臺灣博碩士論文加值系統

副產品開發能有效減少糧食浪費，油炸魚皮為近年來東南亞流行的油炸點心食品，但長時間油炸處理會使產品油脂含量提高，過量攝取易造成健康方面的危害，為改善油炸魚皮之油脂含量與品質，本篇將以不同油炸方式油炸吳郭魚皮，探討其水含量、油含量、破碎力、水活性、色差值、膨發率、微觀結構和感官品評之影響，並進一步建立水及油含量變化動力學模型。在水含量及水活性方面，傳統油炸、靜電油炸、空氣油炸、真空油炸油炸吳郭魚皮，隨油炸時間增加水含量及水活性皆成下降趨勢。油含量方面，除空氣油炸因未添加額外油脂外，其他三種油炸法油含量皆隨油炸時間增加逐漸達吸油量飽和，相較傳統油炸可見真空油炸及空氣油炸皆有減油效果分別減少39％、73％。而隨著油炸時間增長，破碎力呈現先上升後下降的變化，此與蛋白質變性程度及水含量變化有關。油炸後魚皮色差值則有變深、變紅及變黃等現象，膨發度也隨油炸時間逐漸上升而增長，其中又以空氣油炸組膨發度最高。水含量及吸油量變化動力學模型結果顯示實驗結果皆相當符合模型預測結果，決定係數皆大於 0.99 。微觀結構經掃描式電子顯微鏡觀察後可發現空氣油炸有較傳統及靜電油炸規則的孔洞分佈，真空油炸在高倍率觀察下可發現表面較平整且孔隙細小，也可進一步說明吸油量減少之關係。油炸過程中，油炸時間與水含量、油含量、水活性、膨發率彼此之間相互影響，其中水含量與油含量具高度負相關 (p<0.01)。

Fried fish skin is popular snack in Southeast Asian Countries. However, its fat content is high. The aim of this study was to compare the effects of deep-fat, electrostatic, air, and vacuum frying methods on the moisture, oil content, breaking force, microstructure and sensory evaluation of fried tilapia skin. The kinetic models of water loss and oil uptake during deep-fat and electrostatic frying of tilapia skin has been modified and developed from frying of French fries (R2 > 0.99). The fat content of air frying and vacuum frying fish skin is 73% and 39% less than those of traditional deep -fat frying methods, respectively. The breaking force of fried tilapia skin increases with frying time reaching the highest value and then it decreases due to protein denature and water loss. The porosity of air and vacuum frying fish skin is more uniform than those of deep-fat and electrostatic frying. A negative relationship (p < 0.01) between oil absorption and water loss during frying was found.

中文摘要................................................I
Abstract...............................................II
壹、前言................................................1
貳、文獻回顧.............................................3
一、吳郭魚...............................................3
1.1簡介.................................................3
1.2漁業現況..............................................3
1.3吳郭魚副產物..........................................3
二、吳郭魚皮.............................................4
2.1吳郭魚皮組成與結構.....................................4
2.2吳郭魚皮的應用........................................5
2.3生理活性..............................................6
三、油炸.................................................6
3.1簡介.................................................6
3.2油炸食品..............................................6
3.3油炸食品吸油性........................................6
3.4油炸食品對健康之影響...................................7
四、油炸技術.............................................7
4.1空氣油炸..............................................7
4.2靜電油炸..............................................8
4.3真空油炸..............................................8
五、其他減油處理..........................................8
5.1預乾燥...............................................8
5.2親水性膠體塗層........................................8
六、油炸食品動力學模型....................................9
6.1水分散失與吸油動力學模型................................9
6.2其他動力學模型........................................9
参、實驗流程............................................10
肆、實驗器材與方法.......................................11
一、實驗器材與藥品.......................................11
1.1 材料...............................................11
1.2 試藥...............................................11
1.3 儀器...............................................11
二、實驗方法............................................11
2.1 樣品前處理..........................................12
2.2 傳統油炸............................................12
2.3 靜電油炸............................................12
2.4 空氣油炸............................................12
2.5 真空油炸............................................12
2.6 水活性.............................................12
2.7 水分...............................................13
2.8 粗脂肪.............................................13
2.9 體積與膨發率........................................13
2.10 色差分析...........................................13
2.11 質地分析...........................................14
2.12 顯微結構分析.......................................14
2.13 水分動力學公式.....................................14
2.14 吸油動力學公式.....................................14
2.15 官能品評...........................................14
2.16 統計分析...........................................15
伍、結果與討論..........................................16
一、水分變化............................................16
二、油含量變化..........................................16
三、破碎力變化..........................................16
四、水活性變化..........................................17
五、膨發度分析..........................................17
六、色差值分析..........................................17
七、四種油炸法比較分析...................................18
八、水分散失一級動力學模型分析............................18
九、吸油量一級動力學模型分析..............................19
十、吸油量動力學模型分析2.................................19
十一、油炸吳郭魚皮外觀分析................................19
十二、掃描式電子顯微鏡照射分析............................19
十三、官能品評結果分析...................................20
十四、相關性分析.........................................20
陸、結論................................................21
柒、參考文獻............................................22
捌、圖表................................................28
玖、附錄................................................50

日本專利申請號WO-A1-2019/097591，2019。https://www.j-platpat.inpit.go.jp/p0200
朱鴻鈞，陳葦芋，陳政忻，2009。 農業生計產業季刊，動物與水產生技，台灣鯛產業慨況及趨勢，NO.19，p.16。
高淑雲，蔡慧君，2017。農政與農情NO.304，水產試驗所
陳建友、高淑雲、吳純衡。2014。吳郭魚骨多元利用技術，水產專訊，第45期。
漁業署，2018。中華民國台閩地區漁業統計年報，行政院農業委員會漁業署，臺北。
劉富光，2008。水產試驗所特刊第10號。
Ahmad Tarmizi, A. H., & Ismail, R. (2008). Comparison of the frying stability of standard palm olein and special quality palm olein. Journal of the American Oil Chemists' Society, 85, 245-251.
