Miao-Jang Wang, 王妙璋

碩士 / 國立臺灣海洋大學 / 應用經濟研究所 / 94 / Seafood Price Stabilization Fund has been practicing in Taiwan since 1994. It plays as a main measure for pursuing the goal of seafood price stabilization in this country. But due to the un-appropriated design of the rules and regulations in the law prescription, there has not been well applied to many seafood products and neither contributed much for price stabilization of many seafood products and not benefit much to fishermen’s income in Taiwan. Hence it is nece...

Hua-Ling Lee, 李華玲

碩士 / 國立臺灣海洋大學 / 應用經濟研究所 / 92 / Under the active policy of the government to promote fishery products and the international market condition, whether consumers’ perception and behavior with regards to seafood brands and safety are moving towards the projected goals are issues that motivate this study. In addition, because of the lack of consumers’ demand for seafood safety and awareness of brands, it would warrant further analysis to determine what marketing strategy would be best. The main goal...

Wei, Jean-Jean, 魏楨真

碩士 / 國立臺灣大學 / 農業經濟學系 / 86 /

YA-LENG, ZENG, 曾雅稜

碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 103 / Scombroid poisoning is a worldwide food-borne intoxication caused by the consumption of seafood containing high histamine contents. Among seafood, it is mainly associated with fish species as tuna, bonito, marlin, mahi-mahi and mackerel. Histamine is heat stable and heat or frying does not destroy histamine after histamine has been formed in the product. Therefore, the addition of starter culture and the application of histamine-degrading enzyme on fermented p...

SHIH, CHUNG-HUI, 石崇惠

碩士 / 嘉南藥理大學 / 環境資源管理系 / 104 / This study was to investigate the microbial contamination extent of different waters and seafood in southern Taiwan. Aeromonas spp. was selected as the target microbial genus in this study. Tests were carried out to monitor water quality and identify microbial strains. The results showed that except seawater, all other water bodies contained Aeromonas spp., with a value higher than 9.58 ± 0.51 log CFU/100 mL after human or animal activities. It was found that all th...

Jung-Wei Lin, 林容瑋

碩士 / 國立屏東科技大學 / 環境工程與科學系所 / 95 / Aquaculture is highly developed in Kaohsiung and Pingtung. However, there are only a few studies which are related to the pesticides and heavy metals in the seafood. The object of this research is to investigate the status of residual heavy metals and pesticides in the seafood and to evaluate the condition of environmental pollution in Kaohsiung and Pingtung. Therefore, we can provide a safe-index information for consumers. The samples were obtained from supermar...

Chen, Angela, 陳若淮

碩士 / 國立政治大學 / 經營管理碩士學程(EMBA) / 104

Wu,Tsung-Yu, 吳宗祐

碩士 / 靜宜大學 / 管理碩士在職專班 / 105 / In recent years, due to the drastic change of domestic and international economic situations and overall environment, lots of technology industries and factories begin to move to areas where workers’ wages are lower or mainland areas which are close to market, so most of industries relying on export market in Taiwan have the unclear prospect. However, food and beverage (F&B) industry makes a profit through domestic demands and is relatively stable, while technology a...

Ching-Wen Kuo, 郭晴文

碩士 / 國立澎湖科技大學 / 食品科學研究所 / 103 / Ivory shell（Babylonia areolata) and Coral trout (Plectropomus leopardus) are high-valued seafood in Taiwan,and this study use ISSR (Inter-simple sequence repeat)、DGGE (Denaturing gradient gel electrophoresis) and SSCP (Single strand conformation polymorphism) of molecular marker technique to analyze genetic diversity of B. areolata and P. leopardus .The samples were collected from Penghu Marine Biology Research Center.All samples were confirmed to the species and ...

kuo- shu chiu, 邱國書

碩士 / 國立臺灣海洋大學 / 應用經濟研究所 / 93 / Abstract The traditional business income of fishermen’s association were generally declined in past few years. And the tourist seafood market operated by the association was generally served as the potential business for the fishermen’s associations . Therefore, there are many fishermen’s association want to run tourist seafood markets. We can find from the opening tourist seafood markets around Taiwan that those markets can actually create huge commercial profits ...

