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題名 | 鯖柴魚加工過程中萃取物成分含量之變化=Changes in Extractive Components of Dried and Smoked Mackerel (Scomber austrlasicus) during Processing |
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作者 | 邱思魁; 曹惠霖; 蕭泉源; | 書刊名 | 食品科學 |
卷期 | 23:3 1996.06[民85.06] |
頁次 | 頁403-411 |
分類號 | 439.7 |
關鍵詞 | 鯖魚; 柴魚; 加工; 呈味成分; 游離胺基酸; 肉苷酸; 肌酐; 有機酸; Mackerel; Dired and smoked fish; Processing taste component; Free amino acids; Inosinic acid; Creatinine; Organic acid; |
語文 | 中文(Chinese) |
中文摘要 | 本研究探討鯖柴魚加工過程中萃取物成分之變化,以瞭解其呈味成分含量及加工製程的影響。一般成分(乾物)在加工過程中的變化小。鯖魚原料中游離胺基酸(FAA)以組胺酸(histidine)最富豐,其次為牛磺酸(taurine)、丙胺酸(alanine)、離胺酸(lysine)、麩胺酸(glutamic acid)、白胺酸(leucine)、纈胺酸(valine)等,核?酸及相關化合物(NRC)以肉?酸(inosinic acid)、肉?(inosine)及次黃嘌呤(hypoxanthine)佔大部分,此外乳酸及肌酸(creatine)含量亦多。加工過程中,FAA總量主要在煮熟及第一次燻乾後顯著減少(p<0.05),煮熟後大多數FAA含量降低,可能因水煮流失而造成,第一次燻乾後則以組胺酸含量減少最劇烈,牛磺酸亦有降低之趨勢,但多數FAA在燻乾過程中並未出現明顯的變化。NRC總量同樣於煮熟及第一次燻乾後呈現降低(p<0.05),以後者處理時所造成的減少量較大,主要係次黃嘌呤大量損失所致,但肉?酸量在加工中的變化並無顯著差異。肌酸量在煮熟及三次燻乾階段中逐漸降低,相對的肌酐(creatinine)量則增加;此外,乳酸量僅在煮熟階段呈現減少,而醋酸量在第一次燻乾後明顯增加,推測係燻煙成分所導致。 |
英文摘要 | The changes of extractive components in dried and smoked mackerel (Scomber austrlasicus) during processing were investigated. There was no significant change in proximate composition (dry basis) during processing. Histidine was the most abundant free amino acids (FAA) in raw fish, followed by taurine, alanine, lysine, glutamic acid, leucine and valine. Of nucleotides and related compounds (NRC), IMP (inosinic acid), inosine and hypoxanthine were the three major compounds. Relatively high amounts of creatine and lactic acid were also present in raw fish. The total FAA decreased at the stages of cooking and 1st smoking (p<0.05). Consequently, most of individual FAA showed a decrease in level during cooking processing. Histidine decreased significantly after 1st smoking, but other FAA showed a little change or remained unchanged during smoking stages. Like FAA, the total NRC decreased during processing. The hypoxanthine level was significantly decreased after 1st smoking, but IMP showed no marked change. Creatine decreased gradually during processing, while creatinine, a product of creatine hydrolysis, demonstrated a gradual increase. The amount of lactic acid was decreased at the stage of cooking processing. Acetic acid increased in a large amount after 1st smoking, and its increase might be from smoke. |
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