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The milkfish pond system is composed of limited trophic components and operated by simple food chains.

本研究之目的是为探讨台湾传统浅坪式虱目鱼塭生态系统的运作情形。

To sum up, the shelf life of juvenile milkfish in 15 cm length would be about one week at 4°C and 6 months at -20°C.

由以上结果显示五寸虱目鱼以4℃冷藏1周或－20℃冻藏6个月，仍具有良好商品价值。

The results indicated that washing step could result in about 60% decrease of purine substances of milkfish during processing. The main released purine substances were inosine monophosphate and inosine.

结果显示，制程中的水洗步骤可以减少虱目鱼的嘌呤含量约达60%，其主要流失的嘌呤物质为肌苷酸和肌苷。

The major reducing effect was observed in the first 10min during 30min washing. No further change was found after washing for 20 or 30min. However, the gel strength of milkfish surimi based product increased with increasing washing time.

在30分钟的水洗过程中，最主要的减少效应发生在前10分钟，水洗20和30分钟均无明显的变化，然而，虱目鱼炼制品的胶强度则随著水洗时间的延长而增强。

Instability of milkfish price often occurs in Taiwan, due to the factors of the seasonal production , the changes in market demand and supply, and the efficiency of market information transmission between fish markets .

计画摘要受到生产季节性、市场供需变化及市场间交易资讯传递效率的影响，台湾虱目鱼市场价格普遍呈现不稳定性。

Fish that are seldom seen, such as grouper and milkfish, have almost become the primary catch at fish markets in Taitung recently.

石斑、虱目鱼等等少见的鱼，前些日子几乎成为了台东渔市场的主要渔获。

The total purine content in milkfish surimi based product decreased as the washing times increased. The best gel strength was obtained for washing twice.

随著水洗次数的增加，虱目鱼炼制品的总嘌呤含量逐次减少，但是水洗两次的炼制品胶强度较水洗一次或三次者为佳。

The moisture, along with the Aw and pH value contents of products, increased with the increase of liquid egg white. The crude fat, ash, and TBA value contents of products increased with the increase of milkfish surimi. According to the results of sensory panel test, the products, which tasted chewy, had good texture and flavor.

其品质性状有随著液体蛋白量的增加，其制品的水分、水活性及pH值有随之增加趋势；而粗脂肪、灰分含量及TBA值，均随虱目鱼鱼浆添加量的增加而增加。

The flesh in juvenile milkfish was about 52.9% to the whole body weight and contains almost the same amount of moisture and protein in dorsal and belly portion, which was 75 and 21% respectively. Belly flesh contained 4.2% lipid, which was higher than 2.0% in dorsal flesh. Dorsal flesh contained more ash than belly, which was 1.5 and 1.3% respectively.

五寸虱目鱼的净肉量占全鱼重的52.9%；其一般组成分中，水分与粗蛋白质之含量分别约为75及21%，背侧肉及腹侧肉的含量相近；腹侧肉的粗脂肪含量为4.2%略高於背侧肉之2.0%；背侧肉的粗灰分含量略高於腹侧肉，分别为1.5及1.3%。

Changes in purine related compounds of milkfish surimi based product during processing were investigated. The objective samples were collected at the processing steps as mince, after washing, surimi and surimi based product, separately, and subjected to purine content determination.

本研究探讨虱目鱼炼制品制程中嘌呤相关物质的变化，分别针对制程中之原料碎肉、水洗后、擂溃后和加热后等步骤进行采样与分析。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。