臺灣博碩士論文加值系統

丁香魚 (Spratelloides gracilis)中文學名稱為日本銀帶鯡，廣泛分布於印度西太平洋海域，是一種快速生長、有豐富資源屬無危的魚種，因其體型小富含鈣質可全魚食用，在台灣普遍作為小魚乾與炒菜配料。真空油炸技術所製成的休閒食品具有油炸品之酥脆性，又較傳統油炸法保留較多營養成分與較少的含油量，但過去該技術大多應用於製作蔬果脆片、菇類脆片等產品，在魚類上的應用較少。因此，本研究利用真空油炸技術製作丁香魚，配合反應曲面法求得最適化加工條件後，再以此條件製備真空油炸丁香魚樣品，於不同包裝與溫度下貯藏180天，觀察期間之微生物與化學品質變化。
首先，以反應曲面法探討油炸溫度、油炸時間、麥芽糖液濃度等因素對真空油炸丁香魚品質的影響，得知油炸溫度與水活性、水分含量、製成率、含油率、L*值與ΔE有顯著影響；即溫度愈高，水活性、水分含量、製成率、含油率愈低，反之L*值與ΔE愈高。油炸時間則與含油量有顯著影響，麥芽糖液濃度則與製成率以及脆度有顯著影響，均呈正比相關性。再者，經由反應曲面法驗證實驗並進行合理化修飾，得知最適化組合條件為油炸溫度105℃、時間25分鐘與麥芽糖液濃度27%為最佳。另外，以不同包裝 (聚乙烯包裝袋與鋁箔袋)與貯存溫度 (25℃與35℃)對真空油炸丁香魚在貯藏過程中品質變化，發現於貯存期間樣品之L*值變化不大，pH值呈緩慢下降趨勢，但水活性、水分含量、TVBN值與TBA值呈緩慢上升趨勢；然而，鋁箔袋可延緩樣品在貯藏期間生菌數與脆度之上升，配合較低的貯存溫度 (25℃)效果更佳。整體而言，貯藏溫度與包裝對化學品質影響不大，但包裝袋材質是造成真空油炸丁香魚在貯藏期間總生菌數與脆度變化的主要因素，其次是貯存溫度。綜合上述，建議真空油炸丁香魚製品應以鋁箔袋包裝並貯存於25 ℃下，可延緩微生物生長與產品脆度之增加。

Silver herring fish (Spratelloides gracilis) is called Japanese silver herring and widely distributed in the western Indo-Pacific waters. It is a fast-growing, rich resource and a non-dangerous fish species. Because of its small size, this fish is rich in calcium and can be eaten by the whole fish. Silver herring is commonly used as an ingredient for dried small fish and stir-fry in Taiwan. The snack food made by vacuum frying technology has the crispness of fried products, and retains more nutrients and less oil content than traditional frying methods. However, in the past, this technology was mostly used to make fruit and vegetable chips, and mushrooms chips. However, vacuum fried products such as crispy chips are rarely used on fish. In this study, the vacuum frying technology was used to make silver herring products combined with the response surface method. The vacuum fried silver herrings produced by the optimal processing conditions were stored for 180 days under different packaging and temperatures.

Firstly, the response surface method was used to evaluate the effects of frying temperature, frying time, and maltose concentration on the quality of vacuum fried silver herring. The results showed the frying temperature on water activity, water content, production rate, oil content, L* value and ΔE value of samples have a significant influence. In other words, the higher frying temperature resulted in the lower the water activity, moisture content, yield, and the oil content, whereas the higher the L* value and ΔE were occurred. The frying time has a significant effect on the oil content, and maltose concentration has a significant effect on the yield and fracturability, which are all positively correlated. Furthermore, it is found that the optimal combination conditions are 105 °C of frying temperature, 25 minutes of frying time, and 27% of maltose concentration, based on the response surface method.

In addition, the quality change of vacuum fried silver herring in different packaging (polyethylene bag and aluminum foil bag) and storage temperature (25°C and 35°C) was investigated during storage. It was found that the L* value of the samples did not change significantly during storage. The pH value of samples showed a slow downward trend, but the water activity, moisture content, TVBN and TBA values of samples showed a slow upward trend. However, the aluminum foil bag can delay the increase of aerobic plate count (APV) and fracturability of samples during the storage period, and the lower storage temperature (25℃) is better for samples.

In brief, storage temperature and packaging have little effect on the chemical quality, but the material of the packaging bag is the main factor that causes changes in APC levels and fracturability of vacuum fried fish samples during storage, followed by storage temperature. In conclusion, it is suggested that vacuum fried silver herring products should be packaged in aluminum foil bags and stored at 25 ℃, which can delay the growth of microorganisms and the increase of fracturability in products.

中文摘要………………………………………………………………I
Abstract………………………………………………………………III
目錄……………………………………………………………………VI
表目錄……………………………………………………………….VIII
圖目錄…………………………………………………………………IX
壹、 研究動機…………………………………………………………1
貳、 文獻整理…………………………………………………………3
一、丁香魚…………………………………………………………3
二、真空油炸技術…………………………………………………6
三、沸點與大氣壓力的關係………………………………………8
四、真空油炸與大氣油炸的比較…………………………………9
五、油炸休閒食品在貯藏期間的變化……………………..……12
六、反應曲面法實驗設計法 (RSM) ……………………….……13
參、材料與方法………………………………………………………17
一、實驗材料與儀器設備……………………………………….17
二、實驗方法……………………………………………………..18
肆、結果與討論……………………………………………………….27
伍、結論……………………………………………………………….66
陸、參考文獻………………………………………………………..68

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