參考文獻
丁雲源，1995。貝類養殖(一)牡蠣，台灣農家要覽漁業篇，pp. 241-244。豐年社，台北市。
山崎 ?．吉和哲明，1974。Pre-cooling ?品質?及??影響，水產物利用加工試驗研究全國聯絡會議資料，8: 37-39。
山崎 ?．吉和哲明，1975。冷凍?????????防止法?關??研究，水產物利用加工試驗研究全國聯絡會議資料，9: 37-40。
中島宣郎、市川恆平、鐮田政喜、藤田榮一郎，1961。5’-????????食品化學的研究，食品中5’-???????????（??2）魚貝肉???食肉中5’-???????，農化，35: 803-808。
王文亮，1990。牡蠣之收穫處理及加工方法，台灣水產加工業現況專輯，pp. 45-49。台灣省漁業局，台北市。
王文亮，1986。水產品之衛生細菌與衛生管理，漁業推廣叢書第027A。
王貞懿，1995。食品微生物檢驗訓練，衛生報導，5: 37-40。
江善宗、陳茂松、吳純衡，1977。牡蠣之凍結貯藏研究－減輕凍結牡蠣在解凍時滴液流失之試驗。台灣水產學會刊，6(1): 56-64.。
行政院農業委員會漁業署，2007。中華民國台灣地區漁業年報。行政院農業委員會漁業署，台北市。
行政院衛生署，1997。食品添加物使用範圍及用量標準，第八類，營養添加劑，衛署食字第86006627號公告。行政院衛生署，台北市。
行政院衛生署，1998。冷凍食品類衛生標準，衛署食字第87032655號公告。行政院衛生署，台北市。
行政院衛生署，2007。生食用品食品類衛生標準，衛署食字第096040888號公告。行政院衛生署，台北市。
?口守彥，1988，魚介類????成分，�甯P社厚生閣，東京，132。
?口守彥，1989，魚介類?呈味發現機構，京都大學食糧科學研究所報告，52: 30-33。
何雲達，1999。台灣之重要貝類的生產現況與展望，中國水產，558: 41-59。吳清熊、邱思魁，1996。水產食品學，國立編譯館，1-428。國立編譯館，台北。
巫文隆，2000。台灣經濟性貝類研究參考圖冊，行政院農委會，p. 62，台北。
林瑞堂、蕭泉源、劉玉茹、邱思魁，2000。市售與生鮮剝殼牡蠣化學組成之差異。台灣農化與食品科學，38(3): 199-204。
林君霏，1995。文蛤貯藏中生化學變化及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學位論文。邱再預、林王美英、林阿洋，1997a。台南灣市售保溫熱藏即食食品衛生指標菌之調查。藥物食品檢驗局調查研究年報，15: 301-304。
邱思魁、林君霏、蕭泉源，1996a。養殖文蛤儲藏中的鮮度品質變化，中華民國養營學會雜誌，21(1): 95-109。
邱思魁、林君霏、蕭泉源，1996b。養殖文蛤化學成分之季節變化，食品科學，23(6): 779-787。邱思魁、游昭玲、蕭泉源，1995a。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、游昭玲、蕭泉源，1995b。養殖虱目魚普通肉含氮萃取成分之季節變化，食品科學，22: 387-394。邱思魁、蕭泉源、藍惠玲，1997b。養殖台灣蜆化學成分之季節變化，食品科學，24: 469-478。侯明君，2004。牡蠣產地處理與物流過程品質衛生空管之探討，國立台灣海洋大學食品科學系碩士學位論文。侯明君、卓雅怡、陳莉臻、蕭泉源，2004。小盒裝不泡水牡蠣產品之開發與品質衛生之探討，p. 238。食品科學技術學會第34屆會員大會，台北市。
胡興華，1996。拓魚台灣，台灣省漁業局，158-173。行政院農委會漁業署，台北市。
孫寶年、翁秀貞、陳樹功，1994。台灣地區常見食用魚貝類圖說 (第二版) ，p. 126。正中書局，台北縣新店市。
張翠瑛，1990。傳統方法與簡易檢查試紙測定大腸桿菌群之比較，七十九年度食品衛生檢驗科技研討會研討報告彙編，pp. 95-101。
郭鴻均，1997。低水分活性食品之指標。海大漁推，21: 21-35。
陳莉臻、侯明君、吳純衡、蕭泉源，2005。鹽水浸泡改善牡蠣產品品質之探討。台灣農業化學與食品科學，43(2): 79-85。
陳莉臻、侯明君、蕭泉源，2008。臭氧處理對牡蠣肉衛生品質改善之探討。宜蘭大學生物資源學刊，4(1):1-13。
陳莉臻、蕭泉源、林瑞堂，2001。泡水處理對牡蠣化學成分與品質之影響。台灣農化與食品科學，39(2): 122-128。
陳聰松、馮貢國、高淑雲，1997。貝類速食湯加工研究，台灣水產試驗所報告，55:464-466。
馮貢國、陳聰松、王文亮，1990。以揮發性鹽基態氮、K值及pH作為養殖九孔鮮度指標可行性之探討，台灣水產試驗所試驗報告，49：51-60。
劉富光，2001。雲嘉地區主要魚貝類繁養殖技術彙集，pp. 125-135。漁業輔導專刊，基隆市。
蔡文城，1991。微生物學，pp. 301-312、365-387。藝軒圖書出版社，台北市。
蔡英亞、張英、魏若飛。1997。軟體動物貝類學概論。水產出版社，基隆。
蔡慧君、黃珮芬、吳純衡，2003。加工製程對冷凍牡蠣品質之影響，行政院農業委員會水產試驗所，11(1 & 2)：67-73。
鄭崇明，1989。大腸桿菌群與大腸桿菌之檢驗-不同食品中之大腸桿菌群與大腸桿菌檢出率之比較。七十八年度食品衛生檢驗科技研討會研討報告彙編，pp. 98-99。
鄭聰旭，1993。食品衛生標準之訂定。食品工業，25(5):28-35。
