添加羥丙基甲基纖維素之魚麵貯存性

本研究以鰺魚漿為基質，添加羥丙基甲基纖維素（hydroxyl propyl methyl cellulose, HPMC）及樹薯粉開發魚麵產品，並探討其貯存過程中物性、好氣性總生菌數（aerobic plate count，APC）及揮發性鹽基態氮（volatile basic nitrogen, VBN）的變化。在含80%樹薯粉的魚麵中，HPMC添加量以2%者具有最佳之物性及質感，當此魚麵以非真空包裝在4℃冷藏時，添加與未添加防腐劑者，在貯存第15天及6天，APC（＜5×10^5 CFU/g）及VBN（＜25 mg%）都尚未達腐敗水準，真空包裝尚可將上述產品之貯存期限延長3-6天。不論是真空或非真空包裝，25℃貯存者則分別在第3天（加防腐劑）及第2天（未加防腐劑）以後即開始出現腐敗跡象。雖然魚麵產品保存期限內，剪切力及伸張強度都可維持降幅在40%以下，但是在25℃貯存之魚麵剪切力及伸張強度下降的幅度遠高於4℃貯存者，真空包裝產品之物性降低幅度高於非真空包裝者。

關鍵字

魚麵；羥丙基甲基纖維素；鰺魚；貯存

並列摘要

In this study, the fish noodle developed by mixing horse markeral surimi and two additives, hydroxyl propyl methyl cellulose (HPMC) and tapioca starch, was investigated for the alterations of its physical properties, aerobic plate count (APC), and volatile basic nitrogen (VBN) during storage. The fish noodles containing 80% tapioca starch and 2% HPMC showed the highest physical properties and the best texture. When such fish noodles with and without sodium benzoate added were packaged without vacuum and stored at 4℃, both of their APC (＜5x10^5 CFU/g) and VBN (＜25 mg%) values could still be kept lower than the safety limit after 15 days and 6 days of storage, respectively. Vacuum-packaged products made as mentioned above could extend their shelf life by 3 to 6 more days. The spoilage sign of the fish noodles stored at 25℃ with and without sodium benzoate emerged after 3 and 2 days of storage, respectively. The decrease in cutting force and tensile strength of the fish noodle were less than 40% during storage. However, the fish noodles stored at 25℃ had more significant decrease in cutting force and tensile strength than those stored at 4℃ did. Besides, the vacuum-packaged fish noodles had significant decrease in cutting force and tensile strength than non-vacuum-packaged ones did.

並列關鍵字

Fish noodle ； HPMC ； Horse mackerel ； Storage

國際替代計量

添加羥丙基甲基纖維素之魚麵貯存性

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