臺灣博碩士論文加值系統

本研究自 1997 年 10 月至 3 月間, 調查台北地區市售魚類海獸胃線蟲幼蟲(anisakine
larvae,以下簡稱胃線蟲幼蟲)的感染狀況, 總共購得海水魚67種410條及頭足綱7種49條.
主要根據Koyama等(1969&1974)的分類法,鑑定胃線蟲幼蟲.共計檢出 32 種海水魚類有感
染,收集得1,899條胃線蟲幼蟲及不明種類145條,總計2,044條幼蟲,感染率43.7%.而各型幼
蟲之感染海魚種數及其感染率分別為 : Anisakis Type I 有17種魚,第三期幼蟲(以下簡
稱幼蟲)共1,161條佔 56.8%; Terranova Type B 型有1種魚,幼蟲2條佔0.1%;Raphidascar
is有13種魚, 幼蟲245條佔14.5%; Thynnascaris Type A 有14種魚,幼蟲476條佔28.3%
; Type B 有3種魚, 幼蟲3條佔0.2%; Type C 有3種魚, 幼蟲12條佔0.7%; 不明種類幼蟲
有15種, 幼蟲145條佔8.5%.下列十四種海魚有較高的感染率:白腹鯖19/19,花腹鯖4/4,藍
元(魚參)(ㄙㄣ)31/33,白帶魚15/21,真(魚參)10/11,平(魚參)7/7,安硼(魚參)16/24,中華
叫姑魚10/11,丁氏叫姑魚1/1,金線連10/10,長條蛇鯔2/2,鮮女魚8/8, 皮刀魚9/11,日本尖
梭1/20.另外, Anisakis Type I 幼蟲作低溫存活試驗結果:發現 -16C冷凍26小時可完全
凍死幼蟲;但在5C下冷藏24--72小時,幼蟲均能存活.以山葵加醬油或薑母汁加醋配成四種
不同濃度處理 Anisakis Type I 幼蟲10分至3小時, 發現前者在四種不同濃度下處理1小
時後少數幼蟲死亡,處理2小時後幼蟲全部死亡,但重覆此實驗結果僅有幼蟲少數存活;而後
者在四種不同濃度下均能存活.由以上實驗結果可知一般家庭用冰箱之冷凍庫( -18C至-20
C),絕對能夠將胃線蟲幼蟲在26小時冷凍死亡.但山葵,醬油及薑母汁,醋等調味料,在一般
食用的短時間處理,確實無法殺死該幼蟲.

ABSTRACT From Octorber 1997 to March 1998, 410 saltwa
ter fishes belonging to 67 Species and 49 cephalopods belonging to 7 species w
ere examined for the infection of anisakine larve. A total of 2,044 larvae, in
cluding 1,899 anisakine larvae and 145 unidentified larvae, were obtained from
32 species of saltwater fishes. The collected anisakine larvae were classifi
ed for the larvae types according to the methods of Koyama et al.(1969,1974).
The results obtained were as follows: Anisakis Type I: 1,161 larval (56.8%) co
llected from 17 species of fishes; Terranova Type B: 2 larvae (0.1%) collected
from one species offishes; Raphidascaris : 245 larvae (14.5%) collected from
13 species of fishes; Thynnascaris Type A: 476 (28.3%) collected from 14 speci
es of fishes; T. Type B:3 larvae (0.2%) collected from 3 species of fishes;T.
Type C: 12 larvae (0.7) collected from 3 species of fishes; and unidentified l
arvae: 145 larvae (8.5%) collected from 15 species of fishes. The following 1
4 species of fishes were infected with higher infection rates of anisakine lar
vae: namely, Scomber japonicus (19/19),S. australascius (4/4), Decapterus maru
adsi (31/33), Trichiurus lepturus (15/21) Trachurus japonicus (10/11), Carango
ides equula (7/7), D. kuroides (16/24), Johnius sina(10/11), J. tingi (1/1), N
emipterus japonicus (10/10), Saurida filamentosa (2/2), Aulopus japonicus (8/8
), Mene maculata (9/11), and Sphyraena japonica (1/2). Anisakis Type I larvae
were tested for the survival at low temperatures. The results obtained were:
the larvae were completely killed when frozen at -16C for 26 hours, but all t
he larvae were survied when they were kept at 5C for 24--72 hours. Another ex
periments were tested for the survival ofAnisakis Type I larvae in 4 different
concentrations of eitherwasabi and soysauce or ginger juice and vineger for 1
0 min to 3 hr.The results revealed that no larvae were killed in the latter co
mbinations.But in the former, several larvae died after 1-hr treatments and al
l the larvaedied after 2-hr treatments except only a few survied in therepeate
d 2-hr treatments. Based on the results obtained, the freezer of thefamily re
frigerator is absolutely capable to kill anisakine larvae afterfrozen for 26 h
r. But both the combinations of wasabi and soysauce orginger juice and vineger
are not valid to kill the larvae in the shorttime treatment before consuming.