臺灣博碩士論文加值系統

臺灣地處於亞熱帶區域，提供了漁業的優良環境與發展，當前珍珠龍膽石班魚為臺灣石斑魚養殖業中提供了極具前景的雜交魚種，優於其他石斑魚種類且具有成長快速、養殖週期短、換肉率好等優點，所以珍珠龍膽石斑成為臺灣的高經濟價值中重要的魚種之一。本研究分析珍珠龍膽石斑浸泡抗氧化劑後，使用微波真空乾燥(Microwave Vacuum Drying, MVD)及冷凍乾燥，探討乾燥方式及其貯存過程品質的變化，故其如何延長珍珠龍膽石斑的貨架期更顯得重要。乾燥魚片的水活性控制在0.3以下，則冷凍乾燥(Freeze Drying, FD)所需要的時間最長為2880分鐘;最短為136分鐘，而複合式乾燥(Freeze Drying/Microwave Vacuum Drying, FD/MVD)與FD相比縮短約2倍，在乾燥後脂肪酸數值會因加工方式的不同而有變化，SFA (Saturated fatty acid, SFA)總含量經FD乾燥後為下降2.6，MUFA (Monounsaturated fatty acid, MUFA)總含量經FD/MVD乾燥後數值上升4.79%，PUFA (Polyunsaturated fatty acid, PUFA)總含量經FD/MVD乾燥後則明顯下4.57%。魚片使用異抗壞血酸鈉貯存21天後的 L* 值明顯下降， a* b* 數值明顯上升，則混和濃縮生育醇的 L* a* b* 數值明顯與對照組差異較小，異抗壞血酸鈉與對照組差異較大。利用不同抗氧化劑濃度所得的乾燥魚片，其品質如TBA(Thiobrabituric acid-recactive substances, TBA)及POV(Peroxide value, POV) 會因抗氧化劑濃度而有所差異。TBA最高者為使用1%異抗壞血酸鈉並且貯存35℃ 21天2.1mg，POV最高者為使用1%異抗壞血酸鈉並且貯存在25℃ 21天為 6.8 mg，使用抗氧化劑的數值則皆比對照組數值低。使用電子顯微鏡可以觀察到在橫切面的熱風乾燥(Hot Air Drying, HAD)在乾燥後明顯變形，FD/MVD具有明顯的孔洞。HAD的復水率最差71%，而MVD的硬度最高63N，使用10%鹽溶液浸泡後比未使用鹽溶液的復水率明顯下降30%，FD/MVD的橫切面具有孔洞，硬度為17N，復水率為217%，在使用10%鹽溶液浸泡後比未使用鹽溶液的復水率明顯下降60%。乾燥魚片復水後的感官品評，FD與FD/MVD的分數皆低於5分，但優於HAD及MVD的分數。

Taiwan, benefited by its location in sub-tropical, provides an excellent environment for the development of fishery industry, Pearl group is a very promising species among all grouper species because of its advantages of fast-growing, short life cycle and FCR (feed conversion ratio), making it one of the fish of highest economic value. Pearl grouper is one fish species of high economic value in Taiwan, however, it’s very challenging to preserve its freshness due to high moisture content. Therefore, finding ways to extend its shelf life has been an important issue. The purpose of this study was to investigate the influence of using drying methods, microwave-vacuum dry MVD (Microwave Vacuum Drying MVD) and FD/MVD (Freeze Drying/Microwave Vacuum Drying, FD/MVD combined with antioxidant agents respectively, in the aspects of evaluating lipid oxidation, physical properties and sensory acceptability of fish quality. The water activity of pearl grouper chips was controlled under 0.3, under this condition. Our study showed that the longest drying time of FD (Freeze Drying, FD) was 2880 min and 136 min for MVD, and that of FD/MVD was remarkably reduced to half of FD time. Different treatments also changed the composition of fatty acids after drying, Saturated fatty acid SFA decreased by 2.6% after FD. Monounsaturated fatty acid MUFA increased by 4.79% after FD/MVD, and PUFA decreased by 4.57%. L* value significantly decreased after treated with 1% sodium erythorbate for 21 days, with a notable increase of a* b* value. Little difference of L* a* b* value was observed in control group of combined treatment of tocopherols concentrate, while treatment of sodium erythorbate yielded obviously changed to the control group. Significant difference of both TBA (Thiobrabituric acid-recactive substances, TBA and POV (Peroxide value, POV) was observed by treatment of sodium erythorbate or tocopherols concentrate. Obvious deformation was also observed in cross-section in HAD (Hot Air Drying, HAD) group by electron microscope, along with poorest rehydration rate. FD/MVD treatment resulted in porous structure, and MVD treatment along showed highest hardness of 63N, rehydration rate gave a significant drop of 30% by immersion of 10% salt solution, compared to the control group. For FD/MVD group, it showed porous structure in cross-section, 17N hardness and 217% rehydration rate, and a 60% drop of rehydration rate treated with salt solution. In the aspect of sensory acceptability, FD and FD/MVD wass rated under score 5, however, it was still higher than MVD. Our study results showed that shelf life was successfully extended by treatment of anti-oxidant that decreased the value of TAB and POV, however the treatment of sodium erythorbate darkened the fish chips. Consequently, mixture of sodium erythorbate and tocopherols concentrate was a better choice than sodium erythorbate alone. FD/MVD not only shortened the drying time but also yielded the best result of rehydration among all drying methods analyzed in this study, making this method a very potential application in food processing.

