農業部-水產試驗所全球資訊網農業部-水產試驗所全球資訊網

本研究旨於開發鮪魚冷燻加工技術。今年度以野生和養殖黃鰭鮪為原料進行加工條件之探討，包括(1)以浸漬或直接注射的方式進行鹽漬處理，定時採樣測定魚肉之食鹽含量，求出食鹽滲透曲線；並且分析pH、TBA、VBN、APC、Colifom 及E. coli等指標。(2)以不同相對濕度、不同溫度組合進行煙燻處理。分析製品之顏色、物性、pH、TBA、VBN、APC、Colifom 及E. coli等指標，以瞭解煙燻過程中其品質變化情形；並且進行官能品評，以評估製品之接受性。(3)以生鮮或凍藏後的野生和養殖黃鰭鮪為原料，比較其成品的接受性。

The major purpose of this study is to develop processing condition of cold smoked tuna.In this year, wild and cultured yellow fin tuna were brined and cold smoked to producecold smoked tuna. Three main works in this year: (1) fish meat were brining with soakinginto brine or injection-salting, sampling at interval time to determinate pH, TBA, VBN,APC, Colifom and E. coli. (2) Smoking by different temperature and different humidity,and sampling at regular time to exam the color, texture, pH, TBA, VBN, APC, Colifomand E. coli. The sensory acceptability of sample were evaluation, (3) Comparing thequality and acceptability of cold smoked tuna fabricated from raw and frozen yellow fintuna.