台灣捕獲太平洋黑鮪熟肉之生化特性分析 = Analyzing the biochemical properties of burnt meat in Pacific bluefin tuna (Thunnus orientalis) caught off the coast of Taiwan

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題名:
台灣捕獲太平洋黑鮪熟肉之生化特性分析 = Analyzing the biochemical properties of burnt meat in Pacific bluefin tuna (Thunnus orientalis) caught off the coast of Taiwan
著者: 卓書齊
國立臺南大學生物科技學系碩士班
主題: 太平洋黑鮪熟肉抗氧化酵素脂質過氧化色彩值; Pacificbluefintuna burntmeat antioxidantactivity lipidoxidation colorvalue
描述: 每年四月至七月間是太平洋黑鮪 (Thunnus orientalis) 洄游到台灣東海岸的季節，捕捉到的黑鮪是台灣重要漁業種類之一。黑鮪肉口感佳，常做為日本料理高級生魚片等食材。黑鮪肉質之顏色與價格有密切關聯，鮮紅的肉質是新鮮與品質的保證。然而東港漁民口中相傳一種肉質呈現蒼白、鬆軟及少許酸味的鮪魚肉稱為「熟肉」(台語發音為Sik-Bah)。熟肉是異常肉的一種，常發生在鮪屬之肌肉，其特徵為；肉色蒼白、缺乏彈性並略帶酸味及微腐味。本論文旨在了解台灣捕捉黑鮪產生熟肉之特徵及其生化特性。透過訪查東港鮪魚相關業者30位，針對熟肉特性及可能發生原因作問卷調查，並實際採樣黑鮪熟肉樣本收集了15樣本來自之熟肉及正常肉，測定了其生化特性包括了色彩質 (L*, a*, b*)、 pH 值、乳酸含量、一維電泳、Thiobarbituric acid reactive substances (TBARS) 值、抗氧化酵素：超氧化物歧化酶 (superoxide dismutase)、過氧化氫酶 (catalase)、穀胱甘肽還原酶 (glutathione reductase)，以及清除DPPH (1,1-diphenyl-2-picrylhydrazyl) 能力等。訪查結果顯示，東港漁民普遍認為熟肉之特徵為蒼白 (90%)、柔軟 (70%)、酸味 (60%)、腐臭味 (47%)。產生熟肉可能原因以溫度因素最高 (93%)、其次為保存方式 (53%)、死亡時間 (47%)、日月照射 (30%)、性別影響 (30%)、黑鮪品系 (27%)、死前掙扎 (20%) 等。分析熟肉及正常肉各15樣品，色彩值分析顯示，明亮度 (L*)(39.4±3.7 vs 30.1±4.6)、藍黃度 (b*)(13.1±2.8 vs 8.2±3.4) 在熟肉明顯高於正常肉。生化特性如熟肉之 pH 值 (5.6±0.1) 低於正常黑鮪肉 (6.0 ± 0.1)。熟肉的乳酸含量 (2.12±0.24) 高於正常黑鮪肉 (1.69±0.28)。一維電泳部分，熟肉在50 kDa附近有蛋白質降解現象。熟肉之TBARS 值高於正常肉(14.1±4.3 vs 9.3±3.0)。三種抗氧
From April to July, the Pacific bluefin tuna (Thunnus orientalis) will migrate to Taiwan's east coast every year. The bluefin tuna is one of the important fishery species in Taiwan. Since bluefin tuna taste good, it often as sashimi and other Japanese cuisine advanced ingredients. It is important for meat colors of bluefin tuna, red meat is fresh and quality assurance. But the Donggang fishermen legend meat that presents a pale, soft and a little sour of tuna meat known as "burnt meat" (pronounced Taiwanese to Sik-Bah). Burnt meat is an abnormal, often occurs in the case of tuna muscle. It is characterized by its obviously pale muscle, and the texture lacks flexibility with its flavor and tastes being a little sour and rancid. This paper aims to explore the characteristics and the biochemical property of burnt meat in Pacific bluefin tuna caught off the coast of Taiwan. In order to know the characteristics and biochemical properties of burnt meat in Pacific bluefin tuna, interviews for 30 tuna related workers for some questions of burnt meat properties, and 15 burnt meat and 15 normal meat samples were collected to examine the quality parameter including pH value, lactic acid content, color values (L*, a* and b*), activities of antioxidant enzymes, thiobarbituric acid reactive substances (TBARS), the level of scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. and electrophoresis. The results of interview by Donggang fishermen show that the property of burnt meat including pale (90%), soft (70%), sour (60%), rancid (47%). May cause cooked meat at a temperature factor was the highest (93%), followed by storage mode (53%), the period time of death (47%), sun or moon irradiation (30%), gender impact (30%), species strain (27 %), death struggle (20%). The results of the biochemical properties showed that the L* (39.4±3.7 vs. 30.1±4.6) and b* (13.1±2.8 vs. 8.2±3.4) values were higher in burnt meat. The pH value was significantly lower in burnt meat
出版者: 碩士論文--國立臺南大學生物科技學系碩士班, 104學年度
建立日期: 民104 [2015]
格式: x,88面 : 圖 ; 30公分..
語言: 中文
資源來源: NUTN ALEPH

連結

台灣捕獲太平洋黑鮪熟肉之生化特性分析 = Analyzing the biochemical properties of burnt meat in Pacific bluefin tuna (Thunnus orientalis) caught off the coast of Taiwan

卓書齊國立臺南大學生物科技學系碩士班民104 [2015]

正在檢索遠程資料庫，請稍等

台灣捕獲太平洋黑鮪熟肉之生化特性分析 = Analyzing the biochemical properties of burnt meat in Pacific bluefin tuna (Thunnus orientalis) caught off the coast of Taiwan

卓書齊 國立臺南大學 生物科技學系碩士班 民104 [2015]

正在檢索遠程資料庫，請稍等

卓書齊國立臺南大學生物科技學系碩士班民104 [2015]