臺灣博碩士論文加值系統

魚蝦等水產品常添加磷酸鹽類物質，可增加其保水性和改良品質，如使產品之表面緊實、改善口感及提高製成率。但研究顯示磷酸鹽攝取過多可能導致鈣的吸收不良及造成骨質疏鬆等，並增加腎臟病患者的代謝負擔。近來社會對於食品添加物使用的疑慮，過去一直有磷酸蝦、化學蝦等食安議題；但水產品中磷酸鹽的存在，係來自於天然或人為的添加，目前則無法區分，也缺乏蝦類天然磷酸鹽背景值的參考資料。
本研究採集台灣養殖蝦類與進口商進口之冷凍全蝦，以及傳統市場、超市及進口商之蝦仁，以離子層析法進行磷酸鹽類之含量分析。首先發現養殖白蝦之磷酸 (Phosphoric acid) (1.05 g/kg) 與總磷酸鹽 (Total phosphate) (1.15 g/kg) 之平均含量最高 (P<0.05)，其次為養殖泰國蝦 (兩者皆為0.64 g/kg)，進口商的冷凍全蝦最低 (兩者皆為0.18 g/kg) (P<0.05)。其中，養殖端生鮮白蝦或泰國蝦皆未檢出三聚磷酸鹽 (Tripolyphosphate)。另外，從超市採集之蝦仁的Phosphoric acid (0.74 g/kg)、焦磷酸鹽(Pyrophosphate) (0.07 g/kg)、Tripolyphosphate (0.18 g/kg) 與 Total phosphate (0.98 g/kg) 之平均含量最高，其次為傳統市場蝦仁 (分別為0.49 g/kg、0.04 g/kg、0.03 g/kg 與0.55 g/kg) ，進口商的冷凍蝦仁最低 (分別為0.15 g/kg、0.02 g/kg、0.02 g/kg與0.20 g/kg) 。其中，28件超市的蝦仁有3件總磷酸鹽含量超過食品添加物法規規定之使用磷酸鹽的限量標準 (3 g/kg)，顯示超市樣品浸泡比率較高或浸泡濃度較高所致。
本研究第二部分使用市售的磷酸鹽類添加物-蝦保能A，模擬蝦仁加工廠的使用方法與加工流程，浸泡不同時間並分析蝦仁之物理化學性質。結果得知蝦仁之水分含量 (80.25%)、增重率 (11.66%) 與彈性 (8.12 mm) 的數值皆在第12小時達最高，硬度 (234.0 g)與咀嚼性 (8.19 mj) 則在第24小時達最高。綜合上述，水產加工廠商使用磷酸鹽浸泡蝦仁時，加工之浸泡時間可從原先的24小時，建議可縮短為12小時即可。

Aquatic products such as fish and shrimp are often added with phosphate substances, which can increase their water retention and im-prove quality, such as making the surface of the product firm, improving the taste and production rate. However, the previous studies have shown that excessive phosphate uptake may lead to poor calcium absorption, osteoporosis, etc., and increase the metabolic burden of patients with kidney disease. Recently, there have been concerns about the use of food additives in the society. In the past, there have been food safety issues such as phosphate shrimp and chemical shrimp. However, the phos-phates in aquatic products from background values or artificial additions is very difficult to distinguish.
This study collected frozen whole shrimp imported from Taiwan farmed shrimps and importers, as well as shrimps from traditional mar-kets, supermarkets and importers, and analyzed the content of phos-phates by ion chromatography. Firstly, the average contents of phos-phoric acid (1.05 g/kg) and Total phosphate (1.15 g/kg) were the highest (P<0.05), followed by cultured Thai shrimp (both are 0.64 g/kg), the importer's frozen whole shrimp was the lowest (both are 0.18 g/kg) (P<0.05). Among them, tripolyphosphate was not detected in farmed white shrimp or Thai shrimp. In addition, peeled shrimps collected from supermarkets, have the highest average contents of Phosphoric acid (0.74 g/kg), Pyrophosphate (0.07 g/kg), Tripolyphosphate (0.18 g/kg) and Total phosphate (0.98 g/kg), followed by traditional market peeled shrimp (0.49 g/kg, 0.04 g/kg, 0.03 g/kg and 0.55 g/kg, respectively), the importer's frozen shrimps are the lowest (0.15 g/kg, 0.02 g/kg, 0.02 g/kg and 0.20 g/kg, respectively). Among them, 3 out of 28 supermarket peeled shrimps have Total phosphate content exceeding the limit of phosphate use (3 g/kg) prescribed by the food additive regulations.
In the second part of the study, the commercially available phosphate additive, Shrimpolen A, was used to simulate the use and processing of the shrimp processing plant, and the physicochemical properties of the shrimp were analyzed at different times. The results showed that the water content (80.25%), weight gain rate (11.66%) and elasticity (8.12 mm) of the shrimp reached the highest after 12 hours, and the hardness (234.0 g) and chewiness (8.19 mj) were in the highest in 24 hours. In summary, when aquaculture processors use phosphate soaked shrimp, the soaking time for processing can be reduced from the original 24 hours, and the recommended time can be shortened to 12 hours.

中文摘要 I
Abstract III
誌謝 V
表目錄 VIII
圖目錄 IX
壹、研究動機 1
貳、文獻整理 3
一、磷酸鹽類概述 3
二、磷酸鹽類的安全性 7
三、食品中磷酸鹽檢驗方法 8
參、蝦類中磷酸鹽類背景值之研究 18
一、前言 18
二、材料與方法 21
三、結果與討論 27
肆、蝦仁浸泡磷酸鹽之物化特性變化 53
一、前言 53
二、材料與方法 56
三、結果與討論 59
伍、結論 69
陸、參考文獻 70

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