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

無論是淡水或海水養殖的孳生吳郭魚，其棘條之硬度值皆以臀鰭最高 ( 2.06；2.15 kg/mm )，其次為腹鰭 ( 1.77；1.51 kg/mm ) 和背鰭 (1.38；1.17 kg/mm )，而脊椎骨與鰓蓋骨系列之硬度值最低。棘條硬度較高值之分佈，在背鰭約自第 7 根硬棘起至第 14 根硬棘之間；腹鰭與臀鰭則分佈於第 1、2 根硬棘；兩側鰓蓋骨系列與脊椎骨間之硬度值則無顯著差異。養殖於不同環境之吳郭魚，棘條硬度除臀鰭無顯著差異外，其餘各部位皆以海水養殖者高於淡水養殖者。魚體成分之鈣磷比因棘條部位之不同而有明顯變化，其鈣磷比與淡水養殖吳郭魚棘條之硬度值成正比，但海水養殖者則成反比。養殖吳郭魚在 121℃、2.01 atm 下加熱處理 60 分鐘，即可將棘條軟化，惟全魚加工利用時，仍須考慮加熱對魚體外觀色澤及其棘條硬度對口感之影響。

The stunt tilapia which either raised in fresh or in brackish water, its anal fin give spine hardness in highest value (2.06；2.15 kg/mm), and followed by ventral fin (1.77；1.51 kg/mm) and dorsal fin (1.38；1.17 kg/mm ), vertebrae and opercular series give the lower value. Besides the anal fin, the spine hardness of tilapia raised in brackish water usually give the higher value than that of raised in fresh water. The distribution of higher hardness dorsal fin ranged from 7th to 14th of the spine, the ventral or anal fin ranged from 1st to 2nd of the spine. The vertebrae or opercular series of handless did not show the apparent difference with each other. The calcium/phosphate ratio varied with the different portion of the fin. The tilapia raised in fresh water has the higher hardness, but those raised in brackish water higher calicium in fin shows the different trend. The spine of farm tilapia could be softened by heating at 121℃, 2.01 atm for 60 min. However, further study on the appearance and texture of products was needed.