- 期刊
鯖魚蒸煮袋產品之研發
Development of Mackerel (Rastrelligerkanagurta) Retort Pouch Product
摘要
根據聯合國糧食及農業組織(Food and Agriculture Organization, FAO)估計，世界各地有三十億的人蛋白質來源為魚類及海洋生物。鯖魚屬於近海中表層水域的迴游性魚類，為臺灣圍網漁業重要的漁獲物之一，加工產品包括鹽漬鯖魚、鯖魚罐頭、鯖魚肉醬與醃燻鯖魚等各種調理食品，是一種非常重要的經濟食用魚種。蒸煮袋則常被用於低酸性食品加工上，本研究利用不同熱處理條件及調理方式，製成鯖魚調理蒸煮袋，並調查其於貯存期間之品質變化。研究結果顯示，各組產品間色澤無顯著差異，而硫代巴比妥酸值則會隨著時間增加，從3.0上升至7.8 mg/kg，並以真空滾動浸漬及真空油炸滾動浸漬組增加最為明顯，各組產品貯存期間無微生物殘存。根據物理化學與微生物評估，鯖魚蒸煮袋具被鯖魚加工利用的正向評估，並可能是一個具有銷售潛力的產品。
並列摘要
According to the Food and Agriculture Organization (FAO), it is estimated that 3 billion people around the world consume fish and other marine organisms as a source of proteins. Mackerel is an important fishery harvest in Taiwan and it is rich in fish oil. Mackerel products include salted mackerel, canned mackerel, mackerel paste, smoked mackerel, etc. Thermal processing, specifically retort processing, has been used as a common preservation technique in food industry for shelf stable low acid foods. The study would use the mackerel retort pouch with different prepared method and F value. The F value arrived to 3, 6 and 9, respectively. The results show that color changes were no significantly. The TBA value increased with storage time from 3.0 to 7.8 that most of pickling in vacuum massager and frying and pickling in a vacuum massage tumbler. No surviving microorganisms were detected in mackerel retort pouch. Based on microbiological and physicochemical evaluations, the mackerel retort pouch give a positive perspective for the processing utilization of mackerel and could be a marketable product.