Alfaro, A. D. T., Fonseca, G. G., Balbinot, E., Machado, A., & Prentice, C. (2013). Physical and chemical properties of wami tilapia skin gelatin. Food Science and Technology, 33, 592-595
Andrés, A., Arguelles, Á., Castelló, M. L., & Heredia, A. (2013). Mass transfer and volume changes in French fries during air frying. Food and Bioprocess Technology, 6, 1917-1924.
Antoniewski, M. N., Barringer, S. A., Knipe, C. L., & Zerby, H. N. (2007). Effect of a gelatin coating on the shelf life of fresh meat. Journal of Food Science, 72, 382-387.
A.O.A.C. (1998). Official Methods of Analysis of the Association of Official Analytical Chemists. 16th ed. Sidney, W. (Eds.), Washington D. C., USA.
Arai, S., Watanabe, M., & Tsuji, R. F. (1984). Enzymatically modified gelatin as an antifreeze protein. Agricultural and Biological Chemistry, 48, 2173-2175.
Arslan, M., Xiaobo, Z., Shi, J., Rakha, A., Hu, X., Zareef, M., Zhai, X., & Basheer, S. (2018). Oil Uptake by Potato Chips or French Fries: A Review. European Journal of Lipid Science and Technology, 120, 1800058.
Bouaziz F, Koubaa M, Neifar M, Zouari-Ellouzi S, Besbes S, Chaari F, Kamoun A, Chaabouni M, Chaabouni SE, Ghorbel RE. (2016). Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: evaluation of sensorial properties. LWT Food Science and Technology, 65,800–807.
Bouchon, P., & Pyle, D. L. (2004). Studying oil absorption in restructured potato chips. Journal of Food Science, 69, 115–122.
Bouchon, P. (2009). Understanding oil absorption during deep‐fat frying. Advances in Food and Nutrition Research, 57, 209-234.
Chen, T. Y., Luo, H. M., Hsu, P. H., & Sung, W. C. (2016). Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips. Journal of Food and Drug Analysis, 24, 164-172.
Chiou, B. S., Avena-Bustillos, R. J., Bechtel, P. J., Jafri, H., Narayan, R., Imam, S. H., ... & Orts, W. J. (2008). Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties. European Polymer Journal, 44, 3748-3753.
Choe, E., & Min, D. B. (2007). Chemistry of deep-fat frying oils. Journal of Food Science, 72, 77–86.
Choonpicharn, S., Jaturasitha, S., Rakariyatham, N., Suree, N., & Niamsup, H. (2015). Antioxidant and antihypertensive activity of gelatin hydrolysate from Nile tilapia skin. Journal of Food Science and Technology, 52, 3134-3139.
Cruz-Romero, M., Kelly, A.L. & Kerry, J.P. (2007). Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas). Innovative Food Science and Emerging Technologies, 8, 30-38.
Cuq, B., Gontard, N., & Guilbert, S. (1998). Proteins as agricultural polymers for packaging production. Cereal Chemistry, 75, 1-9.
Dana, D., & Saguy, I. S. (2006). Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in Colloid and Interface Science, 128, 267-272.
Elliott D.G. (2011) Functional Morphology of the Integumentary System in Fishes. In: Farrell A.P., (ed.), Encyclopedia of Fish Physiology: From Genome to Environment, volume 1, pp. 476–488. San Diego: Academic Press.
Fan, L. P., Zhang, M., & Mujumdar, A. S. (2005). Vacuum frying of carrot chips. Drying Technology, 23, 645-656.