Jing-Shu Hu, 胡靜書

碩士 / 國立臺灣海洋大學 / 應用經濟研究所 / 93 / Taiwan tilapia is selected as one of the flagship products in Taiwan in 2004. In addition to the traditional whole-frozen and fillet products, frozen battered and breading tilapia nuggets are developed as new products and introduced to the market. The objectives of this study are: to understand consumers’ seafood consumption patterns and their acceptability and willingness to pay for the battered and breading tilapia nugget products in Taiwan. This study use...

Ming-hsia Hsu, 徐明霞

碩士 / 國立屏東教育大學 / 數理教育研究所 / 100 / The purpose of this study was to analyze and evaluate the effects of Implementing STS instructional model on seafood diet nutrition education. Besides, the study was also to investigate what pragmatic difficulties may be encountered, and what can the teacher and students gain from this study. The subjects for the present study were 116 students from four classes in the eighth grade of junior high school in Pingtung county. These partici- pants were divided into th...

Li Kun Lieh, 李坤烈

碩士 / 國立高雄海洋科技大學 / 漁業生產與管理研究所 / 99 / This study is aimed to realize the tourists’ motivation and satisfaction on Ketzliau Tourism Seafood Market in Kaohsiung. The tourists’ data were collected by using convenience sampling from December 2009 to May 2010. A total of 600 questionnaires were sent out and retrieved 573 effective copies which reached 95.5% valid rate. The descriptive statistics, t-test, one-way ANOVA, factor analysis, importance-performance analysis (IPA), and Pearson correlation were...

陳姿樺

碩士 / 國立海洋大學 / 水產食品科學研究所 / 83 / Three selective media, OA (Oxoid Aeromonas agar), BA (Blood ampicillin agar)and SA (Starch ampicillin agar) were used to evaluate the contamination of A. hydrophila in 66 samples includng oyster, shrimp, fish and surimi products. Oyster had the highest incidence, with 50% positive, while no A. hydrophilawas found in surimi products. In comparison with the detective rate of A. hydrophilafrom seafood among the three selective media, BA displayed the highest detective...

chang, bin-win, 張炳文

碩士 / 國立海洋大學 / 水產食品科學系 / 85 / Ice storage is one of the most common practice to preserve seafood. However, as the ice thaws, the fluid will flush the surface of the fish, and this causes post contamination that induces detrimental effect on seafood quality. Therefore, this experiment is to study how to produce the ozonized ice and further its effect against some pathogens related with seafood. The results of...

ZHAN, ZHAO-MIN, 詹朝閔

碩士 / 國立海洋大學 / 水產食品科學研究所 / 80 /

Tseng, Yueh Mei, 曾月梅

碩士 / 國立屏東科技大學 / 農企業管理系所 / 106 / Donggang is a famous fishery harbor that attracts thousands of tourists to visit and consume each year. The local restaurants which benefit from fishing ports and sightseeing, they need to consider how to attract consumers. In the study, we reviewed numerous researches on service quality and customer satisfaction. We found that many scholars use others study in their research. There are different perspectives depending on the different scholars. Therefore, the stu...

Liew, Sher Lee, 劉雪麗

碩士 / 國立臺灣海洋大學 / 食品科學系 / 105 / Glazing, as a quality protecting tool, has a long history and a common practice in frozen seafood processing. The aim of this study is to investigate “can this procedure re-define and extend shelf-life for seafood food which has limited shelf-life, e.g. within 3 months?” Criteria for glazing practice include surface/weight ratio, dipping time, and dipping cycle. Three species and processing types, salmon fillet, halibut fillet, and capelin whole fish, varied mainly ...

Li-Jung Lu, 呂麗容

碩士 / 國立臺灣海洋大學 / 環境生物與漁業科學學系 / 97 / ABSTRACT The study focuses on discussing the proportion of seafood in school lunch and to what extent that the students enjoy them. In addition, this research also analyzes Japan’s diet education and fish-eaten culture. The results are summarized as follows: 1. The purpose schools provide school lunch is to promote students’ growth, health, and social welfare. At the same time, it can foster the good habits of diet, hygiene, etiquette and cooperation. 2. Seafoo...

Kung Shih Chieh, 龔士傑

碩士 / 國立高雄海洋科技大學 / 漁業生產與管理研究所 / 97 / The Chichin District of Kaohsiung city is a traditional fishing -village community and also very famous for its seafood area. The purpose of this research is to evaluate service qualities of famous seafood restaurants from customers of Yachiao and Wansan. Based on SERVQUAL model, the survey was conducted via convenient selection and a total of 850 questionnaires were interviewed and retrieved 743 available copies reaching 87% in the valid rate.The data was ana...

