臺灣博碩士論文加值系統

中文摘要
為瞭解基隆市販售新鮮魚貝類之衛生品質，於夏、冬兩季從本市各區不同的販售場所共購得樣品199件（傳統市場129件、超級市場50件及碧砂漁港20件）。檢體類別分為魚類110件、蝦類42件及軟體類47件，進行微生物（total count、fecal coliform及Escherichia coli）、揮發性鹽基態氮（volatile basic nitrogen，VBN）及核苷酸關連化合物（ATP related compounds）等檢驗。並以國內外相關之衛生標準作為評估衛生品質的依據。
檢驗結果發現，市售新鮮魚貝類衛生品質不佳的有37.2﹪（夏季59.0﹪，冬季15.2﹪）。依市場區別則傳統市場有44.2﹪（夏季73.4﹪，冬季15.4﹪）、超級市場30.0﹪（夏季38.5﹪，冬季20.8﹪）及碧砂漁港10.0﹪（夏季20.0﹪，冬季0﹪），就樣品分類則魚類為26.4﹪（夏季45.6﹪，冬季5.7﹪）、蝦類31.0﹪（夏季60.0﹪，冬季4.5﹪）及軟體動物類68.1﹪（夏季91.3﹪，冬季45.8﹪）。由以上數據顯示，夏季因微生物繁殖快速，加上販賣廠商不注重環境衛生，使得魚貝類在夏季之衛生品質下降。另外，貝類的衛生品質不管夏、冬兩季微生物超過衛生標準的比率都相當高，顯示基隆市販售新鮮魚貝類之整體衛生品質，相當值得關切，急須加以改善。

Abstract
In order to understand the hygienic quality of fresh fishery in Keelung City. One hundred ninety-nine samples were collected from different sites (129 from traditional markets. 50 from supermarket and 20 from Bisha pier). The samples were sorted as fish 110 items, shrimp 42 items and mollusk 47 items. Each sample was determined for microbiological indicators（total count、fecal coliform and Escherichia coli）、volatile base nitrigen（VBN）and nucleotide related compounds.
The results indicated that 37.2﹪of fresh fish were not fit with the standard limit or good hygienic quality indicators（summer 59.0﹪, winter 15.2﹪）. The rate of fresh fish without good qualities was 44.2﹪in traditional markets (summer 73.4﹪, winter 15.4﹪), 30.0﹪in supermarkets (summer 38.5﹪, winter 20.8﹪) and 10.0﹪in Bisha pier (summer 20.0﹪, winter 0﹪). Depending on fish species, the rate of fresh fish without good qualities was 26.4﹪in fish (summer 45.6﹪, winter 5.7﹪), 31.0﹪in shrimp (summer 60.0﹪, winter 4.5﹪) and 68.1﹪in mollusk (summer 91.3﹪, winter 45.8﹪). It reveals that the growth of microbial was faster in summer season than in winter season. In addition, shellfish were seriously polluted both in summer and winter seasons, this indicates that the general hygienic qualities of fish in Keelung City need to be highly concerned and immediately improved.

目錄
頁次
謝辭……………………………………………………………….. 1
中文摘要…………………………………………………………… 2
英文摘要…………………………………………………………… 3
壹、前言………………………………………………………….. 4
貳、文獻整理……………………………………………………… 6
1. 漁獲物之品質變化…………………………………………… 6
A. 死後僵直及醣解作用…………………………………....…. 6
B. 自家消化…………………...…….....…………….……… 7
C. 微生物的污染… ……………………..……..……………… 7
2. 水產品潛在的危害……………………………………………. 8
A. 病毒…………...………………………………………….. 8
B. 組織胺……………………………………………………… 9
C. 化學性危害…….………………………………………….. 9
3. 魚貝類之鮮度指標……… ………………….….…………… 10
A. 微生物……………………………………………………... 10
B. 揮發性鹽基態氮……………………………………………. 11
C. 核苷酸關連化合物………………………….……………….. 12
參、材料與方法…………………………..……………………… 15
1. 檢體………………….……………………………………….. 15
2. 檢驗方法與材料………….…………………………………… 15
A. 微生物之檢驗……………………………………………… 15
B. 揮發性鹽基態氮之檢驗……………………………………. 25
C. 核苷酸關連化合物之檢驗…………………………………. 27
肆、結果與討論…………………………………………………… 30
1. 採樣與衛生指標………………………………………………. 30
2. 季節與販賣市場影響…………………………………………. 31
3.樣品分類與市場分佈…………………….…………………… 32
Ⅰ. 魚類…………………………………………………………. 32
Ⅱ. 蝦類……………………………………………………….… 33
Ⅲ.軟體動物類………………………………………………. 33
4. 鮮度與季節之變化……………………………………………. 33
伍、結論……………………………….………………………… 35
陸、參考文獻…...………………………………………….…… 36
圖表及附錄………………………………………………………… 43

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