鱸魚萃取物及副產品開發與其生物活性品質分析研究

The Research of Developing and Bioactivity Analyzing for Seabass Products

周士高(Shih-Gao Chou) ； 楊琇惠(Xiu-Hui Yang) ； 汪怡如(Yi-Ru Wang) ； 林家民(Chia-Min Lin)

《臺灣農業化學與食品科學》 58卷1期 (2020/02) Pp. 18-26

https://doi.org/10.6578/TJACFS.202002_58(1).0003

摘要

鱸魚為台灣主要養殖魚種，也是台灣傳統營養補品。本研究利用酵素alcalase及papain萃取出小分子鱸魚精，再利用魚骨及鱗進行系列產品研發。酵素分解後之鱸魚精，平均分子量為0.95 kDa，並可有效抑制血管收縮素轉化酶（Angiotensin Converting Enzyme, ACE）。副產物中，魚鱗經由酵素水解後，可獲得分子量小於1 kDa之膠原蛋白。結合添加中藥、薰衣草或玫瑰萃取物後，研發出無魚腥味並具有高抗氧化力之系列飲品。魚骨進行去腥、磨粉與過篩後，添加5%魚骨粉的餅乾為較佳比例，製作兩種口味之小西餅。鱸魚魚精、膠原蛋白飲與魚骨粉餅乾，分別儲藏於25與50℃ 中90、150及180天後，仍符合衛生標準與感官品評之要求。本研究使用鱸魚與其副產品，成功研發出鱸魚精、膠原蛋白系列飲品與鱸魚魚骨粉餅乾，經由試驗證實，穩定性高，可在常溫長期儲存，感官品評測試佳、鱸魚精、飲品及魚骨粉餅乾相當具有商品化潛力及市場利基。

關鍵字

膠原蛋白 ； 鱸魚精 ； 魚骨粉餅乾 ； 生物活性

並列摘要

Seabass is the major aquaculture fish and traditionally served as nutrition supplements in Taiwan. This research developed a product of seabass essence with small molecular weights by alcalase and papain. The bones and scales were utilized to develop other products. After enzymatic hydrolysis, the average molecular weight of the seabass essence was 0.95 kDa and effectively decreased the activity of angiotensin converting enzyme (ACE). Among by-products, fish scales were rich in collagen. Collagen products with molecular weight smaller than 1 kDa were obtained after enzymatic hydrolysis. Extracts of Chinese herbs, lavenders, or roses were added into the collagen to mask fishy odor and offered antioxidant capacity. For fish bones, after deodored, ground, and sieving, fish bones powder was used as an ingredient for two types of cookies. The optimal ratio was 5% of total weight to achieve the balance of taste and calcium concentrations. The stability of seabass essence, collagen drinks, and fish borne cookies were tested at 25°C or 50°C for 90, 150, and 180 days, respectively. All products satisfied the microbial and sensory requirements even at the longest store time and highest temperature. This research successfully used seabass and its by-products to develop seabass essence, collagen drinks, and high calcium cookie. In addition, the products were stable for a long period of time and possessed good sensory characteristics. Collagen drinks, seabass essence, and high calcium cookies all possessed high commercial and market potential.

並列關鍵字

Collagen ； Seabass essence ； Fish born cookies ； Bioactivity