鄭聰旭，1994。海鮮類食品中毒，食品工業，26(5)：21-27。蕭玉田、張恬瑞、簡伶容，2001。牡蠣之加工利用與凍結貯藏，漁業推廣叢書。行政院農業委員會漁業署。台北市。
蕭泉源，1997。冷凍水產食品品質與淨重之判定。漁業推廣專刊，133：18-20。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畫成果報告。
鍾忠勇，2004。冷凍食品之原理與加工。財團法人食品工業發展研究所，新竹。
龐玉珍，1995。影響虱目魚游離組胺酸及其他含氮抽出物含量因素之探討，國立臺灣海洋大學水產食品科學系碩士論文。羅思品，2003。滷製、貯存條件及低脂配製對肉燥品質改進之研究，國立台灣海洋大學食品科學系碩士學位論文。A.O.A.C. 1998. Official Methods of Analysis, 16th edition, Association of Official Analytical Chemists, Washington D.C., USA.
Abe, H. 1983. Distribution of free L-histidine and related dipeptides in the muscle of fresh-water fishes. Comp. Biochem. Physiol. 76B: 35-39.
Abe, H. 1995. Histidine-related dipeptides: distribution, metabolism and physiological function, In: Biochemistry and molecular Biology of fish, Hochachka, P. W. and Mosen, T. P. Eds., Vol. 4. p.309. Elsevier Science, Amsterdam.
Abe, H., Dobson, G. P., Hoeger, U. and Parhouse, W. S. 1985. Role of histidine-related compounds to intracellular buffering in fish skeletal muscle. Am. J. Physiol. 249(4): 449-454.
Amano, H., Fujiyoshi, T. and Noda, N. 1989. Change on free listidine and anserine leves in the muscle of starved whitefish (Coregonus muksun). Bull. Jap. Soc. Sci. Fish. 55: 373-379.
Aoki, T., Takada, K. and Kumisaki, N. 1991. On the study of proximate composition, mineral, fatty acid, free amino acid, muscle hardness and color difference of six species of wild and cultured fishes. Nippon Suisan Gakkaishi 57 (10): 1927-1934.
Arakaki, J. and Suyama, M. 1966. Free and conjugated amino acids in the extractives of anchovy. Bull. Jap. Soc. Sci. Fish. 32: 74-79.
Birdsall, T.C. 1998. Therapeutic applications of taurine. Alt. Med. Rev. 3(2): 128-136.
Bott, T. L., Deffner, J. S., Mccoy, E. and Foster, E. M. 1966. Clostridium botulism type E in fish of the Green Lakes. J. Bacterial. 91(3): 919-924.
Carroll, N. V., Longley, R. W. and Roe, J. H. 1956. The determination of glycogen in liver and muscle by use of anthrone reagent. J. Biol. Chem. 220(2): 583-591.
Chiou, T. K., Shiau, C. Y. and Chai, T. J. 1990. Extractive nitrogenous components of cultured milkfish and tilapia. Bull. Jap. Soc. Sci. Fish. 56(8): 1313-1317.
Cobb, B. F., Alaniz, I. and Thompson, C. A. 1973. Biochemical and microbial studies on shrimp: Volatile nitrogen and amino acid analysis. J. Food Sci. 38(3): 3341-3437.
