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

本研究旨在探討海藻膠混合物（海藻膠：碳酸鈣：己二酸 = 2.5：0.45：0.09）， 虱目魚漿等兩種粘著劑和添加水、沙拉油、低筋麵粉、聚合磷酸鹽對重組虱目魚排品質 之影響。加入0.2 %海藻膠混合物時，魚排的拉張強度顯著提高，但是，其用量即使增 加到1.2 %，並不會再提高拉張強度。若以虱目魚漿為粘著劑時，則魚排的拉張強度隨 著魚漿用量的增加而增加。製品的顏色因添加海藻膠混合物而光澤變亮（L值顯著增加 ），濃度變淡（a值、b值顯著下降），若添加虱目魚漿，則光澤變暗（L值下降），濃 度變淡（b值下降）。添加水分、沙拉油或低筋麵粉於重組虱目魚排中，可改變其質感 和風味，其添加量分別以不超過10 %、15 %和7 %為宜。添加聚合磷酸鹽亦可顯著提高 製品的拉張強度，然其最適用量為0.25 %。

The effects of two binders, algin mixture (sodium alginate : calcium carbonate : adipic acid = 2.5 : 0.45 : 0.09) and milkfish surimi; and four ingredients, water, salad oil, low protein flour, and sodium tripolyphosphate on the quality of restructured milkfish fillet (RMF) were investigated. When mixing 0.2% algin mixture into the RMF, the tensile strength of RMF was increased significantly (P < 0.05), but the tensile strength of RMF did not significantly increase (P > 0.05) when the addition of algin mixture exceeded 1.2 %. The tensile strength of RMF significantly increased proportionallly with the level of milkfish surimi. The L value of RMF with algin mixture added increased, but the a and b values decreased. The L and a values of RMF mixed with milkfish surimi decreased. The addition of water, salad oil and low protein flour could improve the texture and flavor of RMF, but the optimum levels of their addition were 10 %, 15, % and 7 %, respectively. Sodium tripolyphosphate also increased the tensile strength of RMF significantly, but its optimal level of addition was 0.25 %.