花枝煉製品之研究－Ⅰ.原料鮮度對成品彈性之影響

爲了提高烏賊的接受性，可利用煉製品之加工方法，製成類似魚丸、魚香腸之產品。此篇報告，就烏賊之原料條件對成品彈性之影響，作一探討。成品之彈性隨原料魚漿水分之增加而成直線下降。原料鮮度下降時，起初彈性增加，然後又下降，在pH6.0到7.4之間，以pH6.7對彈性有明顯之提高。於pH6.7時，NH3產量愈高，彈性較差，但是影響並不明顯，此期中actomyosin之抽出率並沒有顯著改變。

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並列摘要

Squid harvest has been increased since the development of pelagic fishery. In order to increase the acceptability of squid, mincing process was used to change its appearance and texture into products such as fish ball and sausage. The effect of raw material on the textural quality of minced squid product was studied. Textural quality indicated by breaking force was inversely proportional to the moisture content of squid mince. Breaking force was significantly higher at about pH 6.7 than other pH in the range of pH 6.0 to 7.4.At constant pH, squid mince of higher ammonia content yielded less elastic product. But the effect was not quite appreciable. Since freshness of squid is determined by pH and ammonia content, the textural quality of minced squid products is also dependent on freshness of raw material.

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延伸閱讀

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花枝煉製品之研究－Ⅰ.原料鮮度對成品彈性之影響

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