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漁船作業及捕撈後處理方式對櫻花蝦品質之研究

  • 出版日期:108-06-30
  • 標題title(英):
    Study on the Effects of Fishing Net Operations and the Drying Methods Applied after Capture on the Quality of Sergestid Shrimp
  • 作者:葉念慈‧莊世昌‧郭科良‧陳柏璇‧陳文君‧蔡慧君
  • 作者auther(英):Nien-Tzu Yeh, Shih-Chang Chuang, Ko-Liang Kuo, Po-Hsuan Chen, Wen-Chun Chen and Huey-Jine Chai
  • 卷別:27
  • 期別:1
  • 頁碼:59-70

本研究為探討不同捕獲地點、漁船作業網次及作業時間對櫻花蝦 (Sergia lucens) 鮮度之影響,及以不同捕撈後處理方式所製成市售品之品質差異,期能作為櫻花蝦漁撈作業時,漁獲保存及加工之參考,以提高其經濟效益。首先分別採集宜蘭及東港等地作業漁船依不同網次及作業方式的櫻花蝦並進行品質分析,結果顯示,宜蘭漁船採捕櫻花蝦第一網次揮發性鹽基態氮 (volatile basic nitrogen, VBN) 為14.42 mg% 顯著 (p<0.05) 高於東港作業漁船所採樣第一網次 (10.43 mg%、11.75 mg% 及7.67 mg%) 之樣品。另就各網次間之VBN值分析發現,宜蘭作業漁船在第1網次 (14.42 mg%) 及第2網次 (7.83 mg%) 呈現顯著差異 (p<0.05),然3艘東港作業漁船在各網次間其櫻花蝦的VBN值較具一致性,可能與每網次櫻蝦離開水面時間長短、網具設計及冷凍裝置與管理制度差異等因素有相關。此外,除東港作業B船外,第3網次的VBN 值大抵有比其前網次低的趨勢,表示當作業漁船起網回航時間較短之櫻花蝦可具有較佳的鮮度品質而呈現較低的VBN值。另宜蘭區生鮮和乾製櫻花蝦之總生菌數 (total plate count) 分別為 3.93–4.71 和 4.43–5.80 logCFU/g;東港區則為 3.99–5.50 和3.62–5.48 logCFU/g,且兩區無論生鮮櫻花蝦及其乾製品樣品之每公克 Coliform 最確數 (MPN/g) <103以下;E. coli 最確數 (MPN/g) 呈陰性 (即未檢出) 皆符合法規規範。此外重金屬之檢測結果也均符合法規限量標準 (鉛、鎘與甲基汞皆在0.5 ppm以下)。
隨機採集市售櫻花蝦乾製品並比較不同加工方式 (捕撈後處理方式) 對品質之影響,結果發現宜蘭市售乾製品品質差異較大,但東港區樣品品質較具一致性,但因本研究係隨機採購市售乾製品,無法追溯原料生產端,推測可能係因兩處生鮮櫻蝦進加工廠時間及加熱方式不同所造成之影響。透過本研究調查建議,宜蘭櫻花蝦漁船若依現行作業方式應更加強漁船上櫻花蝦保鮮方式,讓櫻花蝦品質更穩定,以提升產業競爭力,而東港區生鮮蝦從拍賣、進加工廠、冷風乾燥時間皆宜縮短,以避免乾製品之VBN 值急遽增加。

摘要abstract(英)


In this study, the effects of different capture locations, fishing net operations and operating hours on the freshness of raw Sergestid shrimps (Sergia lucens), and the effects of different drying methods for producing commercial products on the quality of raw Sergestid shrimps were explored. It is expected that the results of the study can be used as a reference for catching and processing raw Sergestid shrimps, thus improving the economic efficiency of such operations. Firstly, raw Sergestid shrimps caught at different working times and with different operating modes off of Yilan and Tungkang were collected and analyzed. The results showed that the Volatile basic nitrogen (VBN) value of the first trawl fishing boats for Yilan was 14.42 mg% higher than that of the first trawl fishing boats for Tungkang (10.43 mg%, 11.75 mg%, and 7.67 mg%). The VBN value analysis results for the different working times of the Yilan fishing boats showed a significant difference (p < 0.05) between the first work time (14.42 mg%) and the second work time (7.83 mg%), results which were consistent with those for three Tungkang boats. These results may have been related to the length of time required for each net to leave the surface of the water, the designs of the nets and the differences among the refrigeration systems and management systems used. In addition, the VBN value of the third trawl had a lower trend than those of the first two trawls, indicating that the raw Sergestid shrimps caught by fishing vessels with shorter return times can have better freshness quality and exhibit lower VBN values. In addition, commercially dried Sergestid shrimp products were randomly collected, and the effects of different processing methods on the quality were compared. The total plate count (TPC) values for the freshness of the raw Sergestid shrimps caught off of Yilan and Tungkang were 3.93–4.71 log CFU/g and 3.99–5.5 log CFU/g, respectively. The TPC values were 4.43–5.8 log CFU/g and 3.62-5.48 log CFU/g for the commercial dried products made from shrimp caught off of Yilan and Tungkang. The coliforms of the raw and commercial dried product samples were both <3 logMPN/g, and E. coli was not detected (-). All the products were in compliance with the relevant regulations. In addition, the average contents of cadmium, lead, and mercury in the fresh raw Sergestid shrimps caught off of Tungkang were 0.09, 0.03, and 0.03 ppm, respectively, while they were 0.06, 0.03, and 0.08 ppm, respectively, for the Yilan shrimp. The average contents of cadmium, lead, and mercury in the commercial dry products made from shrimp caught off of Tungkang were 0.11, 0.01, and 0.02 ppm, respectively, while they were 0.04, 0.03, and 0.03 ppm, respectively for the Yilan products. All the products were in compliance with the relevant regulations. In addition, the results showed for randomly purchased samples showed that the quality levels of the dry products sold in Yilan City were quite different, whereas the quality levels of the samples sold in Tungkang were consistent. Dry products cannot be traced back to the raw materials used to produce them because the sampling was randomly purchased. With respect to the differences in the quality levels of the dried products sold in the Yilan area and Tungkang area, it was speculated that they may have been caused by the differences in the time required for the fresh Sergestid shrimp to reach the processing factories and the heating methods used. Based on the research results, it is suggested that boats catching Sergestid shrimps off of Yilan should strengthen the methods they use for keeping the shrimps fresh while on the boats according to their current operating modes, so that the quality of the Sergestid shrimps will be more stable, which would in turn enhance the boats’ industrial competitiveness.