Conn, H. 1992. Umami the fifth basic taste. Nutr. Food Sci. 92(2): 21-23.
Cook, D.W., Chai, T.J., Hackney, C.R., Martin, R.E., Otwell, W.S. and Ward, D.R. 1991. Liquid loss in shucked oyster (Crassostrea virginica) meats during ice storage. J. Food Sci. 53(6): 1671-1683.
Fantasia, L. D. and Duran, A. P. 1969. Incidence of Clostridium botulinum type E in commercially and laboratory dressed white fish chugs. Food Technol. 23:793-796.
FDA. 1998. Bacteriological Analytical Manual, 8th ed. Food and Drug Administration, Gaithersburg, MD, USA.
Fieger, E. A., Novak, A. F. and Burnett, W. T. 1962. Tritiated water for measuring fluid transfer in oysters. Food Technol. 16(1): 112-114.
Fijisawa, K. and Yoshino, M. 1987. Activities of adenylate-degrading enzymes in muscle from vertebrates and invertebrates. Comp. Biochem. Physiol. B. 86(1): 109-112.
Fletcher, G. C. and Statnam, J. A. 1988. Shelf-life of sterile of yellow-eyed mullet (Aldrichetta forsteri) at 4℃. J. Food Sci. 53(4): 1030-1035.
Fuke, S. and Konosu, S. 1991. Taste-active components in some foods: A review of Japanese research. Physiol. Behav. 49(5): 863-868.
Guardia, E. J. and Dollar, A. M. 1970. Pasterization of Pacific oyster by radiation post-mortem changes in nucleotides during storage at 0-2℃. J. Food Sci. 35(1): 22-25.
Hayes, K.C. 1976. A review on the biological function of taurine. Nutr. Rev. 34(6): 161-165.
Hilz, D. F., Dyer, W. J., Nowlan, S. and Dingle, J. R. 1971. Variation of biochemical quality indices by biological and technological factors. In: Fish Inspection and Quality Control, Kreuzer, R. ed. p. 191. Fishing Nesx Ltd., London.
Hirano, T., Nakamura, H. and Suyama, M. 1980. Quality of wild and cultured ayu-II Seasonal variation of proximate composition. Bull. Jpn. Soc. Sci. Fish. 46(1): 75-78.
Hitchins, A. D., P. Feng, W. D. Wadkins, S. R. Rippey and L. A. Chandller. 1995. Escherichia coli and the coliform bacteria. In : Bacteriological Analytical Manual, 8th ed. 4.01-4.29.
Hultin, H. O. 1985. Characteristics of muscle tissue. In: O. R. Fennema (Ed.). Food Chemistry, 2nd ed. Marcel Dekker, Inc., Madison Ave., pp. 723-789. New York. USA.
Huxtable, R. J. and Sebring, L. A. 1986. Towards a unifying theory for the action of taurine. Trends Pharmacol. Sci. 7(2): 481-486.
Ikeda, S. 1980. Other organic components and inorgaric components. In: Advance in Fish Science and Technology, Connel, J. J., ed. p. 111. Fishing News Ltd., Farnham Surrey, England.
Ioka, H. and Yamanaka, H. 1997. Quality evaluation of the muscle of cultured plaice fed with three different diets. Nippon Suisan Gakkaishi. 63(3): 370-377.
Jones, N. R. 1967. Fish flavor. In: The chemistry and physioilogy of flavor, Schultz, H. V., Day, E. A. and Libbey, L. M. eds., p. 267. AVI Pulishing Co., Westport. CT.
Ke, P. J., Smith-Lall, B., Helbig, N. and Yang, C. K. 1990. Evaluation and improvement of the quality of fresh Atlantic queen crab (Chinoecetes opilio). Lebensm. Wiss. U. Technol. 23(1): 41-44.
Kendler, B.S. 1989. Taurine: An overview of its role in preventive medicine. Prev. Med. 18(1): 79-100.
Komata, Y. 1964. Studies on the extractive component of Uni-IV. Taste of each component in extract. Nippon Suisan Gakkaishi. 28: 749-756.
Komata, Y. 1990. Umami taste of seafoods. Food Rev. Intl. 6(4): 457-487.
Komata, Y., Mukai, A. and Okada, Y. 1962. Studies on the extractives of "Uni" III. Organic acids and carbohydrates. Nippon Suisan Gakkaishi. 28: 747-757.
Konosu, S. and Yamaguchi, K. 1982. The flavor components in fish and shellfish. In: Chemistry and Biochemistry of Marine Food Products, 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: Umami: A Basic Taste, Kawamura, Y. and Kare, M. R. eds., p. 235. Marcel Dekker, Inc., New York.