FAO Fisheries and Aquaculture Department (2016) Cultured Aquatic Species Information Programme-Oreochromis niloticus, (http://www.fao.org/fishery/ culturedspecies/Oreochromis_niloticus/en#tcNA0112)
Fillion, L., & Henry, C. J. K. (1998). Nutrient losses and gains during frying: A review. International Journal of Food Sciences and Nutrition, 49, 157–168.
Fontana, A. J. (1998). Water activity: why it is important for food safety. In International Conference on Food Safety (pp. 177-185).
Gamble, M. H., Rice, P., & Selman, J. D. (1987). Relationship between oil uptake andmoisture loss during frying of potato slices from C.VR. ecord U.K. tubers. International Journal of Food Science and Technology, 22, 233-241.
Garayo, J., & Moreira, R. (2002). Vacuum frying of potato chips. Journal of Food Engineering, 55, 181-191.
Garmakhany, A. D., Mirzaei, H. O., Nejad, M. K., & Maghsudlo, Y. (2008). Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids. European Journal of Lipid Science and Technology, 110, 1045-1049.
Gómez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food hydrocolloids, 21, 167-173.
Granda, C., Moreira, R. G., & Tichy, S. E. (2004). Reduction of acrylamide formation in potato chips by low-temperature vacuum frying. Journal of Food Science, 69, 405–411
Gustavsson, J., Cederberg, C., Sonesson, U., Van Otterdijk, R., & Meybeck, A. (2011). Global food losses and food waste (pp. 1-38). Rome: FAO.
Jakhar, J. K., Reddy, A. D., Maharia, S., Devi, H. M., Reddy, G. V. S., & Venkateshwarlu, G. (2012). Characterizationof fish gelatin from Blackspotted Croaker (Protonibea diacanthus). Archives of Applied Science Research, 4, 1353-1358.
Jayathilakan, K., Sultana, K., Radhakrishna, K., & Bawa, A. S. (2012). Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review. Journal of Food Science and Technology, 49, 278-293.
Jongjareonrak, A., Benjakul, S., Visessanguan, W., & Tanaka, M. (2006). Skin gelatin from bigeye snapper and brownstripe red snapper: chemical compositions and effect of microbial transglutaminase on gel properties. Food Hydrocolloids, 20, 1216-1222.
Kita A, Lisin´ska G, Gołubowska G (2007) The effects of oils and frying temperatures on the texture and fat content of potato crisps. Food Chemistry, 102,1–5.
Krokida, M. K., Oreopoulou, V., & Maroulis, Z. B. (2000). Water loss and oil uptake as a function of frying time. Journal of Food Engineering, 44, 39-46.
Krokida, M. K., Oreopoulou, V., Maroulis, Z. B., & Marinos-Kouris, D. (2001). Effect of pre-drying on quality of French fries. Journal of Food Engineering, 49, 347-354.
Lin, H. C., Alashi, A. M., Aluko, R. E., Sun Pan, B., & Chang, Y. W. (2017). Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic protein hydrolysates. Food & Nutrition Research, 61, 1391666.
Mallikarjunan, P., Ngadi, M. O., & Chinnan, M. S. (2009). Breaded fried foods. United States:CRC Press.
Mariscal, M., & Bouchon, P. (2008). Comparison between atmospheric and vacuum frying of apple slices. Food Chemistry, 107, 1561-1569.
Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology, 14, 364–373
Mir-Bel, J., Oria, R., & Salvador, M. L. (2012). Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat frying. Journal of Food Engineering, 113, 167–176.
Moreira, R. G. (2014). Vacuum frying versus conventional frying–An overview. European Journal of Lipid Science and Technology, 116(6), 723-734.
Moyano, P. C., & Pedreschi, F. (2006). Kinetics of oil uptake during frying of potato slices:: Effect of pre-treatments. LWT-Food Science and Technology, 39, 285-291.
Moyano, P. C., Rı́oseco, V. K., & González, P. A. (2002). Kinetics of crust color changes during deep-fat frying of impregnated French fries. Journal of Food Engineering, 54, 249-255.
Moyano, P. C., Troncoso, E., & Pedreschi, F. (2007). Modeling texture kinetics during thermal processing of potato products. Journal of Food Science, 72, 102-107.
Ngadi M, Li Y., & Oluka S. (2007). Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation. LWT- Food Science and Technology, 40, 1784–91
Niamnuy, C., Devahastin, S., & Soponronnarit, S. (2014). Some recent advances in microstructural modification and monitoring of foods during drying: a review. Journal of Food Engineering, 123, 148-156
Nikoo, M., Benjakul, S., & Xu, X. (2015). Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince. Food Chemistry, 181, 295-303.
Nishida, C., Uauy, R., Kumanyika, S., & Shetty, P. (2004). The joint WHO/FAO expert consultation on diet, nutrition and the prevention of chronic diseases: process, product and policy implications. Public Health Nutrition, 7, 245-250.
