………………….. 26
二、養殖九孔化學成分之季節變化……………………………………….. 27
（一） 採肉率、一般成分及肝醣………………………………………… 27
（二） 游離胺基酸……………………………………………………….. 29
（三） ATP相關化合物………………………………………………….. 30
（四） 呈味相關成分之季節變化特徵………………………………….. 31
三、加熱處理對養殖九孔萃取物成分之影響…………………………….. 32
（一） 水分及肝醣……………………………………………………….. 32
（二） 游離胺基酸……………………………………………………….. 33
（三） ATP相關化合物………………………………………………….. 33
（四） 加熱前後呈味成分之變化……………………………………….. 34
四、龍鬚菜養殖九孔貯藏中的化學變化………………………………….. 35
（一） 游離胺基酸……………………………………………………….. 35
（二） ATP相關化合物………………………………………………….. 37
（三） 肝醣……………………………………………………………….. 38
（四） 甜菜鹼類………………………………………………………….. 39
（五） 鮮度指標之變化………………………………………………….. 40
（六） 對呈味性之可能影響…………………………………………….. 42
伍、結論…………………………………………………………………….. 44
一、龍鬚菜及飼料養殖九孔化學成分與風味品質的差異……………….. 44
二、養殖九孔化學成分之季節變化……………………………………….. 44
三、加熱處理對養殖九孔萃取物成分之影響…………..………………... 45
四、龍鬚菜養殖九孔貯藏中化學變化…………………………………….. 45
陸、參考文獻……………………………………………………………….. 46
柒、圖…………….…………………………………………………………. 60
捌、表…………….…………………………………………………………. 82

A.O.A.C. 1984. 2Offical Methods of Analysis,2 14th edition, Association of Official Analytical Chemists, Arlington, VA.
Ababouch, L., Afilal, M. E., Benabdeljelil, H. and Busta, F. F. 1991. Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperaturre (25~28℃) and in ice. Intl. J. Food Sci. Technol. 26: 297-306.
Abe, H. 1995. Histidine-related dipeptides: distribution, metabolism and physiological function. In 2Biochemistry and Molecular Biology of Fish2, Hochachka, P. W., Mosen, T. P. Eds., Vol. 4, p. 309. Elsevier Science, Amsterdam.
Amano, H., Fujiyoshi, T. and Noda, N. 1989. Change of free L-histidine and anserine levels in the muscle of starved whitefish (Coregonus muksun). Bull. Jap. Soc. Sci. Fish. 55: 373-379.
Asakawa, A., Yamaguchi, K. and Konosu, S. 1981. Taste-active components of the shrimp Pandalus borealis. Nippon Shokuhin Kogyo Gakkaishi 28: 594-599.
Bewick, M. D., Well, R. M. G. and Wong, R. J. 1997. Free amino acid and nucleotide concentrations in new zealand abalone (Paua), Haliotis iris, fed casein-based, macroalgal, or wild diets. J. Aqu. Food Prod. Tech. 6: 57-69.
Carroll, N. V., Congley, R. W. and Roe, J. H. 1956. The determination of glycogen in liver and muscle by use of anthrone reagent. J. Biol. Chem. 220: 583-591.
Chiou, T. K., Lin, J. F. and Shiau, C. Y. 1998. Changes in extractive components and glycogen in the edible meat of hard clam Meretrix lusoria during storage at different temperatures. Fisheries Sci. 64: 115-120.
Chiou, T. K., Shiau, C. Y. and Chai, T. 1990. Extractive nitrogenous components of cultured milkfish and tilapia. Nippon Suisan Gakkaishi 56: 1313-1317.
Cobb, B. F., Aoaniz, I. and Thomson, C. A. 1973. Biochomical and microbial studies on shrimp : Volatile nitrogen and amino acid analysis. J. Food Sci. 38: 3341-437.
De zawaan, A. 1983. Carbohydrate catabolism in bivalves. In 2The Mollusca Volume 12, Hochachka, P. W. Ed., p. 55-89. Academic press Inc., New York.
Dunstan, G. A., Baillie, H. J., Barrett, S. M. and Volkman, J. K. 1996. Effect of diet on the lipid composition of wild and culture abalone. Aquaculture 140: 115-127.
Ellis, S. C. and Reigh, R. C. 1991. Effects of dietary lipid and carbohydrate levels on growth and body composition of juvenile red drum, Sciaenops ocellatus. Aquaculture 97: 383-394.
