冷凍藥膳調理鯖魚產品之開發與貯藏安定性之探討

Development of Medicinal Meal Mackerel Products in Quality during Storage and Frozen

林雪良(Hsueh-Liang Lin) ； 劉奕函(Yi-Han Liu) ； 林皓羽(Hao-Yu Lin) ； 林后儀(Hou-Yi Lin) ； 聶方珮(Fang-Pei Nieh)

《台北海洋技術學院學報》 4卷2期 (2011/09) Pp. 5-23

https://doi.org/10.29770/JTCMT.201109.0001

摘要

Mackerel fillets were seasoned with Chinese medicinal meal, treated with or without heat then quick frozen at -80℃, packed and stored at -20℃ for 6 months. From results, coliforms were found negative; total aerobic plate count, histamine contents and pH of the product were found below 6.42 x 103 CFU/g, 5.5 mg⁄100g and 6.0 respectively, during storage. All these indicate that the frozen nutraceutical mackerel products had good stability throughout the 6-month frozen storage. The acid value and volatile basic nitrogen of the frozen raw nutraceutical product were higher than those of the heat treated groups. When the frozen mackerel with Chinese medicinal meal products were thawed after 6-month storage, the sensory evaluation indicated they were not significantly different (P＞0.05) each other.

關鍵字

鯖魚藥膳 ； 調理 ； 冷凍貯藏

並列摘要

Mackerel fillets were seasoned with Chinese medicinal meal, treated with or without heat then quick frozen at -80℃, packed and stored at -20℃ for 6 months. From results, coliforms were found negative; total aerobic plate count, histamine contents and pH of the product were found below 6.42 x 103 CFU/g, 5.5 mg⁄100g and 6.0 respectively, during storage. All these indicate that the frozen nutraceutical mackerel products had good stability throughout the 6-month frozen storage. The acid value and volatile basic nitrogen of the frozen raw nutraceutical product were higher than those of the heat treated groups. When the frozen mackerel with Chinese medicinal meal products were thawed after 6-month storage, the sensory evaluation indicated they were not significantly different (P＞0.05) each other.

並列關鍵字

Mackerel Medicinal Meal ； Seasoned ； Frozen Storage

參考文獻

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