| 英文摘要 |
There are two primary tasks in this year. First, one is to establish the quality and hygiene regulation for high-quality fresh Fish Fillet products. The content is summarized as (1) the compliance criteria for companies applying for fresh Fish Fillet processing factory certification, including: (a) factory environment, (b) factory hardware arrangement, (c) mechanical facilities, (d) process management, (e) quality control, (f) hygiene management, (g) warehouse and transportation management, (h) hazard analysis and critical control point (HACCP) system, (i) criteria for supervisors, and (j) others; and (2) quality criteria and certification mark for high-quality fresh Fish Fillet products, including (a) quality criteria for high-quality fresh Fish Fillet products, (b) certification mark of high-quality fresh Fish Fillet products, and (3) examination items, methods, and standards for high-quality fresh Fish Fillet products.
Holding conferences focusing on the promotion of high-quality fresh fish fillet and technology ensuring the quality, hygiene, and safety of this food. There were 105 person in the conferences.
Cobia (Rachycentron canadum), tilapia (Oreochromis niloticus × O. aureus), and Japanese sea bass (Lateolabrax japonicus) are important cultured fish species in Taiwan. The effects of postharvest treatments and package on the quality and shelf-life of these three kinds of fish were investigated in this study. Bleeding and gutting reduced the production of volatile basic nitrogen (VBN), trimethylamine (TMA) and free amino acids (FAA) of cobia, but gutting might result in the infection of microorganisms. The shelf-life for sashimi use of cobia without vacuum package during storage at 5℃ was within 5 days, and that for non-sashimi use was within 10 days. Vacuum package effectively retarded the production of total plate count (TPC), VBN, TMA and FAA of cobia. The shelf-life for sashimi use of cobia with vacuum package was 5 days, and that for non-sashimi use was 15 days. According to the sensory evaluation, however, better consumer acceptance would be within 10 days.
Tilapia fillets with vacuum package had a slower increasing rate in VBN, TPC, and K value, and had no obvious production of FAA. The freshness of tilapia fillets without vacuum package became inferior from day 3 of storage. Their VBN and TPC exceeded the limited amount (25 mg/100 g and 6.48 log CFU/ g) at day 5 to day 10, while those of vacuum package fillets exceeded the limited amount at 12 days of storage. The shelf-life for sashimi use of tilapia fillets without vacuum package was 3 days, and the shelf-life for non sashimi use was 7 days. Those with vacuum package were 5 days and 12 days, respectively. Fish cooked within 10 days could retain a better consumer preference.
The TPC, VBN and FAA of sea bass fillets without vacuum package showed faster changes than those with vacuum package. The VBN value of sea bass fillets without vacuum package exceeded the limited amount at day 5 of storage, while that with vacuum package was at day 10 of storage. According to the results of sensory evaluation, TPC, VBN, and the change of IMP content, the shelf-life for sashimi use of sea bass fillets with and without vacuum package was 5 and 3 days, respectively. The shelf-life for non-sashimi use of sea bass fillets with and without vacuum package were 15 days, and 7days, respectively.
To investigate the effect of washing conditions on the antimicrobial intervention and quality of fillet during the processing. Raw tuna steak was used as material and was inoculated with E. coli ranged of 104~105 CFU/g previously, and then was soaked in ozonated water or available chlorine dioxide solution with single or multiple treatments. The microbial change, color characteristic and lipid oxidation of these steaks were also analyzed.
Raw tuna steaks were inoculated with E. coli ranged of 104~105 CFU/g and then subjected to soak in 10~50 ppm available ClO2 solutions or saturated ozonated water for 0~150 sec. As a result, 30 sec exposure of tuna steak caused the reduction of 0.39~0.43 and 0.38~0.44 logs in number of aerobic plate count (APC) and Escherichia coli (EC), respectively. As further soaking for 150 sec, the change of APC was not significantly (p＞0.05). Using 50 ppm to soak resulted in the darker of the appearance of tuna steaks and surface myoglobin turned brown obviously (pAntimicrobial treatments of tuna steak with 10 ppm available ClO2 for 30 sec or saturated ozonated water for 30 sec were carried out as follows: soaking 10 ppm available ClO2 solution once (10C), soaking in ozonated water once (O3), soaking in 10C twice (10C/10C), soaking in O3 twice (O3/O3), soaking in 10C and O3 once each (10C/O3). The results showed that the treatments with 10C or O3 single soaking reduced 56~61% and 58~65% of APC and EC, respectively, for tuna steaks inoculated with E. coli previously. The multiple treatments reduced 74~80% and 61~89% of APC and EC, respectively. In the case of tuna steak without inoculation, after 10C or O3 single soaking, these treatments caused reduction of 75~80%, 72~82 and 71~83% of APC, EC and TC, respectively. And multiple treatments reduced 81~84%, 87~91% and 76~87% of APC, EC and TC, respectively. It showed that the multiple treatments were better than single treatments.
After the treatment with 10C/10C, the color of tuna steak changed significantly (p0.05) between 10C/10C and control. These results suggested that the oxidation of myoglobin was limited at the surface. The level of TBARS of all treatments were not significantly different (p＞0.05), except those with 10C/10C and 10C/O3 showed higher content than control (p |