(3.230.154.160) 您好!臺灣時間:2021/05/07 18:51
字體大小: 字級放大   字級縮小   預設字形  
回查詢結果

詳目顯示:::

: 
twitterline
研究生:陳映璇
研究生(外文):Ying-Hsuan Chen
論文名稱:臺灣產養殖及野生點帶石斑 季節性呈味成分及屠宰後鮮度變化探討
論文名稱(外文):Studies on Seasonal Variations of Taste-Active Components and Postmortem Changes of Freshness Characteristics in Cultured and Wild Grouper Epinephelus coicoides in Taiwan
指導教授:黃登福黃登福引用關係陳泰源陳泰源引用關係
指導教授(外文):Deng-Fwu HwangTai-Yuan Chen
學位類別:碩士
校院名稱:國立臺灣海洋大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2012
畢業學年度:100
語文別:中文
論文頁數:79
中文關鍵詞:點帶石斑季節變化鮮度變化
外文關鍵詞:Epinephelus coicoidesSeasonal VariationsPostmortem Changes of Freshness
相關次數:
  • 被引用被引用:5
  • 點閱點閱:209
  • 評分評分:系統版面圖檔系統版面圖檔系統版面圖檔系統版面圖檔系統版面圖檔
  • 下載下載:41
  • 收藏至我的研究室書目清單書目收藏:0
石斑魚俗稱「鱠魚」或「過魚」,為世界各國暖海域沿岸重要的食用魚,近年來野生石斑魚的產量越來越少,因此興起了石斑魚的人工養殖。臺灣的石斑魚養殖,近年來因為點帶石斑 (Epinephelus coicoides) 肉質細嫩、鮮美,廣受各地消費者喜愛,此外其養殖容易及成長迅速等優點,因此成為當前養殖的主流魚種。本研究乃探討野生與養殖點帶石斑於不同季節之化學組成及呈味成分,並探討點帶石斑魚在一般空氣包裝和真空包裝冷藏下之最佳保鮮期限。
魚體樣品採集期間為 2010 年 9 月至 2011年 8 月,野生魚春夏季水分含量明顯高於秋冬季,但養殖魚則無明顯季節變化。養殖魚冬季灰分含量明顯低於其他季節,但野生魚季節性差異較小。野生和養殖魚秋季粗脂肪含量皆高於其他季節,在野生魚中尤其明顯。養殖魚夏季粗蛋白含量明顯大於春秋季,但野生魚趨勢較為緩和。
野生點帶石斑夏季背肉核苷酸相關化合物總量 8.63 μmole/g 最高,且顯著高於腹肉含量,冬季則是腹肉含量高於背肉,游離胺基酸以冬季及春季含量較高,夏秋季較低。養殖魚核苷酸相關化合物總量秋季背肉高於腹肉,而夏季則是腹肉高於背肉,游離胺基酸含量以秋季含量較高。以 IMP、glutamic acid、alanine 及 glycine成分含量多寡推論美味性,春夏季節野生點帶石斑可能風味較佳,而秋冬則是養殖點帶石斑較美味,但仍需要官能品評試驗進一步確認。
接著將點帶石斑以真空包裝及一般包裝分別置於 0oC 及 5oC儲藏 14 天,觀察好氣性總生菌數、pH 值與鮮度指標 K 值及揮發性鹽基態氮 (volatile basic nitrogen; VBN) 等各項指標之儲藏變化。0oC 儲藏之真空包裝可維持約 14 天,好氣性生菌數未超過魚介類 3 × 106 CFU/g 之規定,一般包裝則約至少 10 天未超標;5oC 之樣品真空包裝及一般包裝則可儲藏約 7 天。儲藏 14 天期間內,其VBN 含量皆未超過 25 mg / 100 g 之衛生標準。真空包裝 0oC儲藏可維持生食鮮度近 10 天,結果顯示點帶石斑魚肉維持在低溫及真空下可有效延長保存期限。

Grouper is an important role fish for tropical and subtropical reef district around the world. In recent years, the output of wild grouper was decreased, and the artificially cultivated grouper was increased gradually. Due to the Epinephelus coicoides’ flavor and tasty for consumers, and the benefits such as easily cultivating and rapidly growing, E. coicoides has become the main farming grouper species so far. In this study, the difference of chemical and flavor composition between wild and cultivated E. coicoides, and the quality of fish is stability on the cold environments were discussed.
