臺灣博碩士論文加值系統

條石鯛 (Oplegnathus fasciatus) 屬高經濟價值的新興養殖魚種，其生化學組成特性之研究甚少，故擬研究餵食不同蛋白質與脂質含量之飼料對養殖條石鯛化學組成與呈味成分之影響及與野生魚之比較，此外，將探討條石鯛貯藏期間各項鮮度指標與化學成分之變化，以確立貯藏安定性。
提高飼料蛋白質含量 (35%~55%) 使條石鯛肉之粗蛋白含量先上升後下降、粗脂肪與脂肪酸含量下降，而水分含量間則無顯著差異。提高飼料脂質 (4%~16%) 含量，則使水分含量上升、粗蛋白下降，而粗脂肪及核苷酸相關化合物無顯著差異，脂肪酸含量則以飼料脂質 16% 組別最高。以上兩組別之灰分含量介於 1.22~1.54% 之間，pH 值在 6.23~6.42 間。野生魚之水分含量介於 77.04%~79.19%、粗蛋白 18.32%~20.25%、粗脂肪 0.25%~1.01%，而灰分為 1.25%~1.37%，其粗脂肪含量顯著小於養殖魚。
呈味成分之肌苷酸 (inosine 5’-monophosphate, IMP) 為主要蓄積之核苷酸相關化合物，飼料組別間之 IMP 皆無顯著差異，體型較大野生魚之 IMP 含量低於養殖魚。養殖魚之游離胺基酸組成以牛磺酸、麩胺酸、甘胺酸、丙胺酸及離胺酸含量較高，野生魚則以牛磺酸為主，養殖魚游離胺基酸總量較高，雙胜肽之肌肽及甲肌肽未檢出。養殖魚及野生魚之主要脂肪酸皆為 C16:0 及 C18:1，DHA 含量皆較 EPA 高，養殖魚之不飽和脂肪酸所佔的比例較飽和脂肪酸高，脂肪酸總量則以養殖魚較高，但 n-3/n-6 比例則以野生魚較高。
條石鯛死後於 7℃ 及 25℃ 貯藏，官能檢測顯示分別於第 9 天及 16 小時有輕微異臭味產生，pH 值皆有先降後上升的情況，氨含量則上升。在微生物方面，7℃ 貯藏至第 9 天、 25℃ 至 24 小時之條石鯛魚肉之好氣性總生菌數 (total plate count, TPC) 超過限量之 3 × 106 CFU/g，揮發性鹽基態氮 (volatile basic nitrogen, VBN) 則分別於第 9 天及 48 小時超過限量之 25 mg/100 g；三甲胺 (trimethylamine, TMA) 含量皆隨貯藏時間增加而上升。7℃ 貯藏條石鯛魚肉之 IMP 於第 6 天顯著降解成次黃嘌呤 (hypoxanthine, Hx)，25℃ 貯藏期間，Hx 含量隨貯藏時間增加而上升，7℃ 及 25℃ 貯藏之 K 值分別於第 9 天及 16 小時超過 60%。綜合以上結果顯示條石鯛貯藏於 7℃ 之貯存期限為 6 天，25℃ 之貯存期限為 16 小時。

