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1
題名:Empirical Model for the Prediction of Dissolved Oxygen Concentrations in Earthern Ponds    
魚池中溶氧量預測之實證式模型
著者:Sun-Chio Fong(方新疇) ;Chang-Wong Chen(陳正旺)
出版地區:台灣
出版城市:基隆市
學科:農林漁牧礦科學
關鍵字:溶氧 ; 模擬 ; 生態模式 ; 蝦池 ; 氧氣偵測 ; Dissolved Oxygen ; Simulation ; Ecological Modeling ; Shrimp Ponds ; Oxygen Monitoring
刊名:Journal of the Fisheries Society of Taiwan
卷期:17卷2期(1990.6)
頁碼:133-141
語言:英語
摘要: 中文摘要PDF ; 英文摘要PDF

水產醱酵食品,一般包括鹽醬品(酉圭),魚蝦醬與海產醬油。本省之水產醱酵食品主要生產於沿海漁港。為瞭解這類食品在臺灣地區大略的產量,委請各區漁會調查。結果在76年度總產量約為24,300公斤,價值2,346,000元。並為瞭解其衞生品質與安全性,分別從高雄、澎湖、鹿港、野柳及南方澳等地採集三十一批鹽醬品及十九批海產醬油,進行一般組成分、鹽度、pH值之分析以及衞生指示菌、耐(好)鹽菌、沙門氏菌之檢驗,並以Ames試驗偵測此類產品是否含變異原。結果發現,鹽醬品之一般組成分平均為:粗蛋白10.3%,粗脂肪2.0%,水分56.6%,碳水化合物4.6%,灰分26.5%,鹽度29.9%,pH值5.6。海產醬油之組成為:粗蛋白5.9%,粗脂肪0.8%,水分67.7%,碳水化合物8.6%,灰分17.0%,鹽度10.7%,pH值5.5。鹽醬品含VB-N、TMA-N及AA-N的量分別為30~154,3.2~12.3及148~641 mg/100 g;海產醬油含VB-N、TMA-N及AA-N之量分別為20~283,1~40及110~1,214 mg/100 g。大腸菌羣,腸炎弧菌及沙門氏菌均未被檢出,但有二批海產醬油樣品被檢出金黄色葡萄狀球菌。從此類產品分離的菌株中,以關節菌屬(Arthrobacter)及芽孢桿菌屬(Bacillus)最佔優勢。從50批樣品中挑選32批試驗化學變異性,均呈陰性反應。因此所調查的水產醱酵食品,在衞生品質上大致不成問題。
For detecting the sanitary quality and food safety of the fermented fishproducts,31 groups of salt-fermented fish or shellfish,and 19 groups ofmarine sauces were sampled from Kaohsiung,Panhou,Lukang,Yeiliu,Nanfangaou,and so forth.Of the samples,proximate compositions,salinity,and pH values were measured.The sanitary indicative microorganisms,halophic bacteria,Salmonella,and mutagens in these products were alsotested.It was found that proximate compositions in salt-fermented fish orshellfish were crude protein 10.3%,crude fat 2.0%,moisture 56.6%,carbohydrates4.6%,ashes 26.5%,salinity 29.9%,and pH 5.6;and those in marine sauces werecrude protein 5.9%,crude fat 0.85%,moisture 67.7%,carbohydrates 8.6%,ashes17.0%,salinity 10.7%,and pH 5.5.The contents of VB-N,TMA-N,and AA-Nof salt-fermented fish or shellfish were 30-154,3.2-12.3,and 148-641 mg/l00 g;those of marine sauces were 20-283,1-40,110-1,214 mg/100 g respectively.Totalcoliform,Vibrio parahaemolyticus,and Salmonella were not detected in allsamples,while Staphylococcus aureus was found in 2 groups of marine sauce.Arthrobacter and Bacillus were the predominant genera isolated from theseproducts.No mutagens were obtained in 32 groups of samples picked from50 groups.According to the investigation from September,1988 to August,1989,the total volume of the fermented fish products was 24,300 kg whichcosted about NT$2,346,000.


    

本卷期目次
Journal of the Fisheries Society of Taiwan 17卷2期 (1990.6)
Lethal Effect of Nitrite to Juvenile Metapenaeus Ensis/ Jiann-Chu ChenPing-Chung LiuFan-Hua Nan
Selection of Penaeus Semisulcatus Broodstock: A Morphometric Study/ Chi-Ming HuangMung-Yueh TsaiI-Chiu Liao
塭種蝦培育研究—白蝦第三子代之育成/ 林明男丁雲源曾寶順劉熾揚
Empirical Model for the Prediction of Dissolved Oxygen Concentrations in Earthern Ponds/ Sun-Chio FongChang-Wong Chen
臺灣水產醱酵食品的產量與衛生品質的調查/ 陳幸臣吳許得李嘉展陳榮惠
Study on the Fish Communities from Northern and Southern Waters of Taiwan by Analyzing the Impingement Data/ Kwang-Tsao ShaoChieh-Ping LinLin-Tai HoPei-Li Lin
Circadian Rhythm of Oxygen Consumption in Black Porgy,Acanthopagrus Schlegeli/ Bao-Quey Huang
Effects of Temperature and Salinity on Larval Development of the Freshwater Shrimp Macrobrachium Nipponense/ Yueh-Er TsouYew-Hu ChienHsiang-Ping Yu
 
   
 
   

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