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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38926

Title: Investigation of hygienic quality and freshness for marketing fresh seafood in northern Taiwan
Authors: Hwang DF;Huang YR;Lin KP;Chen TY;Lin SJ;Chen LH;Hsieh HS
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2004
Issue Date: 2016-11-16T02:14:31Z
Publisher: Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan
Abstract: Abstract: To survey the hygienic quality and freshness of fresh fish and shellfish, 533 specimens of fish and shellfish were collected from fishing piers, traditional markets and supermarkets (including warehouses) in northern Taiwan during the winter (January-February) and summer (July-August) seasons for hygienic quality and freshness examinations. The indicators included total bacterial count, fecal coliform, Escherichia coli, volatile basic nitrogen (VBN) and K value judged from ATP-related compounds. It was found that the hygienic quality and freshness of fish and shellfish decreased in summer, especially for clam and mussel. The ratio of unacceptable hygienic quality or freshness of fish and shellfish was the highest in fecal coliform, followed by E. coli and others. The fecal coliform count in products from the traditional markets was the highest, followed by those from supermarkets and fishing piers. Secondary contamination seems to be the most important problem for hygienic quality and freshness of fish and shellfish.
Relation: 45(5)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38926
Appears in Collections:[食品科學系] 期刊論文

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