臺灣博碩士論文加值系統

以深層海水做為飼養水源，並以個性溫馴、肉質鮮嫩少刺的圓眼燕魚作為動物模式，探討以深層海水、深層與表層混合海水 (1：1 v/v) 及表層海水養殖對於魚類成長、肌肉質地及呈味物質之影響。深層與混合養殖海水溫度顯著低於表層養殖海水，而導電度、滲透壓、營養鹽則以深層養殖海水較高，其中營養鹽以矽酸鹽含量較混合及表層養殖海水高，使得深層養殖海水藻類以矽藻為主且含量較多。深層海水養殖燕魚其體重、全長、體長、體寬皆顯著高於混合海水及表層海水養殖燕魚，生長較為迅速；以深層海水養殖燕魚魚肉中水分顯著低於混合及表層海水養殖燕魚，而脂肪、蛋白質及灰分則三者無差異；各組的胺基酸組成相似，以脯胺酸含量最高，甘胺酸、離胺酸及白胺酸含量次之；各組的脂肪酸組成皆以亞麻油酸含量最高，棕梠酸及油酸含量次之，而深層海水養殖燕魚之多元不飽和脂肪酸顯著較高，表層海水養殖燕魚則以飽和脂肪酸含量較多；深層、混合及表層海水養殖燕魚的肌肉膠原蛋白含量各組間無顯著差異，分別為54.65±0.29 mg/g、54.63±0.20 mg/g及54.59±0.11 mg/g；深層及混合海水養殖燕魚肌肉質地硬度較表層海水低，由於深層及混合海水養殖燕魚肌肉脂肪含量較高且其膠原蛋白交聯程度較低使其質地較為柔軟；呈味物質游離胺基酸、氧化三甲胺、核苷酸代謝物則皆以深層與混合海水養殖燕魚較高，與其養殖海水之滲透壓高相關，本研究確定深層海水飼養圓眼燕魚其呈味物質、多元不飽和脂肪酸較高及肉質較為柔軟。

Culturing environment is the most important factor in the growth and body composition of fish. This report is to study the effects of deep-sea, deep-shallow seawater and shallow-seawater on growth, muscle texture and taste components of orbicular batfish. Temperature of deep-seawater is lower than deep-shallow seawater and shallow-seawater; on the other hand, the conductivity, osmolality, content of nutrients and algae of deep-seawater are the highest among these three groups. The higher content of silicate in deep-seawater cause the main of its microalgae is diatoms. The orbicular batfish which cultured by deep-seawater, the body weight, total length, body length and width are significantly higher than the deep-shallow seawater and shallow seawater. Proximate composition of deep-seawater cultured orbicular batfish, the content of water in flesh is significantly lower than the deep-shallow seawater and shallow-seawater cultured orbicular batfish. Content of lipid, protein and ash in flesh are no significant differences between them. Amino acid and fatty acid composition is similar among the groups. The content of PUFA in deep-seawater cultured orbicular batfish is significantly higher and shallow-seawater cultured orbicular batfish have more SFA. The content of muscle collagen in deep-sea, deep-shallow seawater and shallow-seawater is no significant differences among the groups. Because the lower level of collagen cross-linking make the texture of deep-sea and deep-shallow seawater cultured orbicular batfish flesh softer. The taste components such as free amino acids, trimethylamine oxide and nucleotide are higher in deep-sea and deep-shallow seawater cultured orbicular batfish. It is because of the higher osmotic pressure in deep-seawater and fish need to adapt the environment by osmoregulation. Therefore, orbicular batfish cultured in deep-seawater produce higher taste components, PUFA content and its meat more tender.

壹、前言 1
貳、文獻整理 2
一、深層海水的特性及應用 2
1.深層海水的特性 2
2.深層海水的應用 3
二、圓眼燕魚的生態 5
三、水產品的品質及影響因素 5
1.化學組成 6
2.肌肉質地 6
3.風味物質 7
參、實驗架構 9
肆、材料與方法 10
一、材料 10
1.圓眼燕魚(orbicular batfish, Platax orbicularis) 10
2.養殖水 10
3.飼料 11
二、方法 12
1.養殖水檢測 12
2 藻類相 13
3.肥滿度(Condition factor, K) 13
4.一般成分分析 13
5.胺基酸分析 14
6.脂肪酸分析 15
7.物性分析 15
8.肌肉組織分析 16
9.膠原蛋白分析 16
9.游離胺基酸分析 18
10.氧化三甲胺及三甲胺萃取與分析 18
11.核苷酸萃取與分析 19
12.感官品評 19
13.統計分析 20
伍、結果與討論 21
一、深層、混合及表層養殖環境之差異 21
1.海水溫度之差異 21
2.海水水質之差異 22
3.藻類相 24
二、燕魚成長、化學組成與肌肉質地受深層海水養殖之影響 29
1.成長 29
2.一般成分 30
3.胺基酸組成 32
4.脂肪酸組成 34
5.膠原蛋白 40
6肌肉質地 42
7肌肉結構 46
三、燕魚呈味物質受深層海水養殖之影響 48
1.游離胺基酸 48
2.氧化三甲胺與三甲胺 52
3.核苷酸及其代謝物 54
4.感官品評 57
陸、結論 58
柒、參考文獻 59

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