農業部-水產試驗所全球資訊網農業部-水產試驗所全球資訊網

    本計畫選用校園午餐常見六種漁獲物 (烏魚、白帶魚、鯖魚、肉魚、吳郭魚、 虱目魚) 進行分析。六種漁獲物生鮮狀態品質指標 (VBN 值在 11.25~14.86 mg/100g 之間；TBA 值在 0.44~0.57mg/kg 之間；β-HADH 值在 0.99~2.94 unit/mL 之間)，顯示漁獲物品質皆處於良好的狀態。經過半年冷凍儲藏後進行品質 指標測定 (VBN 值在 15.82~19.03 mg/100g之間；TBA 值在 0.46~2.51 mg/kg 之間 ；β-HADH 值在 3.60~6.05 unit/mL之間)，鯖魚 TBA 值達 2.51±1.03 mg/kg，超 過文獻建議數值 2.5 mg/kg，因此不建議鯖魚於冷凍儲藏半年後再進行食用。此外 利用近紅外光 (NIR) 檢測技術與品質指標數值結合，可以得知品質數值 (Quality value，Q value) 介於 0.40~0.63 之間，表示有潛力利用該方法對於漁獲物品質進 行測量及分析。利用 NIR 技術對生鮮及冷凍漁獲物進行掃描與分析，區分漁獲物種 類時，以魚皮圖譜分析結果較為合適；區分冷凍再解凍時，以魚肉圖譜分析結果較 為合適。

    In this study,six kind of fish (mullet, whitefish, mackerel, butterfish, talipi, milkfish) commonly used in school lunches were selected for analysis. Their freshness quality index  (VBN value between 11.25 ~ 14.86 mg / 100g; TBA value between 0.44 ~ 0.57mg / kg; β-HADH value between 0.99 ~ 2.94 unit / mL), showing the catch the material quality is in good condition. After half a year of frozen storage, the quality index is determined (VBN value is between 15.82 ~ 19.03 mg / 100g; TBA value is between 0.46 ~ 2.51 mg / kg; β-HADH value is between 3.60 ~ 6.05 unit / mL), mackerel TBA value is 2.51 ±1.03 mg / kg, exceeding the recommended value of 2.5 mg / kg in the literature. In addition, using near-infrared light (NIR) detection technology combined with the quality index value, we can know that the quality value (Q value) is between 0.40 and 0.63, indicating that it has the potential to use this method to measure and analyze the quality of catch .Use NIR technology to scan and analyze fresh and frozen catches. When distinguishing the types of catches, it is more appropriate to analyze the results with fish skin maps. When distinguishing between freezing and thawing, it is more appropriate to use fish maps.