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

中文摘要取經酸處理且鹽分含量介於1.8-2.2%之凍結淡鹽鯖魚片為加工原料，檢討製程中pH、水活性、水分含量及熱處理等柵欄因子之最適條件，同時藉由彼此之協同效用改善成品品質。試製之即食鯖魚片成品，經官能品評結果顯示，喜歡加上非常喜歡者所佔比例分別為：色澤83％、香氣67％、口味72％、嚼感67％、整體接受性72％，可知製品受到歡迎；另以VBN 25mg%作為產品貨架貯存期限之指標，利用迴歸方程式推算，得知25℃貯存期約7週；5℃約25週。而於鎖管製品方面，嚼感偏硬，試驗蛋白、醣質二種分解酵素處理，由官能評定結果顯示，前者嚼感達喜好程度以上者86%，整體接受性76%；後者嚼感為86%與前者相同；整體接受性為62%，略低於前者；控制組（無處理組）組嚼感為66%，整體接受性57%，顯示酵素處理有明顯改善效果。鎖管製品於5℃貯存，推算貨架貯存期限約為15週，較未處理者3 - 4週，有較佳之保存期限。

The massive catches–caught mackerel was the material treated with acid and the salt content 1.8 – 2.2% to develop the high moisture seasoned fish products. The applicable modulating hurdles including acidity (pH), water activity (Aw), heat (F) and redox potential (Eh) were used in the processing of ready to eat mackerel fillets. The product was evaluated by focus panel score by 5 points degree in appearance, flavour, taste and overall acceptance. The score results showed each were 83, 67, 72, 67 and 72％ respectively. The shelf life was evaluated with the standard of volatile basic nitrogen lower than 25 mg%, and it is over 7 weeks when stored at 25 ℃ and over 25 weeks at 5 ℃.The products of neritic squid were softened by protease or amylase treatment. The finished products were evaluated by focus panel score. The former’s texture and overall acceptance were 86 and 76% respectively, the later’s were 86 and 76% respectively. Both were better than that of control (66 and 57% respectively). The seasoning taste, overall acceptance were retained. The shelf life of the finished products evaluated was 15 weeks, which was longer than the control of 3 weeks when stored at 5 ℃.