Konosu, S., Watanabe, K. and Shimizu, T. 1974. Distribution of nitrogenous constituents in the muscle extracts of eight species of fish. Nippon Suisan Gakkaishi. 40(9): 909-915.
Konosu, S., Yamaguchi, K. and Hayashi, T. 1978. Studies on flavor components in boiled crads. Amino acids and related compounds in the extracts. Nippon Suisan Gakkaishi. 41(5): 505-510.
Kramer, A., Willier, B.H., Edge, R., Smith, H.R., Tubman, A.W., Lee C.F. and Toompas, C. 1962. The government industry cooperative oyster research program. Part III. Processing studies. J. AOAC. 45(1-4): 1011-1037.
Lao, B. S., Sheng, G. Y., Fu, J. M., Wen, K. W., Zhang, G., Min, Y. S. and Li, K. C. 2000. Stability of fatty acids in stored oyster. Chinese J. Chromato. 18(4): 340-342.
Lynch, M. P. and Wood, L. 1966. Effects of environmental salnity on free amino acids of Crassostrea virginica. Comp. Biochem. Physiol., 19(6): 783-790.
Masatomi, H., Satoshi, K., Masako, T., Haruhiko, T. and Isao, H. 2003. Effect of salinity change on free amino acid content in Pacific oyster. Fish. Sci. 69(6): 395-400.
Matoba, T., Kuchiba, M., Kimura, M. and Hasegawa, K. 1988. Thermal degradation of flavor enhancers, inosine 5’-monophosphate and guanosine 5’-monophosphate in aqueous solution. J. Food Sci. 53: 1156-1159.
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.
Mazorra-Manzano, M. A., Pacheco-Aguilar, R., Dlaz-Rojas. E. I. and Lugo-sanchez, M. E. 2000. Postmortem changes in black skipjack muscle during storage in ice. J. Food. Sci. 65(5): 774-779.
Morishita, T., Uno, K., Imura, N. and Takahashi, T. 1987. Variation with growth in the proximate compositions of cultured red sea bream. Nippon Suisan Gakkaishi. 53: 1601-1607.
Murai, T., Hirasawa, Y., Akiyama, T. and Nose, T. 1982. Free ninhydrine reactive substance in the white muscle, dark muscle and liver of cultured and wild bluefin tuna juvenile (Thunnus thunnus orientalis). Bull. Jap. Soc. Sci. Fish. 48: 1633-1637.
Murata, M. and Sakaguchi, M. 1986. Changes in contents of free amino acids, trimethylamine, and nonprotein nitrogen of oyster during ice storage. Nippon Suisan Gakkaishi. 52(11): 1975-1980.
Murata, M. and Sakaguchi, M. 1989. The effects of phosphatase treatment of yellowtail muscle extracts and subsequent addition of IMP on flavor intensity. Nippon Suisan Gakkaishi. 55(9): 1599-1603.
Nishimura, T. and Kato, H. 1988. Taste of free amino acids and peptides. Food Rev. Intl. 4(2):175-194.
Obatake, A., Tsumiyama, S. and Yamamoto, Y. 1985. Extractive nitrogenous constituents from the dark muscle of fish. Nippon Suisan Gakkaishi. 51(1): 1461-1468.
Ogunsua, A. O., Ariahu, C. C. and Adebona, M. B. 1990. Post-harvest changes in Periwinkle（Tympanostomus fuscatus）at tropical ambient storage conditions. Lebensm Wiss. U. Technol. 23: 343-348.
Ozawa, A., Aoki, S., Suzuki, K., Sugimoto, M., Fujita, T. and Tsuji, K. 1984. Taurine content in fish and shellfish. J. Jap. Soc. Hort. Sci. 37: 561-567.
Perez-Villarreal, B. and Pozo, R. 1990. Chemical composition and ice spoilage of albacore (Thunnus aldalunga). J. Food Sci. 55(3): 678-682.
Pivarnik, L. F., Thiam, M. and Ellis, P. C. 1998. Rapid determination of volatile bases in fish by using an ammonia ion-selective electrode. J. A.O.A.C. Int. 81(5): 1011-1022.
Post, L. S., Lee, D. A., Solberg, M., Furgang, D., Speecchio, J. and Graham, C. 1985. Development of botulinal toxin and sensory deterioration during storage of vacuum and modified atmosphere packaged fish fillets. J. Food Sci. 50: 990-996.
Price, R. J., Melvin, E. F. and bell, J. W. 1991. Postmortem changes in chilled round, bled and dressed albacore. J. Food Sci. 56(2): 318-321.
