Survey on hygienic qualities of dressed fried marlin meat product and investigation on using DNA technique to identify the fish species

• Main Author: 謝宏昇
• Other Authors: 蔡土及
• Format: Others
• Language: zh-TW
• Published: 2002
• Online Access: http://ndltd.ncl.edu.tw/handle/85320925952288683690

碩士 === 國立海洋大學 === 食品科學系 === 90 === To determine the hygienic quaility and to check the label of these dressed fried marlin meat products, 24 samples were collected from wholesale markets in Taipei, Taichung, Tainan and Kaohsiung. It was found that a few samples had no label for manufacture date, expiry date, composition and nutrition facts. The total bacterial count in these sapmles was less than 104 CFU/g. The histamine-producing bacteria, E. coli and V. parahaemolyticus was not detected in these products. The levels of POV and TBA were less than 10 meq/kg oil and 20 nmol/g, respectively. The levels of eight biogenic amines were less than 50 ppm. These results showed that the hygienic quality of dressed fried marlin meat products was acceptable. The polymease chain reaction (PCR) technology and sequence analysis were used to identify fish species in fresh, frozen, cooked, steam sterilized meat of Xiphias gladius and dressed dried marlin meat products. It was found that the primers L-HS_A、L-HS_B、L-HS_C、L-HS_D assorted with H-CSBDH were useful for detecting mtDNA of Xiphias gladius. Furthermore, the primers L-HS_D and H-CSBDH could identify fish species of dressed fried marlin meat products. It was found that 45.8% (11/24) commercial samples were detected to be made from Xiphias gladius meats by judging from L-HS_D and H-CSBDH primers’ gene fragment.