The test specimens were collected from September, 2010 to August, 2011. The moisture content of wild E. coicoides in spring and summer was significantly higher than in autumn and winter, but cultured E. coicoides had no obvious seasonal variation. Cultured E. coicoides in summer and autumn ash content was significantly higher than in spring and winter, but it’s exist low seasonal differences in wild E. coicoides. The crude fat content in fall were higher than in the other seasons, and it no matter in the wild and cultured E. coicoides, and it’s more clear in cultured E. coicoides. The content of crude protein in cultured E. coicoides in summer was more than in spring and autumn conspicuously, but the trend of wild E. coicoides was moderate. The contents of free amino acid, nucleotides, and related compounds of E. coicoides was also detected. In the wild E. coicoides, content of nucleotides and related compounds in dorsal meat was 8.62 μmole/g, and it’s much higher than in ventral meat in summer time. But in the winter season, the results were totally opposite. The content of free amino acid was higher in winter and spring. Otherwise, in the cultured E. coicoides, nucleotides and related compounds of dorsal meat were higher than ventral meat in fall. The content of free amino acid was the highest in fall. To determine the flavor of tasty by the contents of IMP, glutamic acid, alanine and glycine, the flavor of wild E. coicoides in spring and summer was better than in fall and winter. Nevertheless, the cultured E. coicoides is delicious in fall and winter.
In order to observe the variation of total plate count (TPC), PH value, K value and volatile basic nitrogen (VBN), the E. coicoides was packed by the methods of air packing and vacuum packing, and then place in the environments of 0oC or 5oC for 14 days, respectively. The TPC could be maintained as limited value of 3 × 106 CFU/g in the environments of 0oC for around 14 days by vacuum packing. Furthermore, the air packing wouldn’t over the limited value at least 10 days. In the environments of 5oC, both of air packing and vacuum packing wouldn’t over the limited value about 7 days; and during the period of 14 days, the values of VBN were not beyond the sanitary requirements. Since the vacuum packing could keep the freshness index for almost 10 days in the environment of 0oC, and the result showed that the surroundings of low temperature and vacuum packing could extend the expiration date effectively.

中文摘要
Abstract
壹、文獻整理
一、石斑魚之簡介
二、魚貝類之化學組成成分
三、魚貝類鮮度判定指標
貳、研究內容
第一章、野生與養殖點帶石斑之一般組成與呈味成分季節性變化
一、前言
二、材料與方法
三、結果
四、討論
第二章、點帶石斑死後於低溫冷藏期間之鮮度指標和腐敗變化
一、前言
二、材料與方法
三、結果
四、討論
參考文獻
謝辭


中島宣郎、市川恆平、鐮田政喜和藤田榮一郎,1961。5’-リボヌクレチドの食品化學的研究,食品中5’-リボヌクレチドについて (そ の2) 魚貝肉および食肉中5’-リボヌクレチド。農化 35: 803-808。
王文亮,1986。水產品之衛生細菌與衛生管理。漁業推廣叢書第027A。行政院農業委員會漁業署。臺北市。
吳清熊和邱思魁,1996。水產食品學,pp. 1-428。國立編譯館,臺北。
周照仁,2007。石斑魚加工技術。冉繁華主編,石斑,pp. 164。臺灣漁業經濟發展協會,基隆。
邱思魁、游昭玲和蕭泉源,1995。虱目魚貯藏中鮮度及呈味成分之變化。食品科學 22: 46-58。
邱思魁、林君霏和蕭泉源,1996。養殖文蛤儲藏中的鮮度品質變化。中國營養學會雜誌 21: 95-109。
邵廣昭,2009。臺灣魚類資料庫。中央研究院,生物多樣性研究中心魚類生態與進化研究室。2011 年 8 月 2 日,取自http://fishdb.sinica.edu.tw/chi/species.php?id=382535
莊慶達和陳詩璋,2007。產業發展與產銷分析。冉繁華主編,石斑,pp. 12。臺灣漁業經濟發展協會,基隆。
馮貢國、陳聰松和王文亮,1990。以揮發性鹽基態氮、K 值及 pH 作為養殖九孔鮮度指標可行性之探討。台灣水產試驗所試驗報告,49: 51-60。
劉秉忠,2007。臺灣石斑魚養殖的過去、現況與展望。冉繁華主編,石斑,pp. 8-10。臺灣漁業經濟發展協會,基隆。
衛生署,1998。冷凍食品類衛生標準。衛署食字第 87032655 號公告。行政院衛生署,台北。
衛生署,2007。生食用品食品類衛生標準。衛署食字第 096040888 號公告。行政院衛生署,台北。
鄭聰旭,1993。食品衛生標準之訂定。食品工業 25: 28-35。
謝孟芳,2010。不同養殖方式與野生虱目魚之肉質與生化特性比較。國立台灣海洋大學食品科學系碩士論文,基隆。
Abe H. 1995. Histidine- related dipeptides: Distribution, metabolism and physiological function. In: Biochemistry and Molecular Biology of fish, Hochachka P. W. and Mosen T. P. Eds. Elsevier Science, Amsterdam. pp. 310-333.
