蔥屬蔬菜用於冷藏吳郭魚保鮮之研究

Studies of various Allium species on improving the shelf-life and flavoring of Tilapia

陳為銘(Wei-Ming Chen)

指導教授 ： 韓建國

亞洲大學/健康學院/保健營養生技學系碩士班/碩士(2009年)

摘要

中 文 摘 要
本研究嘗試探討利用不同之蔥屬蔬菜水萃取液對吳郭魚片肉保鮮期限延長與品質控制之最佳方法。將蒜頭、韭菜、洋蔥與青蔥四種不同蔥屬蔬菜浸漬液，分為不添加有機酸和添加檸檬酸與醋酸三種醃漬液做為試驗條件，並配合 4 ℃ 冷藏保鮮，連同對照組共十三組分別進行魚肉儲存變化保鮮品質指標之試驗。其內容包括：pH 值、水分含量、水活性、保水力、色澤、VBN、TBA、總生菌數、蛋白質凝膠電泳分析與總游離胺基酸之試驗。另外，並以清蒸方式進行感官評估。
結果顯示：在魚肉 pH 值、水分含量、水活性、保水力、色澤、VBN、TBA、總生菌數、總游離胺基酸等試驗上，整體而言實驗組與對照組相比，均有較佳之魚肉保鮮效果。特別以韭菜及蒜頭水萃取液等添加醋酸之保藏效果較佳。各試驗組對微生物生長皆有顯著的抑制作用，故可延長冷藏吳郭魚的保存期限。
在感官評估結果上，四種不同蔥屬蔬菜水萃取液除對吳郭魚之土味有明顯減少的效果外，並賦予獨特魚肉風味，故可提升其感官評估之分數，其中又以蒜頭與蒜頭添加檸檬酸之水萃取液之品評分數較高。

關鍵字

吳郭魚 ； 冷藏保鮮 ； 蔥屬蔬菜

並列摘要

Abstract
In this study we explore the application potentials on using the spicy vegetables extracts to prolong the shelf-life of the Tilapia under 4℃
cold storage. During the storage time, the specimens of tilapia was examined on the aspects of their pH value, moisture content, water activity, water holding capacity, color difference (L.a.b value), VBN (volatile basic nitrogen ), TBA (thiobarbituric acid), aerobic plate count (APC), SDS-PAGE, total free amino acid, and sensory evaluation.
Basing on the VBN, TBA, aerobic plate count, SDS-PAGE, and the sensory evaluation, we found that experimental groups were better than the control group. The addition of acetic acid buffer had the better quality, particularly in the garlic aqueous, extracts and the addition of acetic acid buffer had the best quality. The aqueous extracts of these spicy vegetables show significant antimicrobial activity, thus resulting in prolonged shelf- life for the tested Tilapia.
According to the sensory evaluation of the Tilapia it showed that four different Allium species aqueous extracts can significantly reduce the off-flavors of tilapia, and to improve the taste of products, so it could upgrade its sensory scores. Garlic aqueous extracts with or without citric
acid gained the better sensory evaluation score.

並列關鍵字

tilapia

參考文獻

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