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魚類副產物多元利用之研究

  • 日期:105-06-03
  • 計畫編號:105農科-3.4.1-水-A1
  • 年度:2016
  • 領域:食品科技研發領域
  • 主持人:侯雅雯
  • 研究人員:陳文君、吳純衡

墨囊是常見的加工過程的副產物,其主要成分為黑色素和蛋白多醣副合體。研究顯 示墨汁具有抗腫瘤、抗氧化、抗菌、造血及抗發炎等生理活性,本實驗以墨囊為原 料,分離取出墨汁,調配豆腐成型之適當比例,製作成墨汁豆腐,開發以海洋為素 材的豆腐,達到減廢之目的。

研究報告摘要(英)


Squid sacs are common byproducts of the process. It mainly contains melanin and protein-peptide complex. Squid ink has antitumor, antioxidative, antimicrobial, hematopoietic and antiinflammatory activities. We use squid sac as material. Ink separated from ink sac, and ink tofu was prepared by the property ratio. The aim of this research is to reduce wastes by establishing the ink tofu from the marine material.