Ogawa, M., Portier, R. J., Moody, M. W., Bell, J., Schexnayder, M. A., & Losso, J. N. (2004). Biochemical properties of bone and scale collagens isolated from the subtropical fish black drum (Pogonia cromis) and sheepshead seabream (Archosargus probatocephalus). Food Chemistry, 88, 495-501.
Parker, J. K., Balagiannis, D. P., Higley, J., Smith, G., Wedzicha, B. L., & Mottram, D. S. (2012). Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of agricultural and food chemistry, 60, 9321-9331.
Panchai, K., Hanjavanit, C., Rujinanont, N., Wada, S., Kurata, O., & Hatai, K. (2015). Experimental pathogenicity of Achlya species from cultured Nile tilapia to Nile tilapia fry in Thailand. Aquaculture, Aquarium, Conservation & Legislation, 8, 70-81.
Pathare PB, Opara UL., & Al-Said FAJ. (2013). Colour measurement and analysis in fresh andprocessed foods: a review. Food and Bioprocess Technology, 6, 36–60.
Rehn, M., Veikkola, T., Kukk-Valdre, E., Nakamura, H., Ilmonen, M., Lombardo, C. R., Pihlajaniemi,T., Alitalo,K., & Vuori, K. (2001). Interaction of endostatin with integrins implicated in angiogenesis. Proceedings of the National Academy of Sciences, 98, 1024-1029.
Saguy, I. S., & Dana, D. (2003). Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56, 143-152.
Santos, C. S., Cunha, S. C., & Casal, S. (2017). Deep or air frying? A comparative study with different vegetable oils. European Journal of Lipid Science and Technology, 119, 1600375.
Sayon-Orea, C., Bes-Rastrollo, M., Gea, A., Zazpe, I., Basterra-Gortari, F. J., & Martinez-Gonzalez, M. A. (2014). Reported fried food consumption and the incidence of hypertension in a Mediterranean cohort: the SUN (Seguimiento Universidad de Navarra) project. British Journal of Nutrition, 112, 984-991.
Sayon-Orea, C., Bes-Rastrollo, M., Basterra-Gortari, F. J., Beunza, J. J., Guallar-Castillon, P., De la Fuente-Arrillaga, C., & Martinez-Gonzalez, M. A. (2013). Consumption of fried foods and weight gain in a Mediterranean cohort: the SUN project. Nutrition, Metabolism and Cardiovascular Diseases, 23, 144-150.
Shyni, K., Hema, G. S., Ninan, G., Mathew, S., Joshy, C. G., & Lakshmanan, P. T. (2014). Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita). Food Hydrocolloids, 39, 68-76.
Shyu, S. L., Hau, L. B., & Hwang, L. S. (1998). Effect of vacuum frying on the oxidative stability of oils. Journal of the American Oil Chemists' Society, 75, 1393-1398.
Shyu, S. L., & Hwang, L. S. (2001). Effects of processing conditions on the quality of vacuum fried apple chips. Food Research International, 34, 133-142.
Su, Y., Zhang, M., Zhang, W., Adhikari, B., & Yang, Z. (2016). Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips. LWT- Food Science and Technology, 73, 490-497.
Teruel, M. D. R., Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A., & Niranjan, K. (2015). A comparative study of the characteristics of french fries produced by deep fat frying and air frying. Journal of Food Science, 80, 349-358.
Troller, J. A. (1989). Water activity and food quality. In Water and food quality (pp. 1-31). Elsevier Applied Science, New York.
Vaz, C. M., de Graaf, L. A., Reis, R. L., & Cunha, A. M. (2003). Effect of crosslinking, thermal treatment and UV irradiation on the mechanical properties and in vitro degradation behavior of several natural proteins aimed to be used in the biomedical field. Journal of Materials Science: Materials in Medicine, 14, 789-796.
World Health Organization. (1998). The World Health report: 1998: Life in the 21st century: A vision for all: Executive summary (No. WHO/WHR/98.1). Geneva: World Health Organization.
Yagua, C. V., & Moreira, R. G. (2011). Physical and thermal properties of potato chips during vacuum frying. Journal of Food Engineering, 104, 272-283.
Yu, L., Li, J., Ding, S., Hang, F., & Fan, L. (2016). Effect of guar gum with glycerol coating on the properties and oil absorption of fried potato chips. Food Hydrocolloids, 54, 211-219.
Yu, X., Llave, Y., Fukuoka, M., & Sakai, N. (2014). Estimation of color changes in fish surface at the beginning of grilling based on the degree of protein denaturation. Journal of Food Engineering, 129, 12-20.
Zhang, R., Chen, J., Jiang, X., Yin, L., & Zhang, X. (2016). Antioxidant and hypoglycaemic effects of tilapia skin collagen peptide in mice. International Journal of Food Science & Technology, 51, 2157-2163.