臺灣市販魚丸類食品（煉製品）之品質

Qualities of Minced Fish Products in Taiwan

黃登福(Deng-Fwu Hwang) ； 鄭森雄(Sen-Shyong Jeng)

《臺灣水產學會刊》 6卷2期 (1979/06) Pp. 25-31

https://doi.org/10.29822/JFST.197906.0003

摘要

煉製品為現今本省內銷水產加工品中，生產値僅次於乾製品的大宗產品，其消費量正逐年增加中，未來極具發展性。為供將來加工改進此等煉製品之參考，乃首先調查目前市販品之官能，物理及化學特性。經調查26個市場，82個樣品後，得知：
1．臺灣市販煉製品之官能評分，評點優良者，僅佔33%，普通者佔60%，差者佔7%。由此可知，本省煉製品之品質尙有待改進。各地方之煉製品，以新竹市販品及工廠製造者為最佳；種類則以槓丸類、竹輪及魚糕得分較高，普通魚丸較差。
2．臺灣市販煉製品之平均化學組成，為水分68.6%，蛋白質14.7%，脂質3.9%，糖1.28%，灰分2.5%，澱粉6.85%，食鹽1.86%。彈性以脆丸和旗魚丸較佳。
3．官能評分較高之市販煉製品，其化學組成之特徵為水分含量多數低於70%，添加有少量的脂肪及糖類，澱粉的含量大多低於6%。

並列摘要

Minced fish product is a traditional food in Taiwan. Its production reached to 17,625 metric tons in 1976, and it is expected that this food may become the largest item of processed seafood in Taiwan. However, most of these products are homemade style, and the quality has not been well controlled. In order to know the qualities of these products, 82 samples were collected from 26 markets of Keelung, Taipei, Hsinchu and Kaohsiung cities. Organoleptic scores, chemical compositions, and physical properties of these samples were analyzed. Based on organoleptic measurements, 33% of the samples had the scores of ”good” grade; 60% of ”acceptable” grade; and 7% of ”poor” grade. It indicated that the qualities of the minced fish products in Taiwan needs improvement. The mean chemical composition of the 82 minced fish products is water 68.6%, protein 14.7%, lipid3.9%, sugars 1.28%, ash 2.5%, starch 6.85% and salt 1.86%. It was also found that the characteristic properties of the products which had higher organoleptic scores were those having moisture content below 70%, starch less than 6%, and a small amount of fat and sugars had been added.