利用計量魚探器推定表層流刺網漁獲量可行性之研究—平均后方散亂反射強度與流刺網漁獲量之比較

A Study on the Feasibility of Estimating Drift Gillnet Catch by Means of Quantitative Echo Sounder Techniques.-Comparision Between Drift Gillnet Catch and Average Backscattering Strength

吳世宏(Sew-Horng Wu) ； 李國添(Kuo-Tien Lee) ； 廖學耕(Shyue-Geng Liau) ； 李燦然(Tsann-Jan Lee)

《臺灣水產學會刊》 14卷2期 (1987/12) Pp. 67-78

https://doi.org/10.29822/JFST.198712.0006

摘要

本試驗係在究明臭氧在不同條件的水溶液中及使用於冷凍水產加工廠原料魚介類之殺菌的效果。結果發現臭氧在蒸餾水或在3％食鹽水中之殺菌效果比在含有有機物質的水溶液中為强。而溫度（5℃及25℃）對臭氧的殺菌作用影響不大。在五種供試菌中，霍亂弧菌、大腸菌及鼠傷寒桿菌對臭氧的反應較一致，而金黄色葡萄狀球菌對臭氧的抗性較高。在蒸餾水中通臭氧2分鐘，臭氧濃度為0.7 mg／l，能抑制霍亂弧菌、大腸菌及鼠傷寒桿菌；通8分鐘，臭氧濃度為1.4mg／l時，才能抑制腸炎弧菌；而金黄色葡萄狀球菌則需要較高的臭氧濃度才有抑制效果。臭氧對蝦仁上的細菌殺菌效果不甚佳，在6℃左右的3％食鹽水通臭氧一小時能降低蝦仁上的大腸菌數約98.5％。因此使用臭氧作為冷凍水產加工原料魚介類之殺菌，效果不佳。

並列摘要

This study was conducted to elucidate the sterilization effect of ozone in waterof different conditions and of inplant sterilization of frozen fishery product factories.The results indicated that the sterilization effect of ozone in distilled water or in 3%NaCl solution was higher than that in water containing organic matters.Temperature(5℃ and 25℃)did not significantly influence the sterilization effect of ozone in waterwith same treatment.Within five tester microorganisms,Vibrio cholerae,Escherichiacoli,and Salmonella typhimurium exhibited almost the same response on ozone;whileStaphylococcus aureus was more resistant to ozone.V.cholerae,E.coli and S.typhimuriumwere inactivated in water when ozone was flushed for 2 min and the finalozone concentration was 0.7 mg/l.When the concentration in water was 1.4 mg/lafter flushing ozone for 8 min,V.parahaemolyticus was inactivated.For S.aureus,longer time was required to be inactivated.The sterilization effect of ozone on the bacteria in shrimp meat was not effective.During one-hour-flushing treatment,E.coli in shrimp meat was reduced about 98.5%only.Therefore,the application of ozone in frozen fishery product industries forraw material sterilization was not effective.