摘要 I
ABSTRACT II
目錄 III
表目錄 VIII
圖目錄 XII
附錄 XV
壹、前言 1
1.1 研究背景 1
1.2 研究目的 2
1.3 研究問題 2
貳、文獻整理 3
2.1 水產品及產業 3
2.1.1 中南美白對蝦 3
2.2 水產品於冷藏與冷凍儲存之品質變化 4
2.2.1 冷藏 4
2.2.2 冷凍 4
2.3 影響蝦肉腐敗的因素 5
2.3.1黑變 5
2.3.2微生物 5
2.3.3脂質氧化 5
2.4 水產品之新鮮度指標 6
2.4.1 總揮發性鹽基態氮 (Total volatile basic nitrogen, TVB-N) 6
2.4.2 三甲胺 (Trimethylamine, TMA) 6
2.4.3 K 值 7
2.4.4 酸鹼值 7
2.4.5 過氧化價 (Peroxide value, PV) 8
2.4.6 總生菌數 (Total viable count, TVC) 8
2.5 蝦類的感官品評 9
2.6. 非破壞性評估 (Nondestructive evaluation, NDE) 10
2.6.1 剩餘架售期預測模型 10
2.6.2 多光譜圖像技術 (Multispectral imaging, MSI) 11
2.6.2.1 多光譜圖像技術於不同食品中的應用 11
2.7 人工神經網絡 (Artificial neural network, ANN) 12
2.7.1 深度學習 (Deep learning, DL) 13
參、研究架構 14
肆、研究材料與方法 15
4.1 實驗材料 15
4.1.1 化學試劑 15
4.1.2 培養基 15
4.1.3 儀器設備 15
4.1.4 電腦軟體 16
4.2 研究方法 17
4.2.1 樣品製備 17
4.2.2 蝦子儲藏條件與採樣時間 17
4.2.3 化學性品質指標分析 17
4.2.3.1 揮發性鹽基態氮之測定 17
4.2.3.2 三甲胺之測定 18
4.2.3.3 酸鹼值之測定 18
4.2.3.4 硫巴比妥酸價 (TBARS) 之測定 18
4.2.4 物理性品質指標分析 19
4.2.4.1 水分之測定 19
4.2.4.2 保水力之測定 (Water holding capacity, WHC) 19
4.2.4.3 顏色之測定 20
4.2.4.4 質地分析 (Texture profile analysis, TPA) 20
4.2.5 微生物品質指標分析 20
4.2.5.1 總生菌數 20
4.2.5.2 嗜冷菌數與假單胞菌 21
4.2.6 感官品評 21
4.2.7 剩餘架售期預測模型 21
4.2.7.1 品質指標的反應速率級數與動力學參數及阿瑞尼斯模型 22
4.2.7.2 選擇關鍵品質劣變指標 22
4.2.7.3 確認關鍵品質劣變指標之可接受界限 23
4.2.7.4 剩餘架售期模型之建立 23
4.2.7.5 剩餘架售期模型之驗證 24
4.2.8 多光譜圖像儀製備 24
4.2.9 多光譜圖像分析 25
4.2.9.1 拍攝多光譜圖像 25
4.2.9.2 反射率圖像之校正 25
4.2.9.3 感興趣區域 (Region of interest, ROI) 的選擇 25
4.2.10 特徵波長的選擇 25
4.2.11 特徵波長與品質指標之關係 26
4.2.12人工神經網絡預測模型之建立與驗證 26
伍、結果與討論 27
5.1 化學性品質指標分析 27
5.1.1 總揮發性鹽基態氮 27
5.1.2 三甲胺 27
5.1.3 酸鹼值 27
5.1.4 硫巴比妥酸價 28
5.2 物理性品質指標分析 28
5.2.1 水分 28
5.2.2 保水力 29
5.2.3 顏色變化 29
5.2.4 質地變化 30
5.3 微生物品質指標分析 31
5.3.1 總生菌數 31
5.3.2 嗜冷菌數 31
5.3.3 假單胞菌 32
5.4 感官品評 32
5.5 剩餘架售期預測模型 33
5.5.1 品質指標的反應速率級數與動力學參數及阿瑞尼斯模型 33
5.5.1.1 化學性品質指標分析 33
5.5.1.1.1 總揮發性鹽基態氮 33
5.5.1.1.2 三甲胺 33
5.5.1.1.3 酸鹼值 34
5.5.1.1.4 硫巴比妥酸價 34
5.5.1.2 物理性品質指標分析 34
5.5.1.2.1 水分 34
5.5.1.2.2 保水力 35
5.5.1.2.3 顏色變化 35
5.5.1.2.4 質地分析 37
5.5.1.3 微生物品質指標分析 38
5.5.1.3.1 總生菌數 38
5.5.1.3.2 嗜冷菌數 38
5.5.1.3.3 假單胞菌 39
5.5.1.4 小結 39
5.5.2 選擇關鍵品質劣變指標 39
5.5.2.1 化學性品質指標分析 39
5.5.2.1.1 總揮發性鹽基態氮 39
5.5.2.1.2 三甲胺 40
5.5.2.1.3 酸鹼值 40
5.5.2.1.4 硫巴比妥酸價 40
5.5.2.2 物理性品質指標分析 40
5.5.2.2.1 水分 40
5.5.2.2.2 保水力 41
5.5.2.2.3顏色變化 41
5.5.2.2.4 質地分析 42
5.5.2.3 微生物品質指標分析 43
5.5.2.3.1 總生菌數 43
5.5.2.3.2 嗜冷菌數 43
5.5.2.3.3 假單胞菌 43
5.5.2.4 帶殼白蝦的關鍵品質劣變指標 44
5.5.3 剩餘架售預測模型的建立 44
5.5.3.1 關鍵品質劣變指標之可接受界限 44
5.5.4 剩餘架售期預測模型的驗證 44
5.5.4.1 化學性品質指標分析 45
5.5.4.2 物理性品質指標分析 45
5.5.4.3 微生物品質指標分析 46
5.5.4.4 小結 46
5.6 白蝦之光譜特徵分析 47
5.7 特徵波長的選擇 47
5.7.1 化學性品質指標分析 47
5.7.2 物理性品質指標分析 48
5.7.3 微生物品質指標分析 49
5.8 特徵波長與品質指標之關係 49
5.8.1 化學性品質指標分析 49
5.8.2 物理性品質指標分析 49
5.8.3 微生物品質指標分析 50
5.9 人工神經網絡預測模型 50
陸、綜合討論 51
柒、結論 52
捌、參考文獻 53
玖、圖表 70
拾、附錄 182

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