碩士 / 輔仁大學 / 餐旅管理學系碩士班 / 94 / The relationship between fish flesh surface bioluminescence RLU (Relative Luminant Units) values and its aerobic plate counts, was studied for raw marlin and salmon during storage at 5℃ and 10℃ in an attempt to use RLU to rapidly assess its aerobic plate counts. Changes of sensory qualities (including appearance, smell, and touch) and flesh pH were also observed during the storage. The results indicated that marlin bought at traditional markets should not be stored at 5℃ for more than 72 hours and 10℃ for more than 42 hours, for raw consumption. For the consumption of raw salmon, the storage time should not exceed 48 and 30 hours for 5℃ and 10℃ respectively. Salmon spoiled at a faster rate than marlin and its changes of sensory qualities coincide well with the changes of microbiological quality. For marlin, appearance was not a good indicator of freshness. Changes of flesh surface pH were also found unable to indicate the microbiological quality of fish flesh. RLU values were found to be highly correlated with the total bacterial counts on the surface of raw fish ( p < 0.05). The resulted linear regression equation was tested for its efficacy to predict the total counts. Test results showed that the predicted total counts were found not to be significantly differently from the actual counts ( p > 0.05).
| Identifer | oai:union.ndltd.org:TW/093FJU00720006 |
| Date | January 2006 |
| Creators | Hui-Tzu Chen, 陳慧慈 |
| Contributors | Tsung-Hsu Cheng, 鄭聰旭 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 112 |
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