食用水母通稱為海蜇，其傘部加工品通稱為海蜇皮，海蜇皮在我國算是普遍的小菜之一，可在許多不同的營業場所販賣，在台灣海蜇皮一般都仰賴進口，根據行政院農委會漁業署的統計，台灣從2011年到2020年海蜇製品每年平均進口量高達 1,300 公噸 ，由此可知國人對於海蜇皮的喜好度相當高。聯合國農糧組織發表「地中海和黑海水母現況探討」報告指出，過度捕撈魚貨讓海洋中的掠食者減少，造成水母大量繁殖數量增加，導致許多魚卵和魚苗被水母捕食，並且也因全球暖化擴大了熱帶地區水母物種的活動範圍，讓水母擁有良好的生存環境大量繁殖，最後可能造成只剩下水母可以吃的窘境。在一般組成分方面，海蜇皮主要成分為水，通常含水量達 90% 以上，其他則富含蛋白質、礦物質，而脂肪和卡路里含量低。因此食用海蜇皮擁有許多好處，並且也能進一步解決目前海洋生態即將面臨的窘境。本研究首先進行海蜇皮相關資料收集，再透過問卷方式對台灣地區民眾進行調查，來探討國人對於海蜇皮的認知程度、消費行為與食安風險態度，以做為日後推廣精準食用海蜇皮之參考。問卷於2022年3-4月合計發放300份，共回收278份，問卷回收後利用SPSS 22.0 (Statistical Product and Service Solutions) 與Excel進行各項資料處理及統計分析。本研究受訪者以女性較多，年齡以30歲以下為主，教育程度多數為大學，平均月收入在3-6萬元，飲食習慣以葷食為主，並且有49.10%受訪者1週購買一次海鮮加工品，購買方式多為前往傳統市場購買。由統計結果得知，「就讀科系」、「工作經驗」、「職業」及「飲食習慣」對於海蜇皮認知、消費行為及食安風險態度達顯著差異，而「性別」、「居住地區」、「教育程度」及「月收入」在研究上皆未達顯著差異。迴歸分析結果顯示，民眾對於海蜇皮產品認知會影響民眾對於海蜇皮潛在食安風險之態度，進而影響購買時的消費行為。因此仍需加強推廣食品安全之觀念，促進民眾對於海蜇皮更加的了解。

Edible salted jellyfish is a processing marine product produced from jellyfish. salted jellyfish is one of the appetizer in Taiwan. It can be seen in many types of sales and business establishments. In Taiwan, it is generally imported. From 2011 to 2020, the average annual import amount of salted jellyfish is as high as 1,300 metric tons, which shows that Chinese people have a high preference for salted jellyfish. The United Nations Food and Agriculture Organization issued a report on the status of Mediterranean and Black jellyfish, which pointed out that overfishing of fish has reduced predators in the ocean, resulting in an increase in the number of jellyfish blooms, resulting in many fish eggs and fry being preyed on by jellyfish. Warming has expanded the range of activities of jellyfish species in the tropics, allowing jellyfish to have a good living environment to breed in large numbers, which may eventually lead to the dilemma that only jellyfish can eat. In terms of general composition, the main component of salted jellyfish is water, usually more than 90% water, while others are rich in protein, minerals, and low in fat and calories. Therefore, eating salted jellyfish has many benefits, and it can also further solve the dilemma that the current marine ecology is facing. First, this research is to collect relevant data on salted jellyfish, and then conduct a survey of Taiwanese people through questionnaires to explore Taiwanese people awareness of salted jellyfish, consumption behavior and food safety risk attitudes. The report is served as a reference for promoting accurate consumption of salted jellyfish. A total of 300 questionnaires were distributed from March to April 2022, and a total of 278 questionnaires were recovered. After the questionnaires were recovered, SPSS 22.0 (Statistical Product and Service Solutions) and Excel were used for various data processing and statistical analysis. Most of the respondents in this study were female, mainly under the age of 30, most of them being college-educated, with an income of 30,000 to 60,000 yuan, and their eating habits being mainly non-vegetarian. There have 49.10% of the respondents to buy processed seafood once a week, mostly by going to traditional markets. From the statistical results, there are significant differences in "faculties", "work experience", "occupation" and "eating habits" regarding salted jellyfish cognition, consumption behavior and food safety risk attitude, while "gender", "residence area" , "education level" and "monthly income" did not show significant differences. The results of regression analysis show that the public's recomition of salted jellyfish affects the public's attitude towards the potential food safety risks, which in turn affects the consumption behavior at the time of purchase.

摘要 .........................................................Ⅰ
Abrstract ...................................................Ⅱ
目次 .......................................................Ⅲ
表次 .......................................................Ⅳ
圖次 ........................................................Ⅴ
第一章 緒論 ..................................................1
第一節、研究背景與動機 ........................................1
第二節、研究目的..............................................2
第三節、研究對象及範圍 ........................................2
第四節、研究流程 .............................................3
第二章 文獻整理 ..............................................4
第一節、海蜇生態與產量分布狀況 .................................4
第二節、海蜇加工產業 ..........................................6
第三節、海蜇皮加工品之潛在食安風險 .............................8
第三章 問卷調查之研究方法 ....................................13
第一節、問卷調查實施方法 .....................................13
第二節、問卷施測 ............................................14
第三節、問卷設計 ............................................14
第四節、資料處理及分析 .......................................14
第四章 結果與討論 ...........................................16
第一節、敘述統計分析 .........................................16
第二節、信度與因素分析 .......................................19
第三節、獨立樣本T檢定分析 ....................................21
第四節、單因子變異數分析 .....................................24
第五節、皮爾森績差相關分析 ...................................27
第六節、迴歸分析 ............................................28
第五章 結論 .................................................29
參考文獻 ....................................................30
附錄 .......................................................66
謝辭 .......................................................70

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