臺灣博碩士論文加值系統

煙燻技術為水產品常見的加工方法之一，但由於煙燻加工流程中會將水產品進行鹽醃，因此容易攝取過量鈉，導致心血管疾病風險增加。食品產業不斷研發新的配方及技術以降低食鹽用量減少消費者鈉攝取量。本研究為確認微米精鹽是否可以確實降低食鹽用量而達到相同鹹味效果，將鮭魚及鱘魚經前處理，以專利方法與傳統方法分別施予 1%、2%、3% 和 4% 的食鹽，進行鹽醃、乾燥及冷燻，分析各項物化參數，探討微米精鹽對煙燻魚製品入味程度的影響。
結果顯示，鹽醃魚片的水相鹽濃度隨鹽醃時間延長而增加，撒鹽量高者，其水相鹽濃度高。相同撒鹽量下，專利方法處理之水相鹽濃度高於傳統方法；達到同樣水相鹽濃度時，使用專利方法可降低食鹽用量，得到相同效果。鮭魚脂肪含量高，阻礙食鹽滲透，故相同鹽醃條件下，鱘魚食鹽滲透速度快、水相鹽濃度高。然而使用專利方法及傳統方法鹽醃之魚肉各層水相鹽度差異量高於鱘魚。將食鹽粒徑加工成微米規格，使之更容易穿透脂肪障礙並滲透至魚肉，相較鱘魚，對於鮭魚的食鹽滲透有更大的幫助。新鮮鱘魚水分含量高於鮭魚，在進行鹽醃、乾燥及冷燻後，重量損失多，水分含量變化量大。使用專利方法進行鹽醃之煙燻魚製品的水相鹽度高於傳統方法者。專利及傳統方法處理組別之水分含量、水活性、pH 值及物性參數無顯著差異，顯示利用專利方法不會影響煙燻魚製品的物化特性。感官品評三角測試結果顯示，專利方法可以減少食鹽用量，不影響品評者對煙燻魚製品的鹹味感知。綜合上述，專利方法進行鹽醃之煙燻魚製品入味程度優於傳統方法，降低食鹽用量、食鹽滲透速率快、水相鹽度高，而不影響鹹味及口感；高油脂魚類使用專利方法進行鹽醃，食鹽粒徑變小、容易穿透脂肪阻礙，滲透深入，入味程度高；使用專利方法鹽醃處理組別，鮭魚及鱘魚撒鹽量 2% 時，可得適口性佳、低撒鹽量，而不改變其口感之產品。

Fish smoking techniques involve a salting step prior to smoking, which is essential in preservation, in terms of texture and product flavor. However, processed foods like these are considered important contributors to dietary salt intake, which when overtaken, is linked to increase risk of cardiovascular disease. The food industry is attempting to reduce the sodium of these products, while maintaining food safety and consumer acceptance. Thus, this study is aimed to confirm whether the patented micro-sized salt technology could reduce the salt of smoked products with comparable salty taste. The salmon and sturgeon were pretreated, and 4 salt concentrations were selected, 1, 2, 3, and 4% wet basis, as well as two processing methods, the patented and the traditional method. After salting, the fish fillets were dried and cold-smoked, and the physicochemical parameters were analyzed to investigate the effect of patented micro-sized salt technology on saltiness and taste.
During salting, the longer the processing time, the higher salt content that products had. Salt content in the smoke fish products increased with salt concentration. Under the same salt concentration, the salt content of salted sample treated by the patented method is higher than the traditional method; when the same salt content was reached, the patented method could reduce the amount of salt and obtain the same saltiness effect. Fat content of salmon was higher than sturgeon, and fat was a limiting factor for salt diffusion during the salting and drying steps. Under the same salting conditions, the salt penetration rate and salt content of the sturgeon was higher. Conversely, owing to its smaller particle size, micro-sized salt had shown to penetrate deeper into fresh, which was more significant for salmon than sturgeon.
Regardless of the patented or the traditional method, there was no significant difference in moisture content, water activity, pH and texture. It is shown that using patented method did not affect the physicochemical properties of smoked fish products. The results of the triangle test represented that the patented method could reduce salt concentration of smoked fish products and get the same saltiness effect. In conclusion, the smoked fish products used the patented method could reduce salt concentration, increase salt penetration rate and salt content, then did not affect saltiness and taste. For fish of high fat content, it was the better method in salting process. Thus, the patented micro-sized salt technology could be potential to benefit the development of reduced sodium smoked fish products.

