魚品加工廢料結合果皮脫腥技術於銀髮養生果凍開發與購買意願之探討

Discussion on the development and purchase intention of Elderly Health Jelly Using Fish Processing Waste combined with Deodorization Technology of Fruit Peel

旗魚為台灣重要的高經濟價值魚類之ㄧ，常用來作為旗魚鬆與旗魚丸之加工食材，在魚鬆及魚丸加工製程中，會產生大量的魚湯，卻成為具營養價值的廢水(料)，若直接當廢棄物倒掉，會破壞環境也浪費資源；若能將廢料再回收，加工後成為具有價值的產品，將「化廢為用」零浪費並達到環境保護及循環經濟之目的。分別運用單一果皮或不同果皮之組合，測試去腥之最適溫度與時間，結果以檸檬皮、柳橙皮、百香果皮之組合，去腥溫度60±2℃，時間10分鐘之品評去腥效果與接受度最佳，並藉由檸檬、百香果汁等進行調味，藉此開發具營養價值，且適合中高齡者食用之旗魚鱻果凍。
本研究以南投縣45歲以上之中高齡葷食者為研究對象，在前測問卷項目分析中所有問項的顯著性皆小於0.05，信度分析的總構面Cron-bach’sα值大於0.9代表有高可信度。進行試吃品評與問卷填寫方式進行統計分析，回收257份有效問卷。研究發現養生認知、感官品評及購買意願，多呈現中度顯著正相關。也觀察出中高齡男性、女性喜愛的口味不相同。並由迴歸分析中知曉感官品評在養生認知對購買意願是呈現部分中介效果。此研究結果，可供製造商開發產品的參考依據，亦可提供給中高齡者更多的甜點選項。

Swordfish is one of Taiwan's important fish species with high economic value. It is often used as a processed ingredient for swordfish floss and fish balls. During the processing of fish floss and fish balls, a large amount of fish soup is produced, but it becomes a fish soup with high nutritional value. If the waste water (material) is dumped directly as waste, it will damage the environment and waste resources; if the waste materials can be recycled and processed into valuable products, ''waste into use'' will be zero waste and achieve environmental protection and The purpose of circular economy. A single peel or a combination of different peels were used to test the optimal temperature and time for removing fishy smell. The results showed that the combination of lemon peel, orange peel and passion fruit peel was used to remove the fishy smell at a temperature of 60±2°C and a time of 10 minutes. It has the best fishy effect and acceptance, and is seasoned with lemon, passion fruit juice, etc. to develop a swordfish jelly with nutritional value and suitable for middle-aged and elderly people.
This study took meat eaters over 45 years old in Nantou County. In the pre-test questionnaire item analysis, the significance of all questions is less than 0.05, and the total facet Cron-bach'sαvalue of the reliability analysis is greater than 0.9. Have high credibility. Statistical analysis was conducted on food tasting evaluation and questionnaire filling methods, and 257 valid questionnaires were recovered. The study found that health cognition, sensory evaluation and purchase intention mostly showed moderately significant positive correlations. It has also been observed that middle-aged and elderly men and women prefer different flavors. From the regression analysis, we know that sensory evaluation has a partial mediating effect on health cognition and purchase intention. The results of this study can serve as a reference for manufacturers to develop products, and can also provide more dessert options for middle-aged and elderly people.