壹、 前言 1
貳、 文獻回顧 2
一、 石斑魚介紹 2
(一) 珍珠龍膽石斑簡介 2
(二) 珍珠龍膽石斑經濟價值介紹及市場趨勢 2
二、 珍珠龍膽石斑一般成分 3
三、 魚貝類之萃取物 3
(一) 游離胺基酸 (Free amino acid, FAA) 3
(二) 核苷酸 4
四、 鮮度指標 4
(一) pH值 4
(二) 揮發性鹽基態氮(Volatile basic nitrogen, VBN) 4
(三) K值 5
(四) 三甲胺及二甲胺 5
五、 脂肪酸的種類 5
(一) 飽和脂肪酸(SFA) 6
(二) 多元不飽和脂肪酸 (PUFA) 6
(三) 單元不飽和脂肪酸 (MUFA) 6
六、 影響脂質氧化的因素 7
(一) 乾燥加工脂質的氧化 7
(二) 加工過程對脂肪氧化的影響 7
七、 脂質氧化判定指標 8
(一) 硫巴比妥酸反應性物質（TBARS）測定 8
(二) 過氧化價(Peroxide value, POV)測定 9
八、 抗氧化劑 9
(一) 異抗壞血酸鈉 10
(二) 混和濃縮生育醇 10
九、 微波真空乾燥技術 11
(一) 特點 11
(二) 優點 12
十、 水活性 12
十一、 復水能力 12
參、 實驗架構 14
一、 微波真空試驗流程圖 14
二、 乾燥魚片貯存試驗 15
三、 乾燥魚片品質檢測Ⅰ 16
四、 乾燥魚片品質檢測Π 17
肆、 材料與方法 18
一、 實驗材料 18
(一) 實驗樣品： 18
(二) 試藥 18
(三) 實驗器材 18
二、 實驗方法 19
(一) 乾燥方法: 19
(二) 抗氧化預處理 20
(三) 滲透壓預處理 20
三、 分析方法 20
(一) 一般成分分析 20
(二) 水活性(A W)測定 22
(三) 油脂氧化分析 22
(四) (L.a.b)測定 23
(五) 物性檢測 23
(六) 游離胺基酸(FAA)檢測 24
(七) 脂肪酸含量的測量 24
(八) 電子顯微鏡 25
(九) 復水力檢測 25
(十) 感官品評 25
(十一) 統計分析 26
伍、 結果與討論 27
一、 一般成分分析 27
二、 乾燥方法與預處理浸漬液濃度對珍珠龍膽石斑的影響 27
三、 感官品評 33
陸、 結論 35
柒、 未來研究方向 36
捌、 參考文獻 37
玖、 圖表 43

