水產品為人類獲取動物蛋白的重要來源，特別是吳郭魚 (Oreochromis niloticus) 和虱目魚 (Chanos chanos)，藉由持續地加工成新產品，以最大限度地發揮其應用潛力同時提高其經濟價值。如今，人們對食品危害的意識逐漸抬頭，使用天然的添加物作為產品原料成為相當熱門之趨勢，例如生產「潔淨標章」產品即具有相當大的吸引力。香腸是人們常消費的商品之一，通常由豬肉所製成。本研究為了開發可供穆斯林族群食用之天然香腸，使用雞胸肉和牛脂肪代替豬肉，以及奇亞籽 (2.0%)、芹菜粉 (0.8%)、針葉櫻桃汁粉 (0.2%) 和酵母柑橘 (0.5%) 等天然成分 (natural ingredients, NI) 製備成魚/雞肉香腸 (fish/chicken-based sausages)，並在 4°C 冰箱中保存 7 天。將其與不含天然成分的香腸（without natural ingredients, WoNI）進行比較，硫巴比妥酸價（thiobarbituric reactive substance, TBARS）的結果顯示，7天後 NI 組別的數值為 2.81 - 3.02 丙二醛/kg，而 WoNI 組別則為 5.85 - 6.42 丙二醛/kg，可知前者之脂質氧化現象較低。新鮮度分析方面，NI 組別在 0 - 7 天內之揮發性鹽基態氮 (volatile basic nitrogen, VBN) 數值介於 14.92 - 22.72 mg/100g 之間， 表示為穩定狀態；而 WoNI 組別在 5 天後之結果急劇增加 (>50 mg/100g)，被認為是不可接受的。7 天微生物測試表明，NI 及 WoNI 組別之總生菌數 (total plate count, TPC)、金黃色葡萄球菌 (S. aureus)及大腸桿菌 (E.coli) 分別為 1.06 與 5.23 log CFU/g、 0.92 與 1.02 log CFU/g、0.45 與 4.21 log CFU/g。此外，物理特性 (顏色、保水性和pH值) 分析表明，添加魚肉可以顯著改善香腸之品質。綜上所述，本次研究使用之天然成分可以有效抑制金黃色葡萄球菌、大腸桿菌等微生物之活性，表示可作為商業添加劑的替代品，此外，製作出的魚/雞肉香腸則可安全地被穆斯林族群食用。

Aquaculture is a growing source of animal protein for human consumption, particularly for tilapia (Oreochromis niloticus) and milkfish (Chanos chanos). These fish species are processed sustainably to create novel products and enhance their value to maximize their potential. Nowadays, people are becoming more conscious and aware of their food. In this regard, product innovation using natural additives is more appealing to produce clean-label products. Sausage is one of the meat products commonly made from pork. This study replaced pork with chicken breast and beef fat to make it suitable for the Muslim community regarding halal regulation. Fish/chicken-based sausages containing natural ingredients (NI) such as chia seed (2.0%), celery powder (0.8%), acerola juice powder (0.2%), and citrus with yeast (0.5%) were compared to sausages without natural ingredients (WoNI) and stored in a refrigerator at 4°C for seven days. The results of thiobarbituric reactive substance (TBARS) showed that NI has lower lipid oxidation after seven days ranging from 2.81 to 3.02 malondialdehyde/kg, compared to WoNI ranging from 5.85 to 6.42 malondialdehyde/kg. The freshness of NI was significantly stable from 0 to 7 days with volatile basic nitrogen (VBN) values ranging from 14.92 to 22.72 mg/100g revealing ordinary freshness, compared to WoNI increased dramatically after five days >50 mg/100g which was considered as unacceptable. Microbiological tests after 7 days showed that NI is safe with 1.06 log CFU/g for total plate count, 0.92 CFU/g for S. Aureus, and 0.45 CFU/g for E. Coli, respectively. However, WoNI has higher values, 5.23 log CFU/g for total plate count, 1.02 CFU/g for S. Aureus, and 4.21 CFU/g for E. Coli. Additionally, the physical properties showed that adding fish meat could improve the quality of sausage, such as color, water-holding capacity, and pH. Hence, results indicated that fish/chicken-based sausages using natural ingredients could inhibit microbial activity as a replacement with commercial additives and consumed by Muslims regarding the halal regulation.

Table of Contents
ACKNOWLEDGEMENTS i
ABSTRACT ii
摘要 iii
TABLE OF CONTENTS iv
LIST OF FIGURES vi
LIST OF TABLES vii
ABBREVIATIONS viii
I. INTRODUCTION 1
1.1 Introduction 1
II. LITERATURE 3
2.1 Tilapia (Oreochromis niloticus) 3
2.2 Milkfish (Chanos chanos) 4
2.3 Traditional Sausages Processing 4
2.4 Fish Sausages as Product Development 5
2.5 Clean label Regulation 7
2.6 Natural Ingredients for Supporting Clean Label 7
2.6.1 Acerola (Malpighia emarginata) 8
2.6.2 Celery (Apium graveolens) 9
2.6.3 Chia seed (Salvia hispanica L.) 10
2.6.4 PRS PHR (citrus and yeast extract) 11
2.7 Halal Ingredients 12
III. EXPERIMENTAL DESIGN 13
IV. MATERIALS AND METHODS 15
4.1 Materials 15
4.2 Methods 15
4.2.1 Preparation of fish/chicken-based sausages 15
4.2.2 Color Determination 16
4.2.3 Texture profile analysis (TPA) 16
4.2.4 Determination of pH 17
4.2.5 Water Holding Capacity 17
4.2.6 Volatile basic nitrogen 17
4.2.7 Thiobarbituric reactive substances (TBARS) 18
4.2.8 DPPH radical scavenging activity 18
4.2.9 Reducing Power 19
4.2.10 Microbiological Analysis 19
4.2.11 Sensory Evaluation 19
4.2.12 Statistical data analysis 20
V. RESULTS AND DISCUSSION 21
5.1 Physicochemical Properties of Fish/chicken-based sausages 21
5.2 Proximate Compositions of Fish/chicken-based sausages 23
5.3 Functional Composition of Fish/chicken-based sausages 24
5.4 Sensory Evaluation of Fish/chicken-based sausages 25
5.5 Storage Study of Fish/chicken-based sausages 26
VI. CONCLUSION AND FUTURE RESEARCH SUGGESTION 29
6.1 Conclusion 29
6.2 Future research suggestion 29
REFERENCES 30
APPENDIX 55

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