為了解市售櫻花蝦乾製品之衛生品質，本研究自屏東縣東港鎮零售攤販和商店採集22件櫻花蝦乾樣品，分別包含2大類-包裝（9件）與未包裝（13件）等樣品，探討其化學與微生物衛生品質以及生物胺分析。研究結果顯示：於包裝與未包裝之櫻花蝦乾樣品中化學與微生物品質平均數值分別為：pH值為7.51與7.52、鹽度為2.79與2.82%、水分為20.09與20.60%、水活性為0.62與0.63、灰分為11.96與12.08%、總揮發性鹽基態氮(TVBN)為29.97與31.70mg/100g以及總生菌數(APC)為4.42與5.63logCFU/g。然而，所有樣品均未檢出大腸桿菌群及大腸桿菌、人工色素、過氧化氫以及亞硫酸鹽。其次，櫻花蝦乾樣品中之9種生物胺平均含量均小於1.0mg/100g，且組織胺含量皆低於美國食品藥物管理局(Food and Drug Administration)之限量標準5mg/100g。再者，為了解櫻花蝦乾製品於不同包裝和溫度貯存期間之相關衛生品質變化，乃將櫻花蝦乾製品於不同包裝（聚乙烯塑膠袋包裝及真空包裝）與不同溫度(-18、4及251)下貯存，分析櫻花蝦乾製品衛生品質之變化。結果顯示，當貯藏於較高溫度25t時，樣品之APC和TVBN含量以及色澤b*值（黃色度）會隨貯藏時間增加而增加，但色澤a*值（紅色度）會隨時間增加而減少；再者，在低溫下(<41)，兩種包裝者之相關衛生品質數值變化並不明顯。而在25t貯藏溫度下，真空包裝者較聚乙烯塑膠袋包裝者有較低之TVBN與色澤b*值（黃色度），且有較高之色澤a*值（紅色度）。綜合上述，建議櫻花蝦乾製品應儘量以真空包裝並貯存在4t以下，可預防產品品質的劣變。

The objectives of our study were to investigate the hygienic quality and safety in the dried sergestid shrimp products. The twenty-two dried sergestid shrimp products collected from Tungkung, Pingtung county in Taiwan, including nine package and thirteent non-package products, were tested to determine the analysis of chemical, microbial hygienic quality and biogenic amines. The results showed that dried sergestid shrimp of package and non-package products had average levels of pH for 7.51 and 7.52, salt content for 2.79 and 2.82%, water content for 20.09 and 20.60%, water activity for 0.62 and 0.63, ash content for 11.96 and 12.08%, total volatile basic nitrogen (TVBN) for 29.97 and 31.70 mg/100 g and aerobic plate count (APC) for 4.42 and 5.63 log CFU/g, respectively. None of these samples contained total coliform (TC), Escherichia coli (E. coli), color additives, hydrogen peroxide and sulphite. The nine biogenic amines content in all samples were less than 1.0 mg/100 g and histamine content was below the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration. Furthermore, to elucidate the hygienic quality of the dried sergestid shrimp products during storage in different package and temperature, the dried sergestid shrimp packed in polyethylene (DE) packaging and vacuum packaging, and stored at different temperatures (-18, 4 and 25oC), were tested to determine the chemical and microbial hygienic quality. The results showed that the APC, TVBN content and color b* values (yellowness) of samples increased with storage time increased, but the color a* values (redness) decreased at 25oC storage. Again, at low temperatures (< 4oC) storage, related hygienic quality change is not obvious in two kinds of packaging. At 25oC, vacuum-packed samples have lower TVBN content, color b* values (yellowness), and higher color a* values (redness) than PE package samples. Therefore, this result suggested that dried sergestid shrimp stored at < 4oC and vacuum-packed could prolong the storage period and prevent deterioration.