除氧劑與包裝對鰛煮乾品品質安定性之影響

Effects of Deoxygent and Package on Quality of Cooked Dried Round Herring

邱思魁(Tze-Kuei Chiou) ； 陳錫秋(Si-Chiu Chen)

《臺灣水產學會刊》 9卷1&2期 (1982/12) Pp. 92-98

https://doi.org/10.29822/JFST.198212.0009

摘要

本文探討使用除氧劑與真空包裝，提高市售鰮煮乾品在貯藏中之品質安定性。
置25℃貯藏，對照組於四週後，pH由5.58增為7.50，揮發性鹽基態氮(VB-N)由41.0mg%激增至292mg%；而真空包裝組與除氧劑組之pH緩慢增加，VB-N至第十週時，僅增至84~88mg%間，大約相當於對照組不足二週的量。感官檢查可看出對照組至第二週已有臭味及變色，其貯藏壽命不足二週，但處理組至第十週仍保有良好的品質與外觀。
各組在貯藏前四週之酸價隨貯藏時間而增加，由最初之0.46mg/g增為4.0mg/g，之後，對照組仍繼續增加，但處理組則不再增加。各組之羰基價亦隨貯藏時間增高，而對照組增加最快。
另置45℃貯藏，使用除氧劑與真空包裝仍具有較佳之貯藏安定性，然而鮮度及脂質氧化測定結果，與感官檢查結果並無良好相關，主要是受到溫度、氧化及褐變反應影響。

並列摘要

The deoxygent and vacuum package were used to improve the storage stability of cooked dried round herring.
At 25℃ storage, control showed pH increased from 5.58 to 7.50, volatile basic nitrogen (VBN) from 41.0 mg% to 292 mg% after 4 weeks. Both treated samples showed that the increases in pH slowly, VBN up to 84-88mg% after .10 weeks, were equivalent to the control stored for less than 2 weeks. The organoleptic test indicated the control was off-flavor, yellowlish-brown in appearance after 2 weeks, but the treated samples kept a good quality arid appearance until 10 weeks. Acid value (AV) of all samples increased with, storage period, from 0.46 mg/g to 4.0 mg/g during 4 weeks, then AV of control increased continuously, but treated samples were stable. Changes: in TBA value were similar to the AV changes treated samples did not increase after 6 weeks. Carbonyl value (CV) of all samples increased with storage period too, but control was higher than the others.
The deoxygent and vacuum package improved of storage stability at 45℃, but the data did not correlate well with organoleptic test, owing to the additional effects of temperature, lipid oxidation and Maillard reaction.