Rock porgy (Oplegnathus fasciatus) is an important newly cultured fish with high economic value. This study was to investigate the chemical compositions and flavor ingredients of rock porgy cultured with different levels of dietary protein and lipid. Comparison with wild fish was also conducted. In addition, changes in chemical compositions and freshness index of rock porgy during storage were studied to establish the shelf life.
Cultured rock porgy with increase of dietary protein (35%~55%) revealed that the muscle protein tended to increase and decreased afterward, and crude lipid and fatty acid decreased with increase of dietary protein. Moisture showed no difference in groups. Cultured rock porgy with increase of lipid (4%~16%) revealed that the muscle moisture increased and crude protein decreased with increasing dietary lipid, Crude lipid and nucleotide-related compounds showed no difference in groups. Group with dietary lipid level of 16% had the highest fatty acid content. The ash content were 1.22~1.54% and pH value were 6.23~6.42 in cultured fish. The moisture, crude protein, crude lipid and ash in the muscle of wild fish were 77.04~79.19%, 18.32~20.25%, 0.25~1.01% and 1.25~1.37%, respectively. Wild fish had a lower level of crude lipid than cultured fish.
The major nucleotide-related compound in the muscle was inosine monophosphate (IMP). IMP content showed no difference in muscle of cultured fish. The bigger wild fish had lower IMP content. The predominant free amino acid (FAA) in the muscle of cultured fish were taurine (Tau), glutamic acid (Glu), glycine (Gly), alanine (Ala), lysine (Lys), and wild fish was Tau. Wild fish had a lower level of FAA content than cultured fish. Dipetides, carnosine (Car) and anserine (Ans), were not detected. The dominant fatty acids were palmitic acid and oleic acid in the muscle of cultured and wild fish. The content of DHA was higher than EPA. Cultured fish had more unsaturated fatty acid than saturated fatty acid. Cultured fish had more fatty acid content, but less n-3/n-6 proportion than wild fish.
The perceptible decomposed odor occurred after rock porgy stored at 7℃ for 9 days and 25℃ for 16 hours. The pH value of the muscle increased and then decreased with storage time, and ammonia content increased. The total plate count exceeded the limited value of 3 × 106 CFU/g at 7℃ and 25℃ for 9 days and 24 hours. The amount of volatile basic nitrogen (VBN) exceeded the limited value (25 mg/100 g) at 7℃and 25℃ for 9 days and 48 hours, respectively. Trimethylamine (TMA) increased with storage time. The degradation of IMP to hypoxanthine (Hx) was found after storing at 7℃ for 6 days. Hx further increased with storage time at 25℃. When stored at 7℃and 25℃,K value exceeded 60% at storage time of 9 days and 16 hours. According the results, the shelf-life of rock porgy was 6 days and 16 hours during storage at 7℃and 25℃, respectively.

摘要 2
Abstract II
目次 III
表次 VI
圖次 VII
壹、前言 1
貳、文獻整理 2
一、條石鯛簡介 2
(一) 分類 2
(二) 型態特徵 2
(三) 生態習性及棲息環境 2
(四) 經濟評估 2
二、飼料對魚類成長與化學組成之影響 3
(一) 飼料中蛋白質對魚類之影響 3
(二) 飼料中脂質對魚類之影響 4
三、魚介類之一般成分 4
四、魚介類之萃取物及呈味成分 4
(一) 游離胺基酸 5
(二) 低分子胜肽類 6
(三) 核苷酸及其相關化合物 6
(四) 四級胺鹽基化合物 7
(五) 有機酸 7
(六) 醣類 7
五、脂肪酸 7
六、魚介類之鮮度指標 8
(一) 化學法 8
(二) 微生物法 10
參、材料與方法 11
一、實驗項目與材料 11
(一) 養殖與野生條石鯛之化學組成比較 11
(二) 條石鯛貯藏期間化學組成之變化 12
二、實驗藥品與儀器設備 13
(一) 實驗藥品 13
(二) 實驗儀器設備 13
三、分析方法 14
(一) pH 值 14
(二) 一般成分 14
(三) 脂肪酸分析 15
(四) 核苷酸及其相關化合物與 K 值 15
(五) 游離胺基酸、雙胜肽、氨與尿素之測定 16
(六) 揮發性鹽基態氮 16
(七) 三甲胺 17
(八) 總生菌數 17
(九) 感官檢測 17
四、統計分析 17
肆、結果與討論 18
一、飼料蛋白質與脂質含量對養殖條石鯛化學組成之影響及與野生魚之比較 18
(一) 一般成分 18
(二) pH 值、氨及尿素 19
(三) 核苷酸及其相關化合物 19
(四) 游離胺基酸及雙胜肽 20
(五) 脂肪酸 21
二、條石鯛死後貯藏期間之化學變化 22
(一) 官能檢測 22
(二) pH 值 23
(三) 尿素及氨 23
(四) 好氣性總生菌數 23
(五) 揮發性鹽基態氮 24
(六) 三甲胺 24
(七) 核苷酸相關化合物 24
(八) 游離胺基酸及雙胜肽 25
伍、結論 27
陸、參考文獻 28

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