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

本計畫旨在利用混獲魚類及低度利用的水產資源，開發具有良好風味的發酵性調味 料，以及藉由鹽麴調理魚片改善其質地。篩選出較適之發酵菌株後，再進行探討製 作成調味料的較適發酵條件；於107 spores/ml種菌量，以Eurotium pesudoglaucum (編號E)發酵魚肉麴，以Aspergillus sp. (編號G)發酵鹽麴，於各項指標上有較好 的效果。另藉由鹽麴調理魚塊，並以物性測定分析調理後的魚片，在控制組中(以 0.5-1.5%食鹽處理)，其咀嚼性及堅實度皆高於鹽麴組(5-15%)，而在彈性測試項目 中則以鹽麴組有較高的數值。以編號E菌及編號G菌試製鹽辛調味料，初期肽含量並 無顯著差異(14天後均為43mg/mL)，但發酵第至28天時以編號E菌所發酵的製品，其 胜肽含量可達50mg/mL。以感官品評進行分析發現，E菌發酵的製品，於味道濃郁度 、香氣及外觀皆較G菌佳，因此利用編號E菌發酵製成鹽辛調味料，應有助提升產品 風味度。

This project is to develop a flavor fish seasoning by the low-utilization aquatic resources and by-catch. After screens the suitable fermentation strain, we further to explore the optimum fermenting conditions , use Eurotium pesudoglaucum (No. E) to ferment fish meat, and use Aspergillus sp. (No. G) to ferment shiokoji, that can get a better effect. In addition, the fish fillet treated with shiokoji were used to analyze with the texture analyzer. The chewiness and firmness in the control group (0.5-1.5% salt treatment) were higher than those in the shiokoji group (5-15 %). While in the elasticity testing, the shiokoji group had a higher value. On the other hand, the peptides concentration of the products fermented with E or G were not significantly different (43 mg / mL after 14 days), but to 28 days the peptides content fermented with E strain was up to 50mg/ml. By sensory evaluation, the products fermented by E strain had significant difference in flavor , aroma and appearance that better than G strain, so use the E strain to ferment Shiokara seasoning should help enhance the product flavor.