Enomoto, T. 1994. Flavor of scallop. Seibutsu to Kagaku. 32: 765-766.
Fuke, S. 1994. Taste-active compounds of seafoods with special reference to umami substances. In 2Seafoods: Chemistry, Processing Technology and Quality2, Shahidi, F. and Botta, J. R. Eds., p. 115. Blackic Academic and Professional, Glasgow, UK.
Fuke, S. and Konosu, S. 1989. Taste-active compounds of a few species of bivalves. In "Society for Research on Umami Taste ''89 Forum", Kawamura, Y., Society for Umami Research on Umami Taste, Ed., p. 85. Tokyo.
Fuke, S., Watanabe, K., Sakai, H. and Konosu, S. 1989. Extractive components in dried skipjack (Katsuobushi). Nippon Shokuhin Kogyo Gakkaishi 36: 67-70.
Fuke. S. and Watanabe, K. 1990. Changes in components and tastes of prawns shrimps and crabs during heating. Paper presented at the Annual Meeting of Japan. Soc. Sci. Fish Nara. 11: 1-4.
Gade, G. 1988.Energy metabolism during anoxia and recovery in shell adductor and foot muscle of the gastropod mollusc Haliotis lamellosa: Formation of the novel anaerobic and product tauropine. Biol. Bull. 175: 122-131.
Gade, G. and Grieshaber, M. K. 1986. Pyruvate reductases catalyze the formation of lactate and opines in anaerobic invertabrates. Comp. Biochem. Physiol. 83B: 255-272.
Gorham, J. 1984. Separation of plant betaines and their sulphur analogues by cation-exchange high-performance liquid chromatography. J. Chromatography 287: 345-351.
Guppy, M., Fuery, C. J. and Flanigan. J. E. 1994. Biochemical principles of metabolic depression. Comp. Biochem. Physiol. 109B: 175-189.
Hanley, F. 1991. Effect of feeding supplementary diets containting varying levels of lipid on growth, food conversion, and body composition of Nile tilapia, Oreochromis niloticus (L). Aquaculture 93: 323-334.
Hatae, K., Nakai, H., Tanaka, C., Shimada, A. and Watabe, S. 1996. Taste and texture of abalone meat after extended cooking. Fish Sci. 62: 643-647.
Hatae, K., Nakai. H., Shimada, A., Murakami, T., Takada, K., Shirojo, Y. and Watabe, S. 1995. Abalone (Hariltis discus): Seasonal variations in chemical composition and textural properties. J. Food Sci. 61: 32-35.
Hayashi, T., Asakawa, A., Yamaguchi, K. and Konosu, S. 1979. Studies on flavor components in boiled crabs-III Sugar, oganic acid, and minerals in the extracts. Bull. Jap. Soc. Sci. Fish 45: 1325-1329.
Hayashi, T., Kohta, H., Watanabe, E. and Toyama. K. 1990. Sensory study of flavor compounds in extracts of salted salmon eggs (Ikura). J. Sci. Food Agric 50: 343-356.
Hayashi, T., Yamaguchi, K. and Konosu, S. 1978. Studies on flavor components in boiled crabs-ⅡNucleotides and oganic bases in the extracts. Bull. Jap. Soc. Sci. Fish 44: 1357-1362.
Hayashi, T., Yamaguchi, K. and Konosu, S. 1981. Sensory analysis of taste active component in the extract of boiled snow crab meat. J. Food Sci. 46: 479-484 & 493.
Heavers, B. W. and Haminen, C. S. 1985. Fate of endogenous free amino acid in osmotic adjustment of Crassostrea virginica (Gmelin). Comp. Biochem. Physiol. 82: 571-576.
Hirano, T. 1975. On the distribution and seasonal variation of homarine in some marine invertebrates. Bull. Jap. Soc. Sci. Fish 41: 1047-1051.
Hochachka, P. W., Fields, J. H. A. and Mommsen, T. P. 1983. Metabolic and enzyme regulation during rest-to-work transition: a mammal versus mollusc comparise. In 2The Mollusc Volume 12, Hochachka, P. W. Ed., p. 55. Academic Press Inc., New York.
Hoffmann, K. H. 1983. Metabolic and enzyme adaptation to temperature and pressure In 2, The Mollusca Volume 12, Hochachka, P.W. Ed., p. 219-255. Academic press Inc., New York.
