炸魚皮為亞洲廣受歡迎的小吃，然而一般炸魚皮所使用的傳統油炸方式容易導致脂質氧化及含油量增加，使整體品質下降。為了實踐循環經濟的概念，我們進行改善並優化油炸加工在吳郭魚副產物上的應用，本篇研究首先評估三種不同油炸方式，一般油炸、氣炸與真空油炸魚皮之最適條件，後續儲藏在25˚C、37˚C和50˚C透過架售期加速試驗測定水分、水活性、破碎力、色差、過氧化價、共軛雙烯、TBARS與揮發性成分等品質指標，並以感官品評確定主要劣變指標以及架售期推估。結果顯示氣炸在儲藏過程中皆有著較佳的質地 (低破碎力) 以及較高的亮度，而真空油炸則是具有較高的水分含量及水活性。在脂質氧化方面，相較於一般油炸，氣炸以及真空油炸分別在共軛雙烯價以及過氧化價有較低的氧化程度。此外氣炸組別除了具有較多良好燒烤味的揮發性化合物含量 (2,5-Dimethylpyrazine)，因其未使用油炸油，還可以減少2,4-Decadienal的生成，避免產生不良的油耗味。而與一般油炸相比，真空油炸有較低的Hexanal, Nonanal, Decanal, 2-Decenal與2-Undecenal含量，代表可減緩脂肪酸的氧化降解。後續透過官能品評、物化指標、主成分分析以及阿瑞尼斯方程式，推估氣炸、一般油炸、真空油炸於25°C下的架售期分別為132、99、92天。從一般油炸與氣炸的拒絕點可以推算出炸魚皮產品的允收品質標準分別為TBARS 11 mg/kg (氣炸) 以及共軛雙烯價7 mmol/g (一般油炸)。總結，氣炸為最佳的油炸方式，因其具有較佳的質地、顏色與良好的氣味，且可避免脂質的氧化並有較長的儲藏期限。因此，本篇研究可以提供食品加工產業在永續經營概念下實踐循環經濟模式，以氣炸與真空油炸取代一般油炸應用於吳郭魚皮的可行性以及產品架售期之參考依據。

Fried fish skin is a popular snack in Asia. The conventional frying could easily lead to lipid oxidation and increase the oil content of fried fish skin, which reduces the product quality. In order to improve and optimize the application of frying processing on tilapia by-products, this study firstly compares three different frying approaches, air frying, conventional frying and vacuum frying through physical and chemical predictors, and then conducts sensory evaluation and quality indicators at 25°C, 37°C and 50°C storage. The results indicated that air frying offers the better texture products (lower breaking force) and a higher L value, while vacuum frying has a higher moisture content and water activity. Compared with conventional frying, air frying and vacuum frying can reduce formation of conjugated dienes. Besides, peroxide value (POV) showed that vacuum frying has a longer initiation stage, which can retard the oxidation. The volatile compounds indicated that air frying not only has more grilling flavor (2,5-dimethylpyrazine), but even reduce the generation of 2,4-decadienal, which can diminish unpleasant oily odor. In comparison with conventional frying, vacuum frying can decrease lipid oxidation due to the lower content of hexanal, nonanal, decanal, 2-decenal and 2-undecenal. According to the sensory evaluation, physicochemical properties, principal component analysis (PCA) and Arrhenius equation, air frying, conventional frying and vacuum frying are able to store at 25°C for 132, 99, 92 days, respectively. Accordingly, acceptable quality limit of thiobarbituric acid reactive substances (TBARS) at 11 mg/kg and conjugated diene at 7 mmol/g were for air frying and conventional frying fish skin products, respectively. In conclusion, air frying is the best because it not only has a better texture, color and odor but also reduce the lipid oxidation, which can be considered as a healthier technique for preparing attractive fried food. Furthermore, air-fried fish skin has a longer expiry date. Hence, air frying and vacuum frying are recommended, and the shelf-life of products are achieved by accelerated shelf-life testing (ASLT) approach. In this study, we provide an opportunity for food industry to practice a regenerative, circular food economy on fried fish skin snack food.

摘要 I
Abstract II
目錄 III
圖目錄 VI
表目錄 VII
壹、前言 1
貳、研究動機 2
參、文獻回顧 3
一、吳郭魚 3
1.1 簡介 3
1.2 吳郭魚副產物 3
二、吳郭魚皮 3
2.1 吳郭魚皮組成與結構 3
2.2 吳郭魚皮應用 3
三、油炸技術 4
3.1 一般油炸 4
3.2 氣炸 4
3.3 真空油炸 5
3.4 其他油炸 5
3.4.1 微波輔助真空油炸 5
3.4.2 超音波輔助油炸 5
四、水產品的脂質氧化 6
4.1 脂質氧化 6
4.2 揮發性氣味物質之分析 6
五、食品架售期 7
5.1 架售期定義 7
5.2 架售期之直接試驗 7
5.3 架售期加速試驗 7
5.4 阿瑞尼斯方程式 8
肆、研究方法 9
一、實驗架構 9
1.1 炸魚皮最適條件之評估 9
1.2 架售期加速試驗 10
二、實驗器材與藥品 11
2.1 實驗材料 11
2.2 實驗藥品 11
2.3 儀器設備 11
三、實驗方法 12
3.1 樣品前處理 12
3.2 油炸處理 12
3.2.1 一般油炸吳郭魚皮之製備 12
3.2.2 空氣油炸吳郭魚皮之製備 12
3.2.3 真空油炸吳郭魚皮之製備 12
3.3 儲存條件 12
3.4 檢測時間點與週期 12
3.5 物化指標 13
3.5.1 共軛雙烯 13
3.5.2 過氧化價 13
3.5.3 TBARS 13
3.5.4 水分含量 13
3.5.5 水活性 13
3.5.6 破碎力 13
3.5.7 色差值 14
3.6 揮發性成分之定性與相對定量 14
3.6.1 炸魚皮前處理 14
3.6.2 HS-SPME-GC/MS條件 14
3.6.3 揮發性成分之定性與相對定量 14
3.7 相對氣味活性值 (Relative odor activity values, ROAV) 14
3.8 感官品評 15
3.9 架售期預測模型 15
3.10 統計分析 16
伍、結果討論 17
一、炸魚皮最適條件之評估 17
1.1 油炸條件之選擇 17
1.2 水分 17
1.3 水活性 17
1.4 含油量 18
1.5 色差值 18
1.6 破碎力 18
1.7 共軛雙烯 19
1.8 TBARS 19
1.9 揮發性成分 19
1.10 初步最適條件評估 20
二、架售期加速試驗 20
2.1 共軛雙烯 20
2.2 過氧化價 21
2.3 TBARS 21
2.4 水分 21
2.5 水活性 22
2.6 破碎力 22
2.7 色差值 22
2.8 揮發性成分 23
2.9 感官品評 24
2.9.1 一般指標分析結果 24
2.9.2 主要劣變指標 24
2.9.3 架售期判定 25
2.9.4 品評與物化指標之相關性 25
陸、結論 27
參考文獻 28
圖表 38
附錄 85

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