農業部水產試驗所全球資訊網

國內養殖石斑魚多以活魚形式外銷，或以急速冷凍鮮魚、冷凍切片等未經調理狀態出售，加工製品種類有限，且石斑魚加工約產生 40–60% 的剩餘物未被妥善利用，為有效提升其利用率及附加價值，本研究以石斑魚邊角肉加值開發中度水活性之重組魚肉乾，並探討黏著劑配方、低溫膠化、烘烤條件對其品質的影響。研究結果顯示，添加天然膠組和酵素製劑組之黏著劑配方於低溫膠化4 hr後製成之重組魚肉具有較高的內聚性與彈性，且重組魚肉再經二段式烘烤製成的魚肉乾成品，其水分分別為 15.63 ± 1.55% 與13.00 ± 1.08%，水活性分別為 0.66 ± 0.01與0.71 ± 0.01，皆符合「優良畜禽產品驗證基準」對肉乾之規定。官能品評的結果以酵素製劑組的重組魚肉乾之整體接受度最佳達 6.5 分，而儲藏試驗則顯示可於常溫流通至少6個月。另盤點市售相關產品及分析成本，評估石斑魚肉乾可提升2–5倍石斑魚邊角肉附加價值。

摘要abstract(英) Most domestically farmed grouper in Taiwan is exported live or sold as quick-frozen whole fish and fillets with minimal further processing. This limits the variety of value-added products and results in approximately 40–60% of the fish becoming underutilized by-products during processing. To improve utilization efficiency and added value, this study developed an intermediate-moisture restructured fish jerky using grouper off-cuts. We investigated how binding agent formulations, low-temperature gelling, and baking conditions affected its quality. Results showed that restructured fish prepared with either natural gum or enzymatic treatment exhibited higher cohesiveness and springiness after 4 hours of low-temperature gelling. Following a two-stage baking process, the final jerky products had moisture contents of 15.63 ± 1.55% and 13.00 ± 1.08% and water activities of 0.66 ± 0.01 and 0.71 ± 0.01, respectively, all meeting Taiwan’s “Certified Excellent Domestic Livestock Products” standards for dried meat products. Sensory evaluation indicated that the enzymatic treatment group achieved the highest overall acceptability score of 6.5. Shelf-life testing demonstrated that the restructured jerky could remain stable for at least six months at room temperature. Based on a survey of comparable commercial products and cost analysis, this approach could increase the added value of grouper off-cuts by two- to fivefold