 
表次
頁次
表一 珍珠龍膽石班一般成分分析.................................................................... 43
表二 比較微波真空乾燥(MVD)、冷凍乾燥(FD)、熱風乾燥(HAD)與複合式乾燥(FD/MVD)魚片之乾燥參數 .................................................................. 44
表三 不同乾燥條件的珍珠龍膽石斑魚乾之脂肪酸組成................................ 45
表四 微波真空乾燥(MVD)、冷凍乾燥(FD)、熱風乾燥(HAD)與複合式乾燥(FD/MVD)乾燥魚片之游離胺基酸................................................................ 46
表五A 珍珠龍膽石斑乾燥魚片於25℃貯存21天期間、L, a, b 值之變化........................................................................................................................... 47
表五B 珍珠龍膽石斑乾燥魚片於25℃貯存21天期間、L, a, b 值之變化........................................................................................................................... 48
表六A 珍珠龍膽石斑乾燥魚片於35℃貯存21天期間、L, a, b 值之變化........................................................................................................................... 49
表六B 珍珠龍膽石斑乾燥魚片於35℃貯存21天期間、L, a, b 值之變化........................................................................................................................... 50
表七 乾燥魚片復水後感官品評問卷................................................................ 51

圖次
頁次
圖一 比較添加0.5%異抗壞血酸鈉(A)及混和濃縮生育醇(B)對乾燥魚片在25℃貯存21天之硫巴比妥酸之影響................................................................ 52
圖二 比較添加1%異抗壞血酸鈉(A)及混和濃縮生育醇(B)對乾燥魚片在25℃貯存21天之硫巴比妥酸之影響................................................................ 53
圖三 比較添加0.5%異抗壞血酸鈉(A)及混和濃縮生育醇(B)對乾燥魚片在35℃貯存21天之硫巴比妥酸之影響................................................................ 54
圖四 比較添加1%異抗壞血酸鈉(A)及混和濃縮生育醇(B)及對乾燥魚片在35℃貯存21天之硫巴比妥酸之影響........................................................... 55
圖五 添加0.5%異抗壞血酸鈉(A)及混和濃縮生育醇(B)對乾燥魚片在25℃貯存21天之過氧化價................................................................................ 56
圖六 添加1%異抗壞血酸鈉(A)及混和濃縮生育醇(B)對乾燥魚片在25℃貯存21天之過氧化價........................................................................................ 57
圖七 添加0.5%異抗壞血酸鈉(A)及混和濃縮生育醇(B)對乾燥魚片在35℃ 貯存21天之過氧化價.............................................................................. 58
圖八 添加1%異抗壞血酸鈉(A)及混和濃縮生育醇(B)對乾燥魚片在35℃ 貯存21天之過氧化價........................................................................................ 59
圖九 微波真空乾燥(MVD)、冷凍乾燥(FD)、熱風乾燥(HAD)與複合式乾燥(FD/MVD)魚片之硬度物理性質.................................................................... 60
圖十 微波真空乾燥使用不同鹽溶液濃度的硬度…...................................... 61
圖十一 複合式乾燥使用不同鹽溶液濃度的硬度............................................ 62
圖十二 (D)微波真空乾燥(MVD)與(E)複合式乾燥(FD/MVD)乾燥魚片之硬度物理性質.......................................................................................................... 63
圖十三 不同乾燥方法之乾燥龍虎斑魚片外觀圖: A-微波真空乾燥(MVD); B-冷凍乾燥(FD); C-冷凍乾燥/微波真空乾燥(FD/MVD); D-60℃熱風乾燥(HAD)................................................................................................................... 64
圖十四 A微波真空乾燥(MVD)、B冷凍乾燥(FD)、C複合式乾燥(FD/MVD)及D熱風乾燥(HAD)魚片橫截面之電子掃描顯微鏡結構圖........ 65
圖十五 微波真空乾燥(MVD)、冷凍乾燥(FD)、熱風乾燥(HAD)與複合式乾燥(FD/MVD)乾燥魚片其復水能力............................................................... 66
圖十七 微波真空乾燥(MVD)乾燥魚片其復水能力........................................ 67
圖十八 複合式乾燥(FD/MVD)乾燥魚片其復水能力...................................... 68
圖十九 感官品評................................................................................................ 69

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