不同烹调条件对鲭鱼鱼油中脂肪酸的影响.pdf

不同烹調條件對鯖魚魚油中脂肪酸的影響 1 2 邱一鳴 駱錫能 1.國立宜蘭技術學院食品科學系副教 2.國立宜蘭技術學院食品科學系教授 摘要 市售鯖魚，經切成體積相同的小塊後，分別進行下列四種熱處理：(1) 120℃，150℃及 180℃下進行烘 烤處理。(2)120℃，150℃及180℃於甘油中進行油炸處理。(3) 蒸煮。(4) 700 watts 微波處理。經不同條件烹 調處理後，萃取其魚油，甲基酯化後以氣相層析分析其脂肪酸組成及含量。結果發現多元不飽和脂肪酸是 魚油的主成份尤以 DHA 含量最高(439.4 mg/g 油重) ，飽和脂肪酸約佔28﹪，而單元不飽和脂肪酸約有 18 ﹪。一般而言，以越高的溫度煮魚所須的時間越短，但若調理方式不同，所用的溫度雖然相同，所需時間 亦有可能不同。烘烤最費時，油炸較省時，但就 DHA 的保留率而，則以烘烤及微波的處理方式較佳，而 蒸煮及油炸較差。雖然飽和脂肪酸比不飽和脂肪酸安定性高，但於 180℃高溫處理下，所有的脂肪酸損失 仍然相當可觀，若於120℃低溫長時間處理則對DHA 及EPA 的保留率較好。鯖魚的熱處理過程，針對DHA 及EPA 的保留，比較起烹煮時間，溫度的選擇可能是一個重要的關鍵因素。 關鍵詞 ：魚油、油脂安定性、DHA 、EPA Effects of Cooking Methods on the Stability of Mackerel Oils E-Mean Chiu1 Shyi-Neng Lou2 1 1.Associate Professor of Department of Food Science, National Ilan Institute of Technology 2.Professor of Department of Food Science, National Ilan Institute of Technology Abstract Fresh mackerels purchased from a local fish market were cut into pieces of same size , and then subjected to four different treatments : (1) Roasting in oven at 120℃,150℃and 180℃. (2)Deep-frying in glycerol at 120℃,150 ℃and 180℃.(3)Heating by steam. and (4)Microwave-heating at 700 watts ..After cooking, the mackerel oils were extracted followed by methesterification, and then the fatty acids of mackerel oils were then analyzed by gas chromatography. Results showed that polyunsaturated fatty acids are the majority of the fatty acids in oils, especially the DHA with content of 439.4 mg/g oil,was the most abundant fatty acid in fresh mackerel oil. The content of s