臺灣博碩士論文加值系統

日本鰻 (Anguilla japonica) 養殖為臺灣重要產業，因鰻苗短缺導致產業衰微，鱸鰻 (Anguilla marmorata) 成為新興替代魚種，惟生化學相關資料闕如。本研究採樣不同大小之養殖鱸鰻，分析其生化學組成，並於 7°C、 25°C 下儲藏，探討其鮮度指標與生化學組成之變化，以了解其儲存安定性。鱸鰻肌肉一般成分中蛋白質含量為 15.2%~20.3%，粗脂肪為 3.5~13.3%、水分為 65.4~74.9%，而灰份為 1.09~1.62%，一般成分與魚體大小無相關性。游離胺基酸總量為 93.8~195.6 mg/100g，以牛磺酸、麩胺酸、甘胺酸、丙胺酸以及離胺酸含量較高，小分子胜肽類則以雙胜肽之肌肽 (carnosine, Car) 為主，含量高達 206.7~355.4 mg/100。鱸鰻主要蓄積之核苷酸相關化合物為 IMP，死後 ATP 降解速度快。主要脂肪酸為 C16:0、C18:1，且皆具有高含量之二十二碳六烯酸 (docosahexaenic acid, DHA) 與二十碳五烯酸 (eicosapentaenoic acid, EPA)，同時不飽和脂肪酸所占的比例也高於飽和脂肪酸。鱸鰻肉儲藏於7°C、 25°C下，pH 值皆先降後升，而氨含量則逐漸上升，在微生物方面於7°C 儲藏至 3 天、25°C 儲藏至 24 小時，魚肉好氧性總生菌數 (total plate count, TPC) 超過限量之 3#westeur024#106 CFU/g，揮發性鹽基態氮 (volatile basic nitrogen, VBN) 分別在 12 天及 16 小時超過標準 (25mg/100g)，三甲胺 (trimethylamine, TMA) 含量亦隨儲藏時間增加而上升。鱸鰻肉在儲藏期間，Car 含量下降，而 -丙胺酸 -Ala)、 組胺酸 (His) 含量逐漸上升，顯示 Car 分解為 -Ala 與 His。依官能檢測、TPC、VBN 及 K 值判斷鮮度品質，鱸鰻肉 7°C 之儲藏期限為 3 天，25°C 為 8 小時。

The culture of Japanese eel (Anguilla japonica) is an important sector in Taiwan, but the shortage of eel fry is disintegrating in this sector. Giant mottled eel (Anguilla marmorata) becomes an alternative species for aquaculture by degrees. However, few studies have been done on its biochemical characteristics and compositions. This study was to investigate the biochemical compositions in different sizes of giant mottled eel. Changes in chemical compositions and freshness index of giant mottled eel muscle during storage at 7°C and 25°C were also studied to reveal the storage stability and shelf-life. Crude protein in the muscle were ranged from 15.2 to 20.3%, and crude fat were 3.54 ~13.3%. The total amount of free amino acids (FAA) in the muscle were 93.82~175.5 mg/100g, and the major FAA were taurine (Tau), glutamic acid (Glu), glyine (Gly), Alaine (Ala) and Lysine (Lys). The predominant small peptide was carnosine (Car), and its level reached 206~356 mg/100g. The major nucleotide-related compound in the muscle was inosine monophosphate (IMP). The dominant fatty acids were palmitic acid (C16:0) and oleic acid (C18:1) in the muscle. In addition, the contents of docosahexaenic acid (C22:6, DHA) and eicosapentaenoic acid (C20:5, EPA) were also high. The ratio of unsaturated fatty acid to total fatty acid was higher than that of saturated fatty acid. The pH value of the muscle decreased at the early storage period and then increased after elongated storage. The total plate count (TPC) exceeded the limit value of 3#westeur024#106 CFU/g during storage at 7°C and 25°C for 3 days and 24 hours, respectively. For the limit value (25mg/100g) of volatile basic nitrogen (VBN), the storage time was 12 days and 16 hours, respectively. Trimethylamine (TMA) also increased with increasing storage time. The contents of Car decreased, and -Alanine (-Ala) and histidine (His) increased during storage. The results show that Car was degraded into -Ala and His. According to the results of organoleptic evaluation, TPC, VBN, K values, the self-life of giant mottled eel,muscle were 3 days and 8 hours during storage at 7°C and 25°C, respectively.

目錄 I
表目錄 III
圖目錄 IV
摘要 1
Abstract 2
壹、 前言 3
貳、 文獻整理 4
一、 鰻魚簡介 4
(一) 鰻魚種類與分佈 4
(二) 鰻魚生態 4
(三) 鱸鰻形態 4
(四) 鱸鰻習性與分佈 5
(五) 鰻魚的養殖及利用 5
(六) 鱸鰻養殖現況 6
(七) 鰻魚化學與營養組成之影響因子 6
二、 魚類之一般成分 7
三、 魚貝類之萃取物及呈味成分 7
(一) 游離胺基酸 8
(二) 雙胜肽類 8
(三) 核苷酸及其相關化合物 9
(四) 四級胺鹽基化合物 9
(五) 有機酸 10
(六) 醣類 10
四、 肌肽簡介 10
(一) 肌肽在動物組織中之分佈 10
(二) 肌肽功能特性 10
(三) 食品上之應用 11
五、 魚介類之鮮度指標 11
(一) 化學性 12
(二) 微生物性 13
參、 材料與方法 14
一、 實驗材料與儀器 14
(一) 原料魚 14
(二) 化學試藥 14
(三) 儀器 14
二、 實驗架構 16
三、 實驗項目 17
(一) 不同大小鱸鰻之生化學組成差異 17
(二) 鱸鰻死後貯藏期間化學組成之變化 17
四、 分析方法 17
(一) 肥滿度 (Condition factor, K) 17
(二) 肝體比 (Hepatosomatic index, HSI) 17
(三) pH 值 17
(四) 一般成分 17
(五) 脂肪酸分析 18
(六) ATP 及其相關化合物與 K 值 19
(七) 游離胺基酸、雙胜肽、氨與尿素之測定 19
(八) 胜肽類胺基酸 20
(九) 揮發性鹽基態氮 (VBN) 20
(十) 三甲胺 (TMA) 20
(十一) 總生菌數 20
(十二) 官能檢測 20
(十三) 統計分析 21
肆、 結果與討論 22
一、 不同大小鱸鰻之生化學組成差異 22
(一) 體重、體長、肥滿度與肝體比 22
(二) 一般成分 22
(三) 游離胺基酸及雙胜肽 22
(四) 胜肽類胺基酸 23
(五) 核苷酸相關化合物 23
(六) 脂肪酸 23
(七) pH 值、氨與尿素 24
二、 鱸鰻死後貯藏期間衛生品質與化學組成之變化 24
(一) 好氣性總生菌數 24
(二) 揮發性鹽基態氮 25
(三) 三甲胺 25
(四) 游離胺基酸與雙胜肽 25
(五) 核甘酸相關化合物 26
(六) pH 值、氨與尿素 27
(七) 官能檢測 27
伍、 結論 28
陸、 參考文獻 29

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