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頁籤選單縮合
題名 | Effect of Rice Koji Fermentation on the Characteristics of Mackerel Muscle=研發利用米麴菌改善魚肉功能性研究 |
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作者姓名(中文) | 殷儷容; | 書刊名 | 臺灣水產學會刊 |
卷期 | 32:4 民94.12 |
頁次 | 頁341-354 |
分類號 | 439.75 |
關鍵詞 | 鯖魚肉; 米麴發酵; 營養價值; 抗氧化能力; Minced mackerel; Koji fementation; Aspergillus; Nutritional value; Antioxidant ability; |
語文 | 英文(English) |
中文摘要 | 本研究擬利用麴菌Aspergillus oryzae BCRC 30118 和Aspergillus sojae BCRC 30103 進行發酵改善魚肉的質感、色澤、風味及機能性。米麴菌在3%在來米粉液中培養5-7天作為種麴。利用鯖魚肉與3%在來米粉液以1:1 之比例混合並調整pH為6.5-6.8,在100 ℃下加熱30 分鐘後,於25 ℃、130 rpm 發酵7天,結果發現可以㈲效抑制Enterobacteriaceae、Staphylococcus 和Pseudomonas。發酵期間米麴菌數由104 升至105 cfu/mL;pH值呈現先降後升,經4天發酵後鯖魚肉漿的揮發性鹽基態氮仍未超過腐敗標準(< 25 mg/100 g) 。Hunter L、a、b值均無顯著改變(p > 0.05) ;發酵期間水分、粗蛋白、粗脂肪和灰份亦無明顯差異(p > 0.05) ;總醣含量快速減少,而還原醣則先升後降,澱粉酶活性隨著發酵時間增加而上升;酸性與中性蛋白 在發酵2-3天可測得最大活性,Aspergillus oryzae BCRC 30118 菌株之殿粉酶和蛋白酶活性皆高於Aspergillus sojae BCRC 30103。米麴菌發酵鯖魚肉漿後之游離胺基酸含量明顯增加,尤其是麩胺酸、白胺酸和離胺酸。由游離胺基酸、胺基態氮和SDS-PAGE電泳圖結果顯示魚肉蛋白質在發酵期間已明顯被降解為胜㈪太及胺基酸;經米麴菌發酵鯖魚肉漿之清除DPPH自由基、還原力及螯合銅離子能力皆顯著上升(p < 0.05) ,顯示經米麴菌發酵對於提高魚肉蛋白質的消化率、改善風味、提高營養價值及抗氧化能力等均具有正面的效果。 |
英文摘要 | To improve the quality and functionality of fish muscle, minced mackerel was fermented with Aspergillus oryzae BCRC 30118 and Aspergillus sojae BCRC 30103. The Enterbacteriaceae, Staphylococcus and Pseudomonas were completely inhibited during 7 days fermentation at 25oC with 120 rpm shaking on the medium preheated at 100oC for 30 min. During fermentation, the rice koji plate count increased from 104 to 105 CFU/mL. Change in total sugar was parallel to the increase of reducing sugar. Both amylase and protease activities increased during fermentation and the highest acid and neutral proteases activities were detected after 2-3 days fermentation. The amylase and protease activities were higher in those fermented with Aspergillus oryzae BCRC 30118 than those with Aspergillus sojae BCRC 30103. Comparing with the control samples, the free amino free acid increased significantly, especially glutamic acid, leucine and lysine. Changes in amino-nitrogen, free amino acid and SDS-PAGE indicated that severe hydrolysis of muscle protein occurred during fermentation. The DPPH scavenging capability, reducing power and chelating Cu2+ capability of fermented mackerel mince significantly increased after 5 days fermentation (p < 0.05). These data suggested that the koji fermentation could substantially improve the digestibility, nutritional value and antioxidant ability of the fermented fish. |
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