高壓加工對調理鰹魚肉品質和微結構的影響

Effects of High Pressure Processing on the Quality and Microstructure of Prepared Oriental Bonito (Sarda orientalis) Fillets

10.6578/TJACFS.201904_57(2).0005

鄭大青(Ta-Ching Cheng)；曾昱筌(Yu-Chuan Tseng)；李佑軒(Yu-Hsuan Li)；王怡晶(I-Chin Wang)；謝松源(Sung-Yuan Hsieh)；朱中亮(Chung-Liang Chu)；張曉菁(Hsiao-Ching Chang)；林志善(Chih-Shan Lin)

高壓加工 ； 鰹魚 ； 魚肉品質 ； 微結構 ； High pressure processing ； Oriental bonito (Sarda orientalis) ； Quality of fish fillets ； Microstructure

臺灣農業化學與食品科學

57卷2期（2019 / 04 / 01）

100 - 109

繁體中文

本研究探討高壓加工對原料鰹魚肉質地和調理鰹魚肉質地、品質與微結構的影響。結果發現高壓加工可明顯提升原料鰹魚各部位肌肉的質地特性，且不同部位均無顯著差異（p＞ 0.05）。調理鰹魚肉以300〜500 MPa處理3分鐘，質地分析發現以400和500 MPa處理之魚肉，其硬度、膠黏性、咀嚼性、彈性、回彈性和黏聚性等皆顯著高於對照組，除彈性外，均隨處理壓力的增加而增加。保水性分析以300 MPa最高，明顯高於未高壓、400和500 MPa處理者。由組織微結構發現調理鰹魚肉經300〜500 MPa處理後肌肉細胞內空隙明顯較未高壓者小，500 MPa處理者之細胞間隙明顯較緊密。而感官品評發現堅實度與處理壓力具顯著相關（p ＜0.05）。以300和400 MPa處理對總菌數之降低不顯著，但500 MPa處理則可降低1.4個對數值，300〜500 MPa處理均可降低大腸桿菌群至未檢出。於4℃貯藏20天的結果顯示，以400和500 MPa處理者均可符合食品衛生標準之規定。綜合以上結果得知，調理鰹魚肉以400 MPa處理3分鐘適合開發具特色的調理鰹魚產品。

This study investigated the effects of high pressure processing on the texture of raw Oriental bonito muscle and the texture, quality and microstructure of prepared Oriental bonito fillets. The results showed that high-pressure processing can significantly improve the texture properties of Oriental bonito muscle, and there is no significant difference in different parts ( p ＞ 0.05). The prepared Oriental bonito fillets were treated at the pressures of 300-500 MPa for 3 minutes. The texture analysis revealed that the hardness, gumminess, chewiness, cohesiveness and resilience of the fish fillets treated with 400 and 500 MPa were significantly higher than unpressurized samples. These texture indicators, with the except for springiness, increased with increasing of pressure. Water holding capacity of 300 MPa sample showed significantly higher than unpressured, 400 and 500 MPa samples. The results of microstructure of the fish tissue indicated that the intracellular space of the muscle cells of sample with 300 to 500 MPa treatment were significantly smaller than that of the unpressurized sample, and the intercellular space of the 500 MPa sample was also significantly tighter. Consequently, the sensory evaluation showed that the firmness was correlated significantly with the pressure ( p ＜ 0.05). Total viable count of prepared Oriental bonito fillets treated at 300 and 400 MPa were not reduced significantly in comparison with unpressured samples, but it was reduced by 1.4 log CFU/g at 500 MPa treatment. High pressure processing at 300-500 MPa decreased coliform to undetected level. After storage at 4°C for 20 days, those treated at 400 and 500 MPa showed that the total viable count and VBN content met food hygiene standards. The above results revealed that the treatment of 400 MPa pressure for 3 minutes would be a way suitable for processing a characteristic prepared Oriental bonito products.

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