本研究目的在探討鹽漬、乾燥條件對液燻烏魚品質及物化特性之影響，並嘗試以明膠及魚肉漿液配合真 空注入技術，改善魚肉組織。試驗結果顯示，各液燻烏魚製品水活性為0.7〜0.8、水分含量為50〜60%、pH為 5.3〜6.0、食鹽含量約為2.6%。隨著乾燥時間增加，製品的亞硝酸鹽殘留與總酚含量有降低的趨勢。色澤則亦 會隨著乾燥時間增加及亞硝酸鹽濃度提升而著色較深。整體接受性則以先經10%食鹽鹽漬，再液燻於添加300 rng/Z亞硫酸鈉鹽燻液，並經2 A乾燥之製品最佳。製品經4 °C貯存五週後，pH值、揮發性鹽基態氮、硫代巴比 妥酸值及總生菌數在貯存期間略微增加，但均在可接受之範圍內。此外，以添加原料魚片重20%之5%明膠和 5%魚肉漿液混合液，質地改善效果最為明顯，且製品具有最高的感官品評分數。

The objectives of this study were to investigate the effects of brine curing and dehydration time on the quality and physicochemical properties of liquid smoked grey mullet products. The other aim was to improve the texture of raw grey mullet materials by adding texture modifiers and vacuum injection technology to obtain high quality products. The water activity of each products was between 0.7 and 0.8, the moisture content was between 50 and 60%, pH was between 5.3 and 6.0, and the salt concentration was about 2.6%.The concentration of residual sodium nitrite and total phenol contents decreased with increasing dehydration time. The products which were cured in higher concentration (600 mg/L) of sodium nitrite and dehydrated for longer time (4 h) had darker color. The highest score of overall products was obtained from the products dipped in 10% salt, smoked in 300 mg/L of sodium nitrite and then dehydrated for 2 h. The pH, volatile basic nitrogen, thiobarbituric acid and total bacterial count of all the grey mullet products increased after storing at 4°C for 5 weeks; however, the values were still within the acceptable safe range. In modification texture test, it was found that addition of 5% gelatin and 5% minced meat mixture enhanced the product texture appreciably and effectively, therefore resulting in the highest sensory evaluation score.