以鰺魚漿為基質開發耐嚼性調味煉製品

Development of Chewing-tolerant Seasoned Products Using Horse Mackerel Surimi

陳輝煌(Hui-Huang Chen) ； 駱錫能(Shyi-Neng Lou) ； 張永鍾(Yun-Jon Chang) ； 李金星(Chin-Shin Lee)

《宜蘭技術學報》 4期 (2000/06) Pp. 77-87

https://doi.org/10.6179/nit.2000.04.17

摘要

本研究是利用鰺魚漿為基材，添加血漿蛋白以改善其凝膠能力，並以佃煮方式開發耐嚼性的調味水產煉製品。結果發現添加血漿蛋白魚香腸小段，在佃煮1小時後，在70℃熱風乾燥過程中因逐漸脫水硬化使剪切力增高而水活性降低，當添加0.5%血漿蛋白，厚度為1.5或1.0cm的佃煮魚香腸小段在乾燥20分鐘後，水分含量及水活性已分別在50%及0.85以下，添加山梨糖醇對個煮並乾燥的魚香腸，有降低剪切力的效果，保有較多的水分含量，而水活性降得更低。根據上述條件，本研究開發兩種型態的耐嚼性調味產品，當添加0.5%血漿蛋白及10%山梨糖醇的鰺魚漿製成厚度1.5cm的魚香腸小段後，佃煮60分鐘，再經70℃熱風乾燥20分鐘，可得水分含量51.9%、水活性0.837的濕式產品，質地較市售甘貝糖軟，真有彈性及咀嚼感，在4℃冷藏可貯存三個月，但是在25℃室溫貯存不宜超過4天；另一型態則將佃煮液直接加入魚漿中，製成魚香腸後經70℃熱風乾燥8小時，可得水分含量31.9%、水活性0.701的乾式產品，整體接受性低於濕式產品，但在室溫貯存60天或冷藏5個月的生菌數及物性等貯存安定性良好。

關鍵字

鰺魚 ； 血漿蛋白 ； 魚漿 ； 魚香腸 ； 耐嚼性

並列摘要

This study was to develop a chewing-tolerant seasoned product using horse mackerel surimi added with plasma protein (PP) as a gelation aid. The higher cutting force and lower water activity were observed when the PP-added fish sausage sections were stewed for 1 hr and then dried with hot air at 70℃. The water content and water activity were reduced to below 50% and 0.85, reapectively, for the 1.5- or 1cm-thick fish sausage sections which contained 0.5% PP and was stewed and dried by hot-air for 20min. The addition of sorbitol could bring the stewed and dried fish sausage higher water content but lower cutting force and water activity. According to the conditions mentioned above, two types of chewing-tolerant seasoned products were developed in this study. The moist-type product with water content of 51.9% and water activity of 0.837 was obtained by stewing (60min) and subsequently air-drying (70℃, 20min) the 1.5cm-thick fish sausage sections, which contained 0.5% PP and 10% sorbitol. Such products were softer than commercially-available stewed scallop and had elastic and chewing-tolerant texture. They could be storaged for 3 months at 4℃, but their shelf-life was recommended as no longer than 4 days when they were storaged at 25℃. The dry-type product with water content of 31.9% and water activity of 0.701 was obtained by adding the stewed sauce in fish sausage and then dried at 70℃ for 8hrs. Though the overall acceptability of dry-type product was lower than that of moist-type products, the total plate count of which to the safety standard and the physical properties were stable when they were storaged at 4℃ for 5 months or 25℃ for 60 days.

並列關鍵字

Horse mackerel ； Plasma protein ； Surimi ； Fish sausage ； Chewing-tolerance