碩士 / 國立交通大學 / 生醫工程研究所 / 100 / In this study, the autofluorescence emitted from fish tissue is measured as an optical evaluation index for freshness identification. Because of the time-consuming and invasive nature of the traditional method, it causes property loss in the fishery and food industries. A quick and noninvasive method is necessary. The result can be applied to the fishery and food industries for quality control. With the quickness of the fluorescence technique, it could improve the procedure of detection. The species chosen are eight cobias, which weigh 5±1.0 kilograms, from a marine products farm in Penghu and eight Seriola dumerili, which weigh 1±0.2 kilograms, from a seafood restaurant near Hsinchu Science Park. The fish were sliced at the abdomen and dorsum. Then, the fluorescence from the tissue was measured within 24 hours after the fish had died by using Y-type fiber. Meanwhile, traditional detection was employed by extracting ATP degradation products and calculating K value to confirm fish freshness. From the results of the Excitation-Emission matrix (EEM), the two peaks in excitation wavelength were 330 to 360 nm, and emission wavelengths were 400 to 500 nm. The two peaks were at the 470 nm and 430 nm emission wavelengths, respectively. It has been shown that the fluorescence indicates that the major contributors are from Nicotinamide adenine dinucleotide (NADH), collagen type I, and collagen type V. Analysis of variance (ANOVA) showed that the intensity of fluorescence decreases with refrigeration time (p value < 0.05). Also, the chemical result presents that there are different metabolism rates between different fish species. It is known that with different treatments and growing environments of fish can affect the K value and even the fluorophores in fish tissue. On the whole, the optical index is negatively correlated to the K value index. The value of the optical index is that it can measure the process of rigor mortis and the tenderization of fish muscle. The optical index can be applied to quality control for the freshness of fish fillet and sashimi.
| Identifer | oai:union.ndltd.org:TW/100NCTU5810114 |
| Date | January 2012 |
| Creators | Wu, Chi-Wu, 吳繼武 |
| Contributors | Hsiao, Tzu-Chien, 蕭子健 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | en_US |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 54 |
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