鹽水浸泡改善牡蠣産品品質之探討

Studies on Quality Improvement of Shucked Oyster Dipped in Brine

陳莉臻(Li-Chen Chen) ； 侯明君(Ming-Chun Hou) ； 吳純衡(Chewen-Herng Wu) ； 蕭泉源(Chyuan-Yuan Shiau)

《臺灣農業化學與食品科學》 43卷2期 (2005/04) Pp. 79-85

https://doi.org/10.6578/TJACFS.2005.011

摘要

Shucked oyster were subjected to water or brine immersion (water/meat 1/2, W/W) and stored at 4℃ for 36 h. The total solids of the meat decreased by 38% after immersion in water. Those dipped in 1, 2 and 3% of brine decreased only by 23, 13, and 5%, respectively. The former had significantly lower (p＜0.05) contents of salt, ash, and glycogen than the latter samples. The total solids and glycogen in brined samples increased with increasing concentration. No significant difference in glycogen was found among the brined samples and raw oyster. The brined samples had higher contents of free amino acids (FAA) than water-dipped sample. The water immersion resulted in decreases of total FAA and taurine by 38%; however, the samples dipped in 2 and 3% of brine show no significant differences in FAA as compared with raw meat. The ATP-related compounds (ARC) in the sample either dipped in water or brine decreased. Among the ARC, IMP decreased more significantly than the other compounds. The total ARC of water-dipped sample decreased by 27%, being lower than those of brined samples. The pH decreased due to immersion, and the values in brined samples were lower than that of water-dipped sample. The immersion treatment resulted in the decrease of volatile basic nitrogen (VBN); however, no significant difference was found among samples. The total plate count (log CFU/g) ranged from 4.31 to 4.62 showed no significant difference among dipped samples and oyster. Regarding to sensory evaluation, the water-dipped sample had a higher score on appearance, but lower scores on flavor and texture than the samples treated with 1 and 2% brine. Consequently, the overall acceptability of the latter two samples was higher, and showed no significance with oyster. In conclusion, the quality and sensory acceptability of shucked oyster could be improved by dipping in brine instead of water.

關鍵字

牡蠣 ； 泡水處理 ； 鹽水浸泡 ； 化學成分 ； 品質

並列摘要

Shucked oyster were subjected to water or brine immersion (water/meat 1/2, W/W) and stored at 4℃ for 36 h. The total solids of the meat decreased by 38% after immersion in water. Those dipped in 1, 2 and 3% of brine decreased only by 23, 13, and 5%, respectively. The former had significantly lower (p＜0.05) contents of salt, ash, and glycogen than the latter samples. The total solids and glycogen in brined samples increased with increasing concentration. No significant difference in glycogen was found among the brined samples and raw oyster. The brined samples had higher contents of free amino acids (FAA) than water-dipped sample. The water immersion resulted in decreases of total FAA and taurine by 38%; however, the samples dipped in 2 and 3% of brine show no significant differences in FAA as compared with raw meat. The ATP-related compounds (ARC) in the sample either dipped in water or brine decreased. Among the ARC, IMP decreased more significantly than the other compounds. The total ARC of water-dipped sample decreased by 27%, being lower than those of brined samples. The pH decreased due to immersion, and the values in brined samples were lower than that of water-dipped sample. The immersion treatment resulted in the decrease of volatile basic nitrogen (VBN); however, no significant difference was found among samples. The total plate count (log CFU/g) ranged from 4.31 to 4.62 showed no significant difference among dipped samples and oyster. Regarding to sensory evaluation, the water-dipped sample had a higher score on appearance, but lower scores on flavor and texture than the samples treated with 1 and 2% brine. Consequently, the overall acceptability of the latter two samples was higher, and showed no significance with oyster. In conclusion, the quality and sensory acceptability of shucked oyster could be improved by dipping in brine instead of water.

並列關鍵字

Oyster ； Water immersion ； Brine dipping ； Chemical composition ； Quality