Amano H., Fujiyoshi T. and Noda N. 1989. Change on free histidine and anserine levels in the muscle of starved whitefish (Coregonus muksun). Bulletin of the Japanese Society of Scientific Fisheries 55: 373-379.
AOAC (Association of Official Analytical Chemists) 1998. Official Methods of Analysis, 16th Ed. AOAC, Washington D.C., USA.
Aoki, T., Takada, K. and Kunisaki, N. 1991. On the study of proximate composition, mineral, fatty acid, free amino acid, muscle hardness, and color difference of six species of wild and cultured fishes. Bulletin of the Japanese Society of Scientific Fisheries 57: 1927-1934.
Baixas-Nogueras, S., Bover-Cid, S., Veciana-Nogues, M. T. and Vidal-Carou, M. C. 2003. Suitability of volatile amines as freshness indexes for iced Mediterranean hake. Journal of Food Science 68: 1607-1610.
Bott, T. L., Deffner, J. S., Mccoy, E. and Foster, E. M. 1966. Clostridium botulism type E in fish of the Great Lakes. The Journal of Bacteriology 91: 919-924.
Chiou, T. K., Shiau, C. Y. and Chai, T. J. 1990. Extractive nitrogenous components of cultured milkfish and tilapia. Nippon Suisan Gakkaishi 56: 1313-1317.
Cobb, B. F., Aoaniz, I. and Thomson, C. A. 1973. Biochemical and microbial studies on shrimp: Volatile nitrogen and amino acid analysis. Journal of Food Science 38: 3341-3437.
Duun, S. A. and Rustad, T. 2008. Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at -1.4 and -3.6 °C. Food Chemistry 106: 122-131
Ehria, S. and Uchiyama, H. 1973. Formation of inosine and hypoxanthine in fish muscle during ice storage. Bulletin of the Tokai Regional Fisheries Research Laboratory 75: 63-66.
Eppler, B. and Dawson R. 2001. Dietary manipulations in aged male Fishers 344 rat tissue: Taurine concentration, taurine biosynthesis, and oxidative markers. Biochemical Pharmacology 62: 29-39.
Fantasia, L. D. and Duran, A. P. 1969. Incidence of Clostridium botulinum type E in commercially and laboratory dressed white fish chugs. Food Technology 23: 793-794.
FDA (Food and Drug Administration). 1998. Bacteriological Analytical Manual, 8th Ed., FDA Gaithersburg, MD, USA.
Fletcher, G. C. and Statnam, J. A. 1988. Shelf-life of sterile of yellow-eyed mullet (Aldrichetta forsteri) at 4oC. Journal of Food Science 53: 1030-1035.
Fuke, S. 1994. Taste-active components of seafoods with special reference to umami sbustance. In Seafood: Chemistry & Processing Technology and Quality. Shshidi, F. and Botta, J. R. Ed. Blackie Academic & Professional, Glasgow, UK. pp. 115-139.
Fuke, S. and Konosu, S. 1991. Taste-active components in some food: A review of Japanese research. Physiology & Behavior 49: 863-868.
Gökodlu, N., Özden, Ö. and Erkan, N. 1998. Physical, chemical and sensory analyses of freshly harvested sardines (Sardina pilchardus) stored at 4oC. Journal of Aquatic Food Product Technology 7: 5-15.
Hall G. M. and Ahmad N. H. 1992. Functional properties of fish-protein hydrolysates. In: Fish Processing Technology. Hall G. M. Eds.VCH Publishers, Inc. New York, pp. 249-274.
Hilz, D. F., Dyer, W. J., Nowlan, S. and Dingle, J. R. 1971. Variation of biochemical quality indices by biological and technological factors. In: Fish Inspection and Quality Control, Kreuzer, R. Ed., Fishing Nesx Ltd., London. UK. pp. 191-195.
Hirano, T., Nakamura, H. and Suyama, M. 1980. Quality of wild and cultured ayu-II Seasonal variation of proximate composition. Bull. Bulletin of the Japanese Society of Scientific Fisheries 46: 75-78.
