|
[1] K. Sveinsdottir, E. Martinsdottir, G. Hyldig, B. Jørgenson, and K. Kristbergsson, “Application of quality index method (QIM) scheme in shelf-life study of farmed atlantic salmon (salmo salar)”, Sensory and Nutritive Qualities of Food, vol. 67, no. 4, pp. 1570-1579, May 2002. [2] O.O. Cyprian, K. Sveinsdóttir, H. Magnússon and E. Martinsdóttir, “Application of quality index method (QIM) scheme and effects of short-time temperature abuse in shelf life study of fresh water arctic char (salvelinus alpinus)”, Journal of Aquatic Food Product Technology, vol. 17, no. 3, pp. 303-321, Oct. 2008. [3] N. Hamada-Sato, K. Usui, T. Kobayashi, C. Imada, and E. Watanabe, “Quality assurance of raw fish based on HACCP concept”, Food Control, vol. 16, no.4, pp. 301-307, Apr. 2005. [4] CNS1451,N6029,冷凍魚類檢驗法,經濟部標準檢驗局,台北,1991。 [5] T. Hattula and M. Kiesvaraa, “Breakdown products of adenosine triphosphate in heated fishery products as an indicator of raw materials freshness and of storage quality”, Food Science and Technology, vol. 29, no.1-2, pp. 135-139, 1996. [6] J.M. Shewan, R.G. Macintosh, C.G. Tucker, and A.S.C. Ehrenberg, “The development of a numeric scoring system for the sensory assessment of the spoilage of wet white fish stored in ice”, Journal of the Science of Food and Agriculture, vol. 4, pp. 283-298, 1953. [7] J.M. Ryder, “Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography”, Journal of Agricultural and Food Chemistry, vol. 33, no. 4, pp. 678-680, 1985. [8] T. Hatula, “Adenosine triphosphate breakdown products as a freshness indicator of some fish species and fish products”, Academic Dissertation, Department of Biochemistry in Helsinki University, 1997. [9] N. Kato, M. Kunimoto, S. Koseki, S. Kitakami and K.I. Arai, “Freshness and quality of fish and shellfish”, Journal of the School of Marine Science and Technology, Tokai University, vol. 7, no. 2, pp. 87-99, 2009. [10] A.A. Stratonnikov, V.S. Polikarpov, and V.B. Loschenov, “Photobleaching of endogenous fluorochroms in tissues in vivo during laser irradiation", Proceedings of SPIE, vol. 4241, 2001. [11] L. Gil, J.M. Barat, I. Escriche, E. Garcia-Breijo, R. Martínez-Máñez, and J. Soto, “An electronic tongue for fish freshness analysis using a thick-film array of electrodes”, Microchim Acta, vol. 163, no. 1-2, pp. 121-129, 2008. [12] N. Gokoglu and P. Yerlikaya, “Use of eye fluid refractive index in sardine (sardina pilchard us) as a freshness indicator”, European Food Research and Technology, vol. 218, no. 3, pp. 295-297, 2004. [13] H. Okuma and E. Watanabe, “Flow system for fish freshness determination based on double multi-enzyme electrodes”, Biosensor and Bioelectronics, vol. 17, no. 5, pp. 367-372, May 2002. [14] N.El Barbri, E. Llobet, N. El Bari, X. Correig, and B. Bouchikhi, “Application of a portable electronic nose system to assess the freshness of Moroccan sardines”, Materials Science and Engineering C, vol. 28, no. 5-6, pp. 666-670, Jul. 2008. [15] Y. Nanjyo and T. Yao, “Rapid measurement of fish freshness indices by an amperometric flow-injection system with a 16-way switching valve and immobilized enzyme reactors”, Analytica Chimica Acta, vol. 470, no. 2, pp. 175-183, 2002. [16] J.B. Luten, J. Oehlenschläger, and G. Olafsdottir (Eds.), Quality of fish from catch to consumer: labeling, monitoring and traceability, Wageningen Academic Publishers, The Netherlands, ISBN: 978-90-76998-14-5, pp. 211-224, 2003. [17] H. Nilsen, M. Esaiassen, and F. Sigernes. “Visible/near-infrared spectroscopy: a new tool for the evaluation of fish freshness?”, Journal of Food Science, vol. 67, no. 5, pp. 1821-1826, Jun. 