一.大宗漁獲機能性調理食品之開發－沖泡式速食湯調理包This trial attempt to extract or to use massive harvest of fisheries and seaweed or itsprocessing residue for converting those to become highly economic instant soup stockproducts with functional characteristics. The aim of this work was to find the mostsuitable drying process as well as the optimum conditions in order to convert a preparedsoup obtained from fisheries or its byproducts into a dried preparation with the bestspecific characteristics for subsequent commercialization. A vacuum or spray dryer hasbeen used to convert the liquid extract into a powdered product, the features of which(concerning fat content, protein, ash and moisture composition as well as oxidation rate)were used as the parameters considered in optimizing the drying process. Afterreconstitution, the final product was tasted by a non-trained panel to evaluate the qualityof the final soup in terms of flavor, aiming at evaluating the potential addition ofcompounds such as flavor enhancer and salt. Those results will popularize to fishermanand food factory. The prospects are to utilize the seaweed and fisheries processingresidues as possible, not only to increase its utilizing ratio and value but also to acceleratethe market circulation.二.水產即食調理食品之開發Pacific saury ( Cololabis saira) is one of the most important landings caught from deepsea. The fishing season of pacific saury is between August and November each year. Thecatches in 2005 was 105,000 mt in Taiwan. Pacific saury was good sources ofeicosapentaenoic acid and docosahexaenoic acid. The processed forms of pacific sauryincluding canned, fish cake, dried stick and dried seasoned fish slice were developed byresearchers. In this study, Pacific saury were ground then mixed with ingredients, toproduce frozen instant steamed dumplings with thick sauce, in order to elevate the valueof Pacific saury.The main works including: (1) Pretreatment condition study: After thawing, rawmaterials are divided into six types, that is two fish meat (with skin and dark muscle andwithout skin and dark muscle) and three grind size, Each minced meat mixed differentlevels season and ingredients to produce steamed dumplings with thick sauce. (2)Chemical and microbiology analysis of sample: Ground fish meat and six steameddumplings were sampling, and pH, VBN, TBA, aerobic plate count, psychrophiliccount, Coliform and E. coli were analysis to elevate its quality. (3) To compare theiracceptability with sensory evaluation, and (4) Sample were frozen at -20℃，thensampling at an interval time to analysis chemical and microbiology items. According tothe above results, to evaluate the shelf life of products.