臺灣博碩士論文加值系統

魷魚乾在復水期間，依照傳統方法都是以鹼粉溶液進行復水處理。牡蠣殼為一種廢棄物資源，將經過600°C及900°C灰化之牡蠣殼粉末配製成水溶液(pH 12)，再將阿根廷乾魷魚置入溶液中，分別以靜置浸泡600分鐘和超音波水浴240分鐘處理後，並和正控制組鹼粉水溶液及負控制組去離子水做對照，觀察樣品膨發及物理化學性質之變化。結果顯示，膨發率及復水指數在靜置600分鐘後均有增加趨勢，兩種牡蠣殼溶液處理之樣品均比去離子水高，膨發率在114.47 - 119.94%之間，復水指數在1.18 -1.26 g/g (H2O/dry mass)之間；超音波水浴處理240分鐘後，膨發率在116.7 – 120.33%之間，復水指數在1.20 - 1.27 g/g (H2O/dry mass)之間。揮發性氨類TVBN和TMAN含量部分，兩種牡蠣殼溶液處理之樣品比去離子水低，TVBN含量為18.47 – 20.12 mg/100g，TMAN含量為1.84 – 1.91 mg/100g；超音波水浴處理240分鐘後，TVBN含量為9.27 – 11.12 mg/100g，TMAN含量為1.82 – 1.85 mg/100g。以不同灰化溫度牡蠣殼粉溶液處理魷魚乾，能提高膨發率和復水指數，並且能夠TVBN及TMAN的含量，而超音波水浴處理能提升水分轉移的作用，增加復水的含量，並縮短處理時間。

Oyster shell is considered as waste resources and not fully reused. The expansion properties and physical-chemical characteristics of dry squid that rehydrated with oyster shell ash solutions were investigated. Samples that treated with deionize water and commercial alkali solution were negative and positive control. Samples rehydrated with soakage processing (SA) and ultrasound processing (UT) were compared. The result showed expansion rates and rehydration indexes of ashed oyster shell solutions were 114.47-119.94% and 1.18-1.26 g/g (H2O/dry mass) during for SA samples. Moreover expansion rates and rehydration indexes for UT samples were 116.70- 120.33% and 1.20 -1.27 g/g (H2O/dry mass). The value of TVBN and TMAN were 18.47-20.12 mg/100g and 1.84-1.91 mg/100g for samples with SA processing. Besides, TVBN and TMAN content of samples treated with UT were 9.27- 11.12 mg/100g and 1.82-1.85 mg/100g. Dry squid rehydrated with oyster shell ash solutions could improve expansion properties, moreover decreased TVBN and TMAN content within samples. Ultrasound processing could increase moisture transfer ratio and decrease processing time.

目錄.................................................Ⅰ
表次.................................................Ⅴ
圖次.................................................Ⅵ
中文摘要..............................................Ⅷ
英文摘要..............................................Ⅸ
壹、前言...................................................1
貳、文獻回顧................................................3
第一節 魷魚原料特性..........................................3
(一)頭足類（Cephalopoda）簡介...............................3
(二)魷魚漁業之發展概況.......................................3
(三)魷魚特徵...............................................4
(四)魷魚肌肉組織色澤.........................................5
(五)魷魚肌肉蛋白組成及營養價值.................................8
(六)魷魚萃取物成分..........................................11
第二節 魷魚素乾製品..........................................13
(一)鹼復水魷魚乾.............................................13
(二)魷魚乾鹼復水膨潤性影響.....................................14
(三)鹼復水魷魚乾品質和鮮度之變化................................16
第三節 牡蠣殼特性............................................19
(一)牡蠣殼概況..............................................19
(二)牡蠣殼分析..............................................20
(三)牡蠣殼在食品相關應用......................................27
第四節 超音波作用............................................29
(一)音波作用簡介.............................................29
(二)超音波作用機制............................................29
(三)超音波相關應用............................................30
參、材料方法..................................................31
(一)實驗設計與架構.............................................31
(二)實驗材料..................................................32
(1)原料......................................................32
(2)藥品及試劑.................................................32
(3)儀器設備...................................................32
(三)實驗方法..................................................35
(1)牡蠣殼鹼性溶液配製...........................................35
(2)魷魚樣品製備................................................35
(3)靜置浸泡處理試驗.............................................35
(4)超音波水浴處理實驗...........................................35
(5)含水率.....................................................36
(6)膨脹率.....................................................36
(7)復水指數...................................................36
(8)保水力.....................................................37
(9)pH值......................................................37
(10)表面色差分析...............................................37
(11)物性測定...................................................37
(12)顯微構造觀察...............................................38
(13)揮發性鹼基態氮(TVBN)測定....................................38
(14)三甲基胺氮(TMAN)測定.......................................38
(15)濁度分析..................................................39
(16)蛋白質溶出含量測定..........................................39
(17)SDS-PAGE蛋白質膠體電泳.....................................39
(18)鈣含量測定................................................40
(19)統計分析..................................................40
肆、結果與討論.................................................41
(一)含水率之結果...............................................41
(二)膨脹率之結果...............................................44
(三)復水指數之結果.............................................46
(四)保水力之結果...............................................48
(五)pH值之結果................................................50
(六)表面色差分析之結果..........................................52
(七)物性測定之結果.............................................54
(八)顯為構造觀察...............................................56
(九)揮發性鹼基態氮(TVBN)測定之結果...............................58
(十)三甲基胺氮(TMAN)測定之結果..................................61
(十一)濁度分析之結果...........................................64
(十二)蛋白質溶出含量測定之結果...................................66
(十三)蛋白質膠體電泳...........................................69
(十四)鈣含量測定..............................................71
伍、結論.....................................................73
陸、參考文獻..................................................74

