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研究計畫及成果
特色風味水產食材之製程探討-熟成魚排開發與品質研究
- 計畫編號：112農科-6.3.2-水-A2
- 年度：2023
- 領域：漁業科技研發
- 主持人：蔡慧君
- 研究人員：陳文君、簡毓辰
本計畫擬以石斑魚為原料，結合最適化高壓處理與乾式熟成技術，開發具特殊風味 且安全之熟成水產品。以揮發性鹽基態氮及游離胺基酸等進行熟成魚排之鮮度及風 味分析，並以感官品評分析等確認產品品質表現，建立理想熟成製程條件，提供產 業界進行相關熟成水產品研發之參考。
研究報告摘要(英)
This project intends to use grouper as raw material, combined with optimal high-pressure treatment and dry aging technology, to develop safe aged aquatic products with special flavor. Analyze the freshness and flavor of aged fish steaks with volatile basic nitrogen and free amino acids, and confirm the product quality performance with sensory evaluation analysis, establish ideal aging process conditions, and provide reference for the industry to carry out research and development of related aged fish products .