微波油炸龙须菜鲭鱼排之研究-宜兰大学.pdfVIP

微波油炸龍鬚菜鯖魚排之研究 宜蘭大學生物資源學刊(2004) 第 1 期第 53～63頁 微波油炸龍鬚菜鯖魚排之研究 陳淑德* 保愛貞 陳輝煌 國立宜蘭大學食品科學系 摘 要 開發龍鬚菜重組鯖魚排產品，以解決產銷失調問題，並配合研究微波油炸的製程，增加其食用量。龍鬚菜鯖魚排的製 程是採鯖魚精白肉部分加入 1%的鹽和少許調味料混合，再分別混入洗淨切碎的 10% 、20% 、25% 、30%和 40%龍鬚菜，利用 模具成型，裹麵漿和裹麵包粉，凍結備用，食用前利用微波油炸烹調。結果顯示，當龍鬚菜的比例高達 30% 和 40%時，重 組肉的組織鬆散不易混合成型，故加入的龍鬚菜量以 25%為宜。微波油炸龍鬚菜重組鯖魚排，經七分制嗜好性官能品評分 析，在外觀色澤、風味、脆度、質地、油膩度及整體表現上，添加 10﹪及 25﹪龍鬚菜在重組鯖魚排中，都優於無添加者， 且各項平均分數都在 4.7以上，顯示添加龍鬚菜可為重組鯖魚排正向加分效果。 關鍵詞：鯖魚，龍鬚菜，魚排，微波，油炸 Studies on Gracilar Mackerel Steak Using Microwave Frying Su-Der Chen* Ai-Chen Pao Hui-Huang Chen Department of Food Science, National Ilan University Abstract The development of reconstructed mackerel steak combined with gracilar was to solve the un-balanced problem of the production and marketing of both seafoods. To enhance the consumption, microwave frying was also applied on the product. The preparation processes were developed in this study. Firstly, mackerel fish was added by 1% salt and seasonings. Secondly, it was mixed with 10%, 20%, 25%, 30%, and 40% gracilar , respectively. Thirdly, they were modeled and coated by batters and breadings before frozen. Finally they were fried in a microwave fryer before serving. When the ratio of gracilar in a reconstructed fish steak reached 30% and 40%, the structure of fish steak was incompacted; therefore, t he recommended maximum addition ratio of gracilar in a reconstructed fish steak was 25%. The results from seven score hedonic sensory evaluation of microwave fried reconstructed 53 微波油炸龍鬚菜鯖魚排之研究 fish steaks showed the sensory scores of apparent color, fl