Ya-Ying Chi, 紀雅音

碩士 / 國立高雄海洋科技大學 / 漁業生產與管理研究所 / 96 / This study was aimed to realize the tourists’ motivation and satisfaction for tourism seafood markets in Taiwan. From January to February in 2008, the tourists’ data were collected by convenience sampling at Bisha, Wuchi and Ketzliau tourism seafood markets. A total of 496 questionnaires were passed out and retrieved 483 effective copies which reached 97% in the valid rate. The data were analyzed by using the descriptive statistics, t-test, one-way ANOVA, ...

Chen, Chen-Ting, 陳貞廷

碩士 / 國立臺灣海洋大學 / 食品科學系 / 106 / The aim of this study was to investigate the changes of TVB-N, TBARS, pH, histamine, histological and drip loss during frozen storage of mackerel, squid and saury at -9.2℃, -13.9℃ and -15.3℃and to establish predictive models for the shelf life of frozen raw seafood and validated them with commercial frozen samples 　　Histamine was not detected during the whole study period and the changes of pH value could not be inferred a general tendency which suggested they are n...

CHEN,CHENG-HUNG, 陳政宏

碩士 / 嘉南藥理大學 / 觀光事業管理系 / 106 / Hot spring in addition to SPA can help the body to relax, the high temperature hot springs in Taitung can also provide cooking function, allowing visitors to experience cooking hot spring eggs, vegetables, and seafood. However, the daily hot springs temperatures is different, and the cooking degree of the corresponding cooking is also different. In order to avoid food waste or poor taste, it affects the tourist cooking pleasure using hot spring. This study propos...

Lin, Hsin-Chung, 林欣君

碩士 / 國立臺灣海洋大學 / 應用經濟研究所 / 105 / According to the statistics of United Nations, 77% of the marine fishery resources have been over-exploited around the world. Due to the fact that people do not have the concept of sustainable development in the past, the abundant natural resources of ocean is damaged as time goes on. Therefore, Food and Agriculture Organization of the United Nations (FAO) concluded Code of Conduct for Responsible Fisheries (CCRF) in 1995, which promoted Ecolabel and spread it in ...

Lu, Yun-Chih, 呂昀錡

碩士 / 國立高雄餐旅大學 / 餐旅研究所在職專班 / 106 / Taiwanese are getting used to buying consumer goods on the internet nowadays. According to the survey, there are about 5.89 million Taiwanese have purchased goods on line, and the average amount of money spent on online shopping has also grow at double-digit rates, which has been from NT$6,300 in 2014 to NT$7,200 in recent year. However, frozen seafood products also hope to catch up with this emerging online shopping trend, hoping to increase the overall size of...

Chang, Yu-En, 張毓恩

碩士 / 國立臺灣海洋大學 / 應用經濟研究所 / 106 / Since the increasing global trade volumes of seafood, the investigation of seafood trade and food safety have become an important issue. Due to the implementation of seafood safety regulations, zero trade might be caused. In the research, a gravity model is used to solve the problem of zero trade. The significance of these issues is assessed in regression analysis by using a gravity model of PQML to test the effects of the food safety standards on the importation ...

Chao-Bang Lin, 林昭邦

碩士 / 大葉大學 / 生物產業科技學系 / 96 / γ-polyglutamic acid (γ-PGA) is a water soluble, edible and biodegradable substance and has been proven to be non-toxic to our environment and human body. Examples of food applications of γ-PGA and its derivatives have been very limited. Fresh tilapia has been used as the material in this research, and three pieces of fish meat have been taken from it. Based on the method of three piece filleting, tilapias were dissected into pieces and skinned fish steaks that the siz...

Chen Hung-Chun, 陳鴻圳

碩士 / 國立海洋大學 / 漁業經濟研究所 / 87 / 無

Chen, Yu-Chuan, 陳育全

碩士 / 實踐大學 / 企業管理學系碩士在職專班 / 101

Her-Juan Shieh, 謝和娟

碩士 / 國立海洋大學 / 應用經濟研究所 / 91 / With rapid development of economics and industry in Taiwan in recent years, the Taiwan people’s living standards have been drastically upgraded. Therefore, the people’s demand for leisure activities rises greatly than ever. In addition to the implementation of two days off weekly, people have more leisure time and higher consumption level. However, Taiwan is a populous tiny island and there are not enough leisure areas and facilities for the greater and greater leisu...

