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題名 | 虱目魚貯藏中鮮度及呈味成分之變化 |
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作者 | 邱思魁; 游昭玲; 蕭泉源; | 書刊名 | 食品科學 |
卷期 | 22:1 1995.02[民84.02] |
頁次 | 頁46-58 |
分類號 | 412.37 |
關鍵詞 | 虱目魚; 鮮度; 呈味成分; 核苷酸; K值; 游離胺基酸; Milkfish; Freshness; Taste component; Nucleotides; K value; Free amino acids; |
語文 | 中文(Chinese) |
中文摘要 | 將虱目魚貯藏在不同溫度下,檢測其肌肉之化學成分及官能試驗,以瞭解貯藏中鮮度與呈味成分之變化。虱目魚貯藏中,pH、三甲基胺及揮發性鹽基基態氮等均變動不大,僅5及15°C貯藏者在達到明顯腐敗後始有增加。官能評定結果顯示達到初期腐敗階段之時間,冰藏和5、15及35°C貯藏者分別為288、216、72及5小時。K及Ki值變化貯藏時間之相關性高,適合作為鮮度指標,K值30%可視為品質可接受臨界值。游離胺基酸在貯藏中的變化因溫度不同而有差異,組胺酸大抵呈現減少之趨勢,牛磺酸則增加;達到初期腐敗之前,呈味胺基酸含量以5及15°C貯藏者增加較明顯,而肌?酸(inosine monophosphate)在貯藏中雖減少,但其含量仍高於5μmole/g,推測虱目魚肉在腐敗前仍能維持其呈味性。 |
英文摘要 | Chemical analyses and organoleptic test were carried out for milkfish flesh to understand the changes of freshness and taste components of the fish stored at different temperatures, and to find the suitable freshness indicator was well. Chemical analyses including pH, volatile basic nitrogen, and trimethylamine showed no marked change during storage, but the decomoposition of the fish by organoleptic test was observed after 288, 216, 72 and 5 hours for the samples stored in ice and at 5, 15 and 35°C, respectively. Results of the changes of mucleotides and related compounds showed that K value was a reliable freshness indicator for milkfish, and its value of 30% was proposed as a limit of acceptability. The changes of free amino acids (FAA) during storage seemed to be temperature-dependent. The contents of most FAA increased with the time of storage at 5 and 15°C, while those of other of other temperature storage showed little change or decrease. In addition, IMP content did not reach the level lower than 5μmole/g before the first signs of decomposition was found. Results showed that the fish could keep taste quality before spoilage. |
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