「魚漿」是常見的乳化水產製品，在國內產值相當高，具有龐大的市場消費量，普遍受到消費大眾喜愛。台灣開放酒類民營後，產生的大量酒粕而造成環保問題。酒粕則為酒類釀造過程的副產物，具有完整且全面的營養素組成，並有高量的膳食纖維與抗性澱粉。而現今國人的精緻飲食中普遍缺乏膳食纖維，包括各類肉類加工製品。因此將酒粕在加工製品中再利用提高健康附加價值是研究重點。完成本研究可開發具有高抗性澱粉含量訴求之健康水產製品，有助於腸胃道的消化蠕動，更結合現在人追求環保、養生、廢棄物再利用等多種社會意識。
本研究探討不同添加比例(0、20、40、60、80與100%)之高粱酒粕對所製備魚漿煉物理性質之影響。本研究之質地剖面分析結果顯示，隨高粱酒粕添加比例之增加，水分流失率、脂肪流失率與硬度並無顯著差異；水分含量、pH值蒸煮流失率、保水力、彈力與膠黏性則顯著下降；內聚性跟咀嚼性則顯著提高。綜合實驗結果，高粱酒粕添加於魚漿煉製作會造成口感改變，較為扎實之外酸性表現也有提升，但部分數值分析與傳統魚漿煉並無影響，表示高粱酒粕取代傳統乳化水產品加工製程中的澱粉，非常具有發展之潛力，讓農業廢棄物具有再利用的價值，增加產品附加價值。

"Minced fish" is a common emulsified aquatic product, the domestic output value is quite high, with huge market consumption, popularly loved by consumers. After Taiwan's law changing, opening of private liquor business, the large amount of wine dregs produced causes environmental problems.
Distillery meal is a byproduct of the wine brewing process, with a complete and comprehensive nutrient composition, and a high amount of dietary fiber and resistant starch. Nowadays, people generally lack dietary fiber in their refined diet, including all kinds of processed meat products. Therefore, reusing the dregs in processed products to improve the added value of health is the focus of research. Completion of this research can develop healthy aquatic products with high resistant starch content, which will help digestion and peristalsis of the gastrointestinal tract, and combine the current people's pursuit of environmental protection, health preservation, waste recycling and other social consciousness.
This study explored the effects of different addition ratios (0, 20, 40, 60, 80, and 100%) of sorghum dregs on the physical properties of the prepared fish paste. The results of texture profile analysis in this study showed that with the increase in the proportion of sorghum dregs added, there was no significant difference in water loss rate, fat loss rate and hardness; moisture content, pH value cooking loss rate, water retention, elasticity and adhesiveness were significant Decrease; cohesion and chewiness are significantly improved. Based on the experimental results, the addition of sorghum dregs to fish pulp refining will change the taste, and the acidity performance will be improved in addition to being relatively solid. However, some numerical analysis has no effect on traditional fish pulp refining, indicating that sorghum dregs will replace traditional emulsified aquatic products in the processing process The starch has great potential for development, allowing agricultural waste to be reused and increasing the added value of products.

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