Hultin, H. O. 1985. Characteristic of muscle tissue In 2 Food Chemistry 2, Fennema, O. R. Ed., p. 750. Marcel Dekker Inc., New York.
Hummel, H., de Wolf, L., Zurburg, W., Apon, L., Bogaards, R. H. and Van Ruitenburg, M. 1989. The glycogen content in stressed marine bivalves: The initial absence of a decrease. Comp. Biochem. Physiol. 94B: 729-733.
Hwang, D. F., Liang, W. P., Shiau, C. Y., Chiou, T. K. and Jeng, S. S. 1997. Seasonal variation of free amino acids in the muscle and viscera of small abalone Haliotis diversiscolor. Fisheries Sci. 63: 625-629.
Ikeda, S. 1980. Other organic components and inorgaric components. In 2Advance in Fish Science and Technology2, Connel, J. J., Ed., p. 111. Fishing News Ltd., Farnham Surrey, England.
Isani, G., Cattani, O., Zurzolo, M., Pagnucco, C. and Cortesi, P. 1995. Energy metabolism of the muscle, Mytilus galloprovincialis, during long-term anoxia. Comp. Biochem. Physiol. 110B: 103-113.
Iwamoto, M., Yamanaka, H., Abe, H., Watabe, S. and Hashimoto, K. 1988. ATP and creatine phosphate breakdown in spiked plaice muscle during storage and activeties of some enzymes invollved. J. Food Sci. 53: 1662-1665.
Iwamoto, M., Yamanaka, H., Watabe, S. and Hashimoto, K. 1991. Changes in ATP and related breakdown compounds in the adductor muscle of 2itayagai2 scallop Pecten albicans during storage at various temperatures. Nippon Suisan Gakkaishi 57: 153-156.
Jones, N. R. 1967. Fish flavor. In 2The Chemistry and Physiology of Flavors2, Schultz, H. V., Day, E. A. and Libbey, L. M. Eds., p. 267. AVI pulishing Co., Westpont. CT.
Jones, N. R., and Murray, J. 1964. Rapid measures of nucleotide dephosphorylation in iced fish muscle. Their values as indices of freshess and of inosine 5''-monophosphate concentration. J. Sci. Food Agric. 15: 763-774.
Kawashima, K. and Yamanaka, H. 1996a. Free amino acid responsible for the browning of cooked scallop adductor muscle. Fish Sci. 62: 293-296.
Kawashima, K. and Yamanaka, H. 1996b. Relations between glycosis and browning of cooked scallop adductor muscle. Fisheries Sci. 62: 800-805.
Kluytmans, J. H., Bont, A. M. T., Kruitwagen, E. C., Ravestein, H. J. L. and Veenhof, P. R. 1983. Anaerobic capacities and anaerobic energy production of some miditerranean bivalves. Comp. Biochem. Physiol. 75B: 171-179.
Komata, Y. 1964. Studies on the extractive component of 2uni2-IV. Taste of each component in the extract. Bull. Jap. Soc. Sci. Fish 28: 749-756.
Komata, Y. 1990. Umami taste of seafoods. Food Rev. Intl. 6: 457-487.
Komata, Y., Mukai, A. and Okada, Y. 1962. Studies on the extractives of 2Uni2 III. Organic acids and carbohydrates. Bull. Jap. Soc. Sci. Fisheries 28: 747-757.
Konosu, S. 1973. Taste of fish and shellfish with special reference to taste producing substances. Nippon Shokuhin Kogyo Gakkaishi 20: 432-439.
Konosu, S. 1979. The taste of fish and shellfish. In 2Food Taste Chemistry2, Boudreau, J. C. Ed., p. 185. American Chemists￠ Society Symposium Series 115, Washington, DC.
Konosu, S. and Hayashi, T. 1975. Determination of b-alanine betaine and glycinebetaine in some marine invertebrates. Nippon Suisan Gakkaishi 41: 743-746.
Konosu, S. and Yamaguchi, K. 1982. The flavor components in fish and shellfish. In 2Chemistry and Biochemistry of Marine Food Products2, Martin, R. E. et al., Eds., p. 367. The AVI Publishing Co., Inc., Westport, CT.
Konosu, S. and Yamaguchi, K. 1987. Role of extractive components of boiled crab in producing the characteristic flavor. In 2Umami: A Basic Taste2, Kawamura, Y. and Kare, M. R. Eds., p. 235. Marcel Dekker, Inc., New York.
