碩士 / 國立屏東科技大學 / 食品科學系所 / 96 / Taiwan produces 60,000 tons of pacific saury (Cololabis saira) yearly, yet the utilization has been highly restricted due to tiny bones and easy lipid oxidation. This study aimed at investigating the prospect of manufacturing restructured steaks. Restructured pacific saury (Cololabis saira) steaks were prepared by pacific saury mince and frozen marlin (Makaira indica) surimi. The starting materials for the restructured steak would consist of white muscle and whole muscle. Three different binders including tapioca starch, potato starch and egg white powder would be employed to increase the chewiness of products. This study aims to investigate the effects of surimi addition, amounts and variety of binders, on the product acceptability of pacific saury.
Taguchi’s method was applied in optimization processing for restructured steaks. The monitoring quality indexes would include proximate, color, lipid oxidation, hardness, springiness, cohesiveness, chewiness, storage test and sensory evaluation. The processing parameters studied were type of muscle, water in marlin surimi (%), percentage of Pacific Saury meat, type of binder, binder (%), sugar (%), frying temp. (℃), frying time (min).
The results can be conclued as follows: the optimum condition for color at white muscle, 40% water in marlin paste, 30% pacific saury meat, 10% tapioca starch, 3% sugar, 170℃ frying temp., frying time 6 min; the optimum
condition for texture at white muscle, 35% water in marlin paste, 30% pacific saury meat, 10% egg white powder, 3% sugar, 170℃ frying temp., frying time 5 min; the optimum condition for lipid oxidation at white muscle, 40% water in marlin paste, 30% pacific saury meat, 15% potato starch, 7% sugar, 160℃ frying temp., frying time 4 min. Optimal processing conditions were obtained via statistical analyses, and verified experiments were conducted to authenticate those factors. The results exhibited high agreement between predicted S/N ratios and verified values.
Storage test showed that restructured steaks made with whole muscle had higher lipid oxidation than product made with white muscle. The significant factor of lipid oxidation were type of muscle, percentage of pacific saury meat, type of binder, frying temperature and frying time.
Sensory evaluation of nine-grade hedonic method was used to evaluate the restructured steaks such as appearance, flavor, texture, acceptability. White muscle with potato starch scored the highest among evaluated samples, yet the steaks with whole muscle were also acceptable. Sensory evaluation showed that appearance, flavor, texture, acceptability of all six recipes restructured pacific saury steaks scored were nearly above the like degree.
The results of this work can be used to develop useful tools to help the fishery manufacturing industry. Optimal processing condition for restructured steak of pacific saury by Taguchi’s method proved plausible.
| Identifer | oai:union.ndltd.org:TW/096NPUS5253002 |
| Date | January 2008 |
| Creators | Hsueh-chen Tsai, 蔡雪貞 |
| Contributors | Chan-Chiung Liu, 劉展冏 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 136 |
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