| Summary: | 碩士 === 國立海洋大學 === 水產製造學系 === 69 ===
Eel, culture-breeding fish, is one of most important export fishes in Taiwan. Usually, content of amino acid component can be used as an index of eel flesh quality. For rapidly, sensitively and accurately measuring amino acid component, this study used gas chromatography to survey amino acid content. In this study, we wanted to find out the best conditions for measuring the amino acid content of eel flesh and processing products. The results are as follow:
1. After amino acid automatic analyzer and gas chromatography measuring separately, the results have no difference. Thus, gas chromatography can be used to analyze amino acid content.
2. The optimal acid hydrolysis of eel flesh are 6N HCl, 110℃, 24 hr; Alkali hydrolysis are 1g Ba(OH)2．8H2O/10ml, 110℃, 12 hr.
3.The amino acid content of eel flesh protein is Glutamic Acid > Aspartic Acid > Leucine > Lysine > Arginine > Alanine. The sequence of free amino acid is Alanine, Proline, Glycine, Histidine, Glutamic Acid.
4.The free amino acid content of-fresh eel flesh is 1,000mg%. It will increase twice after smoking and will increase two and half times for roasting eel. This effect might contribute to the flavor of processing eel.
5. According to the E/T value, eel is a very good protein source in Taiwan. Smoking eel has a relative low E/T value. Therefore, the smoking method needs to research further more.
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