微波油炸龍鬚菜鯖魚排之研究

Studies on Gracilar Mackerel Steak Using Microwave Frying

陳淑德(Su-Der Chen) ； 保愛貞(Ai-Chen Pao) ； 陳輝煌(Hui-Huang Chen)

《宜蘭大學生物資源學刊》 1卷1期 (2004/12) Pp. 53-63

https://doi.org/10.6175/job.2004.11.15

摘要

開發龍鬚菜重組鯖魚排產品，以解決產銷失調問題，並配合研究微波油炸的製程，增加其食用量。龍鬚菜鯖魚排的製程是採鯖魚精白肉部分加入1％的鹽和少許調味料混合，再分別混入洗淨切碎的10％、20％、25％、30％和40％龍鬚菜，利用模具成型，裹麵漿和裹麵包粉，凍結備用，食用前利用微波油炸烹調。結果顯示，當龍鬚菜的比例高達30％和40％時，重組肉的組織鬆散不易混合成型，故加入的龍鬚菜量以25％為宜。微波油炸龍鬚菜重組鯖魚排，經七分制嗜好性官能品評分析，在外觀色澤、風味、脆度、質地、油膩度及整體表現上，添加10％及25％龍鬚菜在重組鯖魚排中，都優於無添加者，且各項平均分數都在4.7以上，顯示添加龍鬚菜可為重組鯖魚排正向加分效果。

關鍵字

鯖魚 ； 龍鬚菜 ； 魚排 ； 微波 ； 油炸

並列摘要

The development of reconstructed mackerel steak combined with gracilar was to solve the un-balanced problem of the production and marketing of both seafoods. To enhance the consumption, microwave frying was also applied on the product. The preparation processes were developed in this study. Firstly, mackerel fish was added by 1% salt and seasonings. Secondly, it was mixed with 10%, 20%, 25%, 30%, and 40% gracilar, respectively. Thirdly, they were modeled and coated by batters and breadings before frozen. Finally they were fried in a microwave fryer before serving. When the ratio of gracilar in a reconstructed fish steak reached 30% and 40%, the structure of fish steak was incompacted; therefore, t he recommended maximum addition ratio of gracilar in a reconstructed fish steak was 25%. The results from seven score hedonic sensory evaluation of microwave fried reconstructed fish steaks showed the sensory scores of apparent color, flavor, crispness, texture, oily, and overall acceptation with addition of 10% and 25% gracilar were above 4.7 and better than those without gracilar. Therefore, the gracilar mackerel reconstructed fish steak is with a great potentiality for market promotion.

並列關鍵字

mackerel ； gracilar ； fish steak ； microwave ； frying