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標題: 煙燻吳郭魚珍味之調製與品質評定
Manufacture and quality determination of smoked dainty products from tilapia
作者: 鄭揚凱
Cheng, Yang-Kai
關鍵字: tilapia;吳郭魚;smoking;dainty;intermediate moisture food;煙燻;珍味;中度水活性食品
出版社: 食品科學系
1. 市售常溫流通珍味水產品之水分6.1~44.5%,水活性0.67~0.91,鹽度在2.9~6.4%之間,貯藏期限標示約8~12個月,水活性高者可能添加有防腐劑,其餘則大致符合中溼性食品(IMF)的條件。
2. 浸漬調味液中食鹽濃度越高,對吳郭魚片的滲透量越大,但魚片的水分則隨著浸漬時間的增加而減少,最後會達到平衡狀態,考慮調味液中不同香辛料的入味程度,以4℃浸漬6天較為適宜。
3. 燻煙過程中,魚片之明度(L值)漸減,紅色度(a值)與黃色度(b值)漸增,外觀上可見轉成褐色,應是燻煙過程受熱與調味劑間之褐變反應與燻煙成分所造成。
4. 確立燻煙吳郭魚加工品之製造流程,依製程所得製品之水活性在0.7以下,已達中濕性食品之貯藏要件,故採溫燻法製成常溫流通製品。
5. 製品貯藏試驗中,POV,TBA值變化不大,顯示燻煙處理的抗氧化性,生菌數低於105 CFU/g,黴菌數則未檢出,顯示貯藏安定性,品評試驗亦顯示其常溫流通性與商品價值潛力。
6. 比較加工與新鮮吳郭魚肉,煙燻與水煮對其脂肪酸組成影響不大,但是油炸者會使ω-3的多元不飽和脂肪酸含量明顯減少,故不是好的調理方式。

The provincially aquacultured tilapia was used as materials to prepare a smoked dainty product. Tilapia fillets immersed with seasonings were semi-dried by hot-air and subsequently dried by smoking. The appropriate seasonings and processing process were investigated via hedonic sensory evaluation. Quality of the smoked dainty product was also determined. The results obtained were as follows:
1. Moisture content, water activity, salt content, and labelled storage life for several commercial products similar to the developed product were 6-40%, 0.6-0.8, 2-6%, and 8-12 months, respectively.
2. The higher salt content in immersed sauce, the higher rate of salt osmosis to fillets was observed. The moisture content of fillets reduced during immersion. Considering to both factors related to seasoning and microorganism growth, the immersion was controlled at 4℃ for 6 days.
3. During smoking, the Hunter L value of tilapia fillets decreased and Hunter a and b value increased. The fillet turned to brown color in appearance. This change resulted from the complicated effects with regard to curing agent, heating condition, and smoke components.
4. The process for preparation of smoked dainty products from tilapia was established. The water activity (Aw) of the products thus obtained was below 0.7. For reaching the Aw level of intermediate foods, the products could be distributed at normal temperature.
5. POV and TBA of the prepared products were not significantly changed during storage. Inhibition of microorganisms by drying combined with antioxidant action of smoke resulted in the storage stability.
6. Fatty acid composition of tilapia flesh was hardly not affected due to smoking or water-cooking. The two processes were better than frying to prevent from obvious decrease in ω-3 polyunsaturated fatty acids.
Appears in Collections:食品暨應用生物科技學系

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