Konosu, S. Watanabe, K. and Yamaguchi, K. 1987. Acceptance effects of taste compounds, sensory analysis of taste active compounds in the adductor muscle of scallop. In 2Food Acceptance and Nutrition2, Solms, J. et al. Eds., p. 143. Acadimic Press Inc., San Diego.
Konosu, S., Watanabe, K. and Shimizu, T. 1974. Distribution of nitrogenous constituents in the muscle extracts of eight species of fish. Bull. Jap. Soc. Sci. Fish. 40: 909-915.
Konosu, S., Watanabe, K., Koriyama, T., Shirai, T. and Yamaguchi, K. 1988. Extractive components of scallop and identification of its taste-active components by omission test (Taste-active component of scallop part I). Nippon Shokuhin kogyo Gakkaishi 35: 252-258.
Konosu, S., Yamagudhi, K. and Hayashi, T. 1978. Studies on flavor components in boiled crabs-I (Amino acid and related compounds in the extracts ). Bull. Jap. Soc. Sci. Fish. 44: 505-510.
Larmond, E. 1982. Laboratory Methods for Sensory Evaluation of Food. Canada Department of Agriculure, Ottawa.
Livingstone, D. R. 1991. Origins and evolution of pathways of anaerobic metabolism in the animal kingdom. Am. Zool. 31: 522-534.
Livingstone, D. R. and De. Zwaan, A. 1983. Carbohydrate metabolism of Gastropods. In 2The Mollusca Volume 12, Hochachka, P. W. Ed., p. 55-89. Academic press Inc., New York.
Lynch, M. P. and Wood, L. 1966. Effects of environmental salnity on free amino acids of Crassostrea virginica. Comp. Biochem. Physiol. 19: 783-790.
Matsumoto, M. and Yamanaka, H. 1990. Post-mortem biochemical changes in the muscle of kuruma prawn during storage and evaluation of the freshness. Nippon Suisan Gakkaishi. 56: 1145-1149.
Meilgaard, M. Civille, G. V. Carr, B. T. 1991. Sensory evaluation techniques. p. 137. CRC Press, Inc., Boca Raton, Florida.
Moller, A. J., Sorensen, S. E. and Larsen, M. 1981. Differentiation of myofibrillar and connective tissue strength in beef muscles by Warner-Bratzler shear parameters. J. Texture Studies 12: 71-74.
Murata, M. and Sakaguchi, M. 1986. Changes in contents of free amino acid, trimethylamine, and nonprotein nitrogen of oyster during ice storage. Bull. Jap. Soc. Sci. Fish 52: 1975-1980.
Murata, M. and Sakaguchi, M. 1989. Rapid accumulation of inosine 5￠-monophosphate during heating the muscle of very fresh yellowtail. Nippon Suisan Gakkaishi 55: 823-828.
Ochiai, Y., Kariya, Y., Watabe, S. and Hashimoto, K. 1985. Heat-induced tendering of turban shell (Batillus cornutus) muscle. J. Food Sci. 50: 981-984.
Ochiai, Y., Polo, J. M. A. and Hashimoto, K. 1990. Postmortem diffusion of taurine and free histidine between ordinary and dark muscle of mackerel during ice storage. Nippon Suisan Gakkaishi 56: 1017.
Otsuka, Y., Tanaka, S., Nishigaki, K. and Miyagawa, M. 1992. Change in the contents of arginine, ornithine, and urea in the muscle of marine invertebrates stored in ice. Biosci. Biotech. Biochem. 56: 863-866.
Patel, B. and Eapen, J. T. 1989. Biochemical evaluation of naphthalene intoxication in the tropical acrid blood clam Anadara granosa. Mar. Biol. 103: 203-209.
Riley, R. T. 1976. Changes in the total protein, lipid, carbohydrate, and extracellular body fluid free amino acids of the Pacific oyster, Crassostrea gigas, during starvation. Proc. of the National Shellfish Assoc. 65: 84-90.
Ryder, J. M., Wells, R. M. G. and Baldwin, J. 1994. Tauropine and D-lactate as indicators of recovery of live paua (New Zealand abalone)(Haliotis iris) form handling stress, and postmortem quality. Food Australia. 46: 523-526.
Sakaguchi, M. 1988. Why do red-muscles of red-fleshed fish quickly deteriorate their tastes? Kagaku to Seibutsu. 26: 491-493.
