1. Faculty of Biomedical Laboratory Science, Kaohsiung Medical University, Kaohsiung, Taiwan, Department of Hotel & Restaurant Management, Aletheia University, Tainan, Taiwan, Department of Food Science and Technology, Tajen Uinversity, Ping Tung, Taiwan, Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung, Taiwan, and Department of Food and Beverage Management, Tajen Uinversity, Ping Tung, Taiwan