以反應曲面法優化鮮製魚板配方

本研究嘗試以反應曲面法尋找鮮製魚板最適化配方，並分析決定整體接受性之感官品評性狀因子，期能發展出水產煉製品開發模式，以較少之成本與時間，開發出符合消費者喜好之產品。研究結果發現，鮮製魚板之最適化配方為食鹽2％、馬鈴薯澱粉4～5.5％、卡蘭膠0～0.8%與擂潰時間20分鐘。雖然馬鈴薯澱粉添加對鮮製魚板品質之影響大於卡蘭膠者，惟卡蘭膠之添加有助於提升魚板之整體接受性，而影響整體接受性之重要因子為硬度、彈性、咀嚼性，當質地剖面分析中之硬度、彈性、咀嚼性分別在2.10 N、1.7及2.05 N以上時，鮮製魚板感官品評分數皆在6分以上。

關鍵字

魚板；卡特蘭膠；感官品評；反應曲面法；質地剖面分析

並列摘要

The present research tries to find the fresh kamaboko formula by using the reaction surface method and analyze the sensory evaluation factors which decide the overall acceptability in order to develop the aquatic refining product model in less cost and time and to get suitable product for consumers. The results showed that the fresh kamaboko formula was 2% of salt, 4~5.5% of potato starch, 0~0.8% of curdlan gum under 20 min of grinding time. Though the addition of potato starch can improve the to the fresh kamaboko quality than that of the curdlan gum, the addition of the curdlan gum helps to enhance the overall acceptability of the fresh kamaboko. The important factors affecting the overall acceptability are hardness, elasticity and chewiness, respectively. When the texture profile analysis (TPA) in the hardness, springness and chewiness value were 2.10 N, 1.7 and 2.05 N or more, the fresh kamaboko sensory score were more than 6 scores.

並列關鍵字

Kamaboko ； Curdlan gum ； Sensory evaluation ； Response surface methodology (RSM) ； Texture profile analysis (TPA)

國際替代計量

以反應曲面法優化鮮製魚板配方

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