臺灣博碩士論文加值系統

本研究以鮮活吳郭魚為材料，重擊犧牲後以完整全魚和經三片取肉、絞細、分裝後之絞肉兩種形態，分別置於附有電子高壓誘導靜電裝置(electrostatic field induced device; EFID)之 4℃ 冷藏庫(E group)及控制同溫之一般冷藏庫(R group)，比較兩方式貯藏期間魚體外觀與魚肉鮮度品質之變化。所得結果如下：
1. 全魚在貯藏期間，僵直期後魚體色澤逐漸呈現褐色，氨臭味亦增加，眼部則呈現混濁現象，達相同劣化程度之時間，R 組約四天，E 組則可延至六天。
2. 貯藏期間魚肉因糖解作用 pH 呈現先降後升的趨勢，R 組與 E 組分別在第六天及第七天時，降至最低後上升。
3. 魚肉 VBN 含量及 K 值均隨貯藏時間的延長而增加，R 組與 E 組分別在第六天及第十天時 VBN 含量超過衛生署所訂之標準；K 值方面，R 組第四天為 71.62%，E 組至第七天方為 61.70%，顯示 EFID 具延緩魚肉生化品質劣化之作用。
4. 貯藏期間魚肉色澤變化，R 組與 E 組魚肉之 Hunter L 值變化不大；但 a 值及 b 值皆隨著貯藏時間的增加而呈現上升的趨勢，R 組上升速率較 E 組快。
5. 總生菌數方面，R 組貯藏至第六天時，總生菌數達 3.04×106 CFU/g meat，已超過衛生署所訂衛生標準，而 E 組至第八天僅為 2.4×105 CFU/g meat，顯示 EFID 抑菌之效果。
6. 肌肉保水力方面，兩組保水力皆隨著貯藏時間的增加而下降。E 組下降速率較 R 組緩慢。
7. 魚肉肌動凝蛋白 Ca-ATPase 活性均隨貯藏時間延長而下降，R 組至第六天活性為 0.401 μmol Pi/min × mg protein，E 組至第八天活性方為 0.417 μmol Pi/min × mg protein。
8. 魚肉鹽溶性及水溶性蛋白溶解度在貯藏前期呈下降現象，但 R 組與 E 組分別在第四天及第五天時，降至最低後再上升，此應與蛋白質裂解、變性有關。
9. 貯藏魚肉經加鹽、擂潰、加熱製成煉製品，兩組之凝膠強度因酵素作用呈現先減後增的趨勢；而熱凝膠之色澤變化則與絞肉之結果相似。
10. EFID 對吳郭魚貯藏期間鮮度與品質之保持，無論生化學、微生物指標及肌肉特性的改變均有顯著正面影響，綜合言之，EFID 約可延長 20~30% 的保鮮期限。

Live tilapia (Orechromis niloticus) immediately killed were used as raw materials. Two types round fish and crushed meat prepared after three pieces filleting and crushing of the round fish were stored in a 4℃ refrigerator equipped with electrostatic field induced device (EFID, E-group) to investigate the changes in freshness and quality. Storage in a common refrigerator controlled at the same temperature was used as the contrast (R-group). The results obtained were as follows:
1. Color of the round fish off rigor gradually changed from grey-black to brown. Ammonia odor developed and the eyes became turbid. Similar deterioration was shown at the 4th and 6th day for R-group and E-group, respectively.
2. pH of the meat decreased, subsequently increased during storage. This phenomenon was concerned in glycolysis. The critical time appeared at the 6th for R-group and 7th day for E-group.
3. Both VBN and K value of the meat increased with increasing storage period. VBN exceeded the hygienic standard at 6th and 10th day for R-group and E-group, respectively, while K value reached 71.6% for R group and 61.7% for E group. EFID showed obvious retardation on freshness decrease.
4. Hunter L was not obviously changed, but Hunter a and b values increased for both of R and E-group during storage. The R group moved fast than E group.
5. On total plate counts, R group reached 3.04 x 106 CFU/g meat at the 6th day, exceeding the sanitary standard. E group still maintained the counts under 106 (2.4 x 105 CFU/g meat) at the 8th day, obviously showed inhibition of microorganisms.
6. Water holding capability of tilapia meat decreased with extending storage time for both R and E groups. E group was slow in decrease.
7. The activity of actomyosin Ca-ATPase decreased during storage. Similar activities were observed for R group at the 6th day (0.401 μmol Pi/min × mg protein) and E group at the 8th days(0.417 μmol Pi/min × mg protein).
8. Solubility of salt-soluble and water-soluble proteins of the fish meat decreased to the minimum values for R group at the 4th day and E group at the 5th day. The extraction rate was reversed during the subsequent storage in connection with denaturation and decomposition of proteins.
9. Gels prepared from the stored meat via processes of salt adding, grinding and heating showed decrease and subsequent increase in gel strength. This probably related to the action of endogenous enzymes. Changes in color for the thermally induced gels were similar to that of crushed meat.
10. EFID was a practicable device for tilapia preservation based on positive evaluation of biochemical indices, microorganism inhibition and muscle properties. The self life was prolonged by 20-30%.

封面內頁
簽名頁
授權書iii
中文摘要iv
英文摘要vi
誌謝viii
目錄ix
圖目錄xii
表目錄xiv

第一章　緒言1
第一節 研究動機1
第二節 研究背景2
一、吳郭魚生產現況2
第二章　文獻回顧3
第一節 水產物鮮度鑑定法3
一、感官鑑定法3
二、化學鑑定法4
三、物理鑑定法8
四、微生物鑑定法8
第二節 水產物保鮮法8
一、冰藏法9
二、冷藏法9
三、凍藏法9
第三節 電子高壓靜電誘導裝置之介紹10
一、原理10
二、外觀及保存食材之特性10
三、EFID 應用上之優點13
四、EFID與傳統技術在食材保鮮效果之比較14
第三章　材料與方法18
第一節 實驗材料18
第二節 實驗試藥18
第三節 電子高壓靜電誘導裝置20
第四節 實驗方法20
一、實驗設計20
二、外觀評鑑26
三、鮮度測定26
(一) pH 之測定26
(二) 揮發性鹽基態氮之測定26
(三) K 值之測定28
(四) 總生菌數之測定28
(五) 魚肉色澤之測定29
四、肌肉特性之測定29
(一) 保水力之測定29
(二) 蛋白質溶解度之測定30
(三) 電泳試驗31
(四) 肌動凝蛋白 Ca-ATPase 活性及無機磷測定33
(五) 魚漿熱凝膠之製備35
(六)魚漿熱凝膠強度之測定35
(七)魚漿熱凝膠色澤之測定35
第四章 結果與討論38
第一節 貯藏期間吳郭魚眼部外觀之變化38
第二節 貯藏期間吳郭魚鮮度之變化38
一、pH38
二、揮發性鹽基態氮42
三、K 值42
四、總生菌數45
五、魚肉色澤45
第三節 貯藏期間吳郭魚肌肉特性之變化48
一、保水力48
二、肌動凝蛋白 Ca-ATPase 活性52
三、蛋白質溶解度52
四、電泳分析55
五、凝膠強度60
六、凝膠色澤60
笫五章 結論66
參考文獻67

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