• 作者： 鍾忠勇; 陳幸臣
• 作者服務機構： 臺灣省立高雄海事專科學校
• 中文摘要： 冷凍蝦為我國最重要之外銷冷凍水產品之一。自從美國 FDA 加強檢驗及我國政府全面禁止漁船使用硼砂，改用亞硫酸鹽為黑變防止劑以來，外銷冷凍蝦因肉質變敗而遭扣留者日漸增多，變敗的原因尚未明瞭，防止方法亦未確立。本報告乃先調查肉質變敗原因，以作為今後研究防止變敗方法之參考。從實驗結果獲知輸美冷凍蝦因肉質變敗而遭扣留的原因，係在國內凍藏時一部份已達肉質變敗階段，所使用的原料鮮度欠佳為其主要原因；而加工條件欠當，不加碎冰放置在常溫與遲延剝殼為肉質變敗之致命傷；凍藏溫度過高，則為肉質變敗之促進因子。亞硫酸鈉鹽與肉質變敗無直接關係，但它因不若硼砂具有防腐作用，故在上述不理想條件下，肉質較使用硼砂為黑變防止劑的蝦容易變敗，此為禁用有害人體之硼砂而改用亞硫酸鈉鹽類為黑變防止劑以來，因肉質變敗而遭相留之冷凍蝦之所以突然增加的間接原因。
• 英文摘要： Frozen shrimp is one of the most importantexported marine products in this country. How-ever, since FDA paid more attention to thequality of the product, borates were prohibitedfrom being used aboard. Since then, sulfites havebeen substituted as the main additives to preventblack discoloration, the product has been detainedincreasingly by FDA because of decomposition.Whereas, the causes of decomposition are notknown and the method of inhibition is also notconfirmed. This paper reported the causes ofthe decomposition, will be the reference todevelop the method to inhibit decomposition.From this study we found the causes of detentionof Taiwan's frozen shrimp exported to U.S.A.were the decomposition of a partial productsduring freezing storage before shipping. Thecauses of decomposition included worse freshnessof raw materials, unsuitable processing condi-tions, and delayed peeling without coveringcrushed ice on shrimps at room temperature. Andfreezing storage at higher temperature was theaccelerative factor of decomposition. Thereexisted little relationship between decompositionand use of sulfltes. However, because sulfitesdo not possess antiseptie action as that ofborates, decomposition took place much easierwhen sulfites was used as blaek discolorationinhibitive reagent than borates were used underthe un-proper conditions described. This is theindirect reason why the increase in amount offrozen shrimp detained by FDA in U.S.A., afterusing sulfites as blaek discoloration inhibitivereagent instead of borates.
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