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 animal product quality to animal product industry, and explains the purpose of quality analysis, including pre-treatment, methods and inspection principles of products, so that students can understand the reasons for quality changes, testing methods and data reading of animal products and their products. This course is combined with experiment operations and reports to guide students in detail the preparation methods, instrument equipment operations and principles, so that students can have basic quality and health management capabilities in animal products/food-related industries as educational goals.
Course Contents
This course introduces analytical methods and principles such as components, physical and chemical properties, mainly based on livestock products. Detailed explanation of the purpose, method, tester adjustment and the principle of each step of reaction. And teach the research and processing of analytical data. The components are analyzed including moisture, fat, protein, carbohydrates, minerals, ash, salt nitric acid measurement, etc. The hyaluronic quality analysis includes bacterial number, low temperature resistance, macroscopic bacteria, etc., as well as antibacterial quality inspection. Physical and chemical properties: freshness, pH value, hydraulic retention, water activity, weightlessness of steaming and cooking, fatty acids, acid prices, POV, TBA, TCA solution nitrogen, PTA solution 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, Blue Qunjie, and Yan Wenyan. 2018. Food analysis and inspection. Huagena Press.
4. Wang Meiling, Zhou Zhengxiu, and Yan Wenqi. 2017. Food analysis experience. Huagena Press.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平常成績平常成績 Normal achievements |
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 achievements |
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。 |