Chia-Feng Chen, 陳嘉峰

碩士 / 國立海洋大學 / 應用經濟研究所 / 91 / The main purpose of conducting this study is to provide economic and managing information for the industry to improve its management efficiency and to market fisheries products more efficiently. Data for the study was based on a survey of export seafood processing industry in Taiwan. The index of the related key factors affecting the performance measure were constructed. The questionnaires were then designed and revised after pretesting. The research had the 47 sampl...

CHEN,YI-CHING, 陳怡靜

碩士 / 開南大學 / 觀光運輸學院碩士在職專班 / 104 / Nowadays, tourism is a reward to a lot of people’s hard work and the quality of living is constantly improving. The main feature of Yungan Tourism Seafood Market is Hakka culture, which is unique in Taiwan. It has been become a new tourist attraction in northern Taiwan. So far the data on studying of Yungan Tourism Seafood Market are not a lot. And as a local resident here, I hope my research will be beneficial to my hometown. The research method is thus an Impor...

Zi-Xhi Huang, 黃資智

碩士 / 國立臺灣海洋大學 / 海洋資源管理研究所 / 94 / After formally joined the WTO in 2002, the seafood processing industry and trade faces severe challenges. Government actively promote the hazard analysis and critical control point (HACCP ) management system which is focusing on the raw material identification, processing, manufacturing, storage and distribution of seafood products. In order to realize whether the HACCP management system can effectively improve the competitiveness of the seafood processing indus...

Wei, Zhen-Zhen, 魏楨真

碩士 / 國立臺灣大學 / 農業經濟研究所 / 86 /

Hu, Cheng-Hsin, 胡正欣

碩士 / 國立海洋大學 / 漁業經濟研究所 / 86 /

CHANG, SHU-HUA, 張書華

碩士 / 輔仁大學 / 食品科學系碩士班 / 104 / Food spoilage is primarily caused by food-borne organisms, this leads to illness if those contaminated food products are consumed. An easy-to-use and real-time sensor is beneficial to fast detection for consumers, and less safety concerns. Generally, specific volatiles are produced from deteriorated and/or spoiled foods, and accumulated in headspace. Those compounds result pH change that may be used to indicate food quality. The purpose of the present study was to de...

Yen-Chang Liu, 劉晏彰

碩士 / 國立中山大學 / 企業管理學系研究所 / 101 / With the technological development and popularity of the Internet user, online shopping for the consumer is becoming a part of everyday life and with a fast-growing trend. The reason why such a booming of online shopping is nothing more than a convenient search parity, Internet prices are concessions, saving time for shopping and delivery to a destination as the comsumer pointed or easy to pick up. Those factors are driving consumers to engage in this activity. Th...

Jui-Cheng Huang, 黃瑞成

碩士 / 國立高雄應用科技大學 / 高階經營管理研究所碩士在職專班 / 99 / For a long time, frozen foods have played an important role in the country’s food industry. According to Food Industry Research and Development Institute, frozen foods mainly include frozen vegetables, frozen meat products, frozen seafood and frozen prepared foods. Among of them, frozen seafood is in stark contrast and tending upwards in terms of production value and production volume. There are12 kinds of retail store and each of them holds the small s...

Chi-yuan Huang, 黃啟源

碩士 / 國立高雄餐旅大學 / 餐旅管理研究所在職專班 / 100 / In this study, discussing “Customer Satisfaction” from 6 seafood restaurants in Hualien City; the key factors affect the seafood restaurant "Customer Satisfaction", summed up as "dining", "meal quality," "service attitude" and "meal price” four dimensions, these four dimensions have a significant impact on results, especially to "service attitude" and "dining" factors. Therefore, it is recommended that industry should strengthen the restaurant service attitude...

Liu, Hong-Qi, 劉宏祺

碩士 / 國立海洋大學 / 漁業經濟研究所 / 83 /

Pei-Hua Kan, 甘佩樺

碩士 / 國立臺灣海洋大學 / 應用經濟研究所 / 98 / An adopted model of the Heckscher-Ohlin theory, suggesting a direct relationship between a country’s trade, seafood endowments and income, has been empirically estimated for four seafood products during the period 1970-2004. Both net export and an index of revealed comparative advantages were constructred and used as depent variables.The major findings are as follows: (1) The rich natural resources of the major exporting countries have a positive affect on their c...

