已二烯酸添加量與魚丸類煉製品貯藏性的關係及其於加工、貯藏過程中的變化

Effect of Preservation and Probable Shift of Sorbic Acid Content in Fish Ball During Processing and Storage

朱玉灼(Yuh-Jwo Chu) ； 周照仁(Chau-Jen Chow) ； 陳學良(Hsueh-Liang Chen)

《臺灣水產學會刊》 11卷2期 (1984/12) Pp. 1-10

https://doi.org/10.29822/JFST.198412.0001

摘要

本實驗之目的在探討魚丸類煉製品中，sorbate的含量及製品pH的調整，對製品保藏性的影響，以及sorbate在魚丸加工過程中的變化。
調查本省市售魚丸類製品的貯藏性，在10℃恒溫箱內製品的保存期限為5~15天，其pH值為6.1~6.5，sorbate之檢出量為0~757ppm（以sorbic acid計）。
以glucono-δ-lactone調整製品之pH值，官能檢查可被接受之pH值為5.6以上。欲達到比pH值，狗母魚、鯊魚等原料，需添加glucono-δ-lactone 0.8%，鮪、旗魚等原料需添加0.4%。
添加1340、2680ppm之K-sorbate，可稍微提高魚丸類製品的貯藏性。調整製品的pH值至5.6左右，對鯊魚、鮪魚製品有較顯著的促進防腐作用，但對狗母魚丸類製品而言，pH5.7左右，仍未能使K-sorbate顯出有效的防腐作用。
K-sorbate及sorbic acid加入魚肉中擂潰後，皆可全部被檢出，但擂潰後之魚漿，經90℃水浴浸煮10min後，其sorbate之檢出量為75~90%，中層之sorbate有明顯的流失現象。加熱後之魚丸以水浴浸冷，其sorbate檢出量會再減少原添加量之10%左右。除外，在加熱的過程中，應仍有部份sorbate隨熱蒸氣揮散，此散失量約為原添加量之7%。

並列摘要

The effect of sorbic acid concentration on fish balls quality and the shift of sorbic acid were studied. When twelve individual samples purchased from various retail stores were analyzed, their shelf-life was 5-15 days. The content of sorbic acid examined was in the range of 0-757 ppm, and pH value between 6.1-6.5.
Then, in mincing meat, glucono-δ-lactone was used to lower the pH of fish balls. The acceptable pH value as examined by organoleptic tests was above 5.6. To attain this pH, it was necessary to add glucono-δ-lactone to the concentration of 0.8% for lizard fish and shark meats, and to 0.4% for tuna and marlin meats.
Addition of K-sorbate in fish balls to 1340 or 2680 ppm made them possible to store further for a few days. Moreover, addition of glucono-δ-lactone to pH 5.6 was found to effective to store fish balls made from shark and tuna for up to 1 month, but not for those from lizard fish at pH 5.7.
K-sorbate or sorbic acid, mixed with minced meats, could be detected without any loss, irrespective of mincing time. However, after heat treatment at 90℃ in water bath for 10 minutes, the recovery of sorbate decreased by 10-25%. Especially, loss of sorbate in the outer layer of fish balls was significant. The recovery of sorbate for fish balls was lower by 10% for those cooled to room temperature in water than those cooled in air.