Sakaguchi, M. and Murata, M. 1989. Seasonal variations of free amino acids in oyster whole body and adductor muscle. Nippon Suisan Gakkaishi 55: 2037-2041.
Sakaguchi, M., Murata, M. and Kawai, A. 1984. Changes in free amino acid content in juvenile mackerel Scomber japonicus muscle during ice storage. Bull. Jap. Soc. Sci. Fish 50: 323-330.
Shewan, J. M. and Jones, N. R. 1957. Chemical changes occurring in cod muscle during chill storage and their possible use as obiective indiced of quality. J. Sci. Food Agric. 8: 491.
Shiau, C. Y., Chai, T. and Chiou, T. K. 1994. Extractive nitrogenous components of oysters (Crassostrea virginica) and their released liquors. J. Fish Soc. Taiwan 21: 281-291.
Shiau, C. Y., Chai, T. and Chiou, T. K. 1995. Nitrogen-containing taste components of oyster wash water and changed in quantities during heat concentration. J. Aqua. Food Product Technol. 4: 75-88.
Shiau, C. Y., Pong, Y. J., Chiou, T. K. and Chai, T. 1996. Free amino acids and nucleotide-related compounds in milkfish (Chanos chanos) muscles and viscera. J. Agric. Food Chem. 44: 2650-2653.
Shirai, T., Fuke, S., Yamaguchi, K. and Konosu, S. 1988. Nucleotides, quaternary ammonium bases, and related compounds in the raw and heated muscles of salomon. Nippon Suisan Gakkaishi 54: 1199-1207.
Sikorski, Z. E., Kolakowska, A. and Burt, J. R. 1990. Postharvest biochemical and microbial changes. In 2Seafood: Resources, Nutritional Composition, and Preservation2, Sikorski Z. E. et al. Eds., p. 55. CRC Press, Inc., Boca Raton, Florida.
Stanley, D. W. and Smith, A. K. 1984. Microstructure of squid muscle and its influence on texture. Can. Inst. Food Sci. Technol. J. 17: 209.
Suwetja, I. K., Hori, K., Miyazawa, K. and Ito, K. 1989. Changes in content of ATP-related compounds, homarine, and trigolline in marine invertebrates during ice storage. Nippon Suisan Gakkaishi 55: 559-566.
Suyama, M. and Shimizu, T. 1982. Buffering capacity and taste of carnosine and its methylated compounds. Bull. Jap. Soc. Sci. Fish 48: 89-95.
Suyama, M. and Yoshizawa, Y. 1973. Free amino acid composition of the skeletal muscle of migratory fish. Bull. Jap. Soc. Sci. Fish 39: 1339-1343.
Suyama, M., Hirano, T., and Suzuki, T. 1988. Nitrogenous constituents in hot water extracts of snapping turtle. Nippon Suisan Gakkaishi 54: 505-509.
Suyama, M., Suzuki, T., Maruyama, M. and Saito, K. 1970. Determination of carnosine, anserine, and balenine in the muscle of animal. Bull. Jap. Soc. Sci. Fish 36: 1048-1053.
Tasi, C. H., Pan, B. S., and Kong, M. S. 1991. Browning behavior of taurine and proline in dried squid system. J. Food Biochem. 15: 67-77.
Tokunaga, T. 1975. On the thermal decomposition of trimethylamine oxide in muscle of some marine animals. Bull. Jpn. Soc. Sci. Fish 41: 535-546.
Treherne, J. E. 1980. Neuronal adaptations to osmotic and ionic stress. Comp. Biochem. Physiol. 67B: 455-463.
Van Wanade, A. 1988. Biochemistry of non-protein nitrogenous compounds in fish including the use of amino acids for anaerobic energy production. Comp. Biochem. Physiol. 91B: 207-228.
Watabe, S., Kamal, M. and Hashimoto, K. 1991. Postmortem changes in ATP, creatine phosphate, and lactate in sardine muscle. J. Food Sci. 56: 151-153 ＆171.
Watabe, S., Ushio, H., Iwamoto, M., Yamanaka, H. and Hashimoto, K. 1989. Temperature-dependency of rigor mortis of fish muscle: myofibrillar Mg2+-ATPase and Ca2+ uptake by sarcoplasmic reticulum. J. Food Sci. 54: 1107-1115.
Watanabe, H., Yamanaka, H. and Yamakawa, H. 1992. Post-mortem biochemical changes in muscle of disk abalone druing storage. Nippon Suisan Gakkaishi 58: 2081-2088.