摘要.................................................I
Abstract............................................II
目次...............................................III
圖次................................................VI
表次...............................................VII
壹、研究背景與動機.....................................1
貳、文獻整理..........................................2
一、氯化鈉與鹽藏.......................................2
(一) 鹽藏原理.........................................2
(二) 影響食鹽滲透因素..................................3
1.鹽藏方法............................................3
2.食鹽濃度............................................3
3.原料新鮮度與脂肪含量.................................4
4.原料狀態............................................4
5.魚皮及魚肉厚薄......................................4
6.溫度...............................................5
二、減鹽..............................................5
(一)減鹽的重要性......................................5
(二)減鹽方法..........................................5
1.代鹽...............................................5
2.修飾鹽的結構........................................6
3.長時間逐步減低鈉含量.................................6
4.風味增強劑..........................................6
三、燻製法............................................6
(一)燻製原理..........................................6
(二)燻製方法..........................................7
1.冷燻法 (Cold smoking)...............................7
2.溫燻法 (Warm smoking)...............................7
3.液燻法 (Liquid smoking).............................8
4.電燻法 (Electrostatic smoking)......................8
(三)煙燻設備..........................................8
(四)影響煙燻製品品質因子...............................8
1.溫度、濕度與時間.....................................8
2.燻材................................................9
3.鹽醃條件............................................9
(五)煙燻品質指標.......................................9
四、中華民國專利 A23L-017/00 一種精密鹽漬調味方法.......10
五、魚種介紹..........................................10
(一)大西洋鮭.........................................10
(二)鱘魚.............................................11
六、感官品評.........................................12
七、質地剖面分析 (Texture profile analysis, TPA)......12
參、研究目的.........................................15
肆、材料與方法........................................16
一、實驗材料與儀器....................................16
(一)原料.............................................16
1.鮭魚...............................................16
2.鱘魚...............................................16
3.精鹽...............................................16
4.微米精鹽...........................................16
(二)化學試藥.........................................16
(三)儀器設備.........................................17
二、實驗架構.........................................18
(一)鮭魚與鱘魚前處理後之化學特性分析...................18
(二)鮭魚及鱘魚乾燥過程鹽度變化分析.....................19
(三)冷燻鮭魚與鱘魚之物化特性分析.......................20
三、實驗項目.........................................21
(一)鮭魚與鱘魚前處理後之化學特性分析...................21
(二)鮭魚及鱘魚乾燥過程鹽度變化分析.....................21
(三)冷燻鮭魚與鱘魚之物化特性分析.......................22
四、分析方法.........................................22
(一)pH值............................................22
(二)一般成分 (Proximate composition).................22
1.水分 (Moisture)...................................22
2.灰分 (Ash)........................................22
3.粗蛋白 (Crude protein)............................23
4.粗脂肪 (Crude fat)................................23
(三)水活性 (Water activity, Aw).....................23
(四)鹽度 (Salinity).................................24
(五)質地剖面分析 (Texture profile analysis, TPA).....24
(六)感官品評 (Sensory evaluation)...................24
(七)統計分析 (Statistical analysis).................25
伍、結果與討論.......................................26
一、 新鮮鮭魚與鱘魚之化學特性分析.....................26
二、鮭魚及鱘魚鹽醃過程中鹽度變化分析...................26
(一)鮭魚............................................26
(二)鱘魚............................................28
(三)鮭魚及鱘魚比較...................................29
三、冷燻鮭魚與鱘魚之物化特性分析......................29
(一)煙燻加工過程重量損失.............................29
(二)水分含量........................................30
(三)水相鹽度........................................31
(四)水活性..........................................31
(五)pH 值...........................................32
(六)物性參數........................................32
(七)感官品評........................................33
陸、結論............................................34
柒、參考文獻.........................................35

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