冷凍澳洲紅狗母魚與越南紅狗母魚(Saurida undosquamis)在煉製品加工利用上之研究

Abstract

In order to improve the quality of fish balls made from frozen lizard fish, the effect of manufacturing and storage conditions on the product quality of Saurida undosquamis which were caught from waters of Australia and Vietnam were studied. 1. Australian lizard fishes had been stored in fish hold for 2 weeks before process, then samples were thawed, leached 3 to 5 times with water after flesh separation and straining, and set either 40℃ for 9 hours or 30℃ for 11 hours in incubator after blending and being shaped. Finally the samples were heated at 90℃ or 80℃ for 10minutes in waterbath. These treatments could greatly improve the jelly strength and folding test offish balls. 2. Vietnamese lizard fishes had been stored in fish hold for one week. Its optimal conditions during process were: leached 3 to 5 times with water, set at 40℃ for 11 hours, and then heated at 100℃ for 10 minutes. 3. Autralian lizard fishes were first stored in fish hold for 2 weeks, then were kept at -20℃ for 3.5 months in freezing plant at land. The fish products still retained good texture and acceptability. If the frozen fishes had been stored in fish hold for 2.5 months, the fish product quality was worse than those stored in freezing plant at land. It is suggested that the temperature in the fish hold is much unstable and higher than that in the freezing plant at land. 4. Vietnamese lizard fishes were first stored in fish hold for one week, then transferred to freezing plant at land. The fish product quality descended within 1 month. From the same boat, fishes were stored in fish hold for 8 weeks, and then kept frozen in freezing plant at land, these samples became unacceptable for making fish balls within 1 month. It is suggested that the denaturation of frozen fish caught from Vietnam is much faster than fish caught from Australia. 5. Fishes had been frozen for 2 months and then samples were prepared into frozen unsalted minced fish. Samples made from Australian lizard fishes were kept at -20℃ for 72 days, and samples made from Vietnamese lizard fishes were kept at same conditions for 2 months, the fish products still retained good texture and acceptance.