Watanabe, H., Yamanaka, H. and Yamakawa, H. 1993. Changes in the content of extractive components in disk abalone fed with marine algae and starved. Nippon Suisan Gakkaishi 58: 921-925.
Watanabe, K., Lan, H. L., Yamaguchi, K. and Konosu, S. 1990. Role of extractive components of scallop in its characteristic taste development (Taste-active components of scallop Part Ⅱ). Nippon Shokuhin Kogyo Gakkaishi 37: 439-445.
Watanabe, K., Mezawa, H., Nakamura, H. and Konosu, S. 1983. Seasonal variation of extractive nitrogen and free amino acids in the muscle of the ascidian Halocynthia roretzi. Bull. Jap. Soc. Sci. Fish 49: 1755-1758.
Watanabe, K., Uehara, H., Sato, M. and Konosu, S. 1985. Seasonal variation of extractive nitrogenous constituents in the muscle of the ascidian Halocynthia roretzi. Bull. Jap. Soc. Sci. Fish 58: 1293-1298.
Welborn, J. R. and Manahan, D. T. 1995. Taurine metabolism in larvae of marine molluscs. J. Experimental Biol. 198: 1791-1799.
Wongso, S. and Yamanaka, H. 1996. Changes in content of extractive components in the adductor muscle of noble scallop during storage. Fisheries Sci. 62: 815-820.
Wright, C. E., Allen, J. A., Tallian, H. H. and Lin, Y. Y. 1986. Taurine: biological update. Ann. Rev. Biochem. 55: 427-453.
Yamanaka, H. 1989. Changes in polyamines and amino acids in scallop adductor muscle during storage. J. Food Sci. 54: 1133-1135
Yokoyama, Y., Sakaguchi, M., Kawai, F. and Kanamori, M. 1992. Changes in concentration of ATP-related compounds in various tissues of oyster during ice storage. Nippon Suisan Gakkaishi 58: 2125.
Yokoyama, Y., Sakaguchi, M., Kawai, F. and Kanamori, M. 1994a. Chemical indices for assessing freshness of shellfish during storage. J. Food Sci. 60: 329-333.
Yokoyama, Y., Sakaguchi, M., Kawai, F. and Kanamori, M. 1994b. Effect of storage temperature on postmortem changes of ATP and its related compounds and freshness in oyster tissues. Fisheries Sci. 60: 217-223.
Zaroogian, G. E., Gentile, J. H., Heltshe, J. F., Johnson, M. and Ivanovici, A. M. 1982. Application of adenine nucleotide measurements for the evaluation of stress in Mytilus edulis and Crassostrea virginica. Comp. Biochem. Physiol. 71B: 643-649.
山本由喜子、北尾典子，1993. はまぐり潮汁の游離アミノ酸濃度と味覺に及ぼす加熱時間の影響，調理料學，26：214-217.
中島宣郎、市川恆平、鐮田政喜、藤田榮一郎， 1961. 5￠-リボヌクレチドの食品化學的研究(第2報)，食品中 5￠-リボヌクレチドについて(その2) 魚貝肉および食肉中5￠-リボヌクレチド，農化，35：803-808.
王淵良、陳文義，1996. 九孔人工配合飼料養殖試驗，台灣省水產試驗所八十五年度試驗研究工作報告，327-333.
王瑛，1979. 台灣產的鮑螺科，台灣省立博物館科學年刊，22：151-155.
台灣省漁業局，1997. 中華民國台灣地區漁業年報，台灣省漁業局，台北。
朱金錫、鍾虎雲、陳弘成、林恆雄，1990. 台北縣九孔池水質與病害之初步研究，中國水產，451：13-17.
佐藤 實，1990. 軟體動物の嫌氣的解糖とオピこ類，化學と生物，28：82-90.
吳金耀、吳黃素月、張恬瑞、鍾仕偉、李孟頎、繆自昌、鄭昌家，1997.龍鬚菜加工應用I-綠化保鮮試驗，中國水產，532：27-37.
吳純衡、馮貢國、陳茂松，1979. 牡蠣鮮度保持試驗，台灣省水產試驗所試驗報告，31：333-344.
吳清熊、周照仁、蔡憲華，1992. 水產化學p.16，國立編譯館，台北。
巫文隆、張昆雄，1976. 台灣經濟貝類產量分析，中國貝誌，3：9-94.
