為瞭解旗魚鬆製品製成後，以不同包裝與貯存溫度時，在貯藏期間之旗魚鬆產品的衛生品質變化。故本 研究將HACCP工廠製造之旗魚鬆樣品於低溫(4℃)及室溫(25℃)，搭配透氣性與透光度不同且市售魚鬆商品常 使用之聚乙烯包裝袋(polyethylene, PE)、真空包裝袋(nylon linear low-density polyethylene, Nylon/LLDPE)及鋁箔袋(polyeyhylene terephthalate/ Aluminum/polyethylene, PET/AL/PE)包裝後，進行貯存試驗。研究結果顯示：水分及水活性皆會隨著時間增加而上升，PE袋及真空袋包裝者於25°C分別貯存6及11個月之水分含量已超過CNS8053-魚鬆及魚酥之規範(<6%)；在TVBN方面，4°C及25°C之樣品均介於8.77-11.96Wg/100g之間，呈緩慢上升之趨勢；在L*a*b*方面，所有樣品L*值皆呈現上升情形，a*值及b*值則呈現下降趨勢（紅色度與黃色度有變淡的情形）；在生菌數方面，PE包裝者於25°C貯存末期有稍微上升之趨勢，但仍低於CAS規定之限量標準（5.0 log CFU/g);在氧化指標TBA值方面，4°C貯存可延緩TBA值之增加，且三種包裝者並無顯著之差異，在25°C貯存下，所有樣品TBA值隨時間增加而增加，但鋁箔袋者有較低之TBA值，其次為真空袋者，而PE袋者最高。整體而言，以4°C較25°C可延緩旗魚鬆貯存期間相關衛生品質指標之上升；其次，鋁箔袋者較可延緩水分、水活性以及TBA值之增加；其次為真空袋者，PE袋者最差。因此建議業者可將旗魚鬆製品以鋁箔袋包裝並貯存於4°C，以延緩產品品質的變敗。

To elucidate the hygienic quality of the dried fish floss products during storage in different package and temperature, the dried sailfish floss packed in polyethylene (PE), Linear Low-Density Polyethylene (Nylon/ LLDPE) and polyethylene terephthalate/ Aluminum/ Polyethylene (PET/AL/PE) bag, and stored at different temperatures (4 and 25℃), were tested to determine the chemical and microbial hygienic quality. The results showed that the Aw, moisture content, TVBN and L* values increased with storage time increased. The moisture contents from the samples of PE packaging and Nylon/LLDPE packaging at six and eleven month’s storage, respectively, were above than the Chinese National Standards (CNS-8053) limit 6%. The color a* values (redness) and color b* values (yellowness) decreased with storage time increased. At low temperature (4℃) storage, TBA values in samples were retarded and not significantly in samples of three kinds packaging, but TBA value was increased with storage time increased at 25℃ storage. At 25℃, PET/AL/PE packed samples have lower TBA value than that of Nylon/LLDPE packed samples, and the higest TBA value was detected in PE packed samples. Overall, PET/AL/PE packed samples had the lowst moisture, Aw and TBA value, the following at Nylon/LLDPE packed samples and PE packed samples had the higest ones. Therefore, this result suggested the fried fish floss stored at <4℃ and packed with PET/AL/PE packaging could prevent deterioration.