- 學位論文
秋刀魚重組魚排最適化加工配方之開發
Study on the Processing Optimization for Restructured Steaks of Pacific Saury (Cololabis saira)
摘要
台灣每年捕獲約6萬公噸之秋刀魚，但因為魚刺細小，且魚肉容易因油脂氧化而生異味等因素，限制了秋刀魚的利用，因此本研究旨在探討秋刀魚重組魚排加工之可行性。將秋刀魚 (Cololabis saira, Pacific Saury) 魚肉混合旗魚漿加工成重組魚排。原料採用秋刀魚全肉或白肉製作魚排，經分別添加三種粉-樹薯澱粉、馬鈴薯澱粉及蛋白粉作為黏著劑，來提高製品之咀嚼感。 本研究藉著田口方法試驗設計，進行一般成分、顏色、油脂氧化、硬度、彈性、內聚性、咀嚼性、儲藏試驗和感官品評試驗，來探討特性因子如魚肉型式、旗魚漿水分含量、秋刀魚混合比例、黏著劑種類、黏著劑含量、砂糖含量、油炸溫度及油炸時間等因素對重組秋刀魚排之影響，以評估建立適宜之加工條件。 研究顯示，經由田口分析找出重組魚排在顏色的最適條件為A2B2C1D1E2F1G2H3即魚肉型式為白肉，魚漿水分含量為40%，秋刀魚混合比例佔30%，黏著劑選用樹薯粉，樹薯粉含量為10%，糖使用3%，油炸溫度為170℃，油炸時間為6 min；在物性的最適條件為選擇A2B1C1D3E2F1G2H2即魚肉型式為白肉，魚漿水分含量為35%，秋刀魚混合比例佔30%，黏著劑選用蛋白粉，蛋白粉用10%，糖使用3%，油炸溫度為170℃，油炸時間為5 min；在油脂氧化的最適條件為A2B2C1D2E3F3G1H1即魚肉型式為白肉，魚漿水分含量為40%，秋刀魚混合比例佔30%，黏著劑選用馬鈴薯粉，馬鈴薯粉含量為15%，糖使用7%，油炸溫度為160℃，油炸時間4 min為最佳參數組合，經進行驗證實驗，結果預測組與實驗組接近，即最佳條件具有重現性。 重組秋刀魚排儲藏試驗，在4℃儲存50天期間，每組隨著儲藏時間 增加，油脂氧化的變化沒有顯著增加，但全肉組比白肉組的油脂氧化數值較高；隨著秋刀魚含量比例增加而油脂氧化值增加；蛋白粉組油脂氧化值較高；油炸溫度愈高及油炸時間愈長油脂氧化也會增加。魚肉型式、秋刀魚含量比例、黏著劑種類、加熱溫度及加熱時間為顯著因子。 產品感官品評方面採用嗜好性九分法，分別針對外觀、氣味、質地及整體接受性進行感官品評分析，發現白肉、馬鈴薯澱粉組接受度最高，但全肉組也在接受值內，即六種重組魚排的外觀、氣味、質地及整體接受性均接近有點喜歡 (6分) 的程度。 研究成果顯示田口方法可成功地應用於魚漿製品，並在秋刀魚重組魚排最適化加工配方之開發上是可行的。
並列摘要
Taiwan produces 60,000 tons of pacific saury (Cololabis saira) yearly, yet the utilization has been highly restricted due to tiny bones and easy lipid oxidation. This study aimed at investigating the prospect of manufacturing restructured steaks. Restructured pacific saury (Cololabis saira) steaks were prepared by pacific saury mince and frozen marlin (Makaira indica) surimi. The starting materials for the restructured steak would consist of white muscle and whole muscle. Three different binders including tapioca starch, potato starch and egg white powder would be employed to increase the chewiness of products. This study aims to investigate the effects of surimi addition, amounts and variety of binders, on the product acceptability of pacific saury. Taguchi’s method was applied in optimization processing for restructured steaks. The monitoring quality indexes would include proximate, color, lipid oxidation, hardness, springiness, cohesiveness, chewiness, storage test and sensory evaluation. The processing parameters studied were type of muscle, water in marlin surimi (%), percentage of Pacific Saury meat, type of binder, binder (%), sugar (%), frying temp. (℃), frying time (min). The results can be conclued as follows: the optimum condition for color at white muscle, 40% water in marlin paste, 30% pacific saury meat, 10% tapioca starch, 3% sugar, 170℃ frying temp., frying time 6 min; the optimum condition for texture at white muscle, 35% water in marlin paste, 30% pacific saury meat, 10% egg white powder, 3% sugar, 170℃ frying temp., frying time 5 min; the optimum condition for lipid oxidation at white muscle, 40% water in marlin paste, 30% pacific saury meat, 15% potato starch, 7% sugar, 160℃ frying temp., frying time 4 min. Optimal processing conditions were obtained via statistical analyses, and verified experiments were conducted to authenticate those factors. The results exhibited high agreement between predicted S/N ratios and verified values. Storage test showed that restructured steaks made with whole muscle had higher lipid oxidation than product made with white muscle. The significant factor of lipid oxidation were type of muscle, percentage of pacific saury meat, type of binder, frying temperature and frying time. Sensory evaluation of nine-grade hedonic method was used to evaluate the restructured steaks such as appearance, flavor, texture, acceptability. White muscle with potato starch scored the highest among evaluated samples, yet the steaks with whole muscle were also acceptable. Sensory evaluation showed that appearance, flavor, texture, acceptability of all six recipes restructured pacific saury steaks scored were nearly above the like degree. The results of this work can be used to develop useful tools to help the fishery manufacturing industry. Optimal processing condition for restructured steak of pacific saury by Taguchi’s method proved plausible.