深層海水低溫、清淨、安定及富營養鹽，由於水產動物的組成分受環境如溫度、鹽度等因素影響，造成其質地及風味之差異，以生長快速、環境適應力強之燕魚為動物模式，了解深層海水養殖對養殖魚類質地及風味之影響。深層海水較表層海水之水溫低、鹽度高且穩定，其養殖燕魚較表層海水養殖燕魚之肥滿度低、魚肉脂肪少，蛋白質含量高，其肉質生肉之彈性較高、熟肉之硬度及彈性均較高；深層海水養殖燕魚生肉之肌纖維密度較大、膠原蛋白含量較高，其膠原蛋白保水力較高，熱穩定性較低，使其生魚肉質地較柔軟。易產生低氣味閾值化合物之 n3 脂肪酸亦以深層海水較表層海水養殖燕魚含量較高。鮮味化合物 Glutamic acid、IMP (inosine 5’-monophosphate)、具甜味之氧化三甲基胺、Alanine 量以深層海水養殖燕魚較高，呈味物含量與其閾值之比值 TAV (taste active value) 均大於 1，呈味物質對魚肉呈味有顯著影響，以 EUC (equivalent umami concentration) 評估食物中鮮味含量，亦以深層海水養殖燕魚較高，故深層海水養殖可提升燕魚之生肉彈性、熟肉之硬度與彈性、魚肉與魚皮風味及消費者喜好性度，未來深層海水可應用在其他養殖魚類水產品。

Deep-sea water is the water that has colder temperature and higher salinity. The objective of this study was to use Orbicular batfish as a model to investigate the effects in deep-sea water on texture and flavor of cultured fish. Orbicular batfish cultured in deep-sea water were significantly (p<0.05) lower in condition factor, meat lipid content while the content of protein in meat were significantly (p<0.05) higher than those cultured in the shallow-sea water. The deep-sea water cultured fish showed higher muscle fiber density, collagen content and springiness in raw meat and higher hardness and springiness in cooked meat than shallow-sea water. The collagen of the Orbicular batfish cultured in deep-sea water showed higher water-holding capacity and lower thermal denaturation temperature. It resulted in softer texture of the raw meat. Orbicular batfish cultured in deep-sea water has more n - 3 PUFA, more glutamic acid, IMP (inosine 5’-monophosphate), trimethylamine oxide and alanine contributed to better umami, sweeter taste and TAV (taste active value). Its concentration determined in the meat or skin and its threshold value being greater than 1, and higher equivalent umami concentration (EUC) (the concentration of monosodium glutamate equivalent to the umami intensity). Therefore, fish cultured in deep-sea water ie Orbicular batfish produce higher meat springiness, higher collagen content and better taste qualities than the shallow-sea water cultured fish.

目錄
壹、前言 8
貳、文獻整理 9
一、燕魚的生態 9
二、深層海水的特性與其應用 9
1.日本的深層海水養殖 9
2.美國深層海水Natural Energy Laboratory of Hawaii Authority的利用 10
3.臺灣深層海水的開發 10
三、水產品的質地 11
1.魚肌肉結構 12
2.魚肉肌細胞蛋白質 12
3.膠原蛋白 13
4.脂肪 14
四、水產品的風味 14
1.游離胺基酸 15
2.小分子量胜肽 16
3.核苷酸及其相關化合物 16
4.四級胺鹽基化合物 17
5.有機酸 17
6.醣類 17
7.脂肪酸 17
參、實驗架構 18
肆、材料方法 19
一、材料 19
1.燕魚 (Platax orbicularis) 19
2.飼料 19
3.養殖水質 20
二、方法 21
1.Condition factor (K) 21
2.一般成分分析 21
3.物性分析 22
4.肌肉組織切片 22
5.酸可溶膠原蛋白分析 23
6.酸可溶膠原蛋白功能性 25
7.氧化三甲基胺與三甲基胺之萃取與分析 26
8.游離胺基酸分析 26
9.核苷酸之萃取與分析 27
10.脂肪酸分析 28
11.官能品評 28
12.統計分析 29
伍、結果與討論 30
一、深層與表層海水養殖燕魚外觀特性之差異 30
1.以肥滿度為指標 30
2.以一般成分為指標 31
二、燕魚採收後鮮度指標之變化 33
三、燕魚肉質受深層海水養殖之影響 35
1.肌肉質地 35
2.肌肉結構 36
3.酸可溶膠原蛋白 39
四、燕魚風味受深層海水養殖之影響 46
1.氧化三甲基胺與三甲基胺 46
2.游離胺基酸 48
3.核苷酸及其代謝產物 54
4.脂肪酸 57
五、深層與表層海水養殖燕魚之消費者喜好性 67
陸、結論 68
柒、參考文獻 69

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