Huang Chao-Chin, Hou Chih-Yao, Patel Anil Kumar, Kung Tiwan, Song Cian-Huei, You Chun-Mei, Chen Peng Chou, Wu Kai-Min, Dong Cheng-Di, Lin Chia-Min
Kaohsiung Fishermen's Association, Kaohsiung, Taiwan, ROC.
Department of Seafood Science, National Kaohsiung University of Science and Technology, No.142, Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, ROC.
J Food Sci Technol. 2023 Mar;60(3):1006-1014. doi: 10.1007/s13197-022-05432-1. Epub 2022 Apr 15.
Pacific saury is a primarily wild-caught fish in Taiwan and contains high amounts of polyunsaturated fatty acids (PUFAs). Therefore, its consumption is encouraged by Taiwanese government due to its high nutrition values and affordable price. In this study, four products, Minced saury with pork, Minced saury with XO sauce, Crispy dried saury, and Saury roll with roe, were developed. Optimization of the processing and ingredients were determined by a group of expert panelists, then by a large group of regular consumers. Total bacterial count, coliform, , volatile base nitrogen, water content, and water activity were analyzed for shelf-life stability. In addition, the indexes of oil oxidation such as acid values, peroxide, and thiobarbituric acid were determined for the oil quality of products. Compositions of fatty acids and fragrant compounds were also analyzed. All microbial, physicochemical, and oil oxidation indexes of the products complied with the official regulations and industrial standards of Taiwan. Composition of fragrant compounds closely related with sensory characteristics and PUFAs composition were not degraded by the processing and storage. A new brand name, Hsiung-Chou, and the logo were established and the products were contracted to manufacturers for commercial production.
The online version contains supplementary material available at 10.1007/s13197-022-05432-1.
秋刀鱼是台湾主要的野生捕捞鱼类，含有大量多不饱和脂肪酸（PUFAs）。因此，由于其高营养价值和亲民价格，台湾政府鼓励食用秋刀鱼。在本研究中，开发了四种产品，猪肉秋刀鱼糜、XO酱秋刀鱼糜、香酥秋刀鱼干和带籽秋刀鱼卷。加工工艺和配料的优化先由一组专家确定，然后由大量普通消费者确定。分析了总细菌数、大肠菌群、挥发性盐基氮、水分含量和水分活度以评估货架期稳定性。此外，还测定了酸值、过氧化物和硫代巴比妥酸等油脂氧化指标以评估产品的油脂质量。还分析了脂肪酸和香气成分的组成。产品的所有微生物、理化和油脂氧化指标均符合台湾官方规定和行业标准。与感官特性密切相关的香气成分组成和PUFAs组成在加工和储存过程中未被降解。建立了一个新品牌名称“雄洲”及其标志，并将产品委托给制造商进行商业生产。
在线版本包含可在10.1007/s13197-022-05432-1获取的补充材料。
