冷凍調理藥膳鱒魚產品之研發

Development on the Processing of Frozen Seasoning Pouches of Rainbow Trout with Nutraceutical Herb

10.29770/JTCMT.201009.0001

聶方珮(Fang-Pei Nieh)；林雪良(Hsueh-Liang Lin)；汪復進(Fu-Jin Wang)；彭清勇(Ching-Yung Pong)

虹鱒 ； 水活性 ； 鹽度 ； 揮發性鹽基態含氮化合物 ； Lab值 ； 感官品評 ； rainbow trout ； water activity ； salinity ； volatile basic nitrogen VBN、Lab value ； sensory evaluation

台北海洋技術學院學報

3卷2期（2010 / 09 / 01）

5 - 23

繁體中文

本研究之目的是開發冷凍調理藥膳鱒魚產品以增加鱒魚多型態的消費。首先將虹鱒分切成兩片肉，經裹漿後，以180℃油炸分別處理1、2和3分鐘，其結果以180℃油炸處理2分鐘之虹鱒魚片效果最佳。油炸後之裹漿鱒魚加入相同中藥配方（控制組藥膳配方）以不同溫度(70℃，85℃，95℃)分別燉煮4小時，每隔1小時取樣進行一般成分分析、pH值、水活性、揮發性鹽基態氮、鹽度、微生物及色澤(Lab)之測定，結果以85℃燉煮3小時所得藥膳鱒魚產品品質最佳。為從三組藥膳配方選擇最佳之調理藥膳，將油炸後之裹漿鱒魚分別加入四組藥膳配方（控制組、A-C組）以85℃燉煮3小時，最後產品以官能品評及品質評估結果，以B組爲最適藥膳配方。 以上述最適加工條件，搭配適當之蔬菜組合成冷凍調理藥膳鱒魚產品包，發展高品質高經濟之產品，值得推廣。

In order to expand the consumption of rainbow trout (Salmogairdneii irideus, Gibbons), the development of the frozen seasoning pouches of rainbow trout with nutraceutical herb was investigated up with flour paste immediately. Then, the rainbow trout fillets wrapped with flour paste was fried with 180℃ oil for 1, 2, 3 min respectively. The optimal frying condition of those rainbow trout fillets was determined was dip-fried with 180℃ oil for 2 minutes. The dip-fried rainbow trout fillet with wrapped the flour paste was divided four parts and added with nutraceutical herb combination (control). Then, those were stewed with different temperature (70℃, 85℃, 95℃) for 4 hr, respectively. During the stewing period, four parts were sampling every 1 hr to determine the quality evaluation by analyzing the chemical composition, pH, salinity, water activity, volatile basic nitrogen, examination of microorganism and color (L a b value). The optimal stewed condition of the dip-fried rainbow trout fillet wrapped the flour paste with nutraceutical herb combination was 85℃ for 3 hr according on the quality evaluation. The dip-fried rainbow trout wrapped the flour paste was devided four parts and added with four different nutraceutical herb combinations (control, A-C), respectively. Then, four parts were stewed with 85℃ for 3 hr. According to the results of the quality evaluation and the sensory evaluation of four samples, the optimal nutraceutical herb combination was confirmed was B. A good quality and high value of the frozen seasoning pouches of rainbow trout with nutraceutical herb was package with appropreate portion of vegetable. It is a potential product to promote the market.

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