Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/50812
標題: Quality Analysis of Kasu-zuke Tilapia(Orechromis niloticus) and the Contribution of Vinasse Protease
粕漬吳郭魚之品質分析及酒粕酵素之貢獻
作者: 黃志強
Ng, Chze Siong
關鍵字: Shoashing-vinasse;紹興酒粕;Crude enzyme;Kasu-zuke;Thermal inactivation;Tilapia;粗酵素;粕漬;熱失活;吳郭魚
出版社: 食品科學系
摘要: 
Abstract Tilapia and Shaoshing-vinasse were used to prepare
several kasu-zuke products. The tilapia fillets immersed in
low-salt kasu-paste (Shoashing-vinasse: water: salt: sugar:
rice-wine= 100: 50: 4.5: 30: 30 w/w, LSKP) with a ratio of 1:2
(w/w) were fermented at 4℃ (low temperature low salt kasu-zuke
;LTLSK). The fillets via salting in 15% NaCl by a ratio of 1:2
(w/w) were immersed in high-salt kasu-paste (Shoashing-vinasse:
water: salt: sugar: rice-wine= 100: 50: 30: 30: 30 w/w, HSKP)
with a ratio of 1:2(w/w) and fermented at room temperature (high
temperature high salt kasu-zuke; HTHSK). Changes in components
of fish and kasu-paste were determined. The contribution of
vinasse protease during kasu-zuke was also investigated. The
results obtained were as follows:1. Inter components transfer
between tilapia fillet and vinasse occurred during kasu-zuke.
No difference in components of the fillets from after 6 days
HTHSK was observed. However off-flavor occurred on LTLSK
fillet. Six days was a optimal time for kasu-zuke by Shoashing-
vinasse.2. NaCl content of HTHSK and LTLSK samples were 10% and
2.2%, total bacterial counts(TBC) were 10000 and 100000 CFU/g
for HTHSK and LTLSK, respectively. Alcohol, reducing sugar,
and free amino acid were 3.5%, 62mg/100g, 15.07umol/g for
HTHSK, and 3.0%, 92mg/100g, 3.44umol/g for LTLSK. Formic
acid was the major organic acid (60mg/100g) in both HTHSK
and LTLSK tilapia meat. VBN contents were 110mg/100g for
HTHSK and 18mg/100g for LTLSK. Only putrescine, histamine and
tyramine were detected in biogenic amines and their contents
were 0.57, 22.21, 0.22mg/100g for HTHSK and 0.49, 6.4,
2.11mg/100g for LTLSK, respectively. From the results, LTLSK
was better than HTHSK to obtain high quality products.3. The
optimum conditions of Shoashing-vinasse protease were pH 3.0,
20℃, 2% alcohol and less than 2%NaCl. The heat inactivation
rate constant (Kd) was 9.4×100000/sec , while the △E, △H,
△S and △G were 17.10 kcal/mole, 16.52 kcal/mole, 2.3 e.u
and 15.85 kcal/mole for 20℃, respectively. The enzyme was
sensitive to salt and heat, contribution of vinasse to kasu-
zuke products resulted from the components of vinasse itself
and enzymes contained in fish meat rather than protease action.
4. The tilapia fillets obtained from LTLSK and HTHSK could be
packaged and labeled with cooking method as a low temperature
distribution products. The products via preparation and
sterilization could also be distributed at normal temperature
as directly edible products.

中文摘要 本研究以省產吳郭魚及紹興酒粕為材料,將魚片與低鹽酒粕
混合糊(米酒:水:鹽:糖:酒粕 = 30:50:4.5:30:100 w/w)以
1:2(w/w)的比例於 4℃ 下進行低溫低鹽粕漬(low temperature low
salt kasu-zuke;LTLSK);或將鹽漬魚片(魚肉:15% 鹽水 = 1:2 w/w)
與高鹽酒粕混合糊(米酒:水:鹽:糖:酒粕 = 30:50:30:30:100 w/
w)以 1:2(w/w) 的比例於室溫(23 - 28℃)下進行高溫高鹽粕漬(high
temperature high salt kasu-zuke;HTHSK)。檢測粕漬過程中魚肉及粕
糊之成分,此外亦探討酵素對製品之貢獻。所得結論如下:1. 粕漬期間
,魚片與粕糊成分有互相移動現象,HTHSK 粕漬 6 日後,魚片所 含
成分差異不大;LTLSK 粕漬時間過長時魚片會有不良氣味產生,兩者之粕
漬時間均以 6 日為宜。2. 粕漬 6 日後魚片之含鹽量 HTHSK 為 10%,
LTLSK 為 2.2%;總菌數分別 為10000、100000CFU/g;酒精、還原糖
及游離胺基酸含量HTHSK 分別為 3.5%、 62mg/100g 及 15.07umol/g
;LTLSK 則分別為3.0%、92mg/100g 及 3.4umol/g ;有機酸含量方
面以甲酸含量最高,兩者皆約 60mg/100g;VBN 含 量則依序為
110、18 mg/100g;生物胺含量方面putrescine、histamine及
tyramine可偵測,HTHSK含量依次約為0.57、22.2 及 0.22mg/100g,
LTLSK 依次為 0.49、6.40 及 2.11mg/100g。綜合而言,LTLSK 法於
魚肉品質之保 持上較為有利。3. 酒粕酵素之最適作用條件為 pH3.0
、20℃、2% 酒精及食鹽含量低於 2%。 其熱失活速率為
9.4×100000/sec(20℃),20℃ 下之 △E、△H、 △S及 △G 分 別為
17.10kcal/mole、16.52 kcal/mole、2.3 e.u 及 15.85 kcal/mole。此
酵素對鹽 及熱敏感,無論 LTLSK 與 HTHSK 法均易失活,故粕漬過程
中蛋白質分解酵 素所提供之作用無多,粕漬之效果主要應來自粕本身
之成分及魚肉自身所含酵 素之作用。4. LTLSK 與 HTHSK 魚片,可
直接包裝,並於包裝上註明建議之調理方法,以 冷藏方式流通販售;
亦可加以調理,經殺菌處理後於常溫下流通販售。
URI: http://hdl.handle.net/11455/50812
Appears in Collections:食品暨應用生物科技學系

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