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

本試驗旨在探討鯖魚鬆之加工方法和貯藏特性。生鮮鯖魚除去頭、內臟，經凍藏後，以18 %食鹽浸漬30 h，經翻炒及添加調味料所製成之鯖魚鬆，其感官品評接受性優於一般市售旗魚鬆。鯖魚鬆在30℃貯藏12週，其酸價和TBA值變化與同樣配方之旗魚鬆比較均無明顯差異，顯示鯖魚鬆貯藏過程中，其油脂品質安定性和旗魚鬆一樣。此外，其生菌數亦維持在103 CFU/g左右。因此，以生鮮鯖魚製成魚鬆是可行的。鯖魚胚在4℃貯藏12週，其酸價較旗魚胚低；而TBA值卻較旗魚胚高，但其標準偏差較大，因此，以酸價和TBA值作為魚胚油脂品質指標較不適當。

This study was conducted to develop the fried shredded mackerel. Freshmackerel were dressed, frozen, and then salted in 18 % brine at 5℃ for 30 h.After being comminuted, the separated muscle was seasoned and parched to thefinal product. The sensory acceptability of this product was better than that ofmarketed swordfish products. When stored at 30℃ for 12 weeks, the changes inacid value and thiobarbituric acid (TBA) value showed no significant differencebetween fried shredded mackerel and swordfish. This result indicated that thestorage stability of fried shredded mackerel was similar to that of friedshredded swordfish. The aerobic plate counts remained about 103 CFU/g throughthe period of storage. Inconclusion, mackerl was a fish species feasible forprocessing fried shredded product. Shredded mackerel had a lower acid value, buta higher TBA value than shredded swordfish stored at 4℃ for 12 weeks. Due toinconsistency, neither acid value nor TBA value was suitable for the qualityindex of shredded mackerel.