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

消費者對於低卡路里且有優質蛋白質魚類的需求量日益增高，而海洋生物多樣化，與陸上動植物比較，應存在較多之未利用資源。此外，水產加工製程中產生大量之魚類廢料，如魚頭、眼球、骨、皮、內臟、魚尾和墨囊等，此等副產物約佔魚體總重之60％以上，可供作各式水產機能性產品的之原料。因此，本計畫擬以海藻、大宗養殖魚類之副產物（包括魚頭、骨、皮、鱗、尾等）為素材，解明其機能性成分，同時探討大宗養殖魚類副產物之膠原蛋白及其胜肽，海藻多醣及海藻胜肽之萃取技術，期能利用此等產物，朝向美容保養品和機能性保健食品製造技術的開發，藉以提昇其經濟效益，並促進水生資源的多元化之高度利用。

Consumer's demand for high quality and low caloric seafood products is increasing.Marine organisms are more diverse than terrestrial organisms, and have more unusedresources. In addition, there are about 60% of byproducts during the seafoodprocessing. However, the byproducts, such as fish head, bone, skin, scale, tail, etc., canbe the sources for the functional products. This project is to study algae and bulkcultured fish on the use of functional components. Also, the study on extractive methodsfor algal polysaccharide, collagen, and collagen peptide are included. Functionalcomponents can then be used on biomedical material, cosmetic maintenance, and food.This will improve not only the value of byproducts, but also the utilization of the marineorganisms.