亞硝酸鈉對煙燻紅色吳郭魚(Oreochromis sp.)品質之影響

Abstract

The sodium nitrite and smoke processing impart the red color and preservative effect on meat products. This experiment projected to contribute an acceptable fish product using smoke processing. The red tilapias treated with 0 mg/L, 600 mg/L, 1,200 mg/L and 1,800 mg/L of sodium nitrite, and smoke process, the results showed that higher concentration of sodium nitrite was treated, the stronger intensity in redness was showed. The tilapia treated with 600 mg/L sodium nitrite demonstrated safe nitrite residue (＜70 mg/L) in every set of experiments during four months of storage. However, if smoked tilapia stored over one month, the tilapia of 600-1200 mg/L treated still met the safety limit of sodium nitrite residue in processed food. There was no significant difference among all treatments on pH measurements. The water activity was between 0.60 and 0.85. The shear value of fish meat decreased during storage. Products without vacuum packed showed higher L (lightness) value. The more sodium nitrite was treated, the higher Hunter α value was found. The total bacteria count increased with the length of storage however higher nitrite residue tend to reduce the number of total bacteria count. Vacuum packed products extended shelf life and reduced loss of nitrite during storage. The results from sensory evaluation data showed that smoked tilapia had better red color intensity, flavor, taste, and acceptability than that without smoking.