- 期刊
吳郭魚肉水餃儲存安定性研究
Study on the Stability of Tilapia Dumpling during Storage
摘要
為拓展吳郭魚肉之應用並探討將其做成水餃之儲存安定性，以吳郭魚肉取代部分豬肉做成魚肉水餃，分析其熱量及脂肪酸組成，以七分制作喜好性評分，色差儀測色澤，並依中國國家標準測定水餃餡之AV、POV、TBA值、揮發性鹽基態氮(VBN)之含量及總菌數，以探討於-18℃儲存六個月之品質變化。結果顯示，吳郭魚肉水餃之脂質含量及熱量均顯著較豬肉水餃低，ω-3脂肪酸則顯著較豬肉水餃高約17倍；受試者對吳郭魚水餃的喜好性與豬肉水餃無顯著差異；經六個月儲存，在色澤方面除吳郭魚肉水餃之a值顯著較高外，其餘皆顯著降低。酸價皆顯著增高，吳郭魚肉水餃由0.13升高至2.05，豬肉水餃由0.12升高至1.03；過氧化價亦皆顯著增高，吳郭魚肉水餃由1.66升高至15.84，豬肉水餃由0.94升高至6.14；TBA值亦同，吳郭魚肉水餃由0.21升高至2.60，豬肉水餃由0.13升高至1.85；揮發性胺基態氮亦顯示隨時間之延長而增加，吳郭魚肉水餃由2.18升高至20.58，豬肉水餃由l.68升高至10.60；總菌數則變化不大且皆在標準範圍內，綜合上述各項結果，雖然吳郭魚肉水餃之脂質及蛋白質之儲存安定性較豬肉差，但其值皆在可接受之範圍，因脂質及熱量含量皆較低且含較多ω-3脂肪酸，故可用吳郭魚肉取代部分豬肉原料製作水餃，期能維護國人健康。
並列摘要
To study the stability of tilapia dumplings during the storage, tilapia meat was instead of parts of pork to make dumplings and frozen for six months at -18℃ refrigerator. During storage, the chemical composition and quality of tilapia dumplings were evaluated and analyzed. The results showed that the lipid contents and total calories of tilapia dumplings were lower than the pork dumplings, however the tilapia dumplings was observed to have higher content of the ω-3 fatty acids. Sensory evaluation showed that the tilapia dumpling was not significantly different from the pork. After six months storage, Hunter a value of tilapia dumpling increased, whilst the other Hunter values decreased. The tilapia dumpling also gave acceptable increases of the VBN values. Both kinds of dumplings were observed to have the total plate count ＜l0^4 CFU. All the test results indicated tilapia is suitable to replace pork for the dumplings.