水分含量对 鱼浆热凝胶性及鱼糕态产品耐煮性之影响.pdf

水分含量對魚漿熱凝膠性及魚糕態產 品耐煮性之影響 陳輝煌 李賢君 國立宜蘭技術學 院食品科學系 摘 要 熱販售的魚漿產品在長時間加熱狀態下，質感及色澤的改變會使品質逐漸劣變， 因此本研究擬探討降低水份含量以提高蛋白質濃度，對 魚漿熱凝膠性及耐煮 性的影響。由熱掃瞄剛性測定儀(thermal scanning rigidity monitor, TSRM) 觀察 魚漿在加熱過程中熱凝膠的現象，可明顯的區分低溫凝膠、解膠及第二 次凝膠等變化，其中水分含量較低的魚漿低溫凝膠及第二次凝膠效果大於水分 含量高者，相對地前者的解膠程度低於後者，顯示 魚漿的熱凝膠性隨著魚漿 水分含量增高而降低。魚糕態產品的膠強度也是隨著魚漿水分含量增高而降低， 且水分含量從79%增高至 82%時，膠強度有很大的落差。但是整體而言，魚糕態 產品在 70℃水煮時，都在短時間內失去膠強度，顯示其耐煮性不高。在水煮過 程中由亮度 (L*) 、白色度的下降及黃色度(+b*)的增高，顯示水煮過程中伴隨著 褐變的產生，且水 分含量愈低者愈明顯。 關鍵詞：水分含量﹑魚漿、魚糕、魚、熱凝膠﹑耐煮性 Effect of Water Content on the Thermal- Gelation of Surimi and Cooking-Tolerance of Kamaboko Prepared from Horse Mackerel Hui-Huang Chen Shien-Juin Lee Department of Food Science, National Ilan Institute of Technology Abstract Texture and color change would cause quality deterioration of hot application surimi products during long-term cooking. This study was to investigate the effect of increase in protein concentration by decreasing water content on the thermal-gelation of surimi and cooking tolerance of kamaboko prepared from horse mackerel. The thermal-gelation of surimi during heating was observed by the thermal scanning rigidity monitor (TSRM). Setting, disintegration and second gelation stage could be specified in TSRM thermograms. The setting and second gelation effect in surimi with lower water content was more conspicuous than that in surimi with higher water content. On the contrary, less disintegration was observed in the former than in the latter. It indicated that the thermal-gelation decreased with increase in water conte