碩士 / 國立臺灣海洋大學 / 環境生物與漁業科學學系 / 101 / The study focuses on using questionnaire survey procedure to discuss the cognition of nutrition and safety and safety certification and to understand their behavior of consuming on fishery products in Keelung family. Then it proposed a striving direction for promoting the kind of healthy fish-eaten culture. The results are summarized as follows:
1.Keelung City enjoyed abundant aquatic resources, but food safety issues which have happened in recent years led to consumer’s misgivings at fishery products. Therefore, it was necessary to enhance consumers’ understanding about the nutrition and safety of fishery products in order to smoothly promote healthy fish-eaten culture.
2.Among all fishery product safety certification, interviewees were most familiar with GMP and CAS, their understanding of ISO22000, Hai-Yean, HACCP and TAP was not sufficient, particulary merely around 10% of interviewees were aware of HACCP and TAP.
3.Interviewees agreed with that fishery products which are awarded with safety certification are trustworthy, able to effectively reduce consumption risk and to promote their willingness of purchasing. However, the fact that certified products are usually more expensive will result in their uncertainty of purchase.
4.Interviewees do not fully understand the benefits of eating fish and the safety issues of heavy metal pollution, which should be strengthen advocated.
5.Interviewees possessed basic understanding about methods of picking out fresh fish, such as examining the eyes, gills, scales and pressing fish body. However, they did not understand with that quick freezing treatment could preserve the freshness and nutrition of fish.
6.Respondents families felt most worried about the inconvenience caused by a lot of trouble to pick fishbone when eating fish, secondly fear of fish smell, thirdly fear of eating fish unsafety. The above mentioned concerns affected families’ willingness to eat fish.
7.The habit of fish consumption of respondents families are to cook fish at home. The most method of preparing fish is pan fry, secondly is steaming and the soup. An appropriate cooking method is conducive to acquiring nutrition and is beneficial to human health.
8.Half of the respondents families consumed fish at least twice a week, which tallied with the nutrition and dietary advice of World Health Organization. Most frequently consumed processed fisheries are surimi-based products, however, most families mainly consumed fresh fish.
9.For households that participated in the interview, the most common fish purchase place was traditional markets. The frequency of fish purchase is mostly one purchase in two to three days. The most frequently purchased fishery products were fresh fish. The weekly average expenditure on fishery products is mostly less then NT500 .
10.Interviewees’ doubt on having fishery products should rely on government’s behavior, monitoring manufacturers of fish product, to assure the safety of having fish product.
| Identifer | oai:union.ndltd.org:TW/101NTOU5451011 |
| Date | January 2013 |
| Creators | Kuang-Tzu Cheng, 鄭廣慈 |
| Contributors | Ching-Hsiewn Ou, 歐慶賢 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 65 |
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