臺灣博碩士論文加值系統

本研究針對各地採集之15個飛魚乾樣本，分析比較其外觀品質、一般組成、化學成分、生物胺含量及接受性品評等品質，同時探討在不同溫度下貯藏之品質變化，並和生鮮飛魚作比較。
各地製品呈現多樣化且各具特色，但除小琉球(袋裝)與東港樣本(真空包裝)之外，其他市售品之包裝方式簡陋、粗糙，有待改進。
肌肉成分屬於高蛋白、低脂性魚類。游離胺基酸組成主要為組胺酸(85.2％)、牛磺酸(8.1％)等，與一般迴游性紅肉魚種類似。肌肉pH值(6.36±0.01)略高於一般組胺酸含量豐富之紅肉魚種。
本研究發現，飛魚乾製品受到乾燥程度不同之影響，無論是水活性值、鹽分含量及水相鹽值均有地區性明顯之差異，均可區隔為市售品與自製食用品兩群，同一地區則均有較接近之測定值。一般市售品已迎合消費健康意識而趨向低鹽、高水活性且需輔以凍藏保存，如：小琉球、東港、墾丁、東河、成功地區等。而自製食用品多以長期保藏而高量添加食鹽及乾燥程度較為充足，如：枋寮、蘭嶼及南方澳等樣品則以常溫保存。
油脂氧化在飛魚乾均相當普遍，但仍有市售品與自製品之差異；自製品乾燥程度高、氧化現象嚴重，輕度乾燥如市售品則相對程度較輕微。所採集樣本之鮮度品質普遍尚能接受，但生物胺含量偏高，尤其組織胺。品評結果消費喜好傾向接受低鹽、高水活性、有調味(或煙燻)之樣本。
貯藏試驗結果建議低水分飛魚乾常溫貯藏期限三個月，而高水分飛魚乾應以凍藏保存為佳，若以4℃冷藏時其貯藏壽命在5∼7天左右。

The 15 samples of dried flying fish were collected from southern and eastern area in Taiwan to investigate their appearance, chemical composition, biogenic amines contents and sensory acceptance. The chemical composition of fresh fish was analyzed for comparison with those of dried fish. Changes in the quality of dried fish during storage at different temperatures were also studied.
The appearance and package types of the products were different. Except for Shaeu-Liou-Chyou’s sample packed in a bag and Dong-Gaang’s sample in vacuum-package, the hygienic condition and package of other samples were not meet the requirement of consumers.
The flying fish had a higher protein and lower lipid content. The major free amino acids were histidine (85.2%) and taurine (8.1%). The profile was similar to that of migratory fish. However, the pH value (6.36±0.01) was higher than those of dark-fleshed fish which were rich in histidine.
There was a significant difference in salt content among the products of different areas. The samples collected from the same area had a similar content. The average salt added in fish was 4.83±3.05%, which was the limited value for grouping the dried product, for sold (Group A) and for producers themselves (Group P). Group A products purchased from Dong-Gaang, Ken-Ting, Dong-Her and Cherng-gong had a lower salt content
than this value to meet the requirement of consumers. Group P collected from Fang-Liau, Lan-yeu and Nan-Fang-Aw had a higher salt content to extend storage shelf-life.
A significant difference in the degree of dehydration between two groups was also found. Water activity (Aw) of Group A ranged from 0.77 to 0.97; therefore, the products needed frozen storage. The samples of Group P had Aw with 0.65 to 0.79, they could be stored at ambient temperature.
The lipid oxidation of dried flying fish was found in many products. Group P with lower Aw had more serious oxidation than Group A. Although he quality of dried fish were acceptable, but the contents of biogenic amines particularly histamine were higher. The results of sensory evaluation indicated that the products with lower salt content, higher Aw (much more softer), and seasoned (or smoked) treatment were more acceptable.
The results of storage tests indicated that the shelf-life of lower moisture samples stored at ambient temperature was 3 months, and that in higher moisture samples stored at 4 oC was 5-7 days. The latter products needed refrigeration storage.

中文摘要
英文摘要(Abstract)
頁次
壹、前言．．．．．．．．．．．．．．．．．．．．．．．． ．．．１
貳、文獻整理
一、台灣飛魚產業與文化． ．．．．．．．．．．．．．．．．．３
(一) 飛魚的生態、營養組成．．．．．．．．．．．．．．．３
(二) 漁場、漁期、漁獲與加工利用．．．．．．．．．．．．４
(三) 墾丁飛魚季、綠島飛烏季．．．．．．．．．．．．．．５
(四) 台東、花蓮阿美族飛魚季．．．．．．．．．．．．．．６
(五) 蘭嶼達悟族飛魚文化．．．．．．．．．．．．．．．．６
(六) 宜蘭、基隆之飛魚卵漁業．．．．．．．．．．．．．．９
二、魚貝類萃取物成分．．．．．．．．．．．．．．．．．．．１１
(一) 萃取物定義．．．．．．．．．．．．．．．．．．．１１
(二) 游離胺基酸．．．．．．．．．．．．．．．．．．．１１
(三) 雙胜肽．．．．．．．．．．．．．．．．．．．．．１３
(四) 腺苷三磷酸及其相關化合物．．．．．．．．．．．．１３
三、魚貝類死後生化學變化與鮮度指標．．．．．．．．．．．．１５
(一) 死後生化學變化．．．．．．．．．．．．．．．．．１５
(二) 鮮度指標．．．．．．．．．．．．．．．．．．．．１６
四、生物胺．．．．．．．．．．．．．．．．．．．．．．．．２１
(一) 生物胺的形成與生理功能．．．．．．．．．．．．．２１
(二) 水產鹽漬品之生物胺．．．．．．．．．．．．．．．２３
(三) 嗜鹽性生物胺形成菌及其分離．．．．．．．．．．．２８
(四) 影響組織胺生成之因素．．．．．．．．．．．．．．２９
(五) 生物胺的抑制與預防．．．．．．．．．．．．．．．３０
五、水產乾製品加工與品質．．．．．．．．．．．．．．．．．３３
(一) 乾燥原理及鹽漬處理．．．．．．．．．．．．．．．３３
(二) 硬度增加．．．．．．．．．．．．．．．．．．．．３５
(三) 乾製品品質．．．．．．．．．．．．．．．．．．．３５
(四) 製程變質現象．．．．．．．．．．．．．．．．．．３７
參、材料與方法
一、實驗材料．．．．．．．．．．．．．．．．．．．．．．．４０
二、分析方法．．．．．．．．．．．．．．．．．．．．．．．４３
肆、結果與討論
一、生鮮飛魚化學組成．．．．．．．．．．．．．．．．．．．５１
二、飛魚乾性狀與外觀．．．．．．．．．．．．．．．．．．．５３
三、飛魚乾化學組成．．．．．．．．．．．．．．．．．．．．５６
四、飛魚乾相關品質．．．．．．．．．．．．．．．．．．．．６１
五、飛魚乾之生物胺．．．．．．．．．．．．．．．．．．．．６３
六、飛魚乾品評結果．．．．．．．．．．．．．．．．．．．．６５
七、飛魚乾貯藏試驗．．．．．．．．．．．．．．．．．．．．６７
伍、結論．．．．．．．．．．．．．．．．．．．．．．．．．．６９
陸、參考文獻．．．．．．．．．．．．．．．．．．．．．．．．７１
柒、圖表．．．．．．．．．．．．．．．．．．．．．．．．．．８１
捌、附圖、附表、附錄．．．．．．．．．．．．．．．．．．．１０７

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