Howgate, P. 2005. A review of the kinetics of degradation of inosine monophospate in some species of fish during chilled storage. International Journal of Food Science and Technology 41: 341-353.
Hultin, H. O. 1985. Characteristics of muscle tissue. In: Food Chemistry, Fennema, O. R. Ed. Marcel Dekker, New York, USA. pp. 725-789
Ikeda, S. 1980. Other organic components and inorgaric components. In: Advance in Fish Science and Technology, Connel, J. J. Ed. Fishing News Ltd., Farnham Surrey, England. pp. 111-124.
Ke, P. J., Smith-Lall, B., Helbig, N. and Yang, C. K. 1990. Evaluation and improvement of the quality of fresh Atlantic queen crab (Chinoecetes opilio). LWT - Food Science and Technology 23: 41-44.
Kinsella, J. E., Lokesh, B. and Stone, R. A. 1990. Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: Possible mechanisms. The American Journal of Clinical Nutrition 52: 1-28.
Komata, Y. 1990. Umami taste of seafoods. Food Reviews International 6: 457-487.
Konosu S. and Yamaguchi K. 1982. The flavor components in fish and shellfish. In: Chemistry and Biochemistry of Marine Food Products, Martin R. E., Flick, G. J., Hebard, C. E., Ward, D. R., Eds The AVI Publishing Co., Inc., Westport, USA. pp. 367-385.
Konosu, S. and Yamaguchi, K. 1987. Role of extractive components of boiled crab in producing the characteristic flavor. In: Umami: A Basic Taste, Kawamura, Y. and Kare, M. R. Ed. Marcel Dekker, Inc., New York, USA. pp. 235.
Konosu, S., Watanabe, K. and Shimizu, T. 1974. Distribution of nitrogenous constituents in the muscle extracts of eight species of fish. Nippon Suisan Gakkaishi 40: 909-915.
Le Cren, E. D. 1951. The Length-weight relationship and seasonal cycle in gonad weight and condition in the perch (Perca fluviatilis). Journal of Animal Ecology 20: 201.
Li, X. P., Li, J. R., Zhu, J. L., Wang, Y. B., Fu, L. L. and Xuan, W. 2011. Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0oC. Food Chemistry 126: 896-901.
Matoba, T., Kuchiba, M., Kimura, M. and Hasegawa, K. 1988. Thermal degradation of flavor enhancers, inosine 5’-monophosphate,and guanosine 5’-monophosphate in aqueous solution. Journal of Food Science 53: 1156-1159.
Matsumoto, M. and Yamanaka, H. 1990. Post-mortem biochemical changes in the muscle of kuruma prawn during storage and evaluation of the freshness. Nippon Suisan Gakkaishi 56: 1145-1149.
Mazorra-Manzano, M. A., Pacheco-Aguilar, R., Dlaz-Rojas, E. I. and Lugo-Sanchez, M. E. 2000. Postmortem changes in black skipjack muscle during storage in ice. Journal of Food Science 65: 774-779.
Morioka, M., Moriki, T., Itoh, Y. and Obatake, A. 1998. Comparison of chemical components in the muscle of red seabream fed different diets. Nippon Suisan Gakkaishi 64: 867-877.
Ogunsua, A. O., Ariahu, C. C. and Adebona, M. B. 1990. Post-harvest changes in Periwinkle (Tympanostomus fuscatus) at tropical ambient storage conditions. LWT - Food Science and Technology 23: 343-348.
Perez-Villarreal, B. and Pozo, R. 1990. Chemical composition and ice spoilage of albacore (Thunnus aldalunga). Journal of Food Science 55: 678-682.
Pivarnik, L. F., Thiam, M. and Ellis, P. C. 1998. Rapid determination of volatile bases in fish by using an ammonia ion-selective electrode. Journal of AOAC International 81: 1011-1022.
Post, L. S., Lee, D. A., Solberg, M., Furgang, D., Speecchio, J. and Graham, C. 1985. Development of botulinal toxin and sensory deterioration during storage of vacuum and modified atmosphere packaged fish fillets. Journal of Food Science 50: 990-996.
Price, R. J., Melvin, E. F. and Bell, J. W. 1991. Postmortem changes in chilled round, bled and dressed albacore. Journal of Food Science 56: 318-321.
Ricker, W. E. 1975. Computation and interpretation of biological statistics of fish populations. Bulletin of the Fisheries Research Board of Canada, Ottawa 191: 1-382.
