櫻花蝦是屏東東港地區之特產，也是僅存於全球少數海域之稀有水產資源，因此被喻為國寶級特有食品。小型蝦目前的加工方式多以人工方式分離目，且因長時間的分選，易造成人體疲累而使分級品質降低，因此研發一種新型加工技術，構想以振動過篩及振動風吹的方式達到蝦隻分離的小型水產食品冷凍加工程序。結果顯示櫻花蝦振動篩網模組最佳結構可分為三層，第一層為間距1.5×10公分長條形的孔洞，第二層為間距2.5×2.5公分正方形的孔洞，第三層為間距1×1公分的正方形孔洞，最佳條件為振動頻率60 Hz，並且搭配風速20 m/s，其單體分離率為93%，配合0.15%的膠體包冰程序，冷凍儲藏在-40℃，儲藏時間可達120天以上，並且色澤亮度值及紅色度a值不易改變。儲藏120天後，水產指標性分析參數：揮發性鹽基態氮值為16.8 mg/100 g、硫巴比妥酸值為0.71 mg MDA/kg以及總生菌數為4.32×103 CFU/g，都可以控制在法律規範標準之內，且相較於無包冰程序的蝦肉質地硬度及彈性皆較為良好，也有較佳的保水性及較少的滴液流失。本研究所開發的振動分離及膠體包冰的加工程序，可有效改良舊式製程的缺陷，改善了蝦體分離效率、蝦體儲藏品質在加工及使用性上更佳便利，並可衍生應用至其他小型水產加工食品。

Sakura Shrimp is a special product of Pingtung's Donggang area, and it is also a rare aquatic resource that have in only a few sea areas around the world. The current processing methods of small shrimp are mostly separated by manual methods. Long time sorting, will easy to cause human body tiredness and making the separation quality worse. This reseach is try to develop a novel separation technology by vibration and wind blowing processing to achieve the purpose of shrimp separating. This result shows that the best structure of vibration screen module has three layers, the hole spacing of first screen layer is a 1.5 × 10 cm long strip hole, the second layer is a 2.5 × 2.5 cm square hole, and the third layer is a 1 × 1 cm square hole. The shrimp separating efficiency can reach 93% when the optimum operating conditions of vibration frequency and wind speed are 60 Hz and 20 m/s respectively. Combined with 0.15% colloidal ice pack and frozen storage at -40°C, shrimp can be stored for over 120 days, and color brightness value and redness “a” value are not easily changed. After 120 days of storage, the volatile-based ground-state nitrogen value was 16.8 mg/100 g, the thiobarbituric acid value was 0.71 mgMDA/kg, and the total bacterial count was 4.32×103 CFU/g. All of these indicators were in compliance with the specifications. Compared with the ice-free procedure, shrimp meat has better texture, better elasticity, better water holding capacity and less drip loss. The vibration separation technology and colloidal ice pack processing procedures were developed in this study. These novel procedures compared with the old procedure can improve the shrimp separation efficiency, shrimp storage quaility and the ease of use of shrimp. These procedures also can be applied on the other aquaculture processed foods.

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