[精品]远红外线乾燥制造中湿性调味虹鳟鱼肉片之探讨.docVIP

遠紅外線乾燥製造中濕性調味虹鱒魚肉片之探討 Processing intermediate-moisture, seasoned rainbow trout fillets using far-infrared drying 何學斌* Shyue-Bin Ho 摘 要 將鱒魚 (Salmo gairdnerii irideus)切成長3 cm x寬3 cm 不同厚度之魚片，在25°C下浸漬調味液24小時後，再利用遠紅外線 (far-infrared , FIR)在加熱板溫160°C、180°C、200°C及板距5 cm、10.5 cm、14 cm進行加熱處理至魚片之水活性為0.80左右，發現揮發性鹽基態氮（VBN）為13.3 mg %，顯示魚肉片仍然保持良好鮮度， 其最適乾燥條件為魚肉片厚度1 cm，在FIR上下板距為10.5 cm，而加熱板表面溫度 (TIC)180°C狀態下加熱40 min。再者，產品之官能品評以TIC 180°C加熱之產品接受性最佳，TIC 200°C加熱者次之。由衛生安全來看，好氣性生菌數（APC）在1.0~2.5×102 CFU/g、黴菌及大腸桿菌群均呈陰性。 關鍵詞：虹鱒，中濕性食品，調味液，遠紅外線乾燥 *中國海事商業專科學校食品科學科副教授 Associate Professor, Department of Food Science, China College of Marine Technology and Commerce, 212, Sec. 9, Yen-Ping N. Rd., Taipei 111, Taiwan. E-mail: f0537@.tw Abstract Fillets of trout (Salmo gairdnerii irideus) were sliced into 3 x 3-cm slices of varying thicknesses and immersed in seasoning solution at 25 °C for 24 h. The resulting fillets were dried to a aw of 0.80 by a FIR (far-infrared) dryer with surface temperatures (TIC) of 160, 180, and 200 °C and plate distances of 5, 10.5, and 14 cm. All dried fillets had volatile basic nitrogen (VBN) below 15 mg%, suggesting that the dried products were of good quality. The optimal conditions for FIR drying were a heat plate distance (above and below) of 10.5 cm and TIC at 180 °C for 40 min. According to sensory evaluation, the best product was 1 cm in thickness and dried at a TIC of 180 °C. The intermediate-moisture foods prepared in this study were found to have an aerobic plate count (APC) of around 1.0~2.5 x 102 CFU/g and were negative for mold and coliforms. Key words: trout, intermediate-moisture foods, seasoning solution, far infrared drying. 前 言 鱒魚 (Salmo gairdnerii irideus，Gibbons) 原產於太平洋沿岸之北美洲及堪察加半島山澗地區的溪流中，因其成魚體側之中央有明顯如紫虹狀之彩色帶，故被稱為「虹鱒」( rainbow trout ) (洪，1979)。經多年推廣養殖已在臺灣西部中海拔 1,000公尺以上高山冷水域大量飼養，生活於水溫 9-18°C 的環境，但亦可耐較高溫至 25°C。目前已成為桃竹苗地區之高山冷水性之主要養殖魚類，由於此種冷水性魚類的酵素活性強，撈獲後保鮮不易且易腐敗。蔡等 (1995) 發現虹鱒屠宰後於30°C放置，鮮度下降快速，魚肉的揮發鹽基態氮 (volatile basic nitrogen, VBN) 值於2小時內即達30 mg