Redmond, H.P., Stapleton, P.P., Neary, P. and Bouchier-Hayes, D. 1998. Immunonutrition: The role of taurine. Nutr. 14(7): 599-604.
Ryder, J. M. 1985. Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography. J. Agric. Food Chem. 33(4): 678-680.
Saito, T., Arai, K. and Matsuyoshi, M. 1959. A new method for estimating the freshness of fish. Bull. Jap. Soc. Sci. Fish. 24(9): 749-750.
Sakaguchi, M., Murata, M. and Kawai, A. 1982. Taurine levels in some tissues of yellowtail (Seriola quinqueradiata) and mackerel (Scomber japonicus). Agric. Biol. Chem. 46(11): 2857-2858.
Sakaguchi, M., Murata, M. and Kawai, A. 1984. Changes in free amino contents in Juvenile mackerel Scomber japonicus muscle during ice storage. Bull. Japan. Soc. Sci. Fish. 50(2): 323-330.
Sawyer, F. M., Cardello, A. V. and Prell, V. A. 1988. Consumer evaluation of the sensory properties of fish. J. Food. Sci. 53(1): 12-18.
Sheldon, B. W. and Brown, A. F. 1986. Efficacy of ozone as a disinfectant for poultry carcasses and chill water. J. Food Sci. 51(2): 305-309.
Shiau, C. Y., Pong, Y. J., Chiou, T. K. and Chai, T. J. 1996. Free amino acids and nucleotide-related compounds in milkfish (Chanos chanos) muscles and viscera. J. Agric. Food Chem. 44(9): 2650-2653.
Spielli, J. 1965. Effectof hyxpoxtanthine on the flavor of fresh and stored low-dose irradiated petral sole fillets. J. Food Sci. 30: 10-63.
Sturman, J.A. 1993. Taurine in development. Physiol. Rev. 73(1): 119-147.
Suyama, M. and Shimizu, T. 1982. Buffering capacity and taste of carnosine and its methylated compounds. Bull. Jpn. Soc. Sci. Fish. 48(1): 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(12): 1339-1343.
Suyama, M. Hirano, M. T. and Suzuki, T. 1986. Buffering capacity of free histidine and its related dipeptides in white and dark muscles of yellowfin tuna. Bull. Jap. Soc. Sci. Fish. 52(12): 2171-2175.
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(10): 1048-1053.
Suzuki, T., Hirano, T. and Suyama, M. 1986. Free imidazole compounds in white and dark muscles of migratory marine fish. Comp. Biochem. Physiol B. 87 (3): 615-619.
Tasi, M. J. and Pan, B. C. 1988. Biochemical changes of grass shrimp (Penaeus monodon) during chilled storage. J. Fish Soc. Taiwan. 15(1): 49-58.
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 B. 91 (2): 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(1): 151-153.
Watabe, S., Ushio, H., Iwamoto, M., Yamanaka, H. and Hashimoto, K. 1989. Temperature-dependency of rigor mortis of fish muscle; myofibrillar Mg2+-ATPase and Ca uptake by sarcoplasmic reticulum. J. Food Sci. 54: 1107-1115.
Watanabe, H., Yamanaka, H. and Yamakawa, H. 1992. Post-mortem biochemical changes in the muscle of disk abalone during storage. Jap. Soc. Fish. Sci. 58(11): 2081-2088.
Welborn, J. R. and Manahan, D. T. 1995. Taurine metabolism in larvae of marine molluscs (Bivalvia, Gastropoda). J. Exp. Biol. 198(8), 1791–1799.
Wylie, V. and Smith, M. 1964. Nucleotides of the Pacific oyster (Crassostrea gigas Thunberg). Can. J. Biochem. 42: 1347-1351.
Yamanaka, H. and Shimada, R. 1996. Post-mortem biochemical changes in the muscle of japanese spiny lobster during storage. Fish. Sci. 62(5): 821-824.
Yokoyama, Y., Sakaguchi, M. Y., Kawai, F. and Kanamori. 1992. Changes in concentration of ATP-related Compounds In Various Tissue of oyster during ice storage. Nippon Suisan Gakkaish. 58(11): 2125-2136.
Yokoyama, Y., Sakaguchi, M., Azuma, Y., Kawai, F. and Kanamori, M. 1996. Post-mortem changes of ATP and its related compounds in oyster tissues in the presence of antibiotic chloramphenicol. Fish. Sci. 62(2): 312-316.
Yokoyama, Y., Sakaguchi, M., Kawai, F. and Kanamori, M. 1994. Chemical indices for assessing freshness of shellfish during storage. Fish. Sci. 60(3): 329-333.