碩士 / 國立海洋大學 / 食品科學系 / 90 / 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.
| Identifer | oai:union.ndltd.org:TW/090NTOU0253014 |
| Date | January 2002 |
| Creators | 謝宏昇 |
| Contributors | , 蔡土及, 黃登福 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 76 |
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