Ryder, J. M. 1985. Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry 33: 678-680.
Saito, K. and Kunisaki, N. 1998. Proximate composition, fat acid composition, free amino acid contents, mineral contents, and hardness of muscle from wild and cultured puffer fish (Takifugu rubripes). Nippon Suisan Gakkaishi 64: 116-120.
Saito, T., Arai, K. and Matsuyoshi, M. 1959. A new method for estimating the freshness of fish. Bulletin of the Japanese Society of Scientific Fisheries 24: 749-792.
Sakaguchi, M. and Simidu, W. 1964. Muscle of aquatic animals. XLIV. Amino acids, trimethylamine oxide, creatine, creatinine and nucleotides in fish muscle extractives. Bulletin of the Japanese Society of Scientific Fisheries 30: 1003-1007.
Sawyer, F. M., Cardello, A. V. and Prell, V. A. 1988. Consumer evaluation of the sensory properties of fish. Journal of Food Science 53: 12-18.
Seideman, S. C., Smith, G. C., Carpenter, Z. L., Dutson, T. R. and Dill, C. W. 1979. Modify gas atmosphere and changes in beef during storage. Journal of Food Science 44: 1036-1040.
Shiau, C. Y., Pong, Y. J., Chiou, T. K. and Chai, T. 1997. Effect of growth on the levels of free histidine and amino acid in the muscle of milkfish (Chanos chanos). Journal of Agricultural and Food Chemistry 45: 2103-2106.
Shirai, T., Hirakwa, T., Koshikawa, Y., Toraishi, H., Terayama, M., Suauki, T. and Hirano, T. 1996. Taste compounds of Japanese spiny and shovel-nosed lobsters. Fisheries Science 62: 283-287.
Spielli, J. 1965. Effect of hypoxtanthine on the flavor of fresh and stored low-dose irradiated petrale sole fillets. Journal of Food Science 30: 10-63.
Suyama, M. and Shimizu, T. 1982. Buffering capacity and taste of carnosine and its methylated compounds. Bulletin of the Japanese Society of Scientific Fisheries 48: 89-95.
Thurston, J. H., Hauhare, R. E. and Naccarato, E. F. 1981. Taurine: possible role in osmotic regulation of mammalian heart. Science 214: 1373-1374.
Tsai, M. J. and Pan, B. S. 1988. Biochemical changes of grass shrimp (Penaeus monodon) during chilled storage - water soluble nitrogen compounds. Journal of the Fisheries Society of Taiwan 15: 49-58.
Watabe, S., Ushio, H., Iwamoto, M., Yamanaka, H. and Hashimoto, K. 1989. Temperature- dependency of rigor mortis of fish muscle; myofibrillar Mg2+-ATPase and Ca uptake by sarcoplasmic reticulum. Journal of Food Science 54: 1107-1115.
Watabe, S., Kamal, M. and Hashimoto, K. 1991. Postmortem changes in ATP, creatine phosphate, and lactate in sardine muscle. Journal of Food Science 56: 151-153.
Watanabe, K., Maezawa, H., Nakamura, H. and Konosu, S. 1983. Seasonal variation of extractive nitrogen and free amino acid in the muscle of the ascidian (Halocynthia roretzi). Bulletin of the Japanese Society of Scientific Fisheries 49: 1755-1758.
Watanabe, K., Uehara, H., Sato, M. and Konosu, S. 1985. Seasonal variation of extractive nitrogen constituents in the muscle of the ascidian (Halocynthia roretzi). Bulletin of the Japanese Society of Scientific Fisheries 51: 1293-1298
Yamanaka, H. and Shimada, R. 1996. Post-mortem biochemical changes in the muscle of Japanese spiny lobster during storage. Fisheries Science 62: 821-824.
Yokoyama, Y., Sakaguchi, M., Kawai, F. and Kanamori, M. 1994. Chemical indices for assessing freshness of shellfish during storage. Fisheries Science 60: 329-333.
Zhang, L., Li, X., Lu, W., Shen, H. and Luo, Y. 2011. Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage. Food Control 22: 1197-1202.


連結至畢業學校之論文網頁點我開啟連結
註: 此連結為研究生畢業學校所提供,不一定有電子全文可供下載,若連結有誤,請點選上方之〝勘誤回報〞功能,我們會盡快修正,謝謝!
QRCODE
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                                                               
第一頁 上一頁 下一頁 最後一頁 top
系統版面圖檔 系統版面圖檔