不同包裝及販售型態下水產煉製品微生物品質的研究

本研究的目的是選擇代表傳統煉製品的甜不辣及魚丸，代表火鍋料煉製品的竹輪、魚板、仿蟹肉及魚卵捲等六種宜蘭地區的市售產品，檢測其一般指標菌及病原菌，以瞭解魚肉煉製品在不同的販售型態下的微生物品質。在傳統煉製品方面，由本實驗抽樣中超市生鮮處理場自行簡易分裝且低溫販賣的產品，反而比傳統市場販賣者受到更多的病原菌（包括金黃色葡萄球菌、沙門氏菌及耶西尼亞菌）污染，可能是因超市在生鮮處理時的二次污染所致。在所有火鍋料煉製品採樣中，傳統市場販售的未包裝產品及超市販賣的簡易分裝產品微生物衛生品質，都較包裝完整且低溫（尤其是冷凍狀態）販售者差，其中又以仿蟹肉產品受到病原菌的污染最嚴重。就採樣地點而言，超市中火鍋料煉製品的微生物品質較傳統煉製品好；而傳統市場的火鍋料（除仿蟹肉外）和傳統煉製品的微生物品質皆無差異。

關鍵字

水產煉製品；包裝；販售型態；指標菌；病原菌

並列摘要

This study was to evaluate the qualities of surimi-based products in relation to microorganisms under different packaging and selling conditions. Six kinds of products, including tenpura, fish ball, chikuwa, kamaboko, crab analogs and fish egg analogs were selected from local markets to examine the indicator and pathogenic bacteria. Tenpura and fish ball were served as traditional surimi-based products, while chikuwa, kamaboko, crab analogs and fish egg analogs were served as sukiyaki-type surimi-based products. The results demonstrated that the simply packaged tenpura sold in supermarkets were contaminated more severely by pathogens, including Staphylococcus, Salmonella and Yersinia sp., than which sold unpackagedly in traditional markets. The microbiological qualities of better-packaged sukiyaki-type surimi-based products, especially under frozen condition, were found much better than which of those sold in supermarkets (simply packaged) and traditional markets (unpackaged); among the sukiyaki-type surimi-based products, crab analogs were contaminated by pathogens much worse than the others. In the comparisons of products collected from supermarkets, sukiyaki types have better qualities than traditional types; however, there was no difference found between these two of products (except crab analogs) collected from traditional markets.

並列關鍵字

Surimi-based products ； Package ； Selling conditions ； Indicator bacteria ； Pathogenic bacteria

國際替代計量

不同包裝及販售型態下水產煉製品微生物品質的研究

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