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頁籤選單縮合
| 題 名 | 石斑魚邊角肉加工品之開發與品質評估=Development and Quality Evaluation of Processed Products from Grouper Off-Cuts |
|---|---|
| 作 者 | 潘宜庭; 王庭玫; 高堂穎; 蔡慧君; | 書刊名 | 水產研究 |
| 卷 期 | 33:1 2025.06[民114.06] |
| 頁 次 | 頁41-50 |
| 分類號 | 439.723 |
| 關鍵詞 | 石斑魚; 邊角肉; 重組魚肉乾; 中度水活性食品; Grouper; Off-cut meat; Restructured fish jerky; Intermediate moisture food; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 國內養殖石斑魚多以活魚形式外銷,或以急速冷凍鮮魚、冷凍切片等未經調理狀態出售,加工 製品種類有限,且石斑魚加工約產生 40–60% 的剩餘物未被妥善利用,為有效提升其利用率及附 加價值,本研究以石斑魚邊角肉加值開發中度水活性之重組魚肉乾,並探討黏著劑配方、低溫膠 化、烘烤條件對其品質的影響。研究結果顯示,添加天然膠組和酵素製劑組之黏著劑配方於低溫 膠化 4 hr 後製成之重組魚肉具有較高的內聚性與彈性,且重組魚肉再經二段式烘烤製成的魚肉乾 成品,其水分分別為 15.63 ± 1.55% 與 13.00 ± 1.08%,水活性分別為 0.66 ± 0.01 與 0.71 ± 0.01,皆 符合「優良畜禽產品驗證基準」對肉乾之規定。官能品評的結果以酵素製劑組的重組魚肉乾之整體 接受度最佳達 6.5 分,而儲藏試驗則顯示可於常溫流通至少 6 個月。另盤點市售相關產品及分析 成本,評估石斑魚肉乾可提升 2–5 倍石斑魚邊角肉附加價值。 |
| 英文摘要 | Most domestically farmed grouper in Taiwan is exported live or sold as quick-frozen whole fish and fillets with minimal further processing. This limits the variety of value-added products and results in approximately 40– 60% of the fish becoming underutilized by-products during processing. To improve utilization efficiency and added value, this study developed an intermediate-moisture restructured fish jerky using grouper off-cuts. We investigated how binding agent formulations, low-temperature gelling, and baking conditions affected its quality. Results showed that restructured fish prepared with either natural gum or enzymatic treatment exhibited higher cohesiveness and springiness after 4 hours of low-temperature gelling. Following a two-stage baking process, the final jerky products had moisture contents of 15.63 ± 1.55% and 13.00 ± 1.08% and water activities of 0.66 ± 0.01 and 0.71 ± 0.01, respectively, all meeting Taiwan’s “Certified Excellent Domestic Livestock Products” standards for dried meat products. Sensory evaluation indicated that the enzymatic treatment group achieved the highest overall acceptability score of 6.5. Shelf-life testing demonstrated that the restructured jerky could remain stable for at least six months at room temperature. Based on a survey of comparable commercial products and cost analysis, this approach could increase the added value of grouper off-cuts by two- to fivefold. |
本系統中英文摘要資訊取自各篇刊載內容。