為瞭解市售魚鬆製品之衛生品質與食用安全性，本研究自台灣南部共採集的件魚鬆樣品(包括鱗魚鬆、 旗魚鬆及桂魚鬆) ， 分為HACCP認證工廠製造者10件與非HACCP認證工廠製造者59件，探討其組織胺相關 衛生品質以及禽畜肉慘入分析。研究結果顯示， HACCP工廠與非HACCP工廠之魚鬆樣品中化學與微生物 品質平均數值分別為: pH值5.53與5.59 、水活性(water activity) 0.32與0 .4 1 、水分含量(moisture content) 2.63與 5.05% 、灰分含量(ash content) 4.17與3.77% 、鹽度(salt content) 2.77與2.29% 、揮發性垣基態氮(total volatile basic nitrogen, TVBN) 2.58與3.51 mg/ IOOg 、硫巴比妥酸價(thiobarbituric ac惜， TBA value) 1. 83 與1. 69 MDA mg/kg以及好 氣性總生菌數(aerobic plate count, APC) 0 .3 0與1 . 50 log CFU，位;其次所有樣品之大腸桿菌群(Colifonn) 和大腸桿菌 (Escherichia coli) 均未檢出。本研究結果顯示全部市售魚鬆之微生物品質均符合CAS規範已加熱之水產乾製品 品質規格之規定，即APC需在5.0 log CFU，乞以下、大腸桿菌群則需小於10MPM乞且大腸桿菌需未檢出。另外， 所有樣品之組織胺含量皆小於0.22 mg/ IOO g ，低於美國食品藥物管理局所規定之5 mg/ IOO g 以下之限量標準。 再者，在魚鬆樣品中禽畜肉品跨入鑑定方面，得知所有樣品皆含有魚肉，但有37 . 7%(26/69) 之魚鬆慘入其他肉 品，其中有34 . 8 9-白(24/69) 慘入禽肉(雞肉成分)及2.90%(2/69) 慘入豬肉，所有跨入禽畜肉品之魚鬆樣品均來自非 HACCP工廠。

Samples of sixty-nine fried fìsh floss products (including tuna, sailfìsh and salmon floss) were col1ected from wholesale markets and traditional markets, in southem Taiwan. Ten fried fìsh floss samples manufactured from Hazard Analysis and Critical Control Points (HACCP) seafood processing factories and fifty-nine samples manufactured from non-HACCP factories were tested to determine the hygienic quality. The average levels of pH, water activity (Aw), moisture content, ash content, salt content, total volatile basic nitrogen (TVBN), thiobarbituric acid (TBA value) and aerobic plate count (APC) in HACCP factory's samples and non-HACCP factory's samples were 5.53 and 5.59, 0.32 and 0.41, 2.63 and 5.05%, 4.17 and 3.77%, 2.77 and 2.29%, 2.38 and 3.51 mgl1 00 g, 1.83 and 1.69 MDA mg/kg, and 0.30 and 1.50 log CFU/g, respectively. None of these samples contained coliforrn and E. coli. The levels of APC, coliform and E. coli in al1 samples were less than Chinese Agricultural Standard limitation for 5.0 log CFU/g, 10 MPN/g and negative, respectively. Histamine content in al1 samples was less than 0.22 mg/l00 g that was below the 5.0 mg/l00 g al10wable limitation suggested by the U.S. Food and Drug Administration. Assay of multiplex polymerase chain reaction (PCR) revealed adulteration rates which were 34.8% (24/69) and 2.90% (2/69) for poultry and pork, respectively, while all adulterated samples were collected from non-HACCP factories.