李家璞，1996. 鹽鯖品質風味改善之研究，國立台灣海洋大學水產食品科學系碩士學位論文，基隆。
李棟樑、何碧華、鄭世榮、廖一久，1989. 東港沿岸草蝦（Penacus monodon）筋肉中可溶性抽出物的季節變化，台灣水產學會刊，16：281-291.
林君霏，1995. 文蛤貯藏中生化學變化及其萃取物成分季節變動之探討，國立台灣海洋大學水產食品科學系碩士論文，基隆。
松本美鈴、山中英明、煙江敬子，1991. クルマエビの筋肉生化學的變化に及ぼすあらい處理の影響，日本水產學會誌，57：1383-1387.
邱思魁、林君霏、蕭泉源，1996a. 養殖文蛤化學成分之季節變化，食品科學，23：779-787.
邱思魁、林君霏、蕭泉源，1996b. 養殖文蛤儲藏中的鮮度品質變化，中國營養學會雜誌，21：95-109.
邱思魁、游昭玲、蕭泉源，1995. 虱目魚貯藏中鮮度及呈味成分之變化，食品科學，22：46-58.
邱思魁、蕭泉源、藍惠玲，1997. 養殖台灣蜆化學成分之季節變化，食品科學，24：469-478.
邱思魁、藍惠玲、蕭泉源，1999. 養殖台灣蜆於不同貯藏溫度下腺三磷酸及相關化合物與游離胺基酸之變化，37：42-53.
侯文祥、張維均、陳錫金，1998. 流水式九孔立體養殖池之物質收支特徵，中國水產，551：39-57.
袁昌賢，1992. 水產卵苗誌，養魚世界，99-104.
張宏光，1997. 魷魚乾製品加工中的化學變化及其模式系統褐變之探討，國立台灣海洋大學水產食品科學系碩士學位論文。
梁文彬，1996. 九孔之一般組成分、游離胺基酸、重金屬和衛生品質之季節變化及銅對其游離胺基酸之影響，國立台灣海洋大學水產食品科學系碩士學位論文。
郭俊德、周照仁、朱玉灼，1996. 加熱對魷魚胴肉物性與微細結構之影響，食品科學，23：139-148.
游昭玲，1993. 虱目魚萃取物成分與鮮度探討。國立台灣海洋大學水產食品科學系碩士學位論文。
渡邊勝子，藍惠玲、山口勝己、鴻巢章二，1990. ホタテガイエキス成分の呈味上の役割，日本食品工業學會誌，37：439.
渡邊裕子，山中英明，山川紘，1994. 餌料の異なるクロアワビ稚貝の干出による解糖系代謝產物の變化，日本水產學會誌，60：241-246.
馮貢國、陳聰松、王文亮，1990. 以揮發性鹽基態氮、K值及pH值作為養殖九孔鮮度指標可行性之探討，台灣省水產試驗所試驗報告，49：51-60.
黃秋雁，1995. 貝類養殖（四）九孔，台灣農家要覽漁業篇p.256，豐年社，台北。
黃桂姍，1998. 鹽蜆品質與風味改善之研究，國立台灣海洋大學水產食品科學系碩士論文，基隆。
楊鴻嘉、陳同白，1971. 台灣重要食用魚介圖說，中國農村復興聯合委員會專刊，10：82.
楊鴻禧，1989. 九孔繁養殖，養魚世界，145-158.
楊鴻禧、丁雲源，1984. 台灣南部養殖九孔可行性之探討，台灣水產試驗所試驗報告，37：145-153.
榎本俊樹，1994. ホタテ貝の旨味-嫌氣順應により呈味成分が變動，化學と生物，32：765-766.
劉瑞卿，1999. 台灣九孔養殖與現況，中國水產，553：35-45.
蕭泉源，1997. 海宴精緻牡蠣產品品質簡易指標之建立，台灣省漁業局八十六年度研究計劃成果報告，基隆。
戴仁祥，1988. 台東成功區九孔（H. diversicolor）之資源生物學，台大漁業科學研究所碩士論文，台北。
鴻巢章二、渡邊勝子，郡山剛、白井隆明、山口勝己，1988. ホタテガイのエキス成分とオミッシンテストによる呈味有效成分の同定，日本食品工業學會誌，35：252.
藍子樵，1990. 食用貝類，台灣省立博物館印行，台北，292：2-7.