冷凍藥膳調理鯖魚產品之開發與貯藏安定性之探討

Development of Medicinal Meal Mackerel Products in Quality during Storage and Frozen

10.29770/JTCMT.201109.0001

林雪良(Hsueh-Liang Lin)；劉奕函(Yi-Han Liu)；林皓羽(Hao-Yu Lin)；林后儀(Hou-Yi Lin)；聶方珮(Fang-Pei Nieh)

鯖魚藥膳 ； 調理 ； 冷凍貯藏 ； Mackerel Medicinal Meal ； Seasoned ； Frozen Storage

台北海洋技術學院學報

4卷2期（2011 / 09 / 01）

5 - 23

繁體中文

Mackerel fillets were seasoned with Chinese medicinal meal, treated with or without heat then quick frozen at -80℃, packed and stored at -20℃ for 6 months. From results, coliforms were found negative; total aerobic plate count, histamine contents and pH of the product were found below 6.42 x 103 CFU/g, 5.5 mg⁄100g and 6.0 respectively, during storage. All these indicate that the frozen nutraceutical mackerel products had good stability throughout the 6-month frozen storage. The acid value and volatile basic nitrogen of the frozen raw nutraceutical product were higher than those of the heat treated groups. When the frozen mackerel with Chinese medicinal meal products were thawed after 6-month storage, the sensory evaluation indicated they were not significantly different (P＞0.05) each other.

Mackerel fillets were seasoned with Chinese medicinal meal, treated with or without heat then quick frozen at -80℃, packed and stored at -20℃ for 6 months. From results, coliforms were found negative; total aerobic plate count, histamine contents and pH of the product were found below 6.42 x 103 CFU/g, 5.5 mg⁄100g and 6.0 respectively, during storage. All these indicate that the frozen nutraceutical mackerel products had good stability throughout the 6-month frozen storage. The acid value and volatile basic nitrogen of the frozen raw nutraceutical product were higher than those of the heat treated groups. When the frozen mackerel with Chinese medicinal meal products were thawed after 6-month storage, the sensory evaluation indicated they were not significantly different (P＞0.05) each other.

1. 漁業年報 (2009)：鯖魚生產量值之數字統計，中華民國漁業署公告。
2. 中醫資訊網(2006)：行政院衛生署中醫藥委員會，藥事行政法規203 種「可同時提供食品食材」品項。http：//www.ccmp.gov.tw
3. (1998)。本草綱目。台北:中國醫藥研究所。
4. 衛生署（1992）：行政院衛生署實用肉類衛生標準，衛署食字第8143635 號公告。
5. A.O.A.C.(1980).Official Methods of Analysis.U.S.A.:Association of Official Analysis Chemists.
6. Arai, T.,Ikeuchi, Y.,Kishimoto, Y.(2007).Contamination of hista-mine-forming bacteria in raw fish,processed-fish and ice water for fish storage on market.Annul Report.Tokyo Metropolitan Institute of Public Health,58,245-250.
7. Bartholomew, Barbara A.,Berry, P. R.,Rodhouse, Joanna C.,Gilbert, R. J.,Murray, C. K.(1987).Scombrotoxic fish poisoning in Britain: features of over 250 suspected incidents from 1976 to 1986.Epidemiology and Infection,99(3),775-782.
8. Chang, S.,Hang, S. C.,Kung, H. F.(2008).Determiation of histamine and bacterial isolation in sword fish fillets(Xiphias gladius) implicated in afood borne poisoning.Food Control,19,16-21.
9. Folch, J.,Lees, M.,Stanley, G. H. S.(1957).A Simple method for the isolation and purifcation of total lipids from animal tissues.J. Biol.Chem.,226,497.
10. Lehane, L.,Olley, J.(2000).Histamine fish poisoning revisiter.J.Food Micr-obiol.,58,1-37.
11. MMWR(1998).Scombroid Fish Poisoning-Pennsylvania, 1998.The Journal of the American Medical Association,49,398-400.
12. SAS(1994).SAS User's Guide: Statistics.Cary, NC, USA:SAS institute, Inc..
13. Tao, Z.,Nakanot, Yamaguchi T.(2002).Production and diffusion of histamine in the muscle of of sconbroid fishes.Fisheries Science,68,1394-1397.
14. 吳全耀、陳幸臣(1978)。魚肉片在新鮮冷藏及凍藏期間細菌相的變化。食品科學，5，33。
15. 吳定峰、邱志威(2008)。食品微生物學精要。藝軒圖書出版社。
16. 吳清熊譯、邱思魁譯(1996)。水產食品學。國立編譯館。
17. 吳清熊、周照仁、蔡憲華(1994)。水產化學。華香園出版社。
18. 段盛秀(1980)。水產魚類組織胺問題之探討。食品工業，12(8)，32。
19. 段盛秀、楊海明(1995)。食品化學實驗。藝軒圖書出版社。
20. 孫寶年、蕭泉源(1981)。鯖科魚類組織胺之形成與抑制。中國水產，338，3。
21. 張士軒、蔡慧君、王文亮(1990)。調味鯖魚片之加工貯藏試驗。台灣省水產試驗所試驗報告，49，61。
22. 陳幸臣(1987)。水產食品微生物污染及改進途徑。食品安全研討會
23. 陳幸臣(1991)。水產微生物學實驗法。華香園出版社。
24. 陳純敏、陳麗婷(2010)。食品產業新發展研討會
25. 陳蕙韻(2009)。南台科技大學。
26. 彭秋妹、王家仁(1990)。食品官能檢查手冊。食品工業研究所。
27. 黃美瑩、陳幸臣(1992)。草蝦在凍藏期間假單包菌數及若干衛生指示菌的存活情形。食品科學，19，578。
28. 奧積昌世、栗野正石、大木由美(1984)。N菌群細菌（低溫好鹽性生成菌）生成及溫度、pH、NaCl 濃度影響。日本水產學會誌，50，1757。
29. 齊藤恒行編、內山均編、梅本滋編、何端俊治編(1974)。水產生物化學食品學實驗書。東京:恆星社厚生閣。
30. 鄭守訓、王美英、鍾月容、林阿洋(1994)。冷凍鮮魚與肉類貯藏期中之生菌數、大腸桿菌與揮發性鹽基態氮變化之探討。藥物食品檢驗局調查研究年報，12，108。
31. 鍾忠勇(1996)。冷凍食品之原理與加工。食品工業研究所。