課程目標 (Course Objectives)
本課程主要介紹畜產品品質對畜產品工業的重要性，講解品質分析目的，包括樣品前處理、方式及檢驗原理等，讓學生了解畜產品和其製品的品質變化原因、檢測方法及數據判讀。本課程搭配實驗操作與報告撰寫，詳細指導學生藥品配製方法、儀器設備操作及原理，讓同學具備畜產品/食品相關產業基本品質與衛生管理能力為教育目標。
課程內涵 (Course Contents)
本課程係以畜產品為主的組成分、衛生品質以及理化學性質等分析方法與原理介紹。詳細講解樣品前處理的目的、方式、試劑調配以及每一步驟反應之原理等。並教導分析數據之研讀與處理。組成分分析有水分、脂肪、蛋白質、碳水化合物、礦物質、灰分、亞硝酸鹽測定等。衛生品質分析有生菌數、耐低溫菌數、大腸桿菌群等以及抗菌物質檢驗。理化學性質：鮮度、pH值、保水力、水活性、蒸煮失重、游離脂肪酸、酸價、POV、TBA、TCA soluble nitrogen、PTA soluble nitrogen等。Course Objectives
This course mainly introduces the importance of livestock product quality to the livestock product industry, explains the purpose of quality analysis, including sample pre-processing, methods and inspection principles, etc., allowing students to understand the causes of quality changes, detection methods and data interpretation of livestock products and their products. This course combines experimental operations and report writing to provide students with detailed guidance on drug preparation methods, instrument and equipment operations and principles, with the educational goal of equipping students with basic quality and health management capabilities in livestock products/food-related industries.
Course Contents
This course is an introduction to the analysis methods and principles of the composition, hygienic quality, and physical and chemical properties of livestock products. Explain in detail the purpose and method of sample pretreatment, reagent preparation, and the principles of each step of the reaction. And teach the study and processing of analytical data. Component analysis includes determination of moisture, fat, protein, carbohydrates, minerals, ash, nitrite, etc. Hygienic quality analysis includes the number of biotic bacteria, the number of low-temperature-resistant bacteria, coliforms, etc., as well as antibacterial substance testing. Physical and chemical properties: freshness, pH value, water retention capacity, water activity, cooking weight loss, free fatty acids, acid value, POV, TBA, TCA soluble nitrogen, PTA soluble nitrogen, etc.
1.Nieslsen, S. S. 2010. Food Analysis. Fourth Edition, Springer Science, LLC. New York.
2.Nollet, L.M.L., F. Toldra. 2011. Handbook of Analysis of Edible Animal By-Products. CRC Press. New York.
3.陳明汝、張瑞郎、藍群傑、晏文潔。2018。食品分析與檢驗。華格納出版社。
4.王美苓、周政輝、晏文潔。2017。食品分析實驗。華格納出版社。
1.Nieslsen, S. S. 2010. Food Analysis. Fourth Edition, Springer Science, LLC. New York.
2.Nollet, L.M.L., F. Toldra. 2011. Handbook of Analysis of Edible Animal By-Products. CRC Press. New York.
3. Chen Mingru, Zhang Ruilang, Lan Qunjie, Yan Wenjie. 2018. Food Analysis and Inspection. Wagner Verlag.
4. Wang Meiling, Zhou Zhenghui, Yan Wenjie. 2017. Food analysis experiments. Wagner Verlag.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平常成績平常成績 normal grades |
25 | 含上課討論、上課態度、出席狀況。出席率低於實際點名總節次70%者(含)，平時上課態度暨學習精神部分成績以零分計，且取消所有考試成績之任何加權。 |
| 期中考成績期中考成績 midterm exam results |
20 | 筆試，缺考以 0 分計算 |
| 期末考成績期末考成績 Final exam results |
20 | 筆試，缺考以 0 分計算 |
| 實習課成績實習課成績 Practical course results |
35 | 依實習出席率、實驗操作、實驗精神、實習報告、考試成績以及分組期刊研讀報告等計算，由助教評定。 |
