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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/33810

Title: 符合CAS優良水產品(魚片)品質衛生規範之訂定及優良產品(魚片)驗證之推動與優質魚食推廣之研究
Authors: 黃錦城;周照仁;蕭泉源
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2006-03
Issue Date: 2013-06-06T07:24:38Z
Publisher: 行政院農業委員會
Abstract: 摘要:生鮮水產品之魚片可供冷凍業者作為裹漿、裹粉之魚塊餐飲業者作為烹調之材料,也可作即食性之生魚片。供應對象不同,對微生物的衛生標準要求也不同,其中以生魚片之安全性最值得顧慮,因此清洗消毒方法也不同。

(1)生鮮魚片以不同清洗消毒劑對於微生物之清洗殺菌效果

(2)規畫生鮮魚片處理場廠(場)硬體設施與軟體資料之設計

(3)重要養殖魚(海鱺、吳郭魚及鱸魚)收獲後處理與包裝影響品質與貯存期限之探討

(4)優良魚片品質衛生規範之訂定

(5)舉辦研討會


(1)經濟效益

除確立生鮮魚片產品生產流程、貯存期限與品質指標外,另協助區漁會在產地利用臭氧或其它清洗方法處理,生產符合衛生品質之生鮮魚片產品,直接於消費地銷售,並確保其品質衛生,使消費者享受生鮮魚片真正美味,以提昇養殖牡蠣附加價值。

確立生鮮小型海鱺整尾魚、吳郭魚及鱸魚魚片產品生產流程、貯存期限與品質指標,建立三種重要養殖魚生鮮產品HACCP管理系統之生產模式,以提升產品品質及延長生鮮冷藏之儲存期限。


(2)其他政策效益或不可量化效益:

本計畫執行後應能擴展水產加工品加入CAS優良水產品標章之認證制度,加強水產品工廠之自主管理能力,提高水產品品質之保證能力,確保本證明標章之公信力,增加消費者的認知程度。

本計畫結果可作為優良水產品品質衛生規範之訂定及優良魚片產品認證之依據,加強水產品工廠之自主管理能力,提高水產品品質之保證能力。
Abstract:
Fresh fish fillet can be used as raw material for battered or breaded fish nuggets produced by frozen food manufacturers before being supplied to restaurants, or serves directly as ready-to-eat sashimi (raw fish dish) in restaurants. The microbiological hygiene standard depends on the purposes of what the fishery products are sold for. The safety of raw fish dish is the most worthy of concern. Therefore, it requires distinctive cleaning and disinfection procedures.

(1) Evaluation of efficacy of various chemical disinfectants in decontaminating microorganisms on fresh fish fillet

(2) Designing the arrangement of hardware facilities and management system for a seafood plant processing fresh fish fillet

(3) Study of effects of post-harvest processing and packaging on quality and storage life of important fish farming products: cobia (Rachycentron canadum), tilapia (Oreochomis sp.), and Japanese seaperch (Lateolabrax japonicus)

(4) Establishment of high-quality Fish Fillet hygiene regulation

(5) Holding conferences focusing on the promotion of high-quality fresh fish fillet and technology ensuring the quality, hygiene, and safety of this food.


(1) Economic Benefits

In addition to establishing production process, shelf life, and quality indices for fresh fish fillet, we help local fishery associations apply disinfection with ozone or other agents to the manufacture of fresh fish fillet which fulfills the hygiene standards and can be delivered directly to the market, in hopes of ensuring the hygiene and quality of fishery products before being sold to consumers and increasing the value added in the oyster-farming industry.

The establishment of production process, shelf life, and quality indices for cobia (Rachycentron canadum) whole, tilapia (Oreochomis sp.) fillet, and Japanese seaperch (Lateolabrax japonicus) fillet, plus development of a production mode incorporating an HACCP system, can effectively promote the quality of these fresh fish products and extend their refrigeration shelf life.

(2) Other policy benefits and intangible benefits

The implementation of this project will make remarkable contribution to the application of a wider range of processed fishery products for grant of high-quality fishery product mark of the Chinese Agricultural Standards (CAS) certification system, enhancing the self-managing competence of fishery factories, promoting the certainty of high fishery product quality, consolidating the credibility of the certification mark, and increase consumers' cognition.

The results derived from this project can serve as the ground on which the quality and hygiene regulation as well as certification system for high-quality fishery products can be build, foster the self-managing competence of fishery factories, and elevate the certainty of high fishery product quality.
Relation: 95農科-14.4.1-漁-F1(1)
URI: http://ntour.ntou.edu.tw/handle/987654321/33810
Appears in Collections:[食品科學系] 研究計畫

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