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研究生:謝宏昇
論文名稱:市售旗魚鬆之衛生品質調查及利用基因技術鑑定其魚種之探討
論文名稱(外文):Survey on hygienic qualities of dressed fried marlin meat product and investigation on using DNA technique to identify the fish species
指導教授:蔡土及黃登福黃登福引用關係
學位類別:碩士
校院名稱:國立海洋大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2002
畢業學年度:90
語文別:中文
論文頁數:76
中文關鍵詞:旗魚PCR基因旗魚鬆mtDNA
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由台北、台中、台南及高雄採購旗魚鬆產品24件,以監測其標示合法性及其衛生品質,結果發現尚有部分產品未符合食品衛生法中之產品標示規定;產品中之總生菌數含量皆在104 CFU/g以下,而組織胺生成菌、大腸桿菌、腸炎弧菌均未檢出;脂質氧化價之POV和TBA值均低,而各項生物胺之檢出量皆在50 ppm以下。顯示市售旗魚鬆之上述項目衛生品質甚佳。
以PCR技術及直接定序分析新鮮、冷凍、烹煮及蒸氣滅菌過之劍旗魚及旗魚鬆產品中粒線體DNA部分基因片段以鑑別其魚種。結果發現,利用本實驗所設計之四組基因引子L-HS_A、L-HS_B、L-HS_C、L-HS_D配合H-CSBDH可鑑定新鮮、冷凍、烹煮及蒸氣滅菌過之劍旗魚mtDNA,而利用L-HS_D進行PCR反應可鑑定旗魚鬆之魚種。同時發現市售旗魚鬆產品中有45.8% (11/24)產品含有劍旗魚之mtDNA。
To determine the hygienic quaility and to check the label of these dressed fried marlin meat products, 24 samples were collected from wholesale markets in Taipei, Taichung, Tainan and Kaohsiung. It was found that a few samples had no label for manufacture date, expiry date, composition and nutrition facts. The total bacterial count in these sapmles was less than 104 CFU/g. The histamine-producing bacteria, E. coli and V. parahaemolyticus was not detected in these products. The levels of POV and TBA were less than 10 meq/kg oil and 20 nmol/g, respectively. The levels of eight biogenic amines were less than 50 ppm. These results showed that the hygienic quality of dressed fried marlin meat products was acceptable.
The polymease chain reaction (PCR) technology and sequence analysis were used to identify fish species in fresh, frozen, cooked, steam sterilized meat of Xiphias gladius and dressed dried marlin meat products. It was found that the primers L-HS_A、L-HS_B、L-HS_C、L-HS_D assorted with H-CSBDH were useful for detecting mtDNA of Xiphias gladius. Furthermore, the primers L-HS_D and H-CSBDH could identify fish species of dressed fried marlin meat products. It was found that 45.8% (11/24) commercial samples were detected to be made from Xiphias gladius meats by judging from L-HS_D and H-CSBDH primers’ gene fragment.
中文摘要……………………………………………………….1
英文摘要……………………………………………………….2
第一章 文獻整理
一、我國旗魚的漁獲情形……………………………….....3
二、旗魚之主要利用情形……………………………….....3
三、一般鑑定魚種的方法……………………………….....5
四、以mtDNA方法來鑑定物種………………………........8
五、應用mtDNA來鑑定物種之優點………………….......10
六、食品中生物胺的來源………………………………....10
七、組織胺與食品中毒的關係…………………………....11
八、魚肉中組織胺和微生物的關係……………………....12
九、防止生物胺形成的方法…………………………......13
第二章 市售旗魚鬆之生物胺與衛生品質
一、前言…………………………………………………....17
二、材料與方法…………………………………………....18
三、結果…………………………………………………....25
四、討論…………………………………………………....27
附表………………………………………………………....29
第三章 利用mtDNA基因序列作為旗魚及其加工品之
魚種鑑定
一、前言…………………………………………………....34
二、材料與方法…………………………………………....35
三、結果…………………………………………………....38
四、討論…………………………………………………....42
圖表………………………………………………………....45
參考文獻..……………………………………………………63
謝辭…………………………………………………………..76
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