表次
表1 牡蠣殼成分分析(%)分析.......................................21
表2 牡蠣殼元素(%)成分分析.......................................21
表3 不同處理條件和鹼性溶液對魷魚乾含水率之影響.......................83
表4 不同處理條件和鹼性溶液對魷魚乾膨脹力之影響.......................84
表5 不同處理條件和鹼性溶液對魷魚乾復水指數之影響......................85
表6 不同處理條件和鹼性溶液對魷魚乾保水力之影響........................86
表7 不同處理條件和鹼性溶液對魷魚乾pH值之影響.........................87
表8 不同處理條件和鹼性溶液魷魚乾對色差分析之影響......................88
表9 不同處理條件和鹼性溶液對魷魚乾剪切力之影響........................89
表10 不同處理條件和鹼性溶液對魷魚乾揮發性鹽基態氮(TVBN)之影響……......…..90
表11 不同處理條件和鹼性溶液對魷魚乾浸出液揮發性鹽基態氮(TVBN)之影響….....91
表12 不同處理條件和鹼性溶液對魷魚乾三甲基胺氮(TMAN)之影響..............92
表13 不同處理條件和鹼性溶液對魷魚乾浸出液三甲基胺氮(TMAN)之影響.........93
表14 不同處理條件和鹼性溶液對魷魚乾濁度之影響.........................94
表15 不同處理條件和鹼性溶液對魷魚乾蛋白質溶出含量之影響.................95
表16 不同浸泡溶液之鈣含量.........................................96

圖次
圖1 魷魚肌肉纖維...................................................7
圖2 熱時間1小時下(A)1000 oC (B)900 oC (C)800 oC (D)700 oC (E)600 oC(F)未加熱之粉末
以X-Ray分析干貝粉成分物質之變化......................................22
圖3 加熱分解干貝殼之碳酸鈣生成二氧化碳分壓..............................23
圖4 TGA分析牡蠣殼重量變化與溫度之關係圖................................24
圖5 經不同熱處理之牡蠣殼外表層之SEM圖(3000倍)..........................26
圖6 不同處理條件和鹼性溶液對魷魚乾含水率之影響...........................97
圖7 不同處理條件和鹼性溶液對魷魚乾膨脹力之影響...........................98
圖8 不同處理條件和鹼性溶液對魷魚乾復水指標之影響..........................99
圖9 不同處理條件和鹼性溶液對魷魚乾保水力之影響...........................100
圖10 不同處理條件和鹼性溶液對魷魚乾pH值之影響............................101
圖11 不同處理條件和鹼性溶液對魷魚乾總色差值之影響.........................102
圖12 不同處理條件和鹼性溶液對魷魚乾剪切力之影響...........................103
圖13 靜置處理和不同浸泡溶液對魷魚乾肌肉剖面之影響..........................104
圖14 超音波處理和不同浸泡溶液對魷魚乾肌肉剖面之影響........................105
圖15 不同處理條件和鹼性溶液對魷魚乾揮發性鹽基態氮(TVBN)之影響...............106
圖16 不同處理條件和鹼性溶液對魷魚乾浸出液揮發性鹽基態氮(TVBN)之影響..........107
圖17 不同處理條件和鹼性溶液魷魚乾對揮發性鹽基態氮(TMAN)之影響...............108
圖18 不同處理條件和鹼性溶液對魷魚乾浸出液揮發性鹽基態氮(TMAN)之影響..........109
圖19 不同處理條件和鹼性溶液對魷魚乾浸出液濁度之影響........................110
圖20 不同處理條件和鹼性溶液對魷魚乾浸出液蛋白質溶出量之影響..................111
圖21 去離子水、鹼液及600oC灰化牡蠣殼溶液對魷魚乾浸出液SDS-PAGE之影響.........112
圖22 去離子水、鹼液及900oC灰化牡蠣殼溶液對魷魚乾浸出液SDS-PAGE之影響.........113
圖23 不同浸泡溶液鈣含量之測定..........................................114

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