Wan Lin Yao, 姚琬琳

碩士 / 國立臺灣大學 / 職業醫學與工業衛生研究所 / 90 /

Chung-Han Yeh, 葉聰翰

碩士 / 國立中山大學 / 海洋資源學系研究所 / 90 / Abstract This study concerns contents of several organotin compounds, monobutyltin (MBT), dibutyltin (DBT), tributyltin (TBT), monophenyltin (MPhT), diphenyltin (DPhT) and triphenyltin (TPhT), in seafood. Seafood samples were collected from markets and coastal zone in Taiwan, and contents of organotins were analyzed by Grignard reagent derivation coupled with GC/FPD. Besides, the tolerable daily intake (TDI) of (TBT+DBT), mean body weight of Taiwan citizen and the ...

Chien Chung, 陳建中

碩士 / 國立中山大學 / 高階公共政策碩士班 / 93 / Abstract The goal of this investigation is based on the Taiwan seafood industry development and its critical issues. In 2004, I have personally established a joint venture between a Japanese company-HANWA and our company-LUXE in developing a market for Saury fish,eel an Tailapia. 1.Using long-term relationship and trust between companies to establish a business relationship. 2.Both agreeing to use the new brand in market and good quality .The total sale for 2004...

Yi-An Chen, 陳奕安

碩士 / 國立臺灣大學 / 農業經濟學研究所 / 103 / When dealing with export promotion, the concerning authority anticipates that the limited resources which can foster the development of the exporting products could be exploited without careful screening. The seafood industry is not an exception. How to select Taiwanese seafood products with export potentials from numerous items of seafood is the primary researching question of this thesis. By means of the concept of composite indicators, this study constructs a me...

Tien-Hsiang Wu, 吳天祥

碩士 / 國立臺灣海洋大學 / 應用經濟研究所 / 95 / This investigation into the traceability baseline in Taiwan finds that private sector seafood firms have developed a substantial capacity to trace. Traceability systems are a tool to help firms manage the flow of inputs and products to improve efficiency, product differentiation, food safety, and products quality. Firms balance the private costs and benefits of traceability to determine the efficient level of traceability. It has developed a number of mechanisms to...

Wu Ching-TE, 巫清得

碩士 / 明道大學 / 企業高階管理碩士班 / 104 / In recent years, industry and commerce up growth which Impacted industrial structure changed , population of office Worker increase , while the country lifestyle changes, more and more population of eating out has grown, Services industry rate in Taiwan economic activities gradually grow , so as Taiwan’s Service industry, restaurants increase year by year . Government implement two –day weekend make open Tourism to the world and the mainland china , which drives T...

Jhen-Hau Li, 李振豪

碩士 / 國立臺灣海洋大學 / 應用經濟研究所 / 98 / With the rapid growth of the global output of seafood products, the global seafood trade resulting increases every year, accompanied by a high degree of trade between countries correlation form trade blocks of seafood trade phenomenon. Firstly, through the annual seafood capture and aquaculture production and trade data of the production structure and long-term trade trends, indicating the development of Overview and Features seafood. Secondly, the use of cluster a...

Mei-Chi Chen, 陳美琪

碩士 / 元智大學 / 管理碩士在職專班 / 103 / Taiwan is surrounded by sea, gifted with abundant sea resources. Seafood has been played an important role in Taiwanese food consumption. However, as Taiwan society developed over the years, the pace of life has increased, provoking the Taiwanese people to shift demand from traditional fresh seafood to delivered prepared frozen seafood. Frozen seafood is becoming more common amongst Taiwan market, the same as its growing influence to people’s livelihood. Frozen seafo...

Fish, Stephanie

Satellite imagery and volume-area scaling are used to asses the glacier area and ice volume of Iceland from the Little Ice Age maximum to present day, obtaining a final result in sea level rise between 1890 - 2015. The Little Ice Age was a time of regional cooling, with glaciers reaching their maximum extent (~1890 for Iceland) with warming and glacier retreat after this period ended. Ice volume estimates are important to know due to their relevance in potential sea level rise calculations. Unde...