2002. [18] S.C. Chu, T.C. Hsiao, C.Y. Wang, J.K. Lin, and H.H. Chiang, “Comparison of the performances of linear multivariate analysis method for normal and dyplasia tissues differentiation using autofluorescence spectroscopic”, IEEE Transactions on Biomedical Engineering, vol. 53, no. 11, pp. 2265-2273, Nov. 2006. [19] Available from: http://www.physik.unibas.ch/Praktikum/VPII/Fluoreszenz/Fluorescence_and_ Phosphorescence.pdf. [20] S.P. Aubourg and I. Medina, “Influence of storage time and temperature on lipid deterioration during cod (gadus morhua) and haddock (melanogrammus aeglefinus) frozen storage”, Journal of the Science of Food and Agriculture, vol. 79, no. 13, pp. 1943-1948, Sep. 1999. [21] G. Duflos, F.B. Le, V. Mulak, P. Becel, and P. Malle, “Comparison of methods of differentiating between fresh and frozen-thawed fish or fillets”, Journal of the Science of Food and Agriculture, vol. 82, no. 12, pp. 1341-1345, Sep. 2002. [22] E. Dufour, J.P. Frencia, and E. Kane, “Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of fish freshness”, Food Research International, vol. 36, pp. 415-423, 2003. [23] E. Dufour, A. Letort, A. Laguet, A. Lebecque, and J.N. Serra, “Investigation of variety, typicality and vintage of French and German wines using front-face fluorescence spectroscopy”, Analytica Chimica Acta, vol. 563, no. 1-2, pp. 292-299, Mar. 2006. [24] R. Karoui, E. Thomas, and E. Dufour, “Utilization of a rapid technique based on front-face fluorescence spectroscopy for differentiating between fresh and frozen–thawed fish fillets”, Food Research International, vol. 39, no.3, pp 349-355, Apr. 2006. [25] C.M. Anderson and J.P. Wold, “Fluorescence of muscle and connective tissue from cod and salmon”, Journal of Agricultural and Food Chemistry, vol. 51, no. 2, pp. 470-476, 2003. [26] 蔡佳玲,「收穫後處理與包裝對海鱺、吳郭魚與鱸魚品質與5℃儲藏期限之影響」,碩士論文,國立臺灣海洋大學,2006。 [27] N.P.L. Tuckey, M E. Forster, and S.P. Gieseg, “Effects of rested harvesting on muscle metabolite concentrations and K-values in chinook salmon (oncorhynchus tshawytscha) fillets during storage at 15 ◦C”, Journal of Food Science, vol. 75, no. 5, pp. 459-464, 2010. [28] K. Sato, S. Uratsuji, M. Sato, S. Mochizuki, Y. Shigemura, M. Ando, Y. Nakamura, and K. Ohtsuki, “Effect of slaughter method on degradation of intramuscular type V collagen during short-term chilled storage of chub mackerel scomber japonicas”, Journal of Food Biochemistry, vol. 26, no. 5, pp. 415-429, Nov. 2002. [29] M. Ando, Y. Yoshimoto, K. Inabu, T. Nakagawa, and Y. Makinodan, “Post-mortem change of three-dimensional structure of collagen fibrillar network in fish muscle pericellular connective tissues corresponding to post-mortem tenderization”, Fisheries Science, vol. 61, no.2, pp. 327-330, 1995. [30] M.D. SUA´ Rez, M. Abad, T. Ruiz-Cara, J. D. Estrada, and M. Garcia-Gallego, “Changes in muscle collagen content during post mortem storage of farmed sea bream (sparus aurata): influence on textural properties”, Aquaculture International, vol. 13, no. 4, pp. 315–325, 2003. [31] B. Roth, E. Slinde, and J. Arildsen, “Pre or post mortem muscle activity in atlantic salmon (salmo salar). The effect on rigor mortis and the physical properties of flesh”, Aquaculture, vol. 257, pp. 504-510, 2006. [32] M. Tejada and A. Huidobro, "Quality of farmed gilthead seabream (sparus aurata) during ice storage related to the slaughter method and gutting", European Food Research and Technology, vol. 215, no. 1, pp. 1-7, 2002. [33] C.W. Wu, T.C. Hsiao, S.C. Chu, H.H. Hu, and J.C. Chen, “Fibre optic fluorescence spectroscopy for monitoring fish freshness”, Proceedings of the SPIE, vol. 8220, 2012.
|