海鲡鱼中骨钙质利用之研究.DOC

海鱺魚中骨鈣質利用之研究 研究生：周俊賢 Jou, Jiunn-Shyan 指導教授：林頎生 【摘要】 本研究探討如何利用箱網養殖海鱺魚生魚片加工時剩餘之中骨。利用酥骨方法製成脫脂骨粉和鈣錠產品。並經由品評分析產品特性（色澤、光澤、質地粗細、魚腥味、油耗味等）及整体接受性。不同酥骨時間之海鱺骨粉與製成之鈣錠分析產品之性狀。骨粉經貯存及感官品評的測試，酥骨90分鐘組雖帶有一些魚腥味及油耗味，仍為較可行的製做方法。而鈣錠方面，室溫的貯存即能保持其整體之接受性。 在色澤方面，Hunter L值隨著酥骨時間的增加而上升，120分鐘組有最高值，而且脫脂骨粉組的色澤比脫膠及未脫脂組更具有白色度。另外a與b值以未脫脂60分鐘組高，顏色最紅最黃，可能因骨粉油脂的顏色所影響。 一般成分分析方面，脂肪和蛋白質的含量隨著酥骨時間的增加而降低，鈣、磷含量則隨著酥骨時間的增加而上升，30分鐘未脫脂骨粉組，脂肪含量在41.27%，脫脂骨粉組蛋白質含量在39.61%，脫脂組骨粉灰分含量以90分鐘組最高達63.29%，鈣磷含量120分鐘脫脂組分別為21.85%及11.33%，鈣磷比約2：1。鈣可吸收量達20.25%，且各組不同酥骨時間之骨粉間鈣可吸收率均無顯著性差異介於89-98%之間。總之，海鱺中骨除可被利用為動物性鈣質來源之外，亦可將剔除之碎肉製成海鱺魚肉醬及魚酥等商品。 關鍵字：海鱺中骨、鈣、高壓酥骨、吸收率。 【Abstract】 Utilization and characterization of the backbone by-product from cage cultured cobia (Rachycentron canadum) sashimi processing were studied. Bone powder prepared by pressure-cooking followed by defatted procedure was used for making calcium supplement tablet. The stability of calcium tablet packaged with vacuum and stored under 7, 25 and 37℃for 5 weeks was determined. Sensory characteristics including color, glossy, graininess, fishy-odor, rancid-odor and overall acceptance of bone powder and calcium tablet were evaluated by panelists. Although the 90 min autoclaved bone powder group showed some rancid and fishy odor, it can still be a feasible procedure for preparing bone powder. Room temperature storage of calcium table had higher acceptance than other groups. The Hunter L value of bone powder products increased with the increase of pressure- cooking time. The 120 min group had the highest Hunter L value. Defatted bone powders were whiter than degelatinized and non-deffated groups. The 60 min undefatted bone powder group had the highest Hunter a and b values, showing the highest intensity of red and yellow colors. This might be a result of the color of the residual fat content. Result of chemical analyses indicated that protein and fat content of bone powders decreased with the increase of pressure-cooking time. Bone powders of the 30 min undefatted group