謝誌 I
摘要 II
Abstract III
目錄 IV
圖目錄 VII
表目錄 VIII
壹、前言 1
貳、文獻回顧 2
一、微波輔助介紹 2
1.1微波輔助加熱 2
1.2微波輔助紅外線 2
1.3微波輔助超音波 3
1.4微波輔助歐姆 3
1.5微波輔助電子束 4
1.6微波輔助冷凍乾燥 4
1.7微波輔助對流乾燥 4
1.8微波輔助電磁 4
二、水產品乾製品加工 5
2.1 乾燥原理 5
2.2 鹽漬處理 5
2.3 一夜干 5
三、白腹鯖 5
3.1分類與棲息分布 5
3.2鯖魚之產量 6
3.3營養組成 6
四、冷藏調理食品 7
五、熱加工水產品品質變化 7
5.1色澤變化 7
5.2揮發性氣味物質 7
5.3質地分析 8
5.4酸鹼值 8
5.5水分及水活性 8
5.6蒸煮流失率 8
5.7揮發性鹽基態氮 9
5.8總生菌數 9
5.9梅納褐變相關反應產物 9
5.9.1無色中間產物 10
5.9.2褐變產物 10
5.10脂質氧化 11
5.10.1丙二醛 11
5.10.2共軛雙烯 11
參、實驗架構 12
肆、實驗器材與方法 14
一、實驗器材與藥品 14
1.1實驗鯖魚 14
1.2藥品 14
1.3培養液與培養基 14
1.4儀器設備 14
二、實驗方法 15
2.1鯖魚前處理 15
2.2鯖魚熱加工方法 15
2.3鯖魚之貯藏方法 16
2.4溫度量測 16
2.5官能品評 16
2.6熱加工水產品品質變化指標 16
2.6.1色澤分析 16
2.6.2氣味分析 17
2.6.3質地分析 18
2.6.4酸鹼值 18
2.6.5水分 18
2.6.6水活性 19
2.6.7蒸煮流失率 19
2.6.8揮發性鹽基態氮 19
2.6.9好氣性總生菌數 19
2.6.10大腸桿菌群 20
2.6.11梅納褐變相關反應產物 20
2.6.12丙二醛 20
2.6.13共軛雙烯 20
2.7統計分析 21
伍、結果與討論 22
一、最優化加工條件 22
1.1紅外線熱加工條件確立 22
1.2微波輔助紅外線熱加工組別條件確立 22
1.3官能品評 23
二、熱加工水產品品質變化指標 23
2.1色澤分析 23
2.2氣味分析 24
2.3質地分析 24
2.4酸鹼值 25
2.5水分及水活性 25
2.6揮發性鹽基態氮 25
2.7總生菌數 26
2.8大腸桿菌群 26
2.9梅納褐變程度 26
2.10丙二醛 27
2.11共軛雙烯 27
2.12最佳賞味期之探討 27
陸、結論 29
柒、參考文獻 30

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