Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/51128
標題: 吳郭魚珍味加工品半平之研究與開發
Research and Development of Dainty Hanpen from Tilapia
作者: 黃秀如
Hung, Shiu-Ru
關鍵字: hanpen;半平;surimi;kamaboko;tilapia;魚漿;蒲鉾;吳郭魚
出版社: 食品科學系
摘要: 
本實驗以省產大型吳郭魚為主原料,擂潰時加入本地產新鮮台農二號山藥,使製品具起泡性,製成具特別風味與質地之珍味魚肉煉製品半平。探討山藥的添加量(0% ~ 30%)對吳郭魚半平之組織特性之影響;此外探討不同擂潰轉速由400 ~ 2000 rpm下,產品組織變化情形。確立製作吳郭魚半平流程後並加以分析產品貯存時間,並且開發出不同的調理方式,喜好性品評觀察。所得結果如下:
1.成份分析結果發現,四種產品水分含量均在74.1~76.6 (%)之間、脂質含量為0.3∼0.8%;蛋白質含量約8.3% ~10.1 %;醣類為9.4~11.3% ; pH值為6.5~6.6、鹽度為2.1~2.5%、灰分(%)為2.5~2.7。
2.以日本市售四種產品色澤方面,具高亮度(76.4~85.5)與白色度(66.5~75.0) ,且a值(0.3 ~ 0.7)與b值 (3 ~ 5),顯示半平產品主要為白色具有亮度之色澤所構成。在凝膠強度方面之breaking force 為70 ~ 95g,而breaking stress為6.13 ~ 7.45 mm,之凝膠強度介於490 ~ 689 g×mm;保水力介於29.3 ~ 41.0%之間;電泳分析結果顯示,其分子量(31 kDa)以下之蛋白質多,且大分子(200kDa)也少於其他產品。
3.山藥添加量對吳郭魚半平之分析,發現添加10%山藥時,吳郭魚半平之凝膠強度及保水力皆大於未添加者。當添加量為20~30% 時,其凝膠強度及保水力則明顯較未添加者低。另外,山藥添加會使得吳郭魚魚半平密度明顯降低,山藥添加量愈多時,產品密度愈降低。且山藥添加量於10 ~ 20%,會使得吳郭魚半品亮度與白色度增加,然而添加30%時,吳郭魚半品亮度與白色度降低;添加10%山藥會使其硬度、彈性度膠質度與咀嚼度比未添加山藥者高。而添加山藥量為20∼30%時,其七個參數值皆比未添加山藥者低,添加山藥量為10%時更為明顯的增加。
4.隨擂潰速度增加(400~2000rpm)及山藥量增加對吳郭魚半平質感之硬度、易脆度及咀嚼度皆有明顯下降趨勢。吳郭魚半平附著度則隨擂潰速度與山藥添加量而增加。隨擂潰速度增加對吳郭魚半平之L值、W.I.值有上昇趨勢。轉速越快密度越低,所包覆的空氣就會增加,組織孔洞也相對增多。
5.貯存試驗中,總生菌數、凝膠強度和色澤方面,在7天後皆明顯變化,因此貯存條件為於低溫(4 ℃)下可貯存7天。
6.調理方式以煎方式較讓大家喜愛,而風味方面則煎及炒皆被大家喜愛,依整體感則以煎的調理方式為大家所喜愛。

Abstract
The purpose of this research is to investigate the ingredient compositions of Japan's Hanpen products and to elevate the usage of tilapia by producing the tilapia Hanpen products in Taiwan. With additional forthy functionality of Hanpen product, its quality can also be improved by adding 10% Yam. The objectives of this research are also to make especial texture and savory fish muscle gel. The results are as follows:
1.The compositions of Happen products in Japan are moisture content 74.1-76.6%, crude fat 0.3-0.8%, crude protein 8.3-10.1%, carbohydrate 9.4-11.3%, crude ash 2.5-2.7%, and Salinity 2.1-2.5%. The pH value is 6.5-6.6.
2.The texture character of Hanpen products in Japan are L value 76.4-85.5%, Whiteness 66.5-75, a value 0.3-0.7 and b value 3-5. The results show hanpen products with higher whiteness and lightness. Breaking stress, breaking strain and breaking strength are 70-95g, 6.13-7.45 mm and 490-689 gxmm, respectively. SDS-PAGE detect molecular weight at 31 kDa is 200kDa.
3.Gel strength and water-holding capacity of tilapia Hanpen were enhanced with added 10% Yam than untreated. When added 20%-30% Yam the gel strength and water holding capacity were lower than untreated. In addition, the density of tilapia Hanpen was lower with added 10% to 30% Yam. Tilapia Hanpen added with 10%-20% Yam was lighter (higher L value) and less red (lower a value) then added with 0% to 30% Yam. Many small holes were observed in the presence of products with added Yam and this structure was transformed into a sponge-like structure network in microstructure on tilapia Hanpen.
4.The hardness, factorability, chewiness and density of tilapia Hanpen were lower with increased grinding speed (400-2000 rpm) and percentage of Yam added. Though, adhesiveness was increased and L value and W.I. were increased with increased grinding speed.
5.Total plate count, Gel strength, Hunter L value, b value and whiteness of tilapia Hanpen were changed during storage of seven days.
6.Frying is preferred compared with different cooking methods of tilapia Hanpen. Sensory evaluation shows the frying and parching of tilapia Hanpen taste better. However, in total acceptability frying is the most flavored method.
URI: http://hdl.handle.net/11455/51128
Appears in Collections:食品暨應用生物科技學系

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