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牡蠣冷凍調理品及其萃取液利用之研發

  • 日期:93-07-02
  • 年度:2003
  • 領域:生物技術領域
  • 主持人:吳純衡
  • 研究人員:蔡慧君、黃珮芬、葉龍山、吳純裕

牡蠣營養價值高,富含蛋白質、醣類、維生素和各種礦物質,且含有多量的水溶性蛋白質及呈味成分,游離胺基酸組成中以牛磺酸為主,具有降低血液中的膽固醇與預防高血壓的作用。牡蠣的銷售一般係以生鮮浸水的小包裝方式出售,在泡水過程中,易滲出小分子固形物而吸取大量水,致使其外觀較為飽滿,且可吸水 重,然而,牡蠣的營養與呈味成分也大量流失於水中,不僅浪費資源,對環境易造成污染,同時泡水後的牡蠣,鮮度易下降,貯存期限也較短。因此,本計劃擬進行牡蠣萃取液商品化之研發,主要探討牡蠣萃取液的萃取條件及調味方法,續再利用其萃取液研發相關之產品,並進行牡蠣熱水抽出液對降低血脂之功能性評估,同時並開發牡蠣冷凍調理產品,以促進牡蠣之多元化利用,並調節產銷。

研究報告摘要(英)


Oyster contains a lot of protein, saccharide, vitamins and many kinds of minerals.Since,water-soluble protein and taste compounds are also abundant, the nutritious valueof oyster is high. Taurine is a dominant compound in the free amino acids. It coulddecreases the cholesterol in blood and to prevent hypertension. Oyster is generallyimmersed in the water and is sold with small package in the market. Thus, oyster'sappearance looks more fully and increases some weight. , However, this made thefreshness of oyster to decrease rapidly. The objectives of this study are to develop theextract of oyster, this research focus on the condition of extract and to prepared extractrelated products, then to establ ish functional and lower the blood lipid of oyster extract.In addition project is also to develop oyster frozen seasoned products , which wouldpromote the additional value and consumption of oyster.