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研究報告

更新日期: 2012-01-04
點閱數: 2,341

利用水產加工副產物(中骨)開發酥骨骨漿提升魚漿製品的品質之研究

年度 2006
計劃名稱 利用水產加工副產物(中骨)開發酥骨骨漿提升魚漿製品的品質之研究
中文摘要 研究利用水產加工副產物(中骨)開發可吸收鈣之強化水產品。低價位之水產加工的副產物對加工業者的利用性甚低。更由於無法利用,而忽視其鮮度或衛生條件的管控,一般只有廉價的售予飼料業者。本研究利用加工廠現有高壓滅菌釜設備酥骨處理(1.21 kg/cm2、121 ℃加熱120-135分鐘),使魚脊及魚刺酥化製造骨漿,作為高鈣食品的添加劑。目標以法規對高鈣食品宣稱100 g食品中含有240 mg鈣之標準,將骨漿加入一般常見的魚漿煉製品中,並分析其成分變化。骨漿色澤因為原料種類的不同差異頗大, L、a、b值分別為潮鯛中骨69.3、2.8、17.7(酥骨120分鐘),帶鰭中骨64.3、1.9、14.0(酥骨120分鐘);鬼頭刀中骨65.7、2.5、14.7(酥骨135分鐘),帶鰭中骨52.5、1.5、8.8(酥骨135分鐘)。添加潮鯛及鬼頭刀中骨骨漿的魷魚排之一般成分,分別有59.5-63%的水分,6.4~8.6%的油脂,14.2~14.8%的蛋白質,2.3-2.4%的灰分。魚骨漿添加量達20%時對魚丸的品質會有不良的影響,包括色澤略深、魚丸的彈性下降。以10%添加量製作魷魚排之消費性品評在外觀、風味、質地及購買慾均有極佳接受度。
英文摘要 The proposed research is aiming to utilization the seafood processing by-product, back bone (such as Tialapia or Mahi-mahi), as source of digestible calcium fortified seafood products. The bonepaste was processed with 1.21 kg/cm2, 121 ℃ pressure cooking for 120-135 min. The processed byproducts were commonly considered as low price waste for processor and treated as the waste product with poor sanitation control that can only sold as feed, such as back bone and rib. Bone pastes had different color, Lab values were 69.3, 2.8, 17.7 (120 min pressure-cooking) and 64.3, 1.9, 14.0 for Tilapia backbone or backbone with fin. As for Mahi-mahi, the Lab values were 65.7, 2.5, 14.7 and 52.5, 1.5, 8.8 for backbone or backbone with fin. The squid fishsteak contained Tilapia or Mahi-mahi backbone paste had 59.5-36% of moisture, 6.4-6.8% of fat, 14.2-14.8% of protein and 2.3-2.4% of ash. Formulated 20% of backbone paste adversely affect color and springiness of fish ball. The squid fishsteak with 10% bone paste had excellent consumer preference on appearance, flavor, texture and willing to buy.
計畫編號 95農科-10.1.4-漁-F1(5)
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