- 期刊
- OpenAccess
包裝條件對凍藏鮪肉褐變之影響
Effect of Package Conditions on the Discoloration of Frozen Tuna Flesh
摘要
河魨之加工利用，在臺灣係以生產香魚片（調味魚乾品）為主，為知加工條件如食品添加物之添加和加熱等條件對有毒河魨之毒性影響，乃調配河魨毒試液，經探討食品添加物和加熱對河魨毒之影響，其結果如下：河魨毒毒性隨糖和味精添加量之增加而減小，其中添加10％糖及1％味精，對河魨毒之殘留毒性分別約為50％及60％。而0.5～5％的醋酸，對河魨毒毒性並無任何影響。其次使河魨毒毒性減弱的最適食鹽添加量為1％，其毒性約減少50％。另外，溫度的增加，對河魨毒毒性亦有減弱的效果，在100℃下加熱一小時，河魨毒毒性約减少25％。而且在加熱過程中，經單獨添加食鹽、糖和醋酸，或混合添加上述食品添加物時，對河魨毒毒性之減弱效果各有差異。其中，添加5％糖，對河魨毒毒性之減弱效果最小。綜合上述，在河魨之加工利用上，食品添加物如食鹽、糖和味精，以及加熱等條件，對河魨毒似有降低毒性之效果。
並列摘要
Attempts were made to study the model effect of food additives andheating on tetrodotoxin(TTX)toxicity.The toxicity of TTX showed thegradual decrease with the increasing concentration of sucrose and mono-sodiumglutamate.The remaining toxicity of TTX was about 50 and 60% for 10%sucrose and 1% mono-sodium glutamate,respectively.On the other hand,there was no influence on the toxicity of TTX by 0.5-5% acetic acid.Theoptimum concentration of sodium chloride to decrease the toxicity of TTX was1%,and its maximum decreasing effect was about 50% of TTX toxicity.Thegradual decrease in the toxicity of TTX with temperature increase was alsoobserved.The decreasing effect on the toxicity of TTX was about 25% at100℃ for 1 hr.Furthermore,the toxicity of TTX treated with salt,sucrose,mono-sodium glutamate and all of three additives in heating process revealeddifferent decrease pattern.Among them,TTX dealt with 5